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"Great Product"

I really like this product! It was easy and a sure way to have a successful ferment.

- Shawna

Fermented Vegetable Master: Gallon

SKU: 2500
Gallon Fermented Vegetable Master
$34.99

Availability: In stock

You Can Do This
When you buy this product you get FREE ACCESS to: 200-page Lacto-Fermentation eBook including 64 recipes plus hundreds more articles, recipes, and how-to videos

Description

Details

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, and condiments while greatly reducing and often eliminating the threat of mold.

  • Glass jar
  • Plastic lid fitted with a rubber grommet (BPA free)
  • Airlock
  • Large ceramic fermentation weight (Dimensions: 3.75 inches in diameter)
  • Extra solid lid for storage after fermentation is complete 
  • Container Dimensions: Height: 9.4" (with airlock 14") | Diameter: 6" | Mouth Diameter: 4.3"

 

Using the Fermented Vegetable Master with Fermentation Weights

Weights are ideal for whole or cut veggies. For shredded or very small pieces of cut up veggies, use multiple sets of weights, or use strips of a cabbage leaf crisscrossed over the top of the veggies and tucked down the sides of the jar. Ensure the cabbage strips are well submerged under the brine. For more tips on keeping your vegetables under the brine, check out our article, How to Keep Your Fermented Vegetables Submerged.

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.

Additional

Additional Information

UPC 00814598020155

Reviews

10 Reviews For "Fermented Vegetable Master: Gallon"

Items 1 to 10 of 58 total
  1. weight too small to work adequately

    by Kate on 09/15/2017

    Quality
    Price
    Value

    The weights that came with out one gallon vegetable master are much too small and light to be effective. The weights need to be closer to the diameter of the container.

    Response from CFH: Thank you for your feedback! Here is some information from the product page that can help...USING THE FERMENTED VEGETABLE MASTER WITH FERMENTATION WEIGHTS

    Weights are ideal for whole or cut veggies. For shredded or very small pieces of cut up veggies, use multiple sets of weights, or use strips of a cabbage leaf crisscrossed over the top of the veggies and tucked down the sides of the jar. Ensure the cabbage strips are well submerged under the brine. For more tips on keeping your vegetables under the brine, check out our article, How to Keep Your Fermented Vegetables Submerged.

  2. Excellent

    by Sarge on 08/14/2017

    Quality
    Price
    Value

    Item as received was well-packed, with plenty of cushioning. I'm completely new at this, but my first batch of sauerkraut turned out far better than I dared hope. I now have a batch of pickles, started 08/13/17. Hope they turn out as delicious as did the sauerkraut.

  3. Eeeehh

    by abyssiniandog on 05/24/2017

    Quality
    Price
    Value

    I don't really care for the taste of the fermented vegetables, however it may well be something to be acquired. Item was received in excellent condition and just as described. Perfect equipment for making small dose vodka from sugar syrup and yeast.

  4. Loving learning to ferment diy

    by Kim on 04/11/2017

    Quality
    Price
    Value

    I am so thankful for the help of the great jars help me make great sauerkraut and pickles and will soon expand my horizons - I appreciate this incredible company and the great service they bring to help others start learning new things

  5. Great service

    by K on 02/26/2017

    Quality
    Price
    Value

    I am in the process of fermenting my first batch of sauerkraut- the stone that came with it is not able to hold the cabbage below the brine - I think I need to find something to be able to weight it down - the customer service has been amazing - I highly recommend this company - they have been so helpful with answering many questions I have had with just learning - I look forward to fermenting pickles and I plan on buying another jar for smaller batches -

  6. John

    by Smithk827 on 01/25/2017

    Quality
    Price
    Value

    I like the helpful information you provide in your articles. I'll bookmark your weblog and check again here regularly. I'm quite certain I will learn plenty of new stuff right here! Good luck for the next!

  7. Will recommend this to anyone interested in fermenting their own vegetables

    by The frog on 12/02/2016

    Quality
    Price
    Value

    Perfect all around,took my fear of failure right out.
    My first batch is fermenting as I write
    this

  8. unimpressive

    by Jim on 11/23/2016

    Quality
    Price
    Value

    What you get for the money is a large jar with a few plastic lids, one with a hole, grommet and airlock. The weights are too small and too light to do much of anything. Save your money, buy a large jar of pickles and a grommet and airlock and find something with some real weight to it to keep things submerged.

    Response from CFH: We are sorry to hear you are not satisfied with the Fermented Vegetable Master. Please contact Customer Support as we'd love to assist you - customers and staff members have made many wonderful batches of fermented foods with this setup - we hope you will as well!

  9. Great jar

    by brenda on 11/07/2016

    Quality
    Price
    Value

    Works great

  10. Great jar

    by brenda on 09/09/2016

    Quality
    Price
    Value

    I love this jar it makes the best sauerkraut. Can't wait to try fermenting something else

Items 1 to 10 of 58 total

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Questions

Questions on Fermented Vegetable Master: Gallon

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Items 1 to 10 of 24 total
  • From A.M. Kelley at 2/3/2017 6:29 PM
    • My new vegetable master just arrived.
      Directions say: ferment at "room temperature."
      I live in northern Minnesota and keep the house cool.
      What is a good fermenting temperature?
      Thank you.
    • Experts generally recommend a slow, cool ferment at temperatures as low as 50°F (10°C). At temperatures this low, the process can take as long as 6 months or more, which is longer than many people want to wait. So, fermentation that occurs at 60-70°F (15-20°C) is slow enough to develop many of the complex flavors and retain texture.
    • Do you find this question helpful?  Yes   No
  • From Laura at 6/14/2016 8:38 AM
    • When using airlock, do I have to open the top of it to let bubbles out? When I use regular jars, I turn the lid just enough to let gases out, ( burbing) it.
    • The cap on top of the airlock has small holes, no need to burp the jar.
    • Do you find this question helpful?  Yes   No
  • From Stephanie at 8/10/2015 3:18 PM
  • From Paulette at 7/27/2015 9:23 PM
    • Can the pickles be made without the airlock?
      How long can the sauerkraut and pickles be kept in the refrigerator safely?
      Can the German crock be used to make pickles in?
      Does the German crock have an air lock like the 1/2 and whole gallon crocks?
    • Pickles can be made without an airlock, use an airtight lid and loosen the lid several times a day to release the pressure. The length of storage time depends on the vegetables and storage temperature. The general rule for fermented food is that you never consume anything that smells or tastes unpleasant.
      The German crock can be used for pickles. The crock does not have an airlock, it has a small area that can be filled with water. The water reservoir keeps mold spores, fruit flies, etc. out while allowing the carbon dioxide to escape.

    • Do you find this question helpful?  Yes   No
  • From Eve at 3/18/2015 3:24 PM
    • Hi - I got this as a gift. I noticed liquid escapes around the bottom rim of the lid, not so much from the airlock. Is there a way to prevent this, or is this just supposed to happen? I screwed the lid on really tight, but it happens anyway, so I just keep the jar in a pan to catch all the juices.
    • Keeping something underneath is a good idea. It can happen, so it's not unusual. Try making sure the unit is not too full, and if 1" of headspace is not enough, consider making more headspace the next time!
    • Do you find this question helpful?  Yes   No
  • From Isaac Rivera at 2/7/2015 6:58 PM
    • Are the ceramic weights heavy metal (lead, cadmium) free? Heavy metal ions are leached by acids.
    • The weights are certified lead-free. They are made from a blend of:
      Red Art, a base clay containing iron oxide, salt, and feldspars
      AP Fire Clay
      Gold Art, a base clay
      Om4 Ball Clay
      Feldspar
      Grog
    • Do you find this question helpful?  Yes   No
  • From Joan at 6/15/2014 11:12 AM
    • I am making sauerkraut for the first time, and the kraut liquid is in my airlock, and overflowed into the pan the vegetable master is sitting in. Do I just leave it or empty out the airlock?
    • You can empty/rinse the airlock and replace it back on the lid. You could also leave it, but rinsing and cleaning it later might be harder depending on how long you plan on fermenting.
    • Do you find this question helpful?  Yes   No
  • From Joan at 6/15/2014 11:12 AM
    • I am making sauerkraut for the first time, and the kraut liquid is in my airlock, and overflowed into the pan the vegetable master is sitting in. Do I just leave it or empty out the airlock?
    • You can rinse/empty out the airlock, and then replace it. It's also ok to leave it until you are done fermenting, but it may be harder to clean depending on how long the kraut liquid sits there.
    • Do you find this question helpful?  Yes   No
  • From B at 4/22/2014 9:51 PM
    • If you use the weights to keep the cabbage submerged, what is the purpose of using the air lock? Is it simply to reduce the growth of mold? Will mold still grow when using the airlock?
    • While the chance of mold is reduced by using an airlock, there is still a possibility of it developing.
      Another reason to use weights is to improve the flavor and texture of the finished product. Any vegetables above the brine tend to discolor and have a less satisfactory texture.
    • Do you find this question helpful?  Yes   No
  • From Joell Calcagno at 2/20/2014 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

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