I’m a simple, back-to-basics kind of gal, especially when it comes to fermenting vegetables.

From the get-go, I have always fermented in canning jars with zero extra equipment. Pints, quarts, half-gallons, all of them have held a traditionally pickled vegetable in one form or another. In the five plus years that I have been doing this, I have only lost a handful of ferments to true rot.

And every time I have lost a fermented vegetable, it has been because I broke the most important rule: always keep your vegetables well beneath the brine.

Which is why this new piece of equipment is my absolute favorite.


These ceramic weights are exactly what I’ve been looking for. I’ve used inverted canning lids, smaller jars, various vegetable leaves and roots, and the glass weights carried by CFH. These new guys are by far the nicest weight I have used for the vegetable ferments.

They are cut (or broken) in the middle in a zigzig pattern so that you can get them into the jars easily, and then put them together closely enough to do the job effectively.

They are also good and heavy. This is important as pickles and large pieces of vegetables like to bob up and down and peek up over the surface of the brine.


I love that they aren’t made of metal or plastic, two materials I’m not real keen on having near my acidic foods.

And, they come in sizes that allow me to use wide-mouth pints, quarts, or half-gallons; or a larger size that will fit in the Fermented Vegetable Master or a larger gallon-size jar.

So, I’ll be using these for just about all of my vegetable ferments for quite some time, as I can’t imagine anything better suited for the task.