Fermentation is a centuries-old process that not only preserves food but enhances its flavors. Whether you’re making sourdough, kimchi, or homemade pickles, choosing the right fermentation container is key to achieving the best results.
In this article, we’ll explore the best jars and containers for fermentation, comparing glass, ceramic, and plastic options. We’ll also cover size recommendations and give tips for fermenting specific foods like sourdough and kimchi.
Glass vs Ceramic vs Plastic Fermentation Jars
When it comes to fermenting food at home, the material of your container plays an important role. Let’s break down the pros and cons of each option.
Glass Containers
Glass is one of the most popular choices for fermentation. Here’s why:
- Pros: Glass containers are non-reactive, meaning they won’t alter the flavor of your food. They’re also easy to clean and transparent, so you can see what’s going on inside your jar during the fermentation process.
- Cons: Glass can break easily, especially if you’re handling it roughly. It can also be heavy, which may be a concern if you’re fermenting large batches.
Best for: Sourdough starters, fermented vegetables, and smaller batches.
Ceramic Containers
Ceramic fermentation pots are a traditional choice, especially for fermenting foods like kimchi and sauerkraut.
- Pros: Ceramic jars maintain a stable temperature, which is important for fermenting foods over a long period. They’re also visually appealing and often come with lids designed to keep the contents submerged in brine.
- Cons: They’re heavier and more expensive than glass or plastic containers. Some ceramic pots may require a special glaze to prevent the material from absorbing liquids and odors.
Best for: Long-term ferments, kimchi, sauerkraut, and pickles.
Plastic Containers
Plastic is a lightweight, affordable option for fermenting at home.
- Pros: Plastic containers are durable, affordable, and less likely to break if dropped. They’re often lighter and easier to handle than glass or ceramic options.
- Cons: Plastic can retain odors over time and may react with acidic foods, especially during long-term fermentation. It’s not always the best choice for long ferments like kimchi or sauerkraut.
Best for: Short-term fermentation, bulk fermentation, or if you’re looking for a budget-friendly option.
Fermentation Container Size Recommendations
Choosing the right container size is crucial for a successful fermentation process. Here’s a guide to help you select the perfect jar for your needs:
- Small-Scale Fermentation (1-2 quarts): Ideal for beginners or if you’re only fermenting a small batch. This size is great for making a single loaf of sourdough or a small jar of pickles.
- Medium-Scale (3-5 quarts): A good choice for most home fermenters. This size is perfect for making fermented vegetables, small batches of kimchi, or even a few loaves of sourdough starter.
- Large-Scale (6+ quarts): Great for fermenting larger quantities or if you frequently make ferments for a family. This size works well for bulk kimchi or large batches of sauerkraut.
Best Jars for Sourdough Fermentation
When fermenting sourdough starter, it’s important to choose a container that provides enough room for the starter to grow and allows for some airflow.
- Glass Jars: Wide-mouthed glass jars are perfect for sourdough because they let you easily stir the starter and monitor its progress. Glass also makes it easy to see any bubbles forming, which indicates that fermentation is happening.
- Size Recommendations: A 1-2 quart glass jar is ideal for most sourdough starters. The jar should be big enough to allow for growth but not so large that the starter is too spread out.
Ideal Containers for Kimchi
Kimchi requires a container that can handle its strong flavors and maintain a consistent environment for fermentation.
- Ceramic Kimchi Pots: Traditional ceramic pots are excellent for kimchi. They’re designed to keep the kimchi submerged under brine, which is important for flavor development and preventing mold growth. Many ceramic pots come with a lid or a weight to help keep the vegetables submerged.
- Glass Jars: If you prefer a more modern approach, glass jars work well for kimchi too. They allow you to monitor the kimchi’s color and texture throughout the fermentation process. Just make sure the jar is large enough to keep everything submerged in the brine.
- Size Recommendations: A medium to large container (3-5 quarts) works well for kimchi. You’ll want a container that’s large enough to hold your ingredients, but not so big that the kimchi floats above the brine.
Air-tight Containers for Homemade Fermentation
For successful fermentation, you need a container that helps create the right environment. Air-tight containers are ideal because they prevent oxygen from interfering with the fermentation process, which is essential for certain types of ferments.
Why Air-tight is Important: Oxygen exposure can spoil your food or lead to unwanted bacteria growth. Air-tight containers keep your ferments safe from contamination, helping to maintain a stable fermentation process.
Best Air-tight Options:
- Glass Jars with Rubber Seals: These jars are perfect for fermentation because they allow for slight gas release while keeping the contents protected from outside air.
- Plastic Containers with Secure Lids: Many plastic containers come with air-tight lids that help create a sealed environment, which is perfect for short-term ferments like pickles and yogurt.
Conclusion
Choosing the right jar or container for fermentation is crucial to getting the best results. Glass, ceramic, and plastic all have their advantages and disadvantages depending on what you’re fermenting. For long-term ferments like kimchi, a ceramic pot may be your best bet.
For sourdough, a simple glass jar will do the trick. Plastic is great for budget-friendly or short-term ferments. Always consider the size and type of food you’re fermenting to make the best choice.
Experiment with different containers and see what works best for you. Whether you’re a beginner or an experienced fermenter, the right container can make all the difference in your homemade ferments.