Transform your kitchen into a haven of health and tradition with my Handmade Ceramic Fermentation Jar. Crafted with care, each jar is unique, showcasing the timeless beauty of ceramic art. The natural, earthy tones and smooth, glazed finish not only add aesthetic appeal but also ensure a durable and food-safe environment for your fermentation projects.
The grey “pill” fermentation jar fits approx 1.6lt and is approx 26cm tall 14cm diameter.
The blue cylinder fits approx 1.3lt - 1.4 lt and approx 20cm tall 13cm diameter
Blue urn is approx 1.9lt 10 tall 14.5cm diameter.
Catch me preparing pickles here
Artisan Craftsmanship: Each jar is handmade, ensuring uniqueness and quality.
Premium Materials: Made from high-quality, lead-free ceramic that is safe for food contact.
Optimal Fermentation: Designed to create the perfect anaerobic environment for fermenting a variety of foods.
Easy to Use: Simple design with a wide mouth for easy filling and cleaning.
Versatile Size: Ideal for small to medium batches, perfect for home kitchens and for making smaller batches more regularly.
Possible Uses
- Fermenting vegetables like cucumbers, carrots, and cabbage.
- Making probiotic-rich foods such as kimchi, sauerkraut, and pickles.
- Creating healthy beverages like kombucha and kefir.
- Preserving fruits and experimenting with different flavours and spices.
Recipe for Fermenting Pickles:
Ingredients:
- 6-8 small cucumbers (about 4-5 inches long)
- 2 cups of water
- 2 tablespoons sea salt
- 2 cloves garlic, peeled and slightly crushed
- 1 tablespoon dill seeds or a few sprigs of fresh dill
- 1 teaspoon black peppercorns
- 1 bay leaf
- Optional: a few grape leaves (to keep pickles crisp)
Instructions:
1. Prepare the Brine: Dissolve the sea salt in water to create a brine. Ensure the salt is fully dissolved.
2. Pack the Jar: Place the garlic, dill, peppercorns, bay leaf, and grape leaves (if using) at the bottom of the fermentation jar. Pack the cucumbers tightly in the jar, leaving about 2-4cm of headspace.
3. Add the Brine: Pour the brine over the cucumbers, ensuring they are fully submerged. Use the fermentation weight to keep your fruit or veggies below the brine level.
4. Seal and Ferment: Close the jar with its lid and pour a small amount of water in the reservoir to activate the airlock. Every 1-3 days, pop the lid open slightly to allow gases to escape (in other words, give it a little burp!). You can place the jar directly on your kitchen bench, just make sure it's not in a sunny spot. Place in a cool ear with a stable temperature, ideally between 18-24°C.
5. Fermentation Time: Allow the pickles to ferment for 5-10 days, tasting them periodically until they reach your desired flavor and texture. The longer they ferment, the more sour they will become.
6. Storage: Once fermented to your liking, transfer the pickles to a clean jar with a tight-fitting lid and store them in the refrigerator. They can last for several months when kept chilled.
Enjoy the rich, tangy taste of homemade fermented pickles, knowing they were crafted with care in a beautifully handmade ceramic jar. Whether you're a seasoned fermenter or a beginner, this jar makes the process simple and enjoyable, adding a touch of artisan elegance to your kitchen.
Transform your kitchen into a haven of health and tradition with my Handmade Ceramic Fermentation Jar. Crafted with care, each jar is unique, showcasing the timeless beauty of ceramic art. The natural, earthy tones and smooth, glazed finish not only add aesthetic appeal but also ensure a durable and food-safe environment for your fermentation projects.
The grey “pill” fermentation jar fits approx 1.6lt and is approx 26cm tall 14cm diameter.
The blue cylinder fits approx 1.3lt - 1.4 lt and approx 20cm tall 13cm diameter
Blue urn is approx 1.9lt 10 tall 14.5cm diameter.
Catch me preparing pickles here
Artisan Craftsmanship: Each jar is handmade, ensuring uniqueness and quality.
Premium Materials: Made from high-quality, lead-free ceramic that is safe for food contact.
Optimal Fermentation: Designed to create the perfect anaerobic environment for fermenting a variety of foods.
Easy to Use: Simple design with a wide mouth for easy filling and cleaning.
Versatile Size: Ideal for small to medium batches, perfect for home kitchens and for making smaller batches more regularly.
Possible Uses
- Fermenting vegetables like cucumbers, carrots, and cabbage.
- Making probiotic-rich foods such as kimchi, sauerkraut, and pickles.
- Creating healthy beverages like kombucha and kefir.
- Preserving fruits and experimenting with different flavours and spices.
Recipe for Fermenting Pickles:
Ingredients:
- 6-8 small cucumbers (about 4-5 inches long)
- 2 cups of water
- 2 tablespoons sea salt
- 2 cloves garlic, peeled and slightly crushed
- 1 tablespoon dill seeds or a few sprigs of fresh dill
- 1 teaspoon black peppercorns
- 1 bay leaf
- Optional: a few grape leaves (to keep pickles crisp)
Instructions:
1. Prepare the Brine: Dissolve the sea salt in water to create a brine. Ensure the salt is fully dissolved.
2. Pack the Jar: Place the garlic, dill, peppercorns, bay leaf, and grape leaves (if using) at the bottom of the fermentation jar. Pack the cucumbers tightly in the jar, leaving about 2-4cm of headspace.
3. Add the Brine: Pour the brine over the cucumbers, ensuring they are fully submerged. Use the fermentation weight to keep your fruit or veggies below the brine level.
4. Seal and Ferment: Close the jar with its lid and pour a small amount of water in the reservoir to activate the airlock. Every 1-3 days, pop the lid open slightly to allow gases to escape (in other words, give it a little burp!). You can place the jar directly on your kitchen bench, just make sure it's not in a sunny spot. Place in a cool ear with a stable temperature, ideally between 18-24°C.
5. Fermentation Time: Allow the pickles to ferment for 5-10 days, tasting them periodically until they reach your desired flavor and texture. The longer they ferment, the more sour they will become.
6. Storage: Once fermented to your liking, transfer the pickles to a clean jar with a tight-fitting lid and store them in the refrigerator. They can last for several months when kept chilled.
Enjoy the rich, tangy taste of homemade fermented pickles, knowing they were crafted with care in a beautifully handmade ceramic jar. Whether you're a seasoned fermenter or a beginner, this jar makes the process simple and enjoyable, adding a touch of artisan elegance to your kitchen.
