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

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To find out which fermentation weights work the best, I rounded up seven popular ones to put to a 28-day test.

Slice a 1” thick piece out of the portion of the radish that is closest to the diameter of weight you need (daikons tend to be tapered so you can choose the location based on the width).However, for a full fermentation and a complete flavor profile, it’s nice to have your ferment below the brine for 3-4 weeks. Many fermentation jars nowadays have airlock lids, meaning they let carbon dioxide created during fermentation out without letting any oxygen in. In the sections that follow, I group them into three styles of fermentatation weights and share the pros and cons fo each. I used cabbage leaves to keep the beets submerged; not all of the cabbage leaves are under the brine, however.

My pie-in-the-sky dream is for each and every one of your to “graduate” to fermenting in a 5-liter – or larger – water-sealed fermentation crock. However, they seem to keep your ferment below the brine during the critical first week of fermentation. Fruits and vegetables contain natural bacteria that, when deprived of air, can suppress and inhibit the growth of other microbes that would cause spoilage. Once the fermentation process has been completed, you can hand wash or place these weights into the dishwasher!A small jar or glass – ideally the jar should be just slightly smaller in diameter than the lid of your fermentation jar. Summer cabbage – grown in early spring and summer and harvested in late summer – will ferment differently than Winter cabbage – grown in the late summer and harvested after the first frost. It’s important to understand how the many armies of microscopic friends and foes that live with us do their jobs.