Clay fermentation crocks are typically made of clay, which is porous to air but not water. This allows the wine to fully interact with oxygen, enabling the wine to develop complex aromas and flavors as well as a smooth texture.
So what is a clay fermentation crocks?
The clay fermentation crocks is a container for brewing food made from natural clay, which is either hand-pressed or machine-pressed and then fired at high temperatures. The most notable feature of the clay fermentation crocks is its natural porosity. The natural minerals contained in the clay undergo chemical reactions during the high-temperature firing process, forming a large number of micro-porous structures. The clay itself has tiny pores that can slowly exchange air with the outside world. This is an important reason why the wine or kimchi fermented in the clay fermentation crocks tastes better.
The core types of clay fermentation crocks: by application and firing process
- Classified by fermentation purposes: pickle jars, sauce fermentation, and grape fermentation. The shapes of the fermentation crocksused for different products will also vary.
Kimchi fermentation crocks: This is a universal and most common type of fermentation crocks, usually designed with a small opening, a large middle section, and a water seal groove. The water seal groove enables the kimchi crocks to form a sealed container, which prevents the invasion of other bacteria, maintains the original bacterial environment, and is mold-proof and moisture-proof, making it suitable for making kimchi, pickled cabbage, and other vegetable fermentation foods.
- Sauce fermentation crocks: It is cylindrical in shape, but unlike other fermentation crocks, the sauce fermentation crockshas no narrowed mouth. The opening at the top of the crocksis the largest opening on the entire crocks, which facilitates regular stirring of the sauce.
Wine fermentation crocks: They are mostly cylindrical in shape, with a tapered design at the bottle mouth. There is a detachable faucet at the bottle mouth or the bottom of the fermentation crocks. Made from clay through high-temperature firing, they have a stable structure and no odor, and can retain the original flavor of the grapes to the greatest extent.
- Firing Process
The firing process is divided into five steps. The first step is loading the kiln: Place the dried fermentation crocks into the kiln, leaving gaps for ventilation to prevent deformation during firing. The second step is preheating: Slowly increase the temperature for 2 to 4 hours to thoroughly remove any remaining moisture in the body to prevent cracking. The third step is heating up: Increase the temperature uniformly to the target temperature as per the process requirements and fire at 600 to 1300 degrees Celsius for 6 to 16 hours. The fourth step is holding temperature: Once the target temperature is reached, maintain it for 2 to 6 hours to allow the body to fully react and ensure uniform texture. The fifth step is cooling: Allow the temperature to drop naturally for 8 to 24 hours to avoid cracking caused by sudden temperature drops.
FAQ
What size of fermentation crocks should be chosen?
fermentation crocks are roughly divided into two types: small and large. Small fermentation crocks are suitable for home use, with a capacity of 1 to 5 liters. Large fermentation crocks are more suitable for commercial use, with a capacity of 10 to 50 liters. fermentation crocks with a capacity of over 50 liters are suitable for businesses engaged in large-scale production.
- Why is the fermentation process so slow? How can it be sped up?
The possible reasons could be that the temperature inside the jar is too low or the salt content is too high. Move the jar to a warmer place or add a small amount of sugary ingredients to provide more energy for the microorganisms, thereby accelerating the fermentation process.
- Cracking of the crocks
This is often caused by excessive temperature differences or collisions. If the crack is small, it can be dried and sealed with food-grade silicone. If the crack is large, it is recommended to replace the crocks to prevent leakage of the fermentation liquid or entry of contaminants.
Conclusion
High-quality fermentation jars are made from natural clay and do not contain any harmful chemicals. They can retain the original flavor of the ingredients to the greatest extent, making the taste more mellow and rich. Even after long-term storage, they will not produce any off-flavors or cause the loss of the original flavor of the ingredients.