Reddit reviews 6-Pack Easy Fermentation Glass Weights with Handles for Keeping Vegetables Submerged During Fermenting and Pickling, Fits for Any Wide Mouth Mason Jars, FDA-Apporved Food Grade Materials
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★BEST WAY TO KEEP FERMENTS SUBMERGED— Enough weight and flat bottom for keeping fruits & veggies under the brine without mold and oxidatiaon effectively, more reliable and convenient than DIY. Making the whole lacto-fermentation process much easier for both beginners and enthusiasts. ★PREMIUM QUALITY — Made of the food-grade glass as the same as mason jar, avoiding the breeding of bacteria and residual smell. It’s convenient for both dishwasher cleaning and hand washing. ★PRACTICAL HANDLE DESIGN — Just grasp the handle to easily take the glass weight out of Mason Jar without using tools.★FITS ANY WIDE MOUTH MASON JAR — With a 2.7” diameter, it’s perfectly suitable for all wide mouth mason jars.★100% MONEY BACK GUARANTEE — We have confidence in providing one-year quality services. If you are discontent with the product quality or usage experience, we will definitely provide a refund.
From reading your other posts, it sounds like you do this fairly often. I would recommend getting some fermentation weights. I have these.
I also recommend getting some self burping lids like these. All in all, you're talking about under $30.
I use the same size gallon jars, but without air locks. I always use a few whole cabbage leaves to try to seal the little bits below. Of course you should try to push everything down really well before you put the whole leaves in, then fits them in and keep pushing again to get the liquid above it. Then I use some glass weights like this. They are really made to fit wide mouth quart mason jars but any weight is good to help get the brine up. I find that if they are within the straight part of the jar (below where it starts to taper in) i can get 3 of them in a triangular shape which does a pretty good job of getting the brine up.
Amazon link here.
Also bought these to go with it.
My wife bought me the book Fiery Ferments and now I can put it to use.
This kit also has an $8 off coupon.
$10 off this one.
You are welcome! I found quite a few others that will probably work just as well and shave off a few bucks too!
$12.99
6 pack $15.99
A glass weight would be best.
weights
Those are the ones I use and they work great. I’ve never done it with the bag. Just doesn’t seem sanitary and more likely to ruin your ferment.
I’d start with a small Batch so you don’t throw a lot away. You’ll learn from any mistakes and it won’t cost you a lot. Use 1 quart jar. Put your vegetables in there. Then mix 2 cups of water with one tablespoon of salt. Mix well and then pour into quart jar with the weight.
I learned from the video below. His simple technique works with pretty much any vegetable.
Craig’s kitchen
Pink salt should work but I like Celtic sea salt.
Celtic sea salt