Apples are another inexpensive, easy and natural fermentation weight that you can employ for preparing your desired fermented food. To use it, simply trim the outer skin and prepare a circular or square object just like the cabbage core. Also, don’t forget to make a hole in the middle which will help you to take it out once the process is completed. The longer that you leave it out, the more probiotics develop. The lactic acid and enzymes develop, but it also changes the flavor. The weight should be substantial enough to submerge the food but not too heavy to damage delicate fermented vegetables or fruits. See the Lacto-Fermentation Weights section to find out more about these options. How do I let the CO 2 out of a lever jar? At some point, your ferments will develop a flavor that is too strong or sour for your likenings. The consistency will change, breaking down and turning into a mushy texture.

The most popular way to get started is to buy a kit. If you prefer simplicity and are looking for an all-in-one option, a complete kit could be the ideal solution for you! Revolution Fermentation Kits Force the plastic into the jar on top of the kraut. Trim if too large. Start again if too small. It should hold on to the sides of the jar quite tightly. Ceramic pie weights, marbles, or whisky stones are perfect for putting inside a food-grade plastic bag to weigh down the vegetables. Copper or Brass. Do not use items made from copper or brass. They can leach into the ferment and, in addition, can themselves be destroyed by the acid and salt from the fermentation process.As vegetables tend to float, you need to find a way of keeping them submerged under the brine. Otherwise, there’s a risk of mould forming on the surface (no oxygen = no mould). This is done using a weight. All you have to do is double the salt amounts for your recipe. It might taste saltier, but then you’ll have liquid to use for your next ferment. The General Salt Recommendations for Fermenting

If you want a glass weight that’s officially FDA-approved, then consider purchasing these glass fermentation weights from Kinwell. The product is tested to be lead-free and non-porous. So, do not worry that it will absorb any odour or tangy flavour. So long as your ferments stay under the brine, they will last for a long time. In some situations, ferments can last for years.So in terms of application, is the fermentation weight versatile enough to accommodate most of these items? This will make your work much easier and seamless since you won’t have to switch between different types of items.

Also see: BEST Fermentation Weight for Fermenting in Jars [28-Day Challenge] How Do You Keep Your Ferment Below the Brine? That bluish, greenish or grayish furry stuff is mold. This image is from a neglected batch of fermented beets. It’s okay if your seasoning is smaller than your actual ferment, but keep the pieces of veggies the same size. Marbles tied a in cheesecloth or muslin – Marbles work well because they can easily fit whatever size or shape jar you are using. Be careful, though, that the marbles are paint or glaze-free, and lead-free. You may also want to stay away from anything made in China.

Glass jars with screw-on lids are great for getting started. Bonus: you probably already have everything you need in your kitchen!