4-Pack of Fermentation Glass Weights with Easy Grip Handle for Wide Mouth Mason Jars

This glass weights work perfectly in my wide mouth Ball mason jars and came extremely well packaged. I have had other ones in the past that did not fit but these are perfect what I am fermenting foods.

I inquired about one fermentation weight that defective and couldn't be picked up as the picture shows. The stem was too short to be picked up. I suggested a replacement for that one piece. I did not get a replacement but they refunded me the full amount. I wasn't expecting it. I am here to say the company was very quick and extremely polite and resolved the issue to my full satisfaction. I would buy from them again.

Product as expected, thank you

I subtracted a star in rating these weights because it can be difficult to lift when the handle is wet. It would be better if the handle were textured with horizontal grooves.HISTORYWhen I first started making sauerkraut, my biggest challenge was massaging enough juice out of the cabbage for the brine to cover the ferment. I have since learned to look for cabbage that 1) looks fresh (higher moisture content) and 2) is harvested in the winter (higher sugar content favored by Lactobacillus). Because these two are not always possible, I have adapted my recipe to include English cucumber and carrots (the fresh ones with greens attached, which I then remove) to add fluid and flavor. The common fix for insufficient brine is to add water; however, I found that the resulting kraut had noticeably less flavor. My next kraut challenge was to find smaller fermentation vessels so that I wouldn't have to keep transferring from my three-gallon crock to a jar with enough capacity for a week's worth of eating. I saw that folks were using mason jars, and then that discovery led to SOLIGT (so legit?) lids. On my first use, after filling the jars with ferment and sufficient brine, I put the lids on tightly and sucked out the air. After a week, I went to my garage to find brine puddled around the outside of the jars.WHEN TWO IS NOT BETTER THAN ONESometime after my first use of the lids, I discovered these SOLIGT glass weights. When fermentation is in high gear, Lactobacillus produce gas that can loosen the ferment and carry it to the surface as the bubbles travel upward. I use a dinner plate to keep the ferment submerged in my three-gallon crock. Thinking that using lids and weights would be ideal, I proceeded (Day 0). As I pumped air from the jar, I saw the brine level rise above the glass weight (Day 1). Recalling basic science, I realized that the space formerly occupied by the air was now being filled by the expanding brine. It was then that I realized why the first attempt had resulted in a briny mess: The Lactobacillus gases created pressure inside the jar with a result similar to, but not as dramatic as, opening the lid of a shaken carbonated drink. From Day 1, therefore, I replaced the SOLIGT lids with standard canning lids placed loosely. Day 3 on the kitchen countertop was the peak of fermentation, with the gas having pushed the brine to nearly overflowing. By Day 7, the brine level had receded with the end of fart production and I knew that it was time to remove the scum and enjoy some kraut! After tasting the kraut, I put one jar in the fridge and the other in the garage for those in my family who prefer a more tart kraut. The way I see it, SOLIGT weights are appropriate for ferment with sufficient brine, while SOLIGT lids are appropriate for ferment with insufficient brine. Either tool insures that fermentation takes place without contamination from non-beneficial, oxygen-breathing microbes. You could use the combination of weights and lids in either scenario, but it's redundant, at best.I have since repurposed the SOLIGT lids for storage of bulk matcha. I replenish the vacuum every three weeks. That's excellent, based on my experience with various vacuum stoppers.

They work great!

The shape of the weights works really well. They are hard to grip, but so is every other glass weight I've tried. These seem to be the best I've found.

Works perfectly.

These little glass fermentation weights are super cute and very effective. Once placed in the top of a wide mouth Mason jar, the water level is raised in order to keep things fully submerge. When attempting to remove the fermentation weight it does get a bit slippery so I tip the weight a bit in order to grab the edge and pull out.I have fermented things without these fermentation weights and without pickle pipes. I thought fermenting is so cheap and easy I can do it without spending money on anything else. Which you can. But the fermentation weights and pickle pipes are definitely a game changer! Making something so easy even easier! I put everything together and then I can just forget about it until it's done. The easier you make something the more likely you are to stick to it and the better it'll integrate into your busy life. The more complicated you make things the less likely it'll become part of your life style and the more likely it will just be something you tried once or twice. A little bit of money on fermentation weights and pickle pipes make fermenting foods something that's so easy it can become part of your lifestyle. I personally think everyone should be fermenting Foods it is one of the healthiest things we can do for our gut.In fermenting vegetables, the veggies must be submerged fully under the salted water in order to avoid mold growth. Add your ingredients to a wide mouth Mason jar, fill it with the salt water mixture, then place the weight into the wide mouth Mason jar to raise the water level ensuring everything is a completely submerged. Top with a pickle pipe which is a great combination with these fermentation weights, then let it sit at room temperature for about 5 days. BAM! You have healthy fermented vegetables and you're adding a great probiotic to your gut! I normally check my fermented foods about every 2 days to make sure I don't see anything weird growing on top.Get some of these and start fermenting and improving the health of your microbiome.