Okllen Glass Fermentation Weights Review- Homemade Sauerkraut Recipe

I have always wanted a set of fermentation weights to use in wide-mouth mason jars for small batch fermenting and pickling. I have a No.10 crock for very large batches of sauerkraut. I use a giant heavy glass lid with a glass handle for a weight that works great in the crock. 

I must say that I was very excited when I saw that Okllen weights had knobs or handles. I thought it was a genius move to make them with handles. I always wondered how to remove pickling pucks from a jar because they didn't have knobs. 

I am so glad that I received a 9-pack. I like having different pickling and ferments going at the same time. It is nice having the weights. I don't have to fuss with trying to keep everything under the liquid. I like them very much.

Okllen Glass Fermentation Weights Description: 

• Our glass fermentation weights measure 2.75" in diameter, 0.8" in thickness, and weighs about 7 Oz. Fit perfectly wide mouth mason jars.
• Premium Quality: These fermentation weights are made of BPA free pure soda lime glass, lead free, non-porous and healthy to use. Highly clear glass allows you to see easily what's going on with your ferment.
• Better Fermentation: These fermentation glass weights with flat bottom are heavy enough to help keep your veggies under the brine and submerged to improve taste and prevent spoilage.
• Easy to Grip: The fermentation weight features four leaf clover shape handle design, non-slip, easy to grip. Easy to put in and out of usual mason jar. Practical and Beautiful.
• Great fermentation tool for fermenting and pickling, sauerkraut, pickle, kimchi, or any vegetable and fruit ferments. Making the fermentation process more successful for pickle DIY lovers.

The 9- pack comes in a great safe box that is easy to store.

Bottom of the weight.

Top of the weight. I love the easy grip handle design. 

Each weight weighs 7 Oz. The dimensions are 2.75 inches by 0.8 inches high not including the handle.

Homemade sauerkraut may have more health benefits compared to yogurt. Research has shown that one serving may contain up to 28 distinct bacterial strains. Some sources claim that 1/4 cup of homemade sauerkraut contains up to 10 trillion healthy bacteria.

Fermented foods also contain enzymes that help break down foods into more digestible sizes in your gut. There are many more reasons to make your own sauerkraut. Do your research. It is not the same as store bought. Invest in your health. 

I like using my hands to process the cabbage mixture. It is faster and easier than using a pounder. Gloves are optional. Clean hands are a must!

Here I am pressing down the cabbage mixture with my knuckles. 

Now it's time to weight it down.

Press the weight down leaving the handle exposed.

Cover with a clean cloth, napkin or a coffee filter. Secure it with a rubber band or string. Now find a warm dark place to keep it in for 7-10 days.

Fermented Cabbage and Carrots (Makes 1 Quart)

1/2 Large cabbage, loosely chopped

2 Carrots thinly chopped

1 Tbs Sea salt

1/2 Tsp Caraway seeds, optional

In a large bowl add chopped cabbage, carrots and sea salt. With your hands or a pounder mix and crush the cabbage mixture until it releases its juices and will fit packed into a wide mouth quart jar. Leave about an inch of headspace, so it will not overflow during the fermentation process. Press down until the juice covers the cabbage mixture. Add the glass weight to the top and press down until the juice covers the top of the glass weight. Do not cover up the handle. Cover the jar loosely, place the jar in a bowl and store in a warm spot for 7-10 days. 

You should start to see bubbles after 24 hours. After 7 days, taste to see if it the has desired flavor. For a sourer flavor let the mixture sit for the full 10 days. Cap the jar and store in the fridge for up to 3 months or more. Ours never lasts this long.

If you do not have a glass weight, use a washed outer cabbage leaf to submerge the mixture into the juice. This will prevent any unwanted bacteria from forming on the top. 

We have a spoonful with lunch, dinner, in salads or as a side. That's all it takes to aid in digestion and build healthy gut bacteria. I am not a doctor. Do your own research on the health benefits.

Enjoy!

Mrs. Smith