Brine and dine: Top 10 must-have fermenting supplies

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Fermentation, a time-tested culinary art, offers numerous health benefits and impacts the flavor of food and beverages. And while our ancestors used very basic equipment, today, people interested in fermentation have various gadgets to make the job easier and safer.

A group of jars with a variety of vegetables in them.
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Use this curated list of top 10 fermenting supplies, tips and FAQs to prepare for your first fermentation adventures. 

Why ferment food

Fermenting food helps to boost its nutritional value while dissolving less digestible or desirable components. It can also reduce food prep time. Yogurt, pickles, kimchi and kombucha are examples of fermented foods.

Top 10 fermenting supplies

Whether you plan to start fermenting vegetables, fruit or other things at home improve your chances of success by choosing quality fermenting supplies. Here are ten ideas, including tools, equipment and other supplies to help make fermenting foods easier. 

Wide-Mouth glass jars

If you’ve already tried your hand at water bath canning, you might already have a stash of mason jars.

Choose wide-mouth glass mason jars over regular mason jars for fermenting. These jars allow easy access to your ferment and provide enough space for the contents to expand during fermentation.

Kitchen scales

A digital scale with tomatoes on it.
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Good kitchen scales help you to get more precise measurements and ratios of fruit or vegetable to pickling salt or liquids. They’re helpful for fermentation, food portioning and if you plan to start pickling.


Airlocks are devices used in fermenting to let gas escape while preventing air from entering the container, causing mold growth. They create an anaerobic environment, crucial for successful fermentation and preventing harmful bacteria growth.

Attach an airlock to your fermenting vessel, allowing carbon dioxide to exit during fermentation while keeping oxygen and contaminants out.


Fermentation weights submerge your veggies under the brine, creating an anaerobic environment for lactic acid bacteria to work their magic.

Fermenting crock

A fermenting crock is a stoneware pot for fermenting vegetables and other foods. It provides an anaerobic environment that helps preserve food and develop flavors.

To use a fermenting crock, place your prepared vegetables inside, add a brine solution, weigh them down to submerge them, then cover them and let the fermentation process occur.

Canning funnel

A canning funnel helps you pack your veggies into jars without making a mess. It’s handy when working with small-sized produce like berries or cherry tomatoes.

Vegetable tamper or crusher

A vegetable tamper, also known as a cabbage crusher or sauerkraut stomper, is a must-have in your fermenting arsenal. It helps pack down veggies, releasing those juicy juices needed for successful fermentation.

pH test strips

A cutting board with carrots, onions, and garlic.
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Monitoring pH levels with pH test strips is critical during fermentation because pH levels impact flavor and safety.

Use pH test strips to ensure acidity is high enough to keep harmful bacteria away while letting the good guys thrive.


A woman holding a thermometer in a pot of milk.
Photo credit: Depositphotos.

A good food thermometer is essential to maintain the correct temperature throughout fermentation. Too hot or too cold can mess with bacterial growth and ruin your results. 

Fermentation lids

Last but not least, fermentation lids. These specialized lids make it easy to create an anaerobic environment inside your jar and often come with built-in airlock systems.

Tips for fermenting success

If you’re new to fermenting, start with a small-batch recipe.

Choose a simple dish like a classic sauerkraut or kimchi for your initial fermentation. These recipes require minimal ingredients and have straightforward processes.

Gather all your tools before you begin. This includes wide-mouth glass jars, airlocks, weights, a canning funnel and fermentation lids. 

Next, choose fresh vegetables or fruits. Remember that fresher produce will yield better results.

Then follow your chosen recipe and directions.

Learning from mistakes

As with most other new skills, fermenting takes time to master. You might encounter some bumps as you learn how to ferment foods at home. 

Check each batch carefully, particularly when starting to ferment food.

If it smells peculiar, has changed color dramatically or if the jar lid has even popped off, it’s okay to toss it out and start again. Remember: safety first. 

Consider these first fermenting experiences as learning opportunities rather than setbacks.

Fermenting supplies FAQs

Here are some common questions about fermenting foods.

What’s so great about fermented products?

Fermented products offer various health benefits, including naturally occurring probiotics to help improve digestion and boost immunity.

What is the best material for fermentation supplies?

Glass jars work well for fermentation because glass is non-reactive and easy to clean. Stone crocks and food-grade plastics are other options for fermenting containers. 

What are the four types of fermentation?

When it comes to fermenting food, there are four types of fermentation. They are:

  • alcoholic fermentation
  • lactic acid fermentation
  • acetic acid fermentation
  • butyric acid fermentation

Understanding the different fermenting processes at work in food and liquids can help you monitor their behavior and follow safe fermentation practices.

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Get set for success with the right fermenting supplies

The right fermenting supplies are crucial for a successful fermentation process. These include wide-mouth glass jars, airlocks, weights, canning funnels and fermentation lids.

These essential tools create the ideal environment for beneficial bacteria to thrive and produce delicious fermented foods.

Further enhance your fermenting experience with vegetable tampers, pH test strips and thermometers because precision is key to successful fermentation.

The world of fermenting may seem daunting, but armed with these tools and some patience, you’ll master this ancient food preservation method. Remember: practice makes perfect, so feel free to experiment until you find what works best for you.

Sarita Harbour is a homeschooling, homesteading mom and a long-time business and finance writer. She created An Off Grid Life to help people become more self-reliant. Sarita and her family live off the grid in Canada’s Northwest Territories. 

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