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"Excellent purchase when starting out"

I purchased this unit through a local health food store in Southwestern Ontario which was a location indicated on your website on where to purchase this unit. I loved that! Also, I'm just starting out. I tried sauerkraut in an old crock (mold!). So I decided to get two -- one for sauerkraut...

- Lindylou

Fermented Vegetable Master: Half-Gallon

SKU: 2501

Availability: In stock

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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



Make fermenting vegetables easier! This half-gallon-size glass jar includes an airlock setup 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.

  • 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: Jar Height: 6.3 inches (9.8 inches with airlock) | Jar Diameter: 5.5 inches | Mouth Diameter: 4.3 inches
  • Instructions for using this culture are included and may be found here.


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 jar lids.

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





Why I Love This Product

I've been a skeptic of the need for airlocks for some time now. It is possible to ferment vegetables safely without them, so long as you understand the process properly. So when I tried the fermented vegetable master, I did so with some cynicism. I have found that this piece of equipment, specifically the airlock lid, is very helpful when mold problems are highly probably for vegetable ferments. Specifically, when fermenting in high temperatures over 90°F, using an airlock is quite helpful in keeping the bad bacteria out while allowing the carbon dioxide to escape. While with a mason jar, you would have to burp the lids in order to release that gas, the airlock allows it to escape with no entry way for unfriendly microorganisms. In situations such as high heat this fermented vegetable master is quite useful. Shannon, CFH Content Writer




Additional Information

UPC 00814598020162


10 Reviews For "Fermented Vegetable Master: Half-Gallon"

Items 1 to 10 of 57 total
  1. Easy Peasy

    by Melissa on 05/03/2018


    I am new to fermenting and this made making sauerkraut so easy and delicious.

  2. Foolproof

    by Chirises on 07/26/2017


    I am very happy with my jar. No more mason jars with mold. Makes perfect sauerkraut every time.

  3. Works great & looks beautiful

    by Rebecca on 04/06/2017


    I made my first batch of fermented veggies in this jar and was very happy with the outcome. There was mold on one cucumber slice that accidentally failed to fully submerge, which goes to show how important it is to properly use the glass weights. The batch came out otherwise perfect! I imagine this would be great for kefir and other ferments as well and is ideal for those who prefer not to use muslin, but I really love it for veggies. This is a great product from a wonderful company!

  4. Fermenting my first batch

    by Robyn on 04/03/2017


    So far, all seems to be working well. I'm fermenting my first batch of cabbage. It has been going for about a week now. The top layer started to show some signs of graying, but there wasn't enough liquid to cover it, so I took it out. I made a big pot last week and it went bad by this time, so I already know this is working better! Fingers crossed!!!

    Response from CFH: Be sure to check out our FAQs and Troubleshooting questions about culturing veggies! Or, contact our awesome Customer Support so we can assist you!

  5. I like the product would like stone to be larger to weigh down pickles and sauerkraut

    by Duvall on 03/18/2017


    I have bought a large and small fermenting jar and I really like them both although I will say I have been disappointed with the size of the stone because it just is not big enough - the stone falls down - I just started fermenting some pickles and it has already fallen to the bottom of the gallon jar but overall I love these jars so far and appreciate the great customer care they have thru this company!!! Very helpful and kind !!!

    Response from CFH: Thanks for the kind words! If you find the weights are not enough, you can try some tips here: http://www.culturesforhealth.com/learn/natural-fermentation/how-to-keep-fermented-vegetables-submerged/

  6. This makes fermenting so easy. I made fabulous ginger sauerkraut the very first time

    by Kathi on 02/16/2017


    I was a bit worried about trying this and having to scrape scum off the top but this makes fermenting so easy. I made fabulous ginger sauerkraut the very first time. No scum!

  7. Should have purchased this years ago

    by Albo on 10/09/2016


    After fermenting vegetables over the past four years I finally decided on purchasing something specifically for the task, and so glad I have. Works Great!

  8. Well worth purchasing

    by Sharon Curley on 08/07/2016


    I wasn't sure what to expect on my first try, but the sauerkraut I made turned out to be delicious and it was so easy! It tasted so much fresher than the stuff you get in the store, and a friend has requested a batch in exchange for a pie! This product definitely made my first foray into fermenting vegetables feel successful.

  9. Ok but could not use the weight with it

    by Sandy on 07/24/2016


    Overall seemed ok but the weight must have been slightly oversized because 2 people trying could not get it to fit properly and the jar chipped trying! What a shame! Ended up using the pickle pebbles I purchased at the same time. Will stick with them and just use mason jars in the future.

    Response from Customer Support: We're terribly sorry about this situation! Our attempts to contact you to fix things were unsuccessful...anytime you need some assistance just contact us directly so we can help!

  10. Handy Kitchen Tool

    by CindyLB on 07/18/2016


    I bought the 1/2 gallon jar to make my own sauerkraut. I fermented mine for 3 weeks and the jar worked well, producing a decent amount of kraut with no mold or slime issues. The kraut was delicious and far superior to what you buy in the supermarket.

Items 1 to 10 of 57 total

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Questions on Fermented Vegetable Master: Half-Gallon

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Items 1 to 10 of 19 total
  • From JD at 3/15/2018 8:44 PM
    • I'm confused about the airlock top. It has a tube from the lid top, and a cap for the top of it. I'm wondering if the cap on top the air lock comes off during fermentation, or does it stay on? I wondered how air would escape with the cap off.
    • The cap stays on during fermentation, yes! It is not airtight, there are holes in the top, so the gasses escape, but any oxygen that comes in is stopped by the water you add to the tube.
    • Do you find this question helpful?  Yes   No
  • From Rosemary Bouchet at 8/9/2017 3:41 PM
  • From Kimm at 10/22/2016 7:53 AM
    • Can the vegies be water bathed canned after being fermented
    • Canning is a somewhat newer form of preserving foods, at least compared to fermentation. Pressure canning is designed to kill microbes, but if not done properly, it can leave some behind. As much as we would love to help, in this case it is beyond our knowledge base.
    • Do you find this question helpful?  Yes   No
  • From Patricia at 3/19/2016 7:22 PM
    • Would this formation crock be useful to make chickpea tempeh?
    • This Fermented Vegetable Master is meant for culturing vegetables. It is not suitable for tempeh. The tempeh should be spread in a thin layer of just 1 to 1 1/2 inches thick, and will be vented with plastic wrap over its container. This container is then incubated at 85º-91ºF for 24-48 hours. See here on how to make tempeh: http://www.culturesforhealth.com/how-to-make-tempeh
    • Do you find this question helpful?  Yes   No
  • From Barbara at 1/23/2016 8:41 AM
    • Are the ceramic weights lead free?
    • Yes, they certainly are! More info from the craftsperson:

      "I use a tried and true clay recipe I can trace back 80 years through various craftspeople I have known over the years."

      The weights are not glazed but rather fired 2,350 degrees using an oxidation technique. This process vitrifies the body of the clay making the molecules so dense that water and other elements cannot penetrate the surface thus rendering the clay food safe.
    • Do you find this question helpful?  Yes   No
  • From Nicole at 1/1/2016 9:20 AM
    • Hi...I am confused how it is air tight....I tried to ferment in a mason jar with just a lid I left space at the top and a few days later I went to check on it and noticed the cabbage was rising above the water so when I went to open the jar to push the cabbage down it exploded everywhere??? After that I got advised to not close the lid tight but then it got black mold around the rim of the jar....not on the vegtables but on the rim....will any of this happen with your airlock system if not how come?
    • An airlock system allows for the gases to escape through the water in the airlock piece that sits in/on top of the lid. It also prevents any oxygen from getting into the jar because of the water barrier. No pressure can be built up when the fermentation gases form, so there is no fear of it exploding upon opening. When you use a mason jar, the tight seal will certainly keep oxygen out, but nothing can escape either! When you put a loose lid on the mason jar, gases can escape but oxygen can get it (thus your mold). An airlock system can still have mold or yeast, but not near the risk or amount of having not used it.
    • Do you find this question helpful?  Yes   No
  • From Brian at 11/18/2015 12:09 PM
    • I am new to fermenting. If I were to use this half gallon container to make sauerkraut, about how many medium sized cabbage heads would be necessary to fill it properly? Just a rough estimate to give me an idea would be helpful. I realize every head of cabbage is different.
    • Our Half-Gallon Fermented Vegetable Master will fit about 2 small to medium heads of cabbage (shredded) for making sauerkraut. It will fit a double batch of our Basic Sauerkraut recipe listed here:

    • Do you find this question helpful?  Yes   No
  • From Anita at 10/17/2015 10:12 PM
    • Is glass weight safer than ceramic weight that keep the vegetable submerged?
    • It depends on the glass weight, where it was made etc. We in fact used to carry glass weights, which work great, but opted for a natural clay ceramic weight crafted by a local potter. Both glass or ceramic work fine for keeping them safely submerged.
    • Do you find this question helpful?  Yes   No
  • From Donna at 1/15/2015 4:52 PM
    • If I only fill the half gallon jar half way or a quarter way up. Is this a problem?
      I am new at fermenting and I would like to make small batches At first.
    • Yes, it likely will be problematic. We recommend for best results with any fermentation vessel (crock, mason jar, bowl) you fill it to 80% capacity with vegetables. Then add the brine to cover and keep the vegetables submerged.
    • Do you find this question helpful?  Yes   No
  • From Marian at 9/14/2013 8:24 AM

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