Small-Batch Fermentation Jar Kit
Partners in brine.
- 2 glass jars, each one measuring up at a liter (that’s a little over 4 cups—perfect for tucking in the fridge);
- 2 glass weights to press out air pockets and keep those veggies submerged;
- 2 specially-designed lids with valves that let gas out without letting air in (see ya, mold); and
- 2 regular lids for when the fermenting festivities are over.
When it’s pickling time, just add your veggies with a bit of salt and water, drop the weight in and screw the lid on, then let these jars work their magic (you get a front-row seat thanks to that clear glass). Oh, and here’s a little bonus: It’s all coming with a recipe booklet to get those creative juices flowing.
Photography by Julia Gartland
Details & Materials +-
Glass, stainless steel, silicone.
Each kit includes:
(2) 1L (34 oz.) Fermentation jars measuring: 3.75" D x 7.10" H
(2) Glass Fermentation Jar weights
(2) Screw-top jar lids with built-in silicone air lock
(2) Standard screw-top jar lids
(1) Recipe booklet
Care & Notes +-
Shipping & Returns +-
View our Return Policy.
Meet the Maker
Our Tips & Stories
How we'd use this beauty in our own homes.
In this edition of Small Batch, Marisa McClellan of Food In Jars teaches us a thing or two about rhubarb chutney.
You'll be hearing from the staff at FOOD52 every week in Too Many Cooks, our group column in which we pool our answers to questions about food, cooking, life, and more. It was a week of surprises -- from babies to errant cucumbers -- and gorgeous food here at FOOD52. You know, just like normal
Rebranding "leftovers" as a fun way to combine meals afresh is the theme of Walker's and Addie's lunches today. Here's Amanda on what they're having: Kids like leftovers, too! And they like dishes that allow them to browse around and select what they want. We had a dinner party, so I sent our kids to school with Luciana's Porchetta, pickled onions, garlic-rubbed crostini, and baby mustard greens (from the CSA I just joined) dressed with leftover vinaigrette. For dessert: Crème brûlée! But I just called it pudding.
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