Preserve your food the natural way with the Weck Fermenting Jar.  Fermenting food is the oldest form of preserving with the technique being in use for over 4000 years! Yes you can make Pickles, Kimchi and Sauerkraut, and that is just the start. Ferment all your veggies and fruits into delicious foods which are much better for your health!  

Weck reusable Glass Jars are of the highest quality and contain NO BPA! (Bisphenol A).

Weck Jars are made with thick glass. Glass lids preclude issues with rusting. All jars have wide openings for tidy, easy filling.

The Weck lid effectively provides an airlock, allowing gases to vent naturally from your jar without your intervention, which can introduce harmful yeasts or excessive oxygen to the fermenting product.  

The lid will fit any Weck large mouth jar.  You will receive the lid with plasic airlock (airlock may differ to the picture), a rubber seal, 2 clamps and the 1.5 litre cylinder jar. Please note that you must use Weck or Rex Jars with the Weck fermenting lid.
 

If you wish to purchase a dunking weight, the medium size is suited to this jar.

Now when your bounty is fermented, all you do is remove the Weck fermenting lid, and seal your jar with a BPA free regular glass or plastic lid canning lid.

Please note that some burring of the glass  can occur but this does not affect the seal or the food inside.

Please take care when inserting or removing the airlock to do so gently and hold the black grommet in position whilst doing so.

Directions for use

Check that the seal is seated on the lip on the underside of  the lid.  Insert the airlock into the rubber hole on the lid, being careful not to push too hard.

Fill the jar with the food you are fermenting and leave about 2 - 3cm headspace.  Pour on whatever liquid you are using as a fermenting liquid, be it a salt brine, whey or lactic cultures.  Ensure that the liquid covers the food but still leaves head space at the top.  For some food you may wish to weigh down the food with a fermenting weight (sold separately) so that it stays submerged beneath the liquid.  

Place the lid with the airlock inserted on top of the jar and clip on the stainless steel clamps.

Remove the top off the airlock and add water to about half way up the airlock.  Replace the top on the airlock.

The fermenting process starts immediately.

Once the product is fermented, you can store it in the fridge with the air lock in situ, or remove the lid and replace with a storage lid such as the Keep Fresh lid.  

240mm high with 100mm mouth; 1550ml capacity