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A fermentation crock, with ceramic weights. A fermentation crock, also known as a gärtopf crock or Harsch crock, is a crock for fermentation.It has a gutter in the rim which is then filled with water so that when the top is put on an airlock is created, which prevents the food within from spoiling due to the development of surface molds.
The gallon capacity of the vessels was often denoted using numeral stamps or incised or cobalt oxide numbers or hash marks applied in freehand. American Stoneware was valued as not only a durable, decorative houseware but as a stronger alternative to lead-glazed earthenware produced in America before and during its production there.
A crock is a pottery container sometimes used for food and water, synonymous with the word pot, and sometimes used for chemicals. Derivative terms include crockery and crock-pot . Crocks, or "preserving crocks", were used in household kitchens before refrigeration to hold and preserve foods such as butter, salted meats, and pickled vegetables.
Marshall Pottery Inc. is the largest manufacturer of red clay pots in the United States. From 1974 [1] to 2015, Marshall Pottery operated a 100,000 ft 2 (9,000 m 2) retail store adjacent to its headquarters in Marshall, Texas, which at one time attracted over 500,000 tourists each year.
A Revigator crock. The radium ore Revigator was a pseudoscientific medical device consisting of a ceramic water crock lined with radioactive materials. It was patented in 1912 by R. W. Thomas. [1] Thomas was working at the time as a stock salesman in Arizona [2] but, by 1923, had moved to southern California to begin manufacture of his patent ...
Industrial fermentation is the intentional use of fermentation in manufacturing processes. In addition to the mass production of fermented foods and drinks, industrial fermentation has widespread applications in chemical industry. Commodity chemicals, such as acetic acid, citric acid, and ethanol are made by fermentation. [1]
The natural occurrence of fermentation means it was probably first observed long ago by humans. [3] The earliest uses of the word "fermentation" in relation to winemaking was in reference to the apparent "boiling" within the must that came from the anaerobic reaction of the yeast to the sugars in the grape juice and the release of carbon dioxide.
Currently, a popular fermentation lock that mounts on top of the fermentation vessel is the three-piece fermentation lock. Other models contain three bulbous chambers allowing for a broader range of pressure equalization. These bulbous fermentation locks were generally made of hand blown glass and are nowadays often made of clear plastic.