Fermenting Supplies for Sauerkraut & Vegetables [The Classics, The Latest, The Greatest]

Last updated: August 14, 2025 Author: Holly Howe This post may contain affiliate links which won’t change your price but will share some commission.

Listed here is a detailed collection of fermenting supplies for making sauerkraut, kimchi, and other ferments: jars, weights, lids, airlocks, crocks, salts, scales, mandolines, bowls, and books. This selection is hand-curated, and most items have been thoroughly tried and tested by me for one-stop shopping for you

When first making naturally fermented sauerkraut, kimchi, or pickles, you need just a few fermenting supplies:

• A container of some sort. A wide-mouth, quart (liter) canning jar is ideal.
• A weight to hold your sauerkraut or fermenting mixture below the brine. The Pickle Helix Fermentation Spring is what I use.
• A lid to seal your jar.

Fermentation Jars

There is a wide range of containers out there that can be used for fermentation, all the way from a used pickle jar to a 10-liter water-sealed ceramic crock.

Canning Jars

Canning jars make for a great first fermentation vessel and are My TOP Pick! They allow you to make a small batch, experiment with various recipes, and develop the necessary fermentation skills and intuition to troubleshoot if a batch does not turn out to the best of your liking

Use any brand of glass canning jar, making sure it is wide-mouth and one-quart (liter). You might find a better price at your local big-box store.

Fido-Style Wire-Bale Clamp Jars

Another option is a wire-bale clamp-lid jar, often called a “Fido” jar. Many prefer them for creating an airtight, anaerobic environment. A thick gasket and strong wire clamp seal the lid tightly.

Stick with trusted brands like Bormioli Rocco, Fido, or Le Parfait. Cheaper knockoffs—often made with thin, unhardened glass and poor-quality gaskets—can be dangerous, as pressure from CO₂ may cause them to crack or explode.

Fermentation Weights

To ensure successful fermentation, it’s essential to keep your vegetables submerged below the brine. This prevents exposure to air and the growth of mold or yeasts. Fermentation weights help with this and generally fall into three categories:

• Fermentation Spring – A stainless steel spring to actively press the ferment below the brine, maintaining consistent pressure throughout fermentation. My favorite!
• Fermentation Weight – A simple weight that holds vegetables down. The drawback is that it’s often not heavy enough; gas bubbles can cause the ferment to heave and expose it to air.
• Fermentation Gate – This locks into the neck of the jar to prevent the ferment from rising. It works best when the jar is packed to the correct height—too full causes overflow, too low and it won’t hold pressure.

See, Fermentation Weights: Keep Your Ferments Below the Brine, for options found around the home that can be used as fermentation weights.

Fermentation springs are extremely durable and automatically adjust to changing ferment volumes, compressing down to the mere thickness of a glass weight if necessary. Read more in my full review of the PickleHelix.

The PickleHelix, a fermentation spring from Trellis & Co., is My TOP Pick!

Josh, co-founder of Trellis & Company, comes from an engineering background; engineering experience with springs, to be more precise. 💡

The spring in Le Parfait fermentation kit works much like the Trellis spring, though it is made from a lighter gauge wire and doesn’t exert quite as much force.

For a glass fermentation weight, the most effective ones are heavy enough to keep vegetables submerged and feature a large knob for easy removal from the jar.

If you’re looking for fermentation weights for a ceramic crock, these by Stone Creek Trading are a favorite of mine. Be sure to check the size of your crock before ordering.

The ViscoDisc Canning Buddies act as a fermentation gate holding your ferment below the neck of your jar. They are simple, affordable, and quite effective. They are not always in stock, so check back if they are “currently unavailable.”

Full details are in my in-depth ViscoDisc Canning Buddies review. These have been used in the commercial canning industry for over ten years and just recently have been introduced to the home fermentation market.

For readers in Australia and New Zealand:  ViscoDisc Canning/Fermenting Buddies – Cultured Living

This 4-oz (125 ml) mason jar is placed inside a quart jar on top of your packed sauerkraut. As the sauerkraut pushes up on the little jar, it’s held in place by the lid and can go no further, thus keeping your ferment below the brine. This fermentation weight performed better than expected in my recent BEST Fermentation Weight for Fermenting in Jars 28-Day Challenge.

Fermentation Lids

Fermentation is an anaerobic process – without air. Ideally, you use a lid to seal your jar to reduce the chances of molds and yeasts growing on the surface. Choices range all the way from the metal rim and lid that is included when purchasing canning jars to various lids that include an air-lock, one-way valve or even a water-sealed moat.

For a more in-depth discussion of the various types of fermentation lids and how they work, see my post, 9 TOP Fermentation Lids for Mason Jar Fermentation [HOW AIRLOCKS WORK].

Fermentation Lids without Airlocks

To seal your quart (liter) jar, any of the various plastic storage caps work great. Unlike the metal lids that come with canning jars, the plastic ones will not corrode. Lids with seals will do a better job of keeping air out of your ferment. Since none of the lids in this set contain airlocks, they are not screwed on super tight during the active stage of fermentation where a build-up of gases could cause your jar to explode.

These lids by MasonTops include a silicone gasket that fits snugly into a recessed section of the lid. The angled edges are a welcome design when trying to loosen an extra-tight lid.

The grey Ball plastic lids are also readily found alongside canning supplies. I use them for storing my many jars of sauerkraut and recommend them for first-time fermenters who may want to keep their initial costs down.

I prefer white lids and use them both for fermentation and for storage.

The high-quality, colorful iLids come with recessed silicone gaskets. I’m slowly accumulating a set of them for storing my various fermented pastes, relishes, and chutneys.

Fermentation Lids with Airlocks

If you use a lid with an airlock, gasses that build up during fermentation can escape but no new air can enter. Many say this makes for a higher-quality ferment with better levels of beneficial bacteria. For a more in-depth discussion of the types of airlocks and how they work, see my in-depth blog post, 9 TOP Fermentation Lids for Mason Jar Fermentation [HOW AIRLOCKS WORK].

The Pickle Pipe by Mason Tops is one of my favorites. I love how the lid bulges as the CO2 gases accumulate. A sure sign that fermentation is happening, as discussed in my in-depth blog post, Pickle Pipe Pickle Pebble [MasonTops] REVIEW: Delightfully Simple. You will need a metal band—sold separately—to hold the Pickle Pipe in place during fermentation.

If you want to avoid using silicone or plastic, the Trellis + Co. 316 Stainless Steel Fermentation Lid is a well-designed stainless steel lid. It is also available as a kit that includes the Helix fermentation “weight” as described above.

The Easy Fermenter Lid features an extractor pump that allows you to suction out any remaining air in your jar. You would do this after the first week of fermentation or before moving your finished ferment to the refrigerator. An easy twist tab incorporated in the lid makes for easy removal of tight lids.

Water-Sealed Fermentation Crocks

Once you have developed confidence by fermenting sauerkraut in quart jars, you may want to consider purchasing a large specialty crock to ferment larger batches. Stoneware crocks offer a more stable environment for fermentation. Their innovative water-sealed lid also allows gases to escape but no air to enter, thus maintaining an oxygen-free fermentation environment.

Here is a post detailing everything you need to know before purchasing a fermentation crock, along with a larger coverage of fermentation crocks: Fermentation Crocks: The Who, What, Where, When, Why and How

There are so many new crocks on the market, it’s hard to judge the quality, so I stick to those from Stone Creek Trading.

Stone Creek Trading imports these crocks from Poland, where a family member lives and has a relationship with the artisans who make these crocks. It’s My TOP Pick!, even though I receive no compensation from Stone Creek Trading if you purchase one. Small business supporting small business.

This crock by Ohio Stoneware is huge. I pack 25-30 pounds of my seasoned cabbage/vegetable mixture into it and end up with 11–12 quarts (liters) of sauerkraut. You’ll need strong arms to pick the crock up (40-50 pounds when full) and its size makes it awkward to wash. But, I don’t regret owning it and use it to make a year’s supply of the only sauerkraut my eldest son will eat.

Available in sizes from 5 liters to 20 liters, this fermentation pot by TSM Harvest has a larger water moat than most and usable handles. I don’t own one but know many of my readers have been happy with their purchase of this crock. The emblem is a sticker that comes off.

These next two crocks are handmade by home businesses.

Mineral-Rich Fermentation Salt

Salt is used to create the brine in which the cabbage mixture ferments. 

I like to ferment with unprocessed mineral-rich salts – salts that still have their complete natural profile of minerals. One of the nutritional benefits of fermentation is that it makes minerals bio-available, resulting in more nutritious sauerkraut. For more on selecting a salt for fermentation, see What is the Best Salt to Use When Making Fermented Sauerkraut?

Himalayan Pink Salt is My TOP Pick! for salt. I tend to buy it in 55-pound bags from SaltWorks

Redmond Real Salt comes from an ancient sea bed in Central Utah and can be found in health food stores and even in many standard grocery stores.

Digital Scale: A Must-have Fermentation Tool!!!

If you haven’t yet purchased a scale, wait no longer. The success of your sauerkraut fermentation depends upon using the correct amount of salt for the cabbage and vegetables you want to ferment as I discuss in my post, Weigh Your Cabbage and Vegetables to Guarantee a Perfect Ferment. The right amount of salt ensures that the lactobacilli, which are responsible for safely preserving your ferment, have a chance to fully do their job.

Some things to look for when selecting a digital scale:

• Can you read the display when a large bowl is sitting on the scale?
• Can it weigh at least 11 pounds (This is enough to make a bowl full of 5 pounds of sauerkraut, necessary when making larger batches or filling a crock.)?
• Can you program it to not automatically shut off?

The KD-8000 Scale by MyWeigh is My TOP Pick! for a digital scale.

I purchased this scale a few years ago and I LOVE IT! It is especially useful when calculating salt by weight as described in Salt by Weight for Delicious Sauerkraut… Batch after Batch. And, you can program it so that it does not automatically shut off, especially helpful when your busy slicing cabbage and don’t want your scale to shut off before you’ve had a chance to weigh it.

For additional information on the KD-8000 Scale, see my Review Post, 7 Reasons Why I Love the MyWeigh KD-8000 Digital Scale [HOW-TOs] in which I not only cover its features but also have photographic slideshows on how to disable the Auto-Off setting and how to use the Baker’s Percentage Weighing Feature to effortless calculate your salt for any give weight of cabbage.

This model runs on batteries. Some models come with an AC adapter.

NOTE: This scale is professionally factory calibrated before shipment. It does NOT need to be during its lifetime.

I used the Ozeri Pronto scale before upgrading to the KD-8000. I dislike the light humming noise it makes, and like most digital scales, it automatically shuts off after a minute or two.

Mixing Bowls

Most likely, you will have a large mixing bowl in your kitchen that will work fine for making sauerkraut. I prefer glass, though stainless steel or plastic work, too. Avoid using aluminum or copper, as the salt in fermentation can react with these metals, potentially leaching harmful substances into your kraut.

The Fox Run bowl is wide enough to easily mix your sauerkraut and large enough to make either a single 1-quart batch or a 3-quart batch, which is the size I use when filling a crock.

Mandoline

A mandoline is a plastic or stainless steel device for slicing vegetables and fruit. It has interchangeable blades, the best ones being made of surgical steel. I have never had to sharpen or replace the blade on the Benriner mandoline I received as a gift over 40 years ago! It’s a workhorse and far easier to set up and clean than a food processor.

Using a mandoline to slice your cabbage into thin, uniformly-cut threads is a game changer.

From the Pickl-it blog:

These “threads” were the secret behind every single batch of my grandmother’s kraut tasting the same from one family dinner to the next. Without fail, whenever my grandfather took his first bite of sauerkraut, he would give a quick, approving nod in my grandmother’s direction, saying, “Jah. Tastes like home.”

While they didn’t know why thin, uniformly-cut cabbage threads made consistent-textured and flavored sauerkraut, Grandma had good observation skills, an essential skill when learning to ferment.

“They are cut nice and thin,” she instructed, in her still-heavy German accent, “they all must become sauerkraut together, at the same time – otherwise, if some are thick, and some are thin, then parts are too mushy, and some too crunchy, and that is never good sauerkraut.”

Why thin thread cuts are better:

• Expose more cabbage cells.
• More exposed cabbage cells release more lactic-acid bacteria.
• More lactic-acid bacteria creates more lactic-acid.
• Lactic acid helps to maintain a good pH which preserves flavor, texture, and color.

Here is a quick video showing my favorite mandoline in use. I leave the core in; no need for the ice bath.

See How to Slice Cabbage [Which is the BEST for Perfect Sauerkraut?] for pictures and discussion on the different cuts achieved with a mandoline, along with the best way to use your food processor for slicing cabbage.

This Benriner mandoline is My Top Pick!

This is an old version. The Amazon listings for this mandoline can be confusing. Just make sure the mandoline you purchase is at least 5 inches wide. This is wide enough for slicing a 1/4 chunk of cabbage.

Here is the newer version. Both work the same with just some minor design differences.

This Börner mandoline is German engineered. It comes with a safety guard for your fingers. The surgical-grade stainless-steel blades are incredibly sharp and snap in and out of the base with one easy movement. I pull mine out when making julienne cutting carrots and radish for kimchi.

I also use the Stone Creek Cabbage Slicer when making sauerkraut. Its size and design allow me to achieve thin, uniformly-cut cabbage threads, the secret behind perfect sauerkraut.

Safety Gloves

Many swear by the use of safety gloves. The safety guards that come with the various mandolines are not designed to be used with a head of cabbage. Since mandoline blades are very sharp, you might feel more comfortable wearing safety gloves. I prefer my bare hands because I like the tactile feedback. However, I always leave the core in, and I’m very mindful as I slice.

Kraut Pounders, Funnels

A kraut pounder makes it easy to mix and pound vegetables in a large bowl so that they release their natural juices. Especially helpful for those who may not have the hand strength to crush the cabbage leaves.

It is even more useful for pressing the vegetables down into the jar, especially if your hands are too large to fit into the jar.

To prevent your pounder from drying out and cracking, it is a good idea to rub a thin layer of coconut oil on it after use.

I love the simple shape of the Masontops pounder and the beauty of the Acacia wood.

I haven’t used the Soligt pounder, but it is top rated on Amazon.

A few of my readers have recommended a wide-mouth funnel to make the packing of your jar a bit easier.

Other Useful Tools

pH Test Strips

Some new to fermentation want to know for sure that their ferment is safe to eat. You might not trust your nose, especially if you’ve never smelled or eaten fermented foods before. Enter one little fermentation tool to add to your arsenal:

Use a spoon to scoop up a small amount of brine from your jar and then dip the pH test strip into the brine. If the pH is 4.0 or below, you may safely eat the ferment. Make sure the pH paper you buy is at the lower end of the pH range (0.0 – 6.0), like the one below that I’ve used.

Thermometers

Fermentation ideally takes place within a set temperature range. It’s nice to monitor temperatures in case you need to adjust fermentation length for, especially warm or cold temperatures.

Lid Opener

Specialty Spices

Gochugaru, Korean Red Pepper Powder

Gochugaru – Korean red pepper powder – is traditionally used to flavor and add some heat to Kimchi, as in my Kimchi-Style Sauerkraut Recipe.

Gochugaru is a coarsely ground red pepper with a texture between flakes and powder that disperses throughout your sauerkraut, coloring it beautifully and adding a complex flavor. The highest quality Gochugaru is made from sun-dried chili peppers.

Store Gochugaru powder in your freezer to extend its shelf life.

Here are two popular, high-quality Gochugarus, or Korean red pepper powders. Brands come and go. My Top Pick! would be a brand that is sun dried and made in Korea.

Fish Sauce

Fish sauce is a key ingredient in most kimchi. Red Boat is my favorite. Once fermented – or cooked – it doesn’t taste fishy and it will add an umami richness to your kimchi-style ferments.

Favorite Fermentation Books

New fermentation books are being published daily. I can’t keep up with them but I sure try to! Here are the chosen few from my stack with details in my annual fermentation gift guide.

Last update on 2026-03-13 / Affiliate links / Images from Amazon Product Advertising API