KimchiA staple in Korean cuisine, is a traditional side dish of salted and fermented vegetables, such as napa cabbage and Korean radish, made with a widely varying selection of seasonings including gochugaru, spring onions, garlic, etc. It is also used in a variety of soups.KombuchaA fermented, lightly effervescent, sweetened black or green tea drink commonly consumed for its supposed health benefits.Pickled CucumberCucumber that has been pickled in a brine, vinegar, or other solution and left to ferment for a period of time, by either immersing the cucumbers in an acidic solution or through souring by lacto-fermentation.SauerkrautIt has a long shelf life and a distinctive sour flavor, both of which result from the lactic acid formed when the bacteria ferment the sugars in the cabbage leaves.Tips Before UseSoak the crock in salt water for 2 hours to remove any lingering soil smell leftover from the manufacturing process. Let dry completely before storage.Wash your utensils, chopsticks, or hands before grabbing something out of the jar.Do not place oil inside the jar. Or this may influence your food taste.Razorri Comodo Ceramic Fermentation Crock - 2 LiterTraditional Water-Sealed Jar with Glazed WeightsRazorri fermentation crock is traditional water sealed design and is easy to make delicious kimchi, kombucha, sauerkraut, fruits, or other pickles easily.Model: Razorri Comodo RFC02BNItem Weight: 4.84 lbs.Capacity: 2 Liter / 0.5 GallonMaterial: CeramicOpaque MaterialBlocks direct sunlight allowing for better fermentation, taste, and preservation.Vent DesignDischarges gasses produced during fermentation of other contaminants inside.Top Cover HandleMakes the crock easy to open so you can remove food from the crock during fermentation.3 Steps To Ferment At HomeStep 1：Prepare your ingredients by washing and placing your ingredients into the crock.Step 2:Use the glazed ceramic weights to keep your ingredients submerged. Add your brine to fully submerge the ingredients and weights.Step 3:Fill the water groove along the top of the crock with brine or filtered water. Check every few days to ensure that there is still liquid in the groove.