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Feature

Makes small batch, canning jar fermentation easy - Innovative water seal one-way air lock
Use to make sauerkraut and other fermented vegetables
Fits wide mouth canning jars (Mason, Ball, Kerr, etc...) - BPA free lid
Includes detailed 2 pages of instructions and recipe ideas by Handy Pantry
Reusable - Easy to clean - Use multiple units to make different batches simultaneously

Description

Making your own sauerkraut and other lactic acid fermented vegetables is now easy and reliable using the Handy Pantry Jar Top Fermenter. Before the jar top fermentor, the best option for lactic acid fermentation was using purpose built fermentation crocks. While the fermentation crocks work wonderfully well, they are expensive. The smallest fermenting crock pots available are 5 liters and will do only one batch at a time (that's a lot of sauerkraut). These drawbacks are too much for some. It's a shame too because not only are real lactic acid fermented vegetables delicious, they are loaded with healthy, beneficial probiotics.

The Handy Pantry Jar Top Fermenter solves the expense and large batch challenges by making it possible to ferment reliably in wide mouth canning jars. Folks have used canning jars for ever, but the big challenge is that the lactic acid fermentation process gives off lots of C02 (carbon dioxide) and this pressure must have a way to escape but not let any oxygen into the system. This is very difficult trick with just canning jars, require lots of baby-sitting. Even then, oxygen invariably sneaks end leading to problems with mold, bad flavor or even spoiled batches.

With the innovative but simple one-way air lock, you can seal a canning jar with your pickling vegetables keeping it free of oxygen, but allowing the built up C02 to escape easily. The process is simple, fun and delicious.

One of the beautiful things about the jar top fermentor is that you can use more than one unit and have different batches fermenting at the same time. Now you can enjoy the amazing health benefits of real, homemade, lactic acid fermented vegetables affordably with small manageable batches.