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Just realized my old crock was costing me batches
Back when I started, I used a cheap ceramic crock I got for maybe $25. It worked fine for kraut, but when I tried my first big batch of kimchi, the glaze had a tiny crack I didn't see. After about five days, the whole thing went bad, smelled like a swamp, and I had to toss about $15 worth of veggies and spices. That was a real burn. I finally bit the bullet and spent $80 on a proper stoneware fermenter with a water seal last year. Haven't lost a single project since, and my ferments taste cleaner. It's funny how one bad piece of gear can set you back. Anyone else have a piece of starter equipment that just didn't hold up?
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blair_butler473mo ago
@riley58 yeah, that's exactly what happened to me too. I switched to glass jars with airlocks and never looked back, they're cheap and way easier to keep clean than a cracked crock.
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riley585mo ago
Oh man, that's rough. I'd argue the crock was fine, but that tiny crack is what really got you (it lets in the wrong stuff). A good seal makes all the difference for keeping things safe.
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kellymurphy5mo ago
Wait, you said the crock was fine? @riley58, that tiny crack means it was NOT fine at all. Honestly, even a hairline crack ruins the whole seal. It lets in air and bacteria, which is basically the whole problem. Once that seal is broken, whatever you're trying to keep safe is already gone. Tbh, a cracked crock is just a fancy bowl at that point.
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