Glass weights | for a safe fermentation

From onions to beans, cabbage to beet, you can ferment almost any vegetable you can think of. All you need to ferment vegetables is a little salt. And these glass weights to keep all those goodies safely covered the brine, shielding them from molds.

How do glass weights work?

Making healthy sauerkraut, pickles or kimchi ia ancient preparation technique, where bacteria convert naturally occurring sugars into mild acids. How do you avoid your produce from spoilage? Keeping your sauerkraut or other vegetables under a protective layer of brine sholds them from oxygen, and will prevent mold from developing! These glass weights are the ideal, hygienic, and sustainable way to do just that.

Why use these glass weights?

• Easy to Clean: The smooth, non-porous surface of the glass weights makes them easy to clean and sanitize, maintaining the purity of your ferments.
• Easy to handle: the groove on top allow for easy lifting
• Great as a gift: looks nice, comes in a pretty package, and is a great conversation starter
• Consistent Results: achieve uniform fermentation by keeping your vegetables submerged in the brine, preventing mold and spoilage.
• Versatile Use: ideal for fermenting a variety of vegetables, but also for making miso.
• No microplastics – by using our glass weights you avoid the risk of getting micro-plastics in your fermented vegetables

Please note: not for D82 jar

Does not fit in a  D82 jar, which has a 6,80 cm wide mouth. Please check jar width before ordering.

Contents

3 glass weights, diameter 6.95 cm, height 2.7 cm, weight 205 gr. each

Online workshop ‘how to make kimchi (and ferment other vegetables)’

In this English spoken workshop, you will learn all about kimchi, the popular fermented vegetable. Spicy, fresh, and incredibly tasty. You will discover that this flavoring is extremely versatile and that the range of preparations is enormous. There is even 7-up kimchi! In the meantime, you will also learn something about fermentation. By Foodwriter ‘Meneer Wateetons’, author of several books on fermentation and alternative food preparation techniques,  Click here for more info.