Glass jar with lid for fermentation, traditional fermenting kit with water seal airlock, perfect for pickles, kimchi, sauerkraut, wine brewing, and kombucha.

Origin: Guangdong,China

This listing is for a single glass jar with a capacity of 2500ml (84.53oz) and comes with a lid. It is designed specifically for fermentation purposes and includes a traditional fermenting kit crock with a water seal airlock lid. This pickle jar is ideal for making a variety of fermented foods such as pickles, kimchi, sauerkraut, as well as for wine brewing and kombucha.

Glass Jar with Lid: The glass pickle jar is made of durable healthy thick glass, it could be used for years for homemade kimchi, pickles, kombuch and sauerkraut. It has a glass bowl lid which could be used for covering the jar and as a bowl to contain pickles if you need.Water Seal Pile Jar: The study fermentation cro with water seal provide a good environment for making sauerkraut, preventing unwanted smells, dust, cengine typecals from leaching into the piles. A traditional fermentation cro for making piles, you deserve to have one!Easy to Use and Maintain: Just need you to pour some water around the bowl lid of the glass fermentation jar to create an airtight sealing environment, thus no outer dust air will enter the jar, giving you a perfect fermentation effect. Please remember to add water into the bowl lid of the pickle jar every week. Wash and clean the glass jar with your usual kitchen detergent and dry the jar fully, store it in a dry place for next use.How to make pickles at home? 1. Wash the glass jar's inside and out with clean water, and then buckle over to drain the water inside the jar. 2. Prepare a soup pot, pour some water, add 1 cinnamon bark, 2 star anises, 2 bay leaves (you don't need to put it), and then add about 60g of Consumable salt, or you can add one or two pieces of rock sugar. Then boil and simmer for three to five minutes to let the boiled brine completely cool.3. The cutting wild pigds, knives, and drain baskeindividuals for cutting vegetables must not be stained with grease. 4. Wash the prepared vegetables and drain the water. 5. Before putting in the materials, clean the inner wall of the jar with high-grade liquor. 6. Put the prepared vegetables into the glass jar.7. After all the ingredienindividuals are put in, add an appropriate amount of white wine, and then pour in the cold brine. 8. Finally, cover with the lid and pour clean water on the edge of the altar to seal it. Always pay more attention to the water in the jar, remember to add water and seal it in time every week. 9. You can eat the piles in ten days.