Fermentation Jar With Air Lock 3000 ml

Fermentation jar with water seal

The fermentation jar with water seal is an essential tool for anyone who loves homemade fermented products. Whether you are just starting fermenting or are already an experienced expert, this jar provides the ideal solution for making delicious and healthy fermented foods.

Applications

This fermentation pot is perfect for preparing a wide range of fermented delicacies, such as:

• Flavorful sauerkraut
• Delicious kimchi with authentic taste
• Various kinds of fermented vegetables
• Homemade kombucha and kefir

Specifications

With a capacity of 1500 ml or 3000 ml, this jar offers enough space for fermenting medium quantities. Made of high-quality glass, you can easily monitor the progress of the fermentation process. The included water seal allows gas to escape while keeping unwanted air out, ensuring safe and efficient fermentation.

User Benefits

• Easy to use: Thanks to the water seal, you don't have to worry about pressure build-up or oxidation.
• Durable and reusable: Made of sturdy glass, the jar lasts a long time and is also easy to clean.
• Healthy and natural: This jar allows you to make healthy probiotic foods without additives or preservatives.
• Promotes creativity: Experiment with different ingredients and flavors to create unique fermentations.

Why choose our fermentation jar?

Our fermentation jar with water seal is specially designed to make the fermentation process as simple and reliable as possible. Whether you want to try new recipes or refine your fermentation skills, this jar offers the perfect combination of functionality and ease of use.

Manual: Your Fermentation Jar with Airlock

Congratulations on your new fermentation jar! Fermentation is a fantastic, age-old method to make vegetables not only super tasty and crunchy, but also easier to digest and packed with healthy lactic acid bacteria. Below you will find a brief, clear explanation of how the jar works and how to always calculate the perfect amount of salt.

1. The Fermentation Jar & The Airlock

The jar is specifically designed to provide a perfectly controlled environment for anaerobic (oxygen-free) fermentation.

• The Glass Jar & Ring: Glass is completely inert; acids and salts cannot damage the material. The rubber ring under the lid, combined with the clamp closure, ensures a 100% airtight seal.

• The Airlock: This plastic tube on top of the jar acts as a one-way valve. During fermentation, bacteria produce carbon dioxide (CO₂). This gas must be able to escape the jar to prevent pressure from building up too high. At the same time, absolutely no oxygen or pests from the outside may enter the jar, as oxygen causes the growth of unwanted molds.

2. How do you use the airlock?

1. Fill the jar with your vegetables and liquid (see the salt calculation below). Always leave a headspace of 4 to 5 centimeters at the top. During fermentation, the vegetables will expand and bubble; if the jar is too full, the liquid will force its way out through the airlock.

2. Close the jar securely with the metal clamp.

3. Remove the top cap and the loose, transparent 'little hat' (the float) from the airlock.

4. Pour a small layer of cold water (or strong alcohol like vodka, to prevent bacterial growth in the lock) into the airlock, up to the indicated line (about halfway).

5. Replace the float (it will float) and press the perforated cap back on. After a few days, the float will be pushed up and the jar will begin to 'bubble'. This is the sign that fermentation is perfectly underway!

3. The Salt: The golden 2% rule

Salt is essential: it keeps the vegetables crunchy and ensures that only the good lactic acid bacteria survive, while harmful bacteria are eliminated. For the vast majority of vegetables, you use a standard salt percentage of 2% of the total weight of the contents.

Method A: Dry salting (for finely shredded vegetables like sauerkraut)

With this method, you use the vegetable's own juices and do not add extra water.

1. Place an empty mixing bowl on a digital kitchen scale and set the scale to 0 (Tare).

2. Cut the vegetables, put them in the bowl, and note the weight (e.g., 1000 grams of vegetables).

3. Calculate the required salt: 1000 grams x 0.02 = 20 grams of salt.

4. Add the salt, massage/knead it firmly until the juices release, and pack everything tightly into the jar.

Method B: The "All-in-one" method (for coarser pieces of vegetable in brine)

If vegetables are coarsely cut, you add water so that they are completely submerged. The most accurate and easy way to calculate the 2% salt over the total weight of vegetables and water is as follows:

1. Place the completely empty, dry fermentation jar (including glass lid, but without the plastic airlock) on the digital kitchen scale. Note this starting weight of the jar (for example: 600 grams).

2. Now place all your cut vegetables in the jar and pour regular tap water over them until the vegetables are completely submerged (keep the 4-5 cm headspace in mind).

3. Place the filled jar back on the scale. Note this total weight (for example: 1500 grams).

4. Subtract the weight of the empty jar from the total weight to find the exact weight of the contents:

   • 1500 grams (total) - 600 grams (empty jar) = 900 grams (vegetables + water).

5. Calculate the 2% salt based on this:

   • 900 grams x 0.02 = 18 grams of salt.

6. Carefully pour the water out of the jar into a measuring jug or bowl (leave the vegetables in the jar). Dissolve the 18 grams of salt completely in this water, and pour the salted brine back into the jar over the vegetables.

Important tip: Everything beneath the liquid is safe. Make sure no pieces of vegetable float to the top. If necessary, use a glass fermentation weight or a clean, folded outer leaf of a cabbage to keep everything below the liquid level. Place the jar on a saucer at room temperature and out of direct sunlight for the first week.