4-Pack of Fermentation Glass Weights with Easy Grip Handle for Wide Mouth Mason Jars

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The vegetable fermentation process involves converting carbohydrates to organic acids using microorganisms which is a very particular process, so these weights will help your veggies be well submerged and to get the most out of the process.

I generally would check on my 28-Day Fermentation Weight Challenge jars in the morning when the temperatures near my jars were are about 68 and mid-afternoon when temperatures were around 72. Team up these weights with our Sauerkraut Pounder and Fermentation Lids to make a great gift set for cooks. They are particularly useful for ferments that contain lots of very small vegetable debris that are liable to float around traditional weights. When something goes wrong in the fermentation process, the bad bacteria or mold can be absorbed into the porous stones.The wire used in the Kraut Source is made from a much lighter gauge than what is used in the Pickle Helix.

However, when you pack shredded vegetables tightly into an airlock system, the carbon dioxide has a more difficult time escaping through the layers of produce and will tend to push the layers up instead of pushing the oxygen out. FARMcurious Cheese Boards and Grazing Boards are the perfect answer for everything from your romantic night in to your next family or corporate gathering. Keep in mind that the brine will corrode metal, and without the lid the jars may turn on their side and fill with liquid from the ferment. After that first week, the brine moves back into the cabbage cells, making it a challenge to have enough brine to keep your ferment covered. After all, you are most likely making a batch of sauerkraut and should have an available cabbage leaf.Or, if there is a lot of air at the top of your jar or crock, the Kahm Yeast Army is going to invade. Just be sure to notch a hole in the center of the circle so you have a way to pull it up when you’re done fermenting! And if you don’t like any of my use-what-ya-got ideas, there are just as many products available for purchase. Air exposure is one of the easiest ways to ruin your ferments, even when you've done everything else right.