Masontops Complete Mason Jar Fermentation Kit – Item of the Day

Every day I bring you an item on Amazon that I personally use or has been purchased by many members of the audience and I have researched enough to recommend.

Today’s TSP Amazon Item of the day is Masontops Complete Mason Jar Fermentation Kit.  Previously I reviewed a product called FermentEm Mason Jar Lids.   But, I have been asked for alternatives and I have researched a lot of them and found another great one to recommend.  I want to point out here while I am reviewing the full kit, you can get…

You can also get these in regular vs. wide mouth jars but I personally prefer wide mouth for most fermenting.   Anyway I am very happy with this product.  The pebbles do a great job keeping stuff under the brine, everything cleans up in seconds with just hot water and they just fricken work, and like the FermentEm lids they are waterless so they can’t dry out, they are about as fool proof as it gets.

For more info see the video below where I give an over view and show a few of the ferments I have going right now.  And consider the Masontops Complete Mason Jar Fermentation Kit or specific components of it for your fermenting needs.

Remember you can always find all of our reviews at

P.S. – The endorsement of this product should not be seen as a negative to my previous endorsement of the FermentEm product, both of these items are stellar, that said, so far I would give a very slight edge to the Mason Tops Pickle Pipes, they are just fantastic and store in such a small amount of space.

4 Responses to Masontops Complete Mason Jar Fermentation Kit – Item of the Day

  1. Hi Jack,

    Once the ferment is finished can you replace the vented tops with regular lids?

  2. I am very interested in making my own fermented foods. How long is the process from start to finish with something like cabbage?

    • Modern Survival

      There are a lot of variables. However, good kraut will generally take 5-14 days tops. Most ferments will finish in 3-18 days as long as temps are about room temperature and you did it right. At the time you like the result, you should move it into the fridge and cap it for long term storage. This will slow down the ferment to a very very slow crawl. But it never stops and of course it doesn’t store indefinitely.

      This is why I like doing jar sized ferments, no secondary repacking, fish, remove fermentation lid, cap and put in fridge and eat as you see fit.

      I highly and I mean HIGHLY recommend this book for those getting started in fermenting.