Fermentation Equipment
Everything you need to start fermenting at home
Getting Started
One of the best things about fermentation is how little equipment you actually need. You can make delicious sauerkraut with just a jar, salt, and cabbage. As you get more into fermentation, you might want to upgrade to specialized equipment that makes the process easier and more consistent.
This guide covers everything from budget-friendly basics to enthusiast upgrades, organized by what you actually need versus what is nice to have.
Essential Equipment
These are the items you genuinely need to start fermenting. Total investment: $25-50.
Glass Jars
$5-15Wide-mouth mason jars are perfect for most vegetable ferments
Tip: Start with quart (liter) size jars. Wide mouth makes packing easier.
Kitchen Scale
$10-25Essential for accurate salt measurements
Tip: Digital scale with gram accuracy. Salt by weight, not volume.
Fermentation Weights
$8-20Keep vegetables submerged under brine
Tip: Glass weights are best. Can also use a plastic bag filled with brine.
Non-iodized Salt
$3-10Sea salt, kosher salt, or pickling salt
Tip: Avoid iodized table salt - iodine inhibits fermentation.
Cutting Board & Knife
Already ownedFor slicing and shredding vegetables
Tip: A mandoline speeds up shredding for sauerkraut.
Nice to Have (Upgrades)
These items make fermentation easier or more convenient, but are not required.
Airlock Lids
$10-30Allow CO2 to escape while keeping air out
Reduces kahm yeast and makes fermentation more hands-off.
Fermentation Crock
$50-150Traditional ceramic vessel with water seal
Great for large batches. Built-in weight system.
pH Strips or Meter
$10-50Test acidity to ensure safe fermentation
Useful for beginners to verify fermentation is progressing.
Vegetable Pounder
$15-30Helps release liquid from cabbage and vegetables
Speeds up the massaging process for sauerkraut.
Swing-Top Bottles
$15-30 for 6For carbonated beverages like kombucha
Must be pressure-rated. Never use decorative bottles.
Equipment by Ferment Type
Sauerkraut & Kimchi
Essential
- •Glass jar or crock
- •Fermentation weight
- •Kitchen scale
- •Sea salt
Optional
- •Airlock lid
- •Vegetable pounder
- •Mandoline
Kombucha
Essential
- •Large glass jar (1 gallon)
- •Cloth cover
- •Rubber band
- •SCOBY + starter
Optional
- •Swing-top bottles
- •Heating mat
- •pH strips
- •Funnel
Kefir
Essential
- •Glass jar
- •Plastic strainer
- •Kefir grains
- •Milk or sugar water
Optional
- •Second ferment bottles
- •Cloth cover
- •Funnel
Pickles
Essential
- •Wide-mouth jar
- •Fermentation weight
- •Sea salt
- •Filtered water
Optional
- •Airlock lid
- •Grape/oak leaves (for crunch)
- •Pickle pipe
Budget Setup Guide
Minimal ($20)
- Mason jar
- Ziplock bag (as weight)
- Kitchen scale
- Sea salt
Everything you need to make your first sauerkraut
Starter ($50)
- 2-3 mason jars
- Glass weights
- Airlock lids
- Scale
- Salt
More convenient with proper weights and airlocks
Enthusiast ($100-150)
- Fermentation crock
- Multiple jars
- Swing-top bottles
- pH meter
- Heating mat
For those who ferment regularly
Equipment to Avoid
- Metal containers: Reactive metals can leach into acidic ferments. Use glass, ceramic, or food-grade plastic.
- Metal utensils with SCOBY: Brief contact is fine, but dont store kombucha in metal.
- Decorative glass bottles: Not pressure-rated and can explode during carbonation.
- Iodized salt: Iodine inhibits fermentation. Use sea salt, kosher, or pickling salt.
- Chlorinated water: Chlorine kills beneficial bacteria. Use filtered or spring water.
DIY Alternatives
Fermentation Weight
Fill a ziplock bag with brine (same salt concentration as your ferment) and place on top of vegetables. Conforms to jar shape and keeps everything submerged.
Airlock Alternative
Place a regular lid loosely on the jar (not sealed) or use a coffee filter secured with a rubber band. Burp the jar daily to release CO2.
Vegetable Pounder
Use the end of a wooden rolling pin or a clean glass bottle to pound cabbage and release liquid.