I’m a simple, back-to-basics kind of gal, especially when it comes to fermenting vegetables.
From the get-go, I have always fermented in canning jars with zero extra equipment. Pints, quarts, half-gallons, all of them have held a traditionally pickled vegetable in one form or another. In the five plus years that I have been doing this, I have only lost a handful of ferments to true rot.
And every time I have lost a fermented vegetable, it has been because I broke the most important rule: always keep your vegetables well beneath the brine.
Which is why this new piece of equipment is my absolute favorite.