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. This is a great way to get into making fermented foods and it makes a great gift as well. I want to point out here while I am reviewing the full kit, you can get…
- The Full Kit
- Just the Pebbles and Packer or
- Just the Tops – Referred to as “Pickle Pipes”
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 done with this kit. 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 TspAz.com
P.S. – Want to get in the fermented foods game but not sure where to start? Would you like some guidance, recipes and assurance that it will all be “fine under the brine”? If so my absolute favorite first book on the subject is Fermented Vegetables by Christopher and Kristen Shockey. Check it out. It is a great stand alone guide and or it goes great with this kit.
Hi Jack,
Once the ferment is finished can you replace the vented tops with regular lids?
Yep and put right in the fridge, that is what makes this so convenient.
I am very interested in making my own fermented foods. How long is the process from start to finish with something like cabbage?
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. http://www.thesurvivalpodcast.com/aiotd-11-18-16
How hard is it to remove the glass pebble? It looks like it could be a mess.
It is actually really easy, understand you ONLY use them for the fermentation. Once that is done they come out, so the jar is full at that point. You just push one side down a bit the other pops up and you take it out. One time I had to slide a butter knife under one but even that was easy peasy. Once fermentation is done you put them away, screw on a lid and put the jar in the fridge. But if you only want weights and want easier ones to take you you might prefer these http://www.thesurvivalpodcast.com/aiotd-7-26-17
Or if you want you can get one of these too https://amzn.to/2E2StNi