A Closer Look: Fermented Vegetable Master (and Save 30%!)

Fermented Vegetables

“Good alternative to a traditional fermenting crock. Great size for those with small households.” -Holly

This week you can get the Fermented Vegetable Master for 30% Off!  Use coupon code FVM at checkout (expires 5/9/15).  So… today seemed like a good opportunity to take a closer look at the Fermented Vegetable Master.

Product Highlights

Fermented Vegetable Master

Make fermenting vegetables easier! This half-gallon-size glass jar includes an airlock setup which facilitates gas escaping your fermented vegetables while keeping air out. This allows you to make pickles, sauerkraut, and other fermented vegetables, fruits, condiments, and more while greatly reducing and often eliminating the threat of mold.

Kit Includes:

Container Measurements:

  • Jar Height: 6.3 inches (9.8 inches with airlock)
  • Jar Diameter: 5.5 inches
  • Mouth Diameter: 4.3 inches

Note that this lid size and thread pattern is not compatible with canning jar lids.

Due to manufacturer source differences, the shape of the jar in the actual product may vary from the picture.

Product Q&A

Q. Should I have the top of the vegetables touch the airlock or do I need a few inches of space between the vegetables and the airlock?

A. The vegetables should be submerged and weighted and the vessel shouldn’t be filled to more than 80% capacity.

Q. Does this jar come with instructions for making sauerkraut and other fermented vegetables?

A. Yes, instructions and recipes are included. For additional recipes and information, please visit : http://www.culturesforhealth.com/cultured-fermented-vegetables-fruits-condiments-articles-videos-recipes

Q. Can you transfer the fermented vegetables to another glass container after the vegetables have fermented in Vegetable Master (so you can ferment other stuff)?

A. Yes, finished fermented vegetables can be transferred to another clean container for storage.

Learn more about the Fermented Vegetable Master here.




Shannon is a mama to four small children, homesteader, freelance writer, and picture-taker. She lives with her husband on their off-grid homestead where they make and eat kefir, kombucha, sourdough, and fermented vegetables.

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  1. Kim says

    I love cultured veggies. I have been doing cabbage for over a year. The last 2 batches haven’t turned out. They have grown mold and smell horrible. The jar is about 50% full with garbage leaves and weights. Can you give me advice on what I may be doing wrong.

    • says

      Kim – Hmm are the leaves and weights the only new variable in your kraut making? How fresh is the cabbage? Were the containers washed well before using? What is the environment in which you are culturing (warmth, time, salt, etc.)? I’m happy to help troubleshoot if I can.

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