Briny,
Boozy,
Bubbly

DIY and Modular Options

​Not ready to invest in a full kit, or you already have some of the supplies? You can start fermenting without any specialized equipment.

• Vessels. Almost any vessel can work, but glass and ceramic are preferable to plastic and metal, both of which can leach material or affect the flavor. Wide-mouth jars may be better for whole vegetable and fruit ferments, because you can more easily get the ingredients (and your hand) inside. Bottles with smaller necks may be better for bubbly sodas and alcohols,, as the small neck creates less surface space through which unfriendly bacteria can enter. Literally any jar or ceramic vessel can work - a used peanut butter jar, your favorite casserole dish, etc. - as long as it offers a little room at the top for the ferment to breathe and bubble. Larger vessels allow for you to ferment more volume, but a nut butter jar (around 16 oz / 400 ml) can be perfect for beginners who want to perfect their craft before trying for larger sizes. Any used, glass bottle will work for liquid fermentation, ideally with a lid - think kombucha bottle, sparkling water, etc. Your local thrift store might have some great options, or check out these:​

  • Two pack of 16oz jars​

  • Two pack of 32 oz jars

  • Four pack including two 16 oz jars and two 32 oz jars

  • Four pack of 32 oz jars

  • Two pack of 64 oz jars

  • One gallon jug and airlock set specifically for liquid ferments.

• Weight. The best weights will cover most of the surface area of your vessel so nothing is floating up, and will fit inside your vessel with the lid resting on top. You can use a zip-style bag filled with a little water, marbles, pie weights or even cleaned (and boiled) rocks. A small saucer, bowl or teacup can work. I've also used spice bottles. It's okay if they stick up and out of the vessel, as long as you keep the whole thing covered with a cheesecloth or old t-shirt that prevents flies and other unfriendly organisms from joining the party. You can also find LOTS of options that are specifically made for this purpose by searching for "fermentation weights." 

  • Two pack of wide-mouth jar weights​

  • Four pack of wide-mouth jar weights

  • Nine pack of wide-mouth jar weights

• Lid and cover. You can often use whatever lid was made for your vessel. During fermentation, be sure to leave it slightly ajar so carbon dioxide can escape, or you can also "burp" the vessel every few hours. It is very important to let gases escape during active fermentation: if gas builds up, your vessel can explode! It's even fine if your weight sticks up and out of the vessel, so long as you cover the whole thing with a towel, cheesecloth or old t-shirt. That said, the more exposed your ferment is to the open air, the more likely that it will develop a kahm yeast - a light layer or film of powdery white. (Mold, on the other hand, is fuzzy and/or colorful.) Kahm yeast is not harmful, whereas mold means your ferment has gone foul and should not be eaten. If you experience a kahm bloom, you can simply add more brine until it lifts up and washes away, use a paper towel or napkin to blot it up, scoop it up with a spoon, or just let it be. If this idea distresses you, might want to invest in a special anaerobic lid that allows carbon dioxide to escape while preventing exposure to oxygen. This generally prevents a kahm yeast from forming, and can also lead to slightly crunchier ferments. You can find many options by searching for "fermentation lids," or check out:

  • Set of four anaerobic lids, wide-mouth and silicon-based​

  • Set of four BPA-free plastic lids with air-lock

  • Cheesecloth to cover open vessels

  • Set of two airlocks and carboys for large jugs

  • For fermenting liquids in smaller bottles, a balloon with a tiny hole poked through the tip can work as an airlock. 

• Tamper / Pounder. Packing crunchy cabbage or other vegetables into your vessel for sauerkraut or kimchi takes a little time and / or effort. In order to pack it in tightly with minimal air pockets, and to squeeze out as much liquid as possible, the vegetables need a bit of a pounding. One way to do this is with your fist, packing a handful of veggies into the container and punching them down until it's full. A cocktail muddler can also work for this purpose. You can also pound them first in a bowl using a potato masher or meat tenderizer, and then pack them in your fermenting vessel. (Adding salt at this stage will also help to soften the veggies and draw out liquids.) Tools meant specifically for this process also abound, and can be a lot of fun to use! 

  • 10 inch mallet-style wood masher​

  • 10 inch stainless steel pounder, double-sided

  • 12 inch beech wood pounder, double-sided

  • 16 inch beech wood pounder, double-sided​