Fermenting Vessels


Fermenting vessels are the most important item to source for those wishing to embrace their inner fermentagious side! In my experience, the choice of fermenting vessels is up to the individual. A few important notes must be taken into account when choosing the optimal vessel to start your fermenting adventure.


  1. Vessels should be ideally made from glass or ceramic materials. Metallic materials can be corrosive and react with the acids produced as
  2. the fermentation process progresses. This will spoil the end product, making it unsuitable for consumption. I have not experimented with plastic myself, however in my research around vessels the literature suggests that if you wish to use plastic ensure the container you are using are BPA free and food-grade approved.
  3. Vessels that have a wide-mouth and are cylindrical are my preference when is comes to making any vegetable or fruit ferments. For two reasons – one being that its easier to push your freshly made sauerkraut in with your clean fingers when you have a wide-mouth and secondly if you have a range of differing sizes of glass jars, you can generally use a smaller jar as the weight to keep your ferment below the brine level.
  4. Liquid ferments such as Kombucha can be fermented in crocks however I would recommend getting to your local homewares shop or variety discount store and purchasing a beverage dispenser. A dispenser allows you to taste as your ferment as it ages without disturbing the tiny probiotic microorganisms at work.
  5. Lastly ensure you have some cheesecloth or a clean tea towel to throw over your ferments to ensure no nasty bugs or dust make your way into your bubbling goodness!


The ultimate beverage dispenser - perfect for Kombucha beginners

The ultimate beverage dispenser – perfect for Kombucha beginners

Wide Mouth Jars


Wide mouth jars are great for smaller batches of any vegetable ferments.

Larger bowls

Larger bowls with a plate and weight will also suffice.

Larger bowls with a plate and weight will also suffice.

Some other basic items to have on hand include…


Weights to use for vegetable ferments – as a beginner I would suggest to use glass jars filled with water, or ziplock bags filled with water. Weights can be purchased however are not essential items.

Good quality salt – I use either sea salt or pink Himalayan salt, stick with natural sources when it comes to salt in order to avoid any hidden preservatives or other nasty additives.

Filter water – heavily chlorinated water will not provide a conducive fermenting environment. Chlorine is added to our water source to kill any unwanted bacteria which in fermenting includes the good bacteria we are trying to nurture! Boiling water can help to evaporate the chlorine however I would recommend looking into sourcing a water filter. They can be expensive however a good quality water filter will ensure your water source is clean and free from any unwanted chemicals and elements.

Finding your groove when it comes to something new is always a bit of trial and error. Somethings will work perfectly the first time and some things may end up disastrous fails. Fermenting is all about finding a groove that works for you, when you find that groove the rest will follow.

Welcome to the Fermentagious adventure!

  • The ultimate beverage dispenser - perfect for Kombucha beginners