Every recipe on this site works with basic jars and a weight — you really don’t need much to start. Here’s exactly what we recommend, and why.
Jars: Wide-Mouth Mason Jars
Wide-mouth Ball mason jars (paid link) are what we use for nearly every recipe on this site. The wide mouth matters more than you’d think — it makes packing vegetables in (and getting a fermentation weight in on top) much easier than a regular-mouth jar.
Weights: Glass Fermentation Weights
Glass fermentation weights (paid link) are the single most useful accessory for fermenting in jars. They sit on top of your vegetables and keep everything below the brine — the one rule that prevents almost every fermentation problem. Tempered glass won’t crack from the acidity the way some materials can.
Optional Upgrade: Airlock Lids
Airlock fermentation lids (paid link) replace your regular jar lid and let fermentation gas escape without you having to “burp” the jar daily. Not essential, but a nice convenience if you ferment often.
Also Useful: A Kitchen Scale
Since most of our recipes use the 2% salt-by-weight rule, a basic digital kitchen scale (paid link) takes the guesswork out of measuring salt correctly — which matters more for fermentation safety than almost anything else.
What You Don’t Need
Special “fermentation-only” jars, pH meters, and fancy kits aren’t necessary for the recipes on this site. Start simple — you can always upgrade later.
FAQ
Can I use a regular-mouth jar instead?
Yes, but wide-mouth jars are much easier to pack and fit a weight into — worth the small extra cost.
Do I need an airlock lid?
No — a loosely closed regular lid works fine for beginners. An airlock is a convenience, not a requirement.
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Related: Fermentation for Beginners · Best Fermentation Crocks