JILLMO Fermentation Kit, 1.5 Liter Fermentation Jar with Airlocks and Fermenting Weights, 2 Pack

These are lovely jars and I love the fermentation lids. just make sure you really be careful before you try to clean it in hot water because if it's too hot and the glass cools right away you're going to have a sink full of shards. Also note that the weights are pretty small so unless you fill your jar almost completely to the top your contents will float on the water and just land on top of the weight instead of being held down by it.

Fermented my own sauerkraut for the first time, used these jars, they work perfectly, also bought the gallon size, the sauerkraut is fermenting as it should be and will be ready by end of month.

We are fermenting cabbage for health reasons mainly. There are plenty of videos on YouTube for fermenting, in various jars and containers, many of them useful. One of the advantages of these Jillmo jars is that you don’t have to open them periodically to allow the carbon dioxide to escape to prevent “explosion” and also, to prevent mold. Once they are filled up appropriately, they can be safely left closed up until the fermentation is complete. Check out videos to find the best method for you. We weigh cabbage in grams and use 2.5% of that weight of healthy salt (look online, there are a few) also weighed in grams. Massage salt into cabbage to draw out water, in a big glass bowl, pack into jar very tightly (tamp it down with something; (we purchased wooden one designed for this) put a bit more filtered water in, if needed (which it usually is). Turns out perfectly fresh and crispy every time. Filled with probiotics and nutrients.

I’ve used these fermentation jars to make sauerkraut, and they work great. They’re easy to use, and I really like the glass weights—they keep the vegetables fully submerged, which makes fermenting simple and worry-free. The jars feel solid and well-made, and the airlocks work as intended. If you’re interested in fermenting at home, this is a great setup. Homemade is definitely the way to go.

I enjoy lacto fermenting, hot sauce. I was trying to use the burping technique with a pickling jar, but inadvertently would get Kahm yeast. Although it is safe to consume, yeast changes the flavor dramatically. This jar was very simple to use and with the ability to have gas exchange without oxygen going in, I had no contamination. I am very pleased with how my hot sauce turned out and look forward to pickling or lactofermenting other vegetables. It cleaned easily, and there was no smell.