Easy fermentation with the Seal it! Fermentation Set

🚚 FREE shipping from €75,00 to 🇦🇹

Your purchase cleans up: €1 = 1 m² of plastic-free ocean 🌊

Seal it! guide for your fermentation set

Ferment easily with the Seal it! Fermentation Set

With the Seal it! Fermentation Set, you can ferment vegetables easily, cleanly and without opening the jars every day. The system of Wide Mouth Ball Mason Jar, glass weight and fermentation lid keeps the contents reliably below the brine while fermentation gases can escape automatically.

Ideal for getting started
No daily opening
Vegetables stay below the brine

To get started, you only need

the Seal it! Fermentation Set
a Wide Mouth Ball Mason Jar
vegetables
salt
optionally, the acacia wood tamper

The glass weight keeps your ferment below the brine, and the fermentation lid lets gases escape.

Quick start

Quick start with the Seal it! Fermentation Set

If your set is already in front of you, these four steps are enough to get started.

1. Prepare salt or brine

For cabbage, 2% salt based on the weight of the vegetables is a good starting point. For carrots, cucumbers or beetroot, a 2.5 to 3% brine usually works well.

2. Fill vegetables into the jar

Pack the jar tightly and press the vegetables down evenly. This reduces air pockets and helps you use the space in the jar better.

3. Insert weight and lid

Place the glass weight on top, add the fermentation lid and screw the Ball Mason screw band on hand-tight.

4. Let it ferment

The valve lets CO2 escape as it forms. You do not need to open the jar every day. Taste from day 4 or 5 and refrigerate once the flavor and acidity are right for you.

Why the set helps

Why the Seal it! Set makes getting started easier

For beginners, fermentation often does not fail because of the recipe, but because of the setup: vegetables float up, too much air reaches the surface or the jar is opened unnecessarily often.

Glass weight against floating pieces

The glass weight keeps vegetables reliably below the brine. This lowers the risk of unwanted surface growth and keeps your ferment more stable.

Valve lid instead of daily opening

The fermentation lid lets gases escape without you having to intervene constantly. This makes everyday use easier and keeps the process more consistent.

A matching setup instead of improvising

The set is designed for Wide Mouth Ball Mason Jars with a standard screw band. You work with a clear setup instead of improvised solutions.

Instructions

How to use the set step by step

From preparation to refrigeration: this is how you use the Seal it! Fermentation Set in everyday life.

1

Prepare vegetables

Wash, trim and cut the vegetables. Even pieces are easier to layer in the jar and stay below the brine more reliably.
2

Salt and fill

Cabbage is mixed with salt until liquid is released. Chunky vegetables are later covered with brine. Fill the jar evenly and gently press the contents down.
3

Check brine and headspace

The vegetables should be fully covered with liquid. Also leave about 2 to 3 cm of headspace so there is enough room during fermentation.
4

Place the weight

Insert the glass weight so the vegetables stay below the brine. This reduces the risk of unwanted surface growth.
5

Put on the lid

Put on the fermentation lid and screw the band on hand-tight.
6

Ferment and refrigerate

Let the jar ferment at 18 to 22 °C. Taste from day 4 or 5. Once flavor and acidity are right, place it in the fridge.

Safety

How to recognize successful fermentation

Normal fermentation often looks lively. The key is to distinguish typical activity from real warning signs.

Normal during fermentation

Cloudy brine and small bubbles
Fresh, tangy smell
Active fermentation during the first days
Vegetables remain fully below the brine

Do not use anymore if you notice

Fluffy mold in green, black, pink or several colors
Rotten or sharply unpleasant smell
Vegetables that stayed uncovered above the brine for longer
Several warning signs at the same time

Recipe

Beginner recipe: fermented carrot sticks

Carrots are ideal for getting started because they are robust, stay stable below the brine and quickly give you a feel for fermentation.

Ingredients for 1 Wide Mouth Ball Mason Jar

600 to 700 g carrots, peeled and cut into sticks
500 ml water and 15 g salt for a 3% brine
Optional: garlic, dill, mustard seeds or peppercorns
1 glass weight, 1 fermentation lid and 1 Ball Mason screw band

How to do it

Add spices to the jar first, then pack the carrots tightly on top.
Pour in brine until everything is covered and leave 2 to 3 cm of headspace.
Place the glass weight on top, put on the fermentation lid and close the band hand-tight.
Ferment at room temperature and taste from day 5.
Once the carrots taste fresh and tangy while still crunchy, refrigerate them.

Guideline: at 18 to 22 °C, 5 to 7 days is often a good starting point. Ferment longer for more acidity, refrigerate earlier for more crunch.

FAQ

Frequently asked questions about the Seal it! Fermentation Set

How tightly should I screw on the band?

Hand-tight is enough. The lid should sit securely, but it should not be tightened excessively.

Is it normal if brine leaks out?

Yes, this can happen during active fermentation, especially if the jar is very full or fermentation starts strongly. It is best to place the jar on a plate or in a bowl.

Can I use other jars?

The Seal it! Fermentation Set is designed for Wide Mouth Ball Mason Jars. Other jars do not fit the weight, lid and screw band reliably.

Do I need to open the jar every day?

No. The fermentation lid lets CO2 escape as it forms, so you do not need to open the jar every day.

What is the acacia wood tamper useful for?

It helps you press vegetables down evenly, reduce air pockets and fill the jar more neatly. This is especially helpful with cabbage or very tightly packed jars.

What should I do if something sticks out above the brine?

Press the vegetables back below the brine, reposition the glass weight and add a little brine if needed. Anything that stays dry above the liquid for longer should not be ignored.

When does the jar go into the fridge?

As soon as the flavor and acidity are right for you. Cold slows fermentation down significantly and stabilizes the current state.