Zephyr Posted December 30, 2019 Report Share Posted December 30, 2019 I've read as many posts as I can find about making fermentation crocks and lids. One person said they use stoneware. A post by Min said they used porcelain. I would like the clay to be free of impurities and not porous. What type of clay should I use? And do I have to glaze the inside? If so, can you recommend a foodsafe glaze that will stand up to fermentations? Thank you. Link to comment Share on other sites More sharing options...
liambesaw Posted December 30, 2019 Report Share Posted December 30, 2019 There are as many answers to this as there are cultures in the world. Can you be a bit more specific on the fermentation vessel style you're making, what kind of food you're fermenting, etc. You can ferment food in a glass jar, so glazed is fine. Korean onggi, for fermenting kimchi, were traditionally earthenware, which is porous. German pickle and sauerkraut jars were glazed. The subtleties of fermenting in each style are going to be lost on 90% of people. Link to comment Share on other sites More sharing options...
Zephyr Posted December 30, 2019 Author Report Share Posted December 30, 2019 I would like to make a small crock, 6" in diameter x 8" tall, with a lid and moat to allow gas to escape but no O2 to enter. My concern is making sure leeching does not occur. Link to comment Share on other sites More sharing options...
liambesaw Posted December 30, 2019 Report Share Posted December 30, 2019 My suggestion would be to use a durable glaze with added zircopax for a white color that is strong. That way even if the glaze is attacked, nothing toxic is there to enter the food. Link to comment Share on other sites More sharing options...
neilestrick Posted December 30, 2019 Report Share Posted December 30, 2019 First, use a clay body that vitrifies at whatever cone you're firing to. Then use a durable glaze on the inside that doesn't have any ingredients that will be an issue with leaching. You could color it white with zircopax like Liam suggested, or just leave it clear. You can do whatever you want on the outside of the jar where it won't contact the food. You can do a simple glaze durability test by making a small bowl/dish and leaving vinegar in it for a few days. The glaze should remain glossy and the vinegar shouldn't discolor. Link to comment Share on other sites More sharing options...
Zephyr Posted January 3, 2020 Author Report Share Posted January 3, 2020 Thank you both very much. I will research glazes, make some small bowls and test with white vinegar. Link to comment Share on other sites More sharing options...
Recommended Posts
Archived
This topic is now archived and is closed to further replies.