Kilner 3 x 1 Litre Food Fermentation Jars with Compatible Sterilock® Airlocks Releasing CO2 Whilst Preventing Bacteria from Getting In. Simple Style, Fermentation Jar, 240mm x 102mm x 204mm

I bought these to make my own saurkraut/kimchi type preserves as I have an allotment and an abundance of food that needs preserving. These Kilner jars work very well, the new sterilocks are simple to use and work well. I had three jars of lovely fermented vegetables after only 5 days. No sandwich is complete without a bit of pickled cabbage, sounds awful but it's delicious! Use salt to make it, no vinegar, so simple and incomparable to the shop bought rubbish. My only gripe is the price, £30 for three jars is a bit much, but they'll get so much use they're just about worth it. You can use any other containers to ferment vegetables in but these do ensure the bad bacteria keep out long enough for the good ones to do their work. So get fermenting and help your gut microbiome improve your immune system, you never know when you might need it!

brilliant piece of kit just what I was looking for no need to keep toping up with water like old fashioned air locks size of jars is 1litre so just the right size I would defiantly recommend to other people the do exactly what they are supposed to do with no hassle just put food to ferment in and leave you can also get visual indicator to tell you when fermentation is done neat bit of kit and a carbon filter to get rid of any smells as well have tried them and work really good if you want to look at a really good review have a look on you tube link provided https://www.youtube.com/watch?v=zt1WFRX5Hfg great product great price cant say any more you can also use sterilock for home brewing

Three jars were initially ordered. The jars came with metal seal lids and screw rings AND plastic screw lids with vents which fit through a grommeted hole in the centre of the lid. Each litre jar comfortably contains 1kg (2lbs) of massaged cabbage. Cabbage was massaged with the recommended amount of salt for 10 mins. There's plenty of brine created from the cabbage. Once packed down and a piece of leaf used as a restrictor to prevent the shredded cabbage from rising above the brine. The plastic lids aren't water-tight as, during fermentation, brine leaked out and pooled on the tray beneath the jars. I drained a little out by loosening the lid. I think it's a delicate balance as the fermentation process creates water and trapped CO2 displaces a bit of brine. After a week the fermentation is progressing well, the gas produced is venting, as none of the jars have burst and there's no hiss of gas under pressure if the lid is loosened slightly. I'll update this review when the first batch of Sauerkraut is finished. Three jars with their delicate vents look quite stylish on the work surface. Since my last batch had to be thrown away due to uncontrollable mould growth (using screw topped ex-pickle jars) these Kilner jars seem to be a major step forward towards successful Sauerkraut production. Cleanliness cannot be compromised however. I can now write an evaluation of the sauerkraut produced in the jars. I separately used 3x 1kg of cabbage (2x red cabbage & 1x green cabbage) to make up the three jars. I am near the bottom of consuming the first of the red cabbage sauerkrauts and it is quite delicious. Initially I thought it would be too salty but it has settled down and the product even after a month is still firm and has a lovely colour. It is so good that my wife is also eating it. It looks like pickled cabbage but without the over vinegary taste; it is "sauer" as the lactic acid produced in the process "pickles" the cabbage. I store the other two jars in the fridge and the condition of the sauerkraut has not deteriorated. I tried substituting the plastic vented lid with the sealable metal plate and screw top ring. As the s'kraut still slowly ferments in the fridge, on releasing the screw top there was a pop as the pressure was released of CO2 produced. It is therefore a good idea to keep the vented lid in place to avoid burst jars. Make up three jars initially and when you have finished refill one jar and ferment away again. I'm sure it will take 15 days to consume the other two jars whilst it is fermenting to readiness. An excellent step forward in the fermenting process and finished product.

Nice jars but the sauerkraut which I made went mouldy. What's that about? I thought because they had a sterilock system that I would have no problems with mould. Also, you can find these cheaper, from the same supplier on EBay. Just a thought ....

These make the whole fermenting process go SO much more smoothly. No more forgetting to unscrew jar lids or overspill from fabric 'lids' Made the best fermented pickles and sauerkraut I've ever made in these!

Just started making my own ferments and wanted to try the specific fermenting jars. There might be other brands on the market but I didn't look because I trust Kilner to deliver - and they have. I went for the 1 litre jars because it takes a lot of cabbage to fill the larger ones and I wanted to experiment with different vegetables. They are easy to use and I like that they come with plastic fermenting tops and then the metal ones once you're ready to put in the fridge for eating. They actually look nice on the kitchen surface as well. Don't know if I needed them, but i have also bought the glass fermenting weights (not Kilner) to go inside and they fit perfectly.

Great jars, nice to have plastic lids that don't rust. The actual sterilock bit I was disappointed with. They keep flies out, but not bacteria. Also not easy to sterilise due to cotton wool inner, and I can't find where to get replacements. However am happy as I just put a wine fermentation lock in instead - ok they need higher shelves, but at least it works.

I use these for fermenting pickles, sourdough starter and anything else fermented. They work extremely well unless, like me, you inadvertently leave the sourdough starter for too long in a warm place, in which case they disassemble themselves rather spectacularly. Oops.