Harvest Fiesta Fermentation Pot with Stone Weight, 15-Liter

The first crock I bought was the other TSM crock made in Poland..... It was 10L and it was my first time fermenting and it turned out great. So this year I wanted to make more so I thought I would make red saurkraut in the 10L and make regular saurkraut in the new 15L Harvest Fiesta crock. I wish that I would've bought the other TSM crock made in Poland because the handle on the lid is awkward and flat and the lid is quite heavy. The design you see on the front is actually a peel off sticker as well. Oh and the dimensions are off, it's actually 16.25 high... Too tall to fit under cabinets. It's a beautiful rustic warm brown but the lid is not great. I bought the 5L Harvest Fiesta to try making kimchi and that handle is even flatter with not much to hold on to.... All in all the glaze and quality are great. I will post later how much cabbage fits into it. The 10L fit about 9 heavy heads of cabbage. My husband had to help pack it hard with his fists.

Crock got here in great shape. Packaging was OK,,, but beat up and the stones had come undone and were just floating about... But nodamage to Crock or Stones. I checked it out really well while washing it off and getting rid of all the foam stuff on it from the packaging..... Its a great size,,,, and the sides are straight up and down, so will be easy to clean and to put stones in. Sadly the stones are a bit Cheesy,,, real thin and ultra light weight, and poorly finished. Makes me wonder just how hard it is to fire a heaver stone with better finishing.... Should be really easy I would think. The sticker on the Crock is already peeling off,, I also wonder how hard it would have been to put on one before the firing and making it a permanent feature.... showing the size of the Crock and the maker. Again,,, a bit Cheesy, All in all the Crock seems like its well made.. After I use it for the first time I will update this review...Update: 5/9/15... Just made 24 lbs of Kraut and it filled up the crock about 2/3rds. We will be opening the croc in about 8 weeks.... We will see how that turns out...... so far,,,, so goodUPDATE: 12/20/15..... Folks,, we are on our 3rd batch of Kraut (About 25 Lbs this time) and we will be opening at 7 weeks for Xmas guests..The last batch we opened in July was a wild success. The Crock performed flawlessly... Just kept water in the reservoir all the time. Checked it every 2-4 days and kept it topped off. We just finished the last of what we froze last July. Never any mold or discoloration of any kind. Just keep everything clean,,, I mean clean. We think that Kraut at 7-8 weeks is the very best,,, I gotta say... Life long Kraut eating farmers just rave about our Kraut. We just shred up about 20 heads of Cabbage (20-25 Lbs), use 3 TBS of Red Salt per 5 Lbs of Cabbage, add 1 TBS Caraway seeds per 5 Lbs,,,, Tamp every 4 or 5 inches of Cabbage,, and a final tamping when full (Or out of Cabbage), Put stones in,,, Press down on the stones causing the water to rise over the stones,,, Put top on,, seal with water,,,,,,, let Ferment (Do not open at anytime) for 7-8 Weeks...... GGGeeeezzz you will be astounded.... No fuss no mess,,,,, Flavor, texture... Wow.....

I have made a few batches with this crock and I love it. The glaze is a little uneven, but it doesn't bother me. It looks rustic, and I think how well it works is what really matters. I am not crazy about the handle. It is a little hard to get a good grip on it. When I pick up the lid I am a little nervous about dropping it. I consider this a minor problem. I like the handles on the side which make it easy to pick up and move around. In the future I plan to buy more of these. I would recommend them to anyone interested in making fermented foods.

This worked beautifully for us with no mold present on opening our first batch. Waited until now to review in order to use it once. We have been making sauerkraut old school (like grandma did) in an open crock for several years. This method eliminated all the mold. We did maintain steady temperatures of 66 to 71 degree Fahrenheit. I prefer to make my sauerkraut in the cold season for the Midwest. I believe this is a great intermediate priced crock. I may buy a 5 or 10 liter now for smaller batches of product.

This was a gift to our daughter and she loved it! The quality is excellent.

It works great, and is easy to load. We also like the looks of it. If you need extra weight, then put some granite stones on top of the weights. I clean the stones with salt.

This is a very nice product! I have no complaints whatsoever. However I do have a question. Does the crock come with any recipes? It seems to me that it did and I misplaced them. Could I get those replaced? Thank you for your time!

I own a fermentation business and this has been the best crock so far. It has easy to grab handles and a wide opening that doesn't have a weird lip on the inside I have to try to clean. Definitely my favorite out of the crocks I've bought so far and I will be purchasing this brand again soon:)