Finest Ferment Fermentation Weights

We sell glass fermentation weights to help hold food below the brine when fermenting.  3 weights
We have 3 packages:

A  single weight if you would like to buy a sample to try for $6.90 including 1st class shipping



A bag of 7 individual weights, at least 16 ounces of weights for $12.60 plus $7.65 priority shipping, and if you order additional 7 weight packages in the same order, those additional sets ship for only $1 each.




bulk lot of 18 pounds of weights which will be 100 to 110 individual weights for $119 including priority shipping



Our weights are, by far, the best value for glass weights!  These are the original glass weights, and they are STILL THE BEST!  These are our flagship product, they have been successfully used by thousands of our customers since 2011.  

Finest Ferment glass canning jar weights were specially developed for use in lacto fermented preserving in a wide mouth mason jar and these help to keep the vegetables below the level of the liquid, which is really about the only cause of possible failure when using lacto fermenting preserving methods.

We have only the one size currently: 
2 1/3" diameter meant to fit a wide mouth mason jar with a 3 1/3" opening 

Our glass is tough and heavy duty, I have dropped them on a tile floor many times, usually without breakage.  Beware of our competitor's weights made from tempered glass.  We have found these to chip super easily when hit against the side of the jar or other object.

Please note the photo below that shows a wide mouth weight in a wide mouth jar. There is approximately 1/2" space all around the margin of the weight where it does not cover the food. This is to allow the gas to come to the top and not get stuck under the weight.  

 Also note, on some spongy food or food that has a tendency to float, more than one weight might be needed to keep the food submerged. Also more than one weight can be used like spacers, holding the food down by the jar lid.

They are hand made in Mexico, of non iridized soda glass. Glass is known to be one of the most inert substances and should not leach chemicals into your ferment. And, samples of our glass have been surface tested for lead, as well as density tested for lead and found to be consistent with soda glass, with no lead.

 NOT MEANT FOR HEAT PROCESSING
Handle the jars carefully to avoid banging the weight against the inside of the jar.
Also, be sure to always retrieve and inspect the weight for breakage before consuming any ferment.  
Sorry returns are NOT ACCEPTED


If you do not presently use lacto fermenting canning, you should!  This is one of the oldest, tastiest, easiest,  and most energy efficient and most healthy ways of preserving your harvest!  I recommend 2 books  Nourishing Traditions by Sally Fallon and Wild Fermentation by Sandor Katz.

Email us at [email protected]

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Fermentation Links

Fermentation Learning
Bacteriosapiens Fermentation workshops and blog based in Austria
Crock and Jar Fermentation education and fermented vegetables in New York City
Ferment Works Fermentation educators and authors Kirsten and Christopher Shockey offer classes, books, and a troubleshooting Q & A.
Fermentation Lecture in French Lecture by Tristan Landry in French at University of Sherbrooke in Quebec
Fermentationist Certification Program A ten-month program on fermentation and gut health, organized by healer, educator, and sauerkraut entrepreneur Summer Bock.
Fermented Fruits and Vegetables: A Global Perspective A publication of the Food and Agriculture Organization of the United Nations.
Firefly Kitchens Fermented vegetables made in Seattle, WA.
Help! Troubleshooting Fermented Vegetables Fermentation authors and educators Kirsten and Christopher Shockey's photo Q & A
History of Koji History of Koji - Grains and/or Soybeans Enrobed with a Mold Culture (300 BCE to 2012) by William Shurtleff and Akiko Aoyagi
Home Winemakers Manual Free book by Lum Eisenman
Kombucha Brewers International Kombucha Brewers International is a non profit trade association committed to promoting and protecting Kombucha Brewers around the world.
Kombucha Journal (by Gunther W. Frank) Detailed information on making kombucha and more, in 30 languages!
La Semilla Colectivo Kombucha and fermentation education in Mexico.
Manfred Warmuth My goal is to empower people to grow half of their food in their back yard with as little effort as possible.
Microbial Foods "A scientific resource for producers, purveyors, and enthusiasts of artisan microbial foods...digesting the science of fermented foods"
Nordic Food Lab Research Blog Lots of great fermentation ideas, information, and insights (in English) from the research blog of the Nordic Food Lab in Copenhagen, Denmark.
Preserved is a kitchen shop & classroom focused on traditional methods of preserving in Oakland, CA.
Preserving Abundance Online Course Online course from Root Kitchen focused on reducing food waste through fermentation and preservation
Small World Rochester, NY collective producing fermented vegetables, miso, hot sauces, breads, and other foods.
Soil Biology Primer
The Joy of Home Winemaking Website of Terry Garey, autho of the book The Joy of Home Winemaking.
Tucan Vinegars Tucan Gourmet Vinegars is a cottage food operation based in Oakland, CA
Vegan and Vegetarian Events Calendar (US and Canada) Listing of Vegan and Vegetarian Events in the US and Canada
Ferm Up Podcast and blog. "Your source for anything and everything fermented."
Fermentation Lecture in French Lecture by Tristan Landry in French at University of Sherbrooke in Quebec
Fermented Fruits and Vegetables: A Global Perspective A publication of the Food and Agriculture Organization of the United Nations.
Microbial Foods "A scientific resource for producers, purveyors, and enthusiasts of artisan microbial foods...digesting the science of fermented foods"
Ni cru ni cuit ("Neither raw nor cooked") Fermentation blog in French by Marie-Claire Frédéric, author of a book with the same name.
Nordic Food Lab Research Blog Lots of great fermentation ideas, information, and insights (in English) from the research blog of the Nordic Food Lab in Copenhagen, Denmark.
Structure, function and diversity of the healthy human microbiome Report from the Human Microbiome Project
The Fermentation Podcast Podcast and blog.

Fermentation Blogs
Atelier JuJu Blog of baker Junko Mine
Como Conseguir Kefir A Spanish site with international listings of sources for water kefir grains, milk kefir grains, and kombucha mothers
Embrace the FunkA blog focused on "Sour, Funky and Wild Beer."
Fermentation News All the fermentation news fit to print. Compiled by fermenting enthusiast & Boston-based potter Jeremy Ogusky.
Homemade Tempeh: An Illustrated Guide Photos and clear descriptions of tempeh making, start to finish.
Kitchen Counter Culture The wonderful food blog of my old friend and avid fermenter Annie Levy, raised in the U.S. and transplanted to Wales.
Matt's Kimchi Maker of kimchi in New Jersey
Ni cru ni cuit ("Neither raw nor cooked") Fermentation blog in French by Marie-Claire Frédéric, author of a book with the same name.
Nordic Food Lab Research Blog Lots of great fermentation ideas, information, and insights (in English) from the research blog of the Nordic Food Lab in Copenhagen, Denmark.
The Fermentation Diary of the Kvasir
The Fermentation Podcast Podcast and blog.
The Fermented Foody Fermentation adventures of Sarah Jackson in the UK.
Thull's

Dairy Ferments
Vegan Aged Camembert Cheese Detailed info on an aged vegan cheese from a blogger.
A Campaign for Raw Milk The Weston A. Price Foundation's Milk project website features much nutritional and legal information, as well as sources for raw milk in the USA and around the world.
Como Conseguir Kefir A Spanish site with international listings of sources for water kefir grains, milk kefir grains, and kombucha mothers.
CULTURE: The Word On Cheese Magazine
Cultures for Health Kombucha, water kefir, yogurt, kefir, other milk cultures, tempeh starter, koji, and more
Dom Anfiteatro talks about kefir Dom is the internet king of kefir
Fankhauser's Cheese Page Posted by University of Cincinnati biology professor David B Fankhauser.
Farm-to-Consumer Legal Defense Fund Legal advocacy and legal defense for raw-milk producers and consumers.
Gem Cultures Kombucha, water kefir, kefir, and more
Glengarry Cheesemaking and Dairy Supply A Canadian source of cheesemaking equipment, cultures, and supplies.
How to Make Yogurt, A Step-by-Step Tutorial
Kefir Lady Source for kefir grains and kombucha mothers.
Kefirhood Search for kefir makers near you with grains to share
New England Cheesemaking Supply Company A US source of cheesemaking equipment, culture, and supplies.
Raw Milk Institute Mentors assist farmers in the production of safe raw milk.
Vegan Aged Camembert Cheese Detailed info on an aged vegan cheese from a blogger.
Yogurt Everyday How to make yogurt, recipes, links, and more from a yogurt lover named Jenna.
Vegan Aged Camembert Cheese Detailed info on an aged vegan cheese from a blogger.

Grain Ferments
Artisan Bread Organic Naturally fermented breads, available by mail-order in the U.K.
Atelier JuJu Blog of baker Junko Mine
Betsy's Tempeh Foundation
Cold Mountain Koji A commercial brain of prepared koji, made in California.
Decadence by Hand Hand crafted wooden koji boxes and related accessories.
Go-En Koji, miso, amazake, and other Japanese ferments, produced in Maine.
Google Sourdough Group
Higuchi Moyashi Japanese Source of Koji Starters.
History of Koji History of Koji - Grains and/or Soybeans Enrobed with a Mold Culture (300 BCE to 2012) by William Shurtleff and Akiko Aoyagi
Science Direct: Rice Wines A collection of scientific journal articles related to rice-based alxoholic beverages. Lots of info!
Sourdough Daily
Sourdough FAQ Posted by fermentation enthusiast Brian Dixon.
Sourdough Home
Tempeh Online
Homemade Tempeh: An Illustrated Guide Photos and clear descriptions of tempeh making, start to finish.
Joi Ito Nukamiso Guide Step-by-step guide to starting, using, and maintaining a nuka pot.
Miso en Place Benjamin Wolfe, a microbiologist at Tufts University, and his husband, Scott Jones, the chef de cuisine at Menton, reveal the science behind what we eat and drink.
The Fresh Loaf

Fermented Beverages
Bio-beet Organic Kvass Beet kvass in Perth, Western Australia
Dr. D's Water Kefir Water kefir soft drinks made in Denver, Colorado.
Experiments with Tibicos (Water Kefir)
Gem Cultures Kombucha, water kefir, kefir, and more
Happy Herbalist
House of Nubian Mauby Bark Online source for mauby bark
Red Dragon Organics Turmeric ginger elixir and classic ginger beer produced in New South Wales, Australia.
The Ginger Beer Plant Ginger beer plant source
The Kefirshop (UK) Water kefir source
Yemoos Nourishing Cultures Kombucha, water kefir, kefir, and more

Kombucha
Cultures for Health Kombucha, water kefir, yogurt, kefir, other milk cultures, tempeh starter, koji, and more
Gem Cultures Kombucha, water kefir, kefir, and more
Half Hill Farm Kombucha and medicinal mushroom extracts in Woodbury, TN.
Happy Herbalist
Kefir Lady Source for kefir grains and kombucha mothers.
Kombucha Brewers International Kombucha Brewers International is a non profit trade association committed to promoting and protecting Kombucha Brewers around the world.
Kombucha Exchange An international directory organized by Gunther W. Frank, in English and German.
Kombucha Journal (by Gunther W. Frank) Detailed information on making kombucha and more, in 30 languages!
Kombucha Kamp Kombucha, water kefir, kefir, and more
Kombucha Unveiled (by Colleen Allen) Kombucha FAQ, research, and links.
Kombutxa Artesanal Barcelona (Spain) kombucha maker.
La Semilla Colectivo Kombucha and fermentation education in Mexico.
The Kefir Shop UK Kombucha, water kefir, kefir, and more
Yemoos Nourishing Cultures Kombucha, water kefir, kefir, and more

Vegetable Ferments
Cultured Pickle Shop Blog Detailed descriptions and exquisite photos of pickle experiments at Berkeley's Cultured Pickle Shop.
Easy online Kimchi Recipe Easy fast kimchi recipe from theonlinegrill.com with great "infographic."
Fermented Fruits and Vegetables: A Global Perspective A publication of the Food and Agriculture Organization of the United Nations.
Fermenting Vegetables with Sandor Katz YouTube video demonstration of sauerkraut making
Help! Troubleshooting Fermented Vegetables Fermentation authors and educators Kirsten and Christopher Shockey's photo Q & A
Joi Ito Nukamiso Guide Step-by-step guide to starting, using, and maintaining a nuka pot.
Kiseli Kupus: the Balkan hardcore pickle guide Info on fermenting whole heads of cabbage, Balkan-style.
Lactic Acid Fermentation of Edible Mushrooms Lactic Acid Fermentation of Edible Mushrooms: Tradition, Technology, Current State of Research: A Review
Lactic Acid Fermentation of Edible Mushrooms: Tradition, Technology, Current State of Research: A Review lactic fermentation in the process of mushroom preservation.
Nukazuke: Japanese Rice Bran Pickles Thy Tran's recipe and clear descriptions for nukazuke from http://www.wanderingspoon.com/.
Sauerkraut: A Probiotic Superfood An academic study in the journal Functional Foods in Health and Disease2016; 6(8): 536-543.
The Seduction of Stink Fuchsia Dunlop explores the fermented delicacies of Shaoxing, China.
Alive and Healing Tempeh Sonoma county, CA tempeh producer.
Atelier JuJu Blog of baker Junko Mine
Barry's Tempeh Tempeh and tempeh burgers, made from soybeans as well as other ingredients, in New York City.
Cold Mountain Koji A commercial brain of prepared koji, made in California.
Fermented Fruits and Vegetables: A Global PerspectiveA publication of the Food and Agriculture Organization of the United Nations.
Go-En Koji, miso, amazake, and other Japanese ferments, produced in Maine.
Grown in Brooklyn Tempeh in many variations in New York City.
Higuchi Moyashi Japanese Source of Koji Starters.
History of Koji History of Koji Grains and/or Soybeans Enrobed with a Mold Culture (300 BCE to 2012) by William Shurtleff and Akiko Aoyagi
Homemade Tempeh An Illustrated Guide Photos and clear descriptions of tempeh making, start to finish.
Lalibela Farm Tempeh Bowdoinham, ME farm producing tempeh from beans they grow.
Miso en PlaceBenjamin Wolfe, a microbiologist at Tufts University, and his husband, Scott Jones, the chef de cuisine at Menton, reveal the science behind what we eat and drink.
NYrture Food Natto made in New York City.
Short Mountain CulturesTempheh, tempeh starter, and other ferments from Sandor's friends Hannah and John.
Signature SoyA U.S. source of the small soybean varieties that are perfect for making natto.
Tempeh Starter ShopIndonesia
The Seduction of StinkFuchsia Dunlop explores the fermented delicacies of Shaoxing, China.
The Tempeh Starter StoreTempeh starter and other cultures from Indonesia.
Top CulturesBelgian producer of tempeh starter ships everywhere.
Top CulturesBelgian producer of natto starter ships everywhere.

Fermentation Equipment
Ace HardwareThis is probably the least expensive way to get a new ceramic crock in the U.S. Order online from Ace Hardware and they will ship free to your local store for pick-up.
Adam Field Traditional Korean onggi crocks
Amy Potter Crocks My friend and Tennessee neighbor Amy Potter handcrafts gorgeous crocks in several styles, all highly functional.
Earth and Fire Pottery Gregg Allen Lindsely hand-crafts ceramic crocks in Northern California.
Happy Herbalist
Mark Campbell Ceramics Mark Campbell of Arcata, California makes 2-quart and 1-gallon air-locked ceramic crocks, in a variety of colors.
Miki Palchick Pottery Ceramic crocks, and small ceramic weights for use with mason jars, from a potter based in Philadelphia.
Mountain Feed and Farm Supply Supplier with equipment for many varied realms of fermentation, from cheesemaking to brewing, kimchi to salami.
Mudslide Stoneware Water-locked ceramic crocks made by potter Colin Dyck in Santa Fe, NM
NW Ferments NW Ferments sells starter cultures and fermentation supplies in Oregon
Oak Barrels Online 1-50 liter oak barrels.
Sarah Kersten
SKS Bottle & Packaging Fermentation, homebrew, and canning packaging products.
Stone Creek Trading U.S. distributor of Polish crocks.
Easy online Kimchi Recipe Easy fast kimchi recipe from theonlinegrill.com with great "infographic."
Happy Herbalist
Wholesome Supplies Fermentation supply company in Australia.