Lakeland Fermentation Jar with Air-Release Valve 1.8L
star star star star_border star_border ( 5 reviews )
star star star star_border star_border ( 5 reviews )
Lakeland Fermentation Jar with Air-Release Valve 1.8L
Product number: 72472
Making large batches of sauerkraut or kimchi at home is really easy with our 1.8 litre glass fermenting jar. You don’t need any other equipment and there’s no need for muslin cloths or remembering to 'burp' your jar either.
Air Release Valve
The airtight lid features a special one-way valve that allows built-up gas from the fermenting process to escape automatically, so there’ll be no explosive situations, while also preventing contamination from outside, which can make your food go mouldy.
Ideal for Sauerkraut
To make a basic sauerkraut that’s a world away from the stuff you find in supermarkets, all you need is cabbage and salt. Simply shred the cabbage and massage the salt into it until the cabbage goes soft and starts to produce a natural brining liquid. About five to ten minutes should do it and it’s really quite therapeutic. Add some caraway seeds for extra flavour, if you like, then put everything in this wide-mouthed fermentation and preserving jar, top up with water until the cabbage is covered, weigh it down with a cling-film-covered ramekin filled with baking beans and put the lid on. That’s it.
After about three days, it will be ready to eat, but the longer you leave it, the more the tangy flavour develops. When you’ve got the flavour just right, put the jar in the fridge to halt the fermenting process. It will keep for ages. Our buyer, Veronica, was still enjoying a batch three months after she originally made it.
What Else Can I Make?
As well as cabbage sauerkraut, you can experiment with other vegetables to make different flavoured sauerkraut – celery and dill, beetroot and juniper, ginger and carrot… the possibilities are endless.
You can also make kimchi to accompany Asian dishes, or try kombucha – a fizzy black tea. Ideal for preserving pickles and chutneys, too, it can also be used to make kefir or hold your sourdough starter.
What is Fermentation?
Fermentation is one of the oldest techniques for preserving and storing food. When you combine your vegetables with salt and store them in an airtight container, the naturally present beneficial bacteria transform your food into a natural probiotic.
Comes with a recipe for kimchi.
To learn more about fermenting and how it works visit our blog and read all about the Focus on Fermenting.
1.8 litre.
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I bought all three fermentation jars on the back of the Good Gut diet book which recommends fermented foods Sauerkraut Kimchi kefir are all so easy to make with these jars. The special lids take out the guesswork ( and the smell) Sauerkraut- just used salt- leave it - pack it down - leave it- eat it. Delicious ( however the best thing I've ever bought from Lakeland is the soup maker!!!)
Although I agree with the previous reviews that the opening is too small for a ramekin to use as a weight, I have used a small freezer bag filled with baking beans as my weight and this works well. Made some Kimchee and the first batch was ready to eat this weekend 02-03/09/2017 and my husband said that it was much better tasting than the sauerkraut that I have been buying. With the exception of the problem of weights (I hope that this can be addressed) I can recommend this product.
Thank you for your review. We are about to take delivery of a product called 'pickle pebbles' – these are weights made from glass which can be used in the jars.
Whatever it says in lakeland about weighting it if you look online for other recipes then weighting it is not usually there. e.g. check the Jamie Oliver recipe for Kimchee. I think i will try a jar and use Jamie's recipe and see.
Thank you for your review. There is no real need for weighting – in many respects it's just a 'safety valve'. The main thing is that no oxygen can reach the vegetables - so they must be covered with salted water at all times.
In order to use this fermentation jar you have to have a suitable weight to hold down the vegetables you wish to ferment. The instructions propose that you use a ramekin weighted with baking beans and wrapped in clingfilm. This is ludicrous. I tried to use a glass ramekin but none of mine fit through the jar opening. The idea of wrapping glass or china in clingfilm and thus introducing unnecessary plastic of any kind into fermenting food is really silly. The product is not fit for purpose -- it doesn't work -- you need to go and buy something else to make it work.
We're sorry to learn the Fermentation Jar 1.8 l doesn't meet your expectations. There is no real need for weighting – in many respects it’s just a ‘safety valve’. The big thing is that no oxygen can reach the vegetables so they must be covered with salted water at all times. A weighted ramekin is a tried and trusted method used in many recipes but other suggestions are a food safe poly bag with water in it and a knot tied in it to seal. A cabbage leaf cut in to a circle to seal the surface. We're hoping to introduce a perfect partner for this purpose called pickle pebbles – these are weights made from glass which can be used in the jars. The jars are well tested before being introduced in to our range, both by several people internally and a professional external chef that we work with. We'll be in touch shortly to help.
I could not agree more with the previous reviewer! For a fermentation jar, this jar is much too narrow and it is difficult to find anything that will fit through the opening to weigh it down. My ramekin which is actually quite small did not fit!! Out of desperation, I went out into the garden to find a stone to weigh it down, but the problem is it does not have a wide bottom. Just have to hope for the best. Plastic bags have also been suggested, but you don't know how much plastic is getting into the ferment! I would have expected Lakeland to do better than this!
We're sorry it hasn't met your expectations and will be in touch shortly.
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