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

Product Information

The weight should be substantial enough to submerge the food but not too heavy to damage delicate fermented vegetables or fruits. It is recommended to leave the weights for at least 24 hours to dry out on their own completely. Place them under the sunlight and cover them with a transparent lid to protect them from dust particles. Regular monitoring ensures that if something goes wrong, you can react in a timely manner. Key takeaways

There are countless armies at your disposal. Put out the welcome mat for the friendly armies by using the right amount of salt, fermenting at the right temperatures and keeping everything below the brine. Friend or Foe? There is no reasonable way to eliminate mold spores when it comes to removing them from a human environment so you’re always going to be in the presence of them. They only become a problem when they begin to multiply.”The Kilner® Fermentation Jars should be kept at 17.8°C to 24°C, this is the ideal temperature for the fermentation process. Keep these fermentation tips in mind and soon you’ll be consistently making mouthwatering sauerkraut with ease. Why Keep Everything Below the Brine? A heavier weight will do a better job of keeping everything submerged and preventing the cabbage solids from expanding too much while fermenting. However, this is more important with larger batches because they get a lot more active than smaller batches of sauerkraut. The fermentation weights are not sanitized properly

With a floaties trap, fermentation weight, and fermentation lid. What Type of Materials Can Be Used for a Floaties Trap and Fermentation Weights What’s the size of the weight and can it fit into your jar? Weights designed for fermentation work well with wide-mouth jars but won’t fit into narrow-mouth jars. One of the main benefits of choosing glass weights over others is that they’re very easy to clean and maintain. Furthermore, they can be sterilised and won’t absorb any odour either. Ceramic/porcelain weightsHere are some other types of small jar-like-items that can serve as fermentation “weights” or a counter-force: Plastic bag with brine – I often use this method because it can fill every nook and cranny. I use brine, not water, in case the bag leaks.

So in terms of application, is the fermentation weight versatile enough to accommodate most of these items? This will make your work much easier and seamless since you won’t have to switch between different types of items. Lactic acid fermentation is an anaerobic process. This means it happens without oxygen so we need to ensure the foods that we are fermenting are kept below the surface of the brine. The exclusion of oxygen combined with the pH of the lactic acid ensure the vegetables do not spoil and there is very little chance of mould or yeasts forming.The glass weights with a diameter of 2.7” fit perfectly into a range of jars. Besides that, they are suitable for any wide-mouth mason jar. The handle design at the top makes handing and grasping easy. This product is made from premium quality glass. Being the best in quality, it is both dishwasher and hand wash friendly. Store-bought weights– if none of the above suggestions appeal to you, there are a plethora of fermentation weights available for sale right here. Upon more in-depth research, you may find that some people talk about primary followers and secondary followers (fermentation weights). Sometimes followers and fermentation weights may be used interchangeably.

That said, adding additional brine is associated with an end product that tends to have poorer sensory qualities. The overall design of the weight However, sometimes we forget to save a cabbage leaf or perhaps we’re fermenting something else. Some other options.The wooden stomper works great but with all wooden products coming from outside NZ, I would have liked some information about the timber and it’s origin. If it doesn’t say what is is it is probably some illegal tropical timber from Myanmar or somewhere in the region, so it would be great to have more information here… Ceramic pie weights, marbles, or whisky stones are perfect for putting inside a food-grade plastic bag to weigh down the vegetables. The best way to keep sauerkraut submerged is by using a suitable fermentation weight such as a glass fermentation weight, a small ceramic bow or plate, or small glass jars or cups. There are dedicated fermentation weights available, some of which we’ve discussed above. You can also choose natural items like cabbage core, apples, etc. Are fermentation weights necessary? place a follower over the ferment to sit the glass weight on (we use a clean piece of cabbage cut into a circle or a grape leaf)