Go sour–in a good way.

Fermenting your own kimchi or lacto-fermented pickles doesn’t require anything more than this 3-quart glass jar, your favorite vegetables, salt, and water. The jar is outfitted with a special beechwood lid that fits an airlock and bung. As your veggies start the fermentation process, they’ll release carbon dioxide, and the airlock on top of the jar will allow oxygen to escape the jar without allowing oxygen in the air to get in—a key factor to fermentation success. Once your finished vegetables are ready to eat, store them in jars and put ’em in the fridge to stop the fermentation process. How easy is that?