Fermented Vegetable Master: Gallon

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$24.99


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Make fermenting vegetables easier! This gallon-size glass jar includes an airlock set-up which facilitates gas escaping your fermented vegetables while keeping air out. This allows you to make pickles, sauerkraut, and other fermented vegetables, fruits, condiments, and more while greatly reducing and often eliminating the threat of mold.

Kit Includes:

  • Glass jar
  • Plastic lid fitted with a rubber grommet (BPA free)
  • Airlock
  • Several standard size glass weights (1.5" each) to keep the vegetables submerged during fermentation
  • Extra solid lid for storage after fermentation is complete 


Container Measurements:

  • Height: 9.4" (with airlock 14")
  • Diameter: 6"
  • Mouth Diameter: 4.3"


Note that this lid size and thread pattern is not compatible with canning jars lids.

Due to manufacturer source differences, the shape of the jar in the actual product may vary from the picture.


 

       
Jerri
 

Why I Love This Product

My Fermented Vegetable Master has a special place in my kitchen. Fermenting veggies has never been easier with this handy airlock system. When the bounty is plenty, my FVM is extremely busy with cauliflower, carrots, cucumbers, cabbage for sauerkraut, tomatoes, and even fruit chutneys. Many times I have no recipe, just too many veggies! Simplicity is the best feature since I follow a generic ratio of 3 Tablespoons of celtic sea salt to 1 quart water for my brine. Throw in the veggies, cover it with the brine, and put on the lid. 3 to 10 days later, I’ve got an enzyme rich food that is well-preserved and won’t go to waste. It’s never failed me! Please read my blog post on how I ferment my garlic harvest…it’s breathtaking! 

http://blog.culturesforhealth.com/fermented-garlic-cloves/

 Jerri, Customer Support Representative

 

 



Questions on Fermented Vegetable Master: Gallon

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  • From Joell Calcagno at 2/21/14 7:00 PM
    • Does this jar prevent the smell from escaping into the house?
    • The water seal in the airlock allows the fermentation gases to escape, so there may be some aroma surrounding the jar. However, properly culturing vegetables should not give off an unpleasant aroma.
    • Do you find this question helpful?  Yes   No
  • From Heather at 2/20/14 6:41 PM
    • Hi,
      I usually make my saurkraut in a container that allows air in. Can you make saurkraut in an airless container?
      Thanks,
      Heather
    • You may make sauerkraut in an airless container, as long as you burp the jar daily to allow the fermentation gases to escape.
    • Do you find this question helpful?  Yes   No
  • From Lucy at 1/4/14 1:56 PM
    • Can I use this along with a vegetable culture starter?
    • Yes, a starter culture may be added to the vegetables, if desired, when using the Fermented Vegetable Master.
    • Do you find this question helpful?  Yes   No
  • From Debbie at 1/4/14 7:31 PM
    • Not having made fermented vegetable before I am wondering what size jar would be best to start with for a family of two- the half gallon or full gallon. How long will the finished product last?
    • For a small family eating an average amount of cultured vegetable, a half-gallon is plenty.
      The storage life of fermented foods varies greatly depending upon the food, the recipe, the ingredients used, and the temperature of storage. Often, your recipe will recommend you transfer to cold storage. If you do not have a root cellar or similar storage space, this will be your fridge. When choosing a cultured food recipe, it is important to consider how you will store it. Please feel free to contact customer support for guidance at customersupport@culturesforhealth.com.
    • Do you find this question helpful?  Yes   No
  • From brian at 8/30/13 10:43 PM
    • What is the difference between this and the crock when it comes to making sauerkraut? Also, can this be used for making kombucha or does that require air?
    • Both the Fermented Vegetable Master and our German Crock are ideal for making sauerkraut. One of the main differences is that the crock allows for a greater volume of fermented vegetables to be made at once. Some people want to make a smaller volume and some a larger. Aesthetics and price also play a role.

      The initial culturing of Kombucha does requite air, so a culturing vessel with an airlock is not a good choice for brewing Kombucha.
    • Do you find this question helpful?  Yes   No
  • From Hillary at 8/22/13 9:30 AM
    • How wide is the mouth of the bottle? I am trying to pickle at least half heads of cabbage, preferably whole.
    • The mouth diameter on the 1 Gallon Fermented Vegetable Master is 4.3 inches.
    • Do you find this question helpful?  Yes   No
  • From Joyce at 7/30/13 2:35 PM
    • how do you keep the airlock apparatus clean between uses...it looks quite narrow.
    • A small bottle brush is perfect for cleaning the small airlock parts which can be stored in the jar between uses.
    • Do you find this question helpful?  Yes   No
  • From krista at 7/25/13 10:38 AM
  • From Jacob at 7/21/13 4:28 PM
    • Why do we need use weights if it has an airlock? I thought that the airlock should keep the threat of mold out and eliminate the need for weights.
    • The weights help keep the vegetables under the brine during culturing. Vegetables that are above the brine may discolor and turn mushy, even if surface mold is not present when using an airlock
    • Do you find this question helpful?  Yes   No
  • From Euell at 7/4/13 12:07 PM
    • We have an old recipe for school girl pickle which takes 21 days to make. The recipe calls for soaking in brine for about 14 days and then changing the water and soaking in fresh water overnight, then using a alum soak (lime), soak in vinegar for 24 hrs.etc. , then adding your sugar and spices. Could the vegetable master be used for making this type of pickle? If so how? Would the vegetable master speed up the brineing process?

      Thanks!
    • The Fermented Vegetable System is a fermenting system with an airlock that allows the gases to escape but keeps outside invaders like mold spores, fruit flies, etc. Yes, you could certainly use the Fermented Vegetable Master for making your School Girl Pickle recipe.
    • Do you find this question helpful?  Yes   No

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Customer Reviews

Low shipping cost! Review by Erica
Value
Quality
Price
I just used this product, and have yet to rate it accurately...I'm sure it will be a great product!

I'm so pleased that your shipping rate is dirt cheap for such a heavy and large item,..thank you!! (Posted on March 14, 2014)
Great product, needs a gasket, combined single weight Review by jim
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It's a nice system, easy to use and a good value. I think it could be improved if a reusable gasket was included with the airlock lid. Even if I tighten the lid down to near breaking (and I'm a big guy with strong hands), I cannot get it to seal enough to force the gas up through the airlock. And, instead of the three small glass weights that mine came with, I'd prefer just one bigger one, sized to just barely fit through the opening. The smaller ones like to slide around in the brine as the fermentation makes the veggies rise. But I am otherwise very satisfied with it and highly recommend (Posted on March 2, 2014)
Great Fermentor Review by Hud
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This is hands down a great buy. I have made many items and never had a failure. Wonderful (Posted on March 2, 2014)
Fantastic! Review by MelanieC
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I wanted to try culturing my own vegetables, but the whole process seemed intimidating. This kit made it so easy, and the results were perfect and delicious the first time. The vegetables were so popular that I'm probably going to have to acquire another gallon kit. (Posted on February 22, 2014)
PERFECT USE, imperfect material. Review by sy
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Arrived in a week, items in perfect condition, applied, used easily.
(Posted on February 19, 2014)
Happy Customer Review by Happy Customer
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I purchased this over the holidays for some family and friends but kept one for myself. I am now officially addicted to fermented foods! Our favorite is to make fermented salsa. Great on chips and over eggs. The air-lock makes it so simple, never needing to touch it until it is done fermenting. (Posted on January 25, 2014)
Good product. Considering getting another Review by Wabrif
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Made my first batch of Kimchi and it worked without issue. Would recommend this to others. (Posted on January 14, 2014)
Awesome product Review by Texas Fermenter
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This was my first time making sauerkraut and this product worked great. Only took 7 days and no mold. The idea of letting gases out but no air in is accomplished simply by the top of the fermenter. Very easy to set up. (Posted on January 3, 2014)
It's Ok Review by Aaron
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Value
Quality
Does it work? Perfectly.
Can you make your own for less than $5? Absolutely.
What sold me on this product was the glass weights. Turns out they are a bit of a joke.
I'll use this product a lot, but had I been able to see and touch it in a store I would not have made the purchase. I would have opted to fashion my own with parts from a home brewery store. (Posted on December 26, 2013)
Great system Review by van
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I like the way the jars are set up its easy to start a batch of kraut. I have no problem with mold I do wish the mouth of the jar was a little larger its hard to find weight to fit into the jar. (Posted on December 17, 2013)
loved this product with only one small criticism Review by Sharyn
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I have used the fermentation jar once and it made absolutely great pickles - in fact, they were perfect and I am very very pleased. Plus it was easy to make them, and the jar looked cool during the process. My only criticism is that the weights do not work well - they are so small they want to fall down into the jar. I managed to use them by placing a small lid under them to keep them from getting lost. I suggest that they be re-designed, as the cukes do need to be held below surface of liquid. Otherwise this is a great product! (Posted on November 30, 2013)
good for the money Review by RB
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Value
Now that I know that I can get the jar local, I can probably just go with the topper. The topper is pretty cheap plastic but will hold up if you are careful with it. On a note, the directions that came with the jar for fermenting... I would look online for more information if you have never made kraut before. (Posted on November 30, 2013)
Simple and Effective Review by Ed
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Value
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Success the first time out! I tried making kraut to no avail time and again and finally found the right equipment. With live culture kraut $7 for 25 oz in L.A., the Vegetable Master paid for itself with the first batch. Well worth it! (Posted on November 28, 2013)
superior product Review by Batya
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This is a superior product. I used it to make fermented cabbage and it made the process very easy and it also made the outcome reliable, whereas before I had the jar it didn't always come out good. I also know that the right gases are leaving and coming in, so I don't have to guess about the quality of my food. I highly recommend it. (Posted on November 18, 2013)
Easy to make now Review by Di
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Just finished making two jars full of fermented vegetables! Loved how this worked for me. Was so easy to use. So much easier than using the old time crock. Easy to check on what is inside the jar. Love the crispness and flavor. Will need to start the next batch soon as these won't last long. Store bought kraut is out! (Posted on November 16, 2013)
Fermented Vegetable Master: Gallon Review by Lily
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I am having a ball using this for Making sauerkraut. Sure beats doing it the old fashion way. Thank you! (Posted on November 7, 2013)
Great products !!! Review by Green Diva
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Items arrived very quickly. Products were exactly what I expected. The vegetable cultures are some of the best I have used. The vessel was simple and easy to use, No mold formed on top, however the 3 small weighted stones weren't adequate to keep the veggies from floating. I went out to my garden and found some bigger flat smooth surfaced river rocks, scrubbed them and they worked fantastic. Love your site and love your products ! (Posted on November 4, 2013)
Great jar for the price--makes fermentation EASY! Review by Abby
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We tried rigging up our own fermentation "crock" but the result was less than desirable. The whole thing was messy, and it was hard to keep the vegetables anaerobic. The texture of the kraut was mushy and the taste wasn't that palatable. Rather than give up on fermenting all together, we decided to purchase two Vegetable Masters. The results were delicious--the first time. And as a bonus, the jar is very easy to use. We love the taste of our fermented veggie medley and sauerkraut now and just ordered two more of the jars to keep up with our family's demand. We have 6 kids who love their ferments now! Thank you! (Posted on April 11, 2013)
Excellent Saurkraut Review by Katka
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This fermenter produced the best saurkraut I've ever made. Up until now, I had made a couple of batches in a ceramic crock but always had issues with mould. The research I did said mould was common but it grossed me out.

With this system there were no mould issues. None. The cabbage fermented beautifully, the brine stayed clear, and the saurkraut tastes fantastic.

My only complaint is that the mouth of the jar is a bit narrow. I don't have large hands but, even though I mixed the cabbage and salt together in a big bowl before loading it into the jar, I found it a bit awkward to pack in. But this is a minor issue and I'm really pleased I made this purchase. (Posted on February 20, 2013)
We love the crisp saurkraut! Review by Saurkraut Don
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If you like saurkraut and never made it, you have to get this fermenter and make your own! The crisp saurkraut is soo much better than the canned stufff you buy t the store. I simply cut up two and a half heads of cabbage, sprinkled them with about two tablespoons of salt, and then packed it into the fermenter.

Hint: When I made my first batch, I only used one head of cabbage and didn't pack it enough. for the second batch I cut up two and a half heads of cabbage, sprinkled it with salt, and hand mixed it in a large bowl for about five minutes before packing. This helps to draw out the water from the cabbage. My tip for packing is to use your fist to "punch" the cabbage down. By packing it tighter, the cabbage stays below the water. I then left it on the counter for about two weeks. I love making a boiled dinner of sausage, potatoes, onions, and carrots. After cooking the other vegetable to desired tenderness, I like them a little crunchy, I added the saurkraut for about the last five minutes. That way it was heated through, but still had the crunchiness that I love in the homemade kraut. I'm going to keep a batch brewing all the time and am never going back to the canned kraut! (Posted on January 11, 2013)
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