First, and most importantly, I am so excited about this giveaway! I came across Sandy Der’s handmade pickle weights on a fermentation forum and I was ecstatic! Non-porous, unglazed and so very cute, I knew I had to have some. So I placed my order and the weights made their way to me very quickly. I opted for the wide-mouth variety, but I’ll be ordering some narrow ones too, since it is harder to find my style (aka stuff from around the house) weights for the narrow-mouthed jars. Now you all know that I’m a big advocate of being equipment free. But like many of you, I also have a house full of jar abrewin’ and sometimes the cloth-napkin-over-a-jar-in-a-jar look can get a bit old (also, I only have so many jam jars, cloth napkins and rubber bands). These weights allow me set a jar, lid on, ring attached loosely, and move on to the next thing. They’re also great in fidos, which have traditionally given me some issues when it comes to submersion.
Sandy is more than just a(n awesome) potter, though. She has a BS in Food Science and Technology from UC Davis where food microbiology was a favorite part of her coursework. She’s been a professional chef for over 20 years and she’s a certified nutrition consultant through the Bauman College holistic nutrition program. As for her fermentation experience, she’s a veteran, having made fermented foods on and off for more than a decade catching the kombucha bug in 2005 and playing around with veggie ferments for even longer.
Like me, Sandy is a starter-free fermenter (who needs whey in their veggies?), and tends to go small batch for her family of 2. Inspiration for these gorgeous weights came when she was weighing some kimchi down with a plastic bag full of brine and realized there had to be a better way. (Luckily she happened to have a pottery studio on hand to build her own solution!)
She uses unglazed porcelain which she found was the most food safe way to go. Porcelain is the most non porous of the clay bodies out there and has no toxic materials in it to leach into the ferments. The winner of the giveaway will be able to choose between standard or wide-mouthed ball jars sizes, but Der also makes Fido and custom sizes!
Her next project sounds awesome: clay pots that you can cook with on the stove – Flameware. I am personally looking forward to getting my hands on those! Want to buy some of Sandy’s cool food-related pottery? I highly recommend it! You can get them from the Pottery by Sandy Der etsy shop!
I most recently used the weights I bought from Sandy to ferment one of the best tasting ferments you could desire: rutabaga. I’m from Michigan and rutabaga is a common addition to the Thanksgiving table there. I like mashed potatoes, but if I had to choose, my dad’s rutabaga puree would be in my belly before I even looked at the good ol’ mashed taters. If you, too, are a rutabaga lover, then making this pickle should top your priority list. It has the flavor of rutabaga with all the wonderful complexity of a vegetable ferment. Bonus: It doesn’t need to ferment very long to be amazing, so there’s still time to get yours ready before Thanksgiving!
RUTABAGA PICKLE
New to fermented pickling? Check out my Pickles FAQ!
Ingredients
- 2 pounds rutabaga, preferably unwaxed (best place to find unwaxed is a farmers’ market)
- 1/2 inch of unpeeled ginger
- 1 cup of brine (1 teaspoon salt dissolved into 1 cup of room temperature water)
How-To
- Remove any roots or unappetizing spots from your rutabaga. Using a box grater or the grating blade on your food processor, grate your scrubbed rutabaga. If you were unable to find unwaxed, you’ll need to peel it. In my experience peeled vegetables ferment more slowly than unpeeled.
- Grate your thoroughly washed, unpeeled ginger and mix it in to the rutabaga.
- Pack the vegetable mixture into a 1 quart jar as you would sauerkraut, which is to say, very tightly.
- Very slowly pour your brine over your rutabaga. Let the liquid seep in, then pack your rutabaga back in tight. Continue this process until you have a centimeter of brine on top of your rutabaga. You may not use the full cup of brine. Then, apply your weights. I used 2 of Sandy Der’s awesome wide-mouth jar weights.
- At five days, I felt that this ferment was perfect for my Thanksgiving pickle bar. Feel free to leave it longer if you want it more acidic.
Becky says
Love this! Now to find good rutabagas to ferment!
Rachel says
Those weights are so cute! I usually just use a modified “ghetto jar” method or pack veggies in REALLY tight (carrots, cukes, zucchini, etc.)so there is nothing floating up.
Kristin says
I normal submerge veggies with rocks I find (cleaned and boiled, of course) or with a plastic bag full of water. I’ve actually been eyeing these weights and they’re on my list for the holidays so hopefully I’ll be the happy owner soon!
S says
These are SO cool! I usually use a small plate for my crock, or a small jar for a bigger jar, but these would be awesome. I love that pickling is getting popular enough that ideas like these are showing up more often!
Joanna says
These weights look awesome! I’m gonna get the rutabaga ferment started tonight. 🙂
Mark says
I want to get into pickling. I found your site while googling jars the other day and saw you’re local. Can’t wait for another class on the schedule so I can learn firsthand!
Angela says
I usually use the ghetto method, but these are so cute!
Susan says
Those weights are gorgeous and perfect. A day doesn’t go by without something fermenting in our house and finding an appropriately sized item to hold the goodies below the surface is always a challenge. We would put these to use right away and feel so lucky.
michael says
Found your website recently and I’m really enjoying it! Fermenting is worlds of fun
Devon Hernandez says
LOL I usually use a ziplock bag filled with water! These would be a total lifesaver!!
Katie says
I would love to try these weights and this recipe!
Susan Fiehl says
Just took a kombucha class and want to get more involved in fermented food. These fantastic looking weights would be the “cats meow” in my kitchen! 🙂
Amy says
There are cute weights. Another thing to add to the kitchen, but they would be loved and used!
Denise says
I’ve been using the large leaf method for kraut and the smaller jar method, but these would be cool!!
Marisa says
I have used small plates, but they are never the right size. Once I build up the nerve to try the next something fermented, I’m planned on trying out the ghetto method! Thanks for the opportunity-these weights sound lovely!
Rachael K. says
I’m a fermenting newbie, so I don’t yet have a method–using something like Sandy’s pickle weights would certainly remove some of the trepidation I have about making my own ferments.
Jodi Monroy says
I use a heavy pestle
Debra says
I used to make pickles every summer with garden produce but was never very good at it. Sometimes they turned out great, but most of the time they were just ok. Now that I am retired, I have more time to focus on hobbies. I purchased a large crock this summer and made kraut from cabbage grown in our garden.I used a china plate to weigh the cabbage down. For it being my first attempt at making kraut, it turned out pretty good. I’m now ready to try more types of pickles. I’ve used small china saucers from an antique child’s set of dishes that I got at a flea market to weigh down pickles in the jars, but I didn’t like having to put washed stones on top of them. These Sandy Der jar weights would be wonderful in the wide mouth jar size for my future attempts at pickling.
Malgorzata says
I use a bowl with flat bottom and put inside a small jar with water.
anj says
Oh those look awesome. I have always done the jar on a jar method, but these would be wonderful.
And the rutabega I got from my CSA this week is a MONSTER. I am totally using this recipe. THANKS!
John Ferguson says
What a great idea, I have been looking at yard sales and around the house for anything glass I could fit into a jar.
Violet says
Oh, wow, those are awesome weights! I have two enormous crocks – and never use them. I’d love to get going on the jar method!
Laura @ All Spice and Yum says
Honestly, I usually just remove the top layer of my ferments. Sad but true. These weights are awesome!
susan H says
Genius Sandy! I’m afraid the only thing that gets pickled around here is me! 😉
Ann says
Sounds like a great ferment! Thank you!
I’ve looked for something like those weights on etsy before, but don’t think I’ve been using the right search terms. I look forward to checking out her shop.
Laura says
Just bought a crock to try to make sauerkraut for the first time– so far so good! using an overturned plate and a mason jar full of brine as a weight. Curious about single-jar ferments. These weights are adorable and I want them!
Kat K. says
I usually use a plastic bag filled with brine to weigh down pickles or kraut.
Rebecca says
I’ve been drooling over those weights since she posted them… although I usually ghetto jar ;-).
Jane says
As a fermenter for many years I’m always looking for ways to hold down my creations, less chance of mold. Great looking weights.
There is too many things I haven’t fermented, they are so good for you and so easy to make.
For my holiday I will be having 3 types of kraut, 2 miso’s, pickles, beets and a few other things. All ferments and made by me.
Beverly says
Those weights would certainly come in handy! 🙂
Linda Scott says
What a delicious looking pickle recipe. Just found your blog via this giveaway, and am excited to follow you!
Margo, Thrift at Home says
that first photo is so pretty.
I love the idea of these weights! So much better than what I scrounge around the house.
Maegan says
I started fermenting a year ago and love the creative options that Amanda shares. These weights are a great idea and a great addition to your ferment tool kit.
Shelby says
I use a plastic bag filled with water.
Sarah says
My family makes a Swedish rutabaga casserole loaded with butter and cream for Thanksgiving. I love the taste, but these pickles are more my speed! Thanks for sharing!
Jennifer Reynolds says
I am new to the food storage and the like and would love to try these!
Pat Eyler says
I normally use a second jar to weight things down … a set of weights would be a big improvement.
vimala says
awesome idea
Kara says
I usually use a tiny little plate/saucer to weigh things down, but this looks much better. I would love to have the weights!!
Sara says
This is the solution to all of my pickling problems! Such an improvement over any method I’ve used.
Ashley says
I’m new to fermented pickling–this time I used an upside-down pot lid with a water-filled jar on top of the sauerkraut. Came out well, but these weights look much better!
Adriana says
I’ve been looking for something like this for so long! The rutabaga piclkes look so good. Will have to try them next!
kelly white says
I am so excited to try these weights. My boiled rock doesn’t work that well…
DeeDee M says
we’re just getting into fermenting .. was thrilled we found you.
Erin says
I usually just hack together whatever jars or lids I can get to work. Not very pretty and doesn’t always work.
Monica Dague says
These weights are amazing! I’m on my fourth batch of sauerkraut this year in wide mouth half-gallon ball jars. I also use the jelly jar full of water covered with a cloth napkin method. These would be just what I need!
Catherine Griffice says
jars or stones
Frankie Mayo says
Would love to have these! In my day I just put a saucer in my churn (I did tons of kraut back then) put a canning jar of water on the saucer to hold it down!
Zoe says
I weight mine with jars and stones. Would love this!
Terry says
Can’t wait to try the fermented rutabaga. I’ve got a 2 gallon pickle jug with a weight and lid from my grandmother-in-law. Silly wife. It is all mine!
Susan says
Those look terrific. I just “harvested” my first ferment ever – and I went big, with a whole crock of sauerkraut. I picked up a couple rutabagas last week and may have to try a small batch. Thanks for the inspiration.
Gayle says
I normally use the bag and water method but I like this idea much much better.
Keely says
So cool to find your site. I am so going to try the rutabaga pickles.
lola says
i only tried once it was with sourkraut i used a plate and a bowl it didnot work maybe this will help
Ros says
Excited to learn about these jar weights. And something else to do with rutabaga!
Judy Campbell says
I’ve bookmarked this page and am officially on the hunt for good rutabaga.
Melissa says
I used a smaller jar that fit in the bigger jar, filled with brine, to weigh down my pickles. A friend loaned me a pickle press, but I haven’t tried it yet, it has a plate on a spring to push down the veggies.
Erin says
I like using a smaller mason jar fitted inside the larger one.
Larissa says
I usually use the bag method or if cucumbers, wedge one crossways to prevent floating. Highly technical.
Amy (Savory Moments) says
I just got into fermenting this year and am SO excited that I found your blog!! This is a great giveaway, too! The rutabaga pickles sounds awesome.
Jessica F says
I usually do a plate held down by jars full of water. Would LOVE one of these!
Helen says
This is exciting. I am new to fermenting and think these would make things so much easier. They are so cute! I love the little sayings
wendyb says
Perfect tool for the job! Love that they are unglazed too
Carla says
These would make a lovely Christmas gift!
Autumn says
I use little glass disks, but not that effectively to weigh down fermenting food. I would love to try these.
Jennifer says
These will look so much nicer than ziplock bags of brine!
Stacy says
So glad Food in Jars recommended your site! I am going to try the sourdough starter first and then maybe move onto vegetable fermenting. New cooking adventures, yay!
Elena says
I was about to resort to boiling rocks to use for weights and I would LOVE these!
Georgina says
still struggling to find a good way…
Melissa says
Love the weights! What a cute idea not only functional, but aesthetically pleasing! I use glass wreck jar lids, but I think these would work better.
Misha says
This is AWESOME! I just ordered some because they are just iresistable but I would love to have some in wide mouth or regular mouth. Honestly, I haven’t started fermenting yet because I was worried that I couldn’t weight properly and that I’d mess it up or something. Your blog is awesome. I’ve been following for a bit, trying to build up the courage to ferment and have it be OKAY if I mess up!
Alysen says
These look awesome!
Jonathan says
Weights look really nice. Much easier to use than ad hoc plates, etc.
Mark says
Just made a 3/4 quart jar of rutabaga pickles but I couldn’t find the coarser grate so I fine shredded it. The brine was mostly juice from rutabaga as it was very moist and only needed about 4 Tbls of salt brine. I hope it turns out :o) I weighed it down with a bottle that doesn’t exactly fit tight to side of jar but should be fine and covered with a large zip lock bag to keep out mold dust etc. Rutabaga was waxed too and I did add a little grated ginger.I plan on trying a spicier version(s) in futuremaybe a little cayenne, curry, etc.
I would really like to hear how others rutabaga pickles have turned out too. And what is the “ghetto method”?
Thanks
Amanda says
Hi Mark,
Glad you improvised! I hope you like yours!
The ghetto jar method is the jar in jar method I frequently use for vegetable fermentation. You can click the link for a post I did about it!
Happy New Year!
Philip Baron says
Awesome blog and post! The only problem with the non-coated ceramic weights are that they can absorb odors and even get moldy since they are so porous. They can also leech into your ferments. Glass weights are ideal for fermentation. There are a few products on the market.
Happy preserving!
Amanda says
Hi Philip,
I’ve been using these weights for quite a while now with no issues at all! The potter (and several potters since) have assured me that the high temps they use make these weights great for fermentation, and my experience fits with what they’ve said. I’ve also used glass weights and they work great as well! There are lots of weighs to skin a cat (and submerge a ferment) an I’m glad you’ve found one that works for you!
Amanda
exploding cliffs says
I’m so excited to try this out!
how long will pickles and such normally last? do you store in the fridge?
Franco says
Hi there, from Italy. First of all congratulations for your site and the advice + recipes for pickles. I’m getting interested in doing it and I am collecting info on the subject. So far, I think I know enough to start, maybe with the rutabagas growing big in my garden. I would like to know something about storage of the pickles once the have fermented properly. I mean, do I have to put them in jars with a saline solution? Yes, I suppose! but how much salt per litre of water? I think I will use a solution of 50 grams of salt per litre of water, Is it ok to use the same concentration? Or is it better to dilute more?
Thanks a million in advance.
Franco
Amanda says
Hi Franco,
In my state in the US, the mandated amount of salt for commercial usage is 4.0% minimum in brined ferments and 2.0% in direct-salted ferments. The requirements vary around the world and there are traditions that use both dramatically more and dramatically less salt than the amounts mentioned above. All the recipes I write are written with the amount of salt that tested best for my taste buds. Starting at 4% to the weight of the water is probably a good place to start for your first effort.
As for storage, they stay in the brine they fermented in. Fridge is best to preserve flavor where it is when you feel they’re done enough to eat. They can definitely be left on the counter and eaten from there, with the understanding that they won’t be stable, as canned pickles would be, and they will continue to ferment at a good clip if left at room temp.
I hope that helps!
Franco Ferro says
Oh, thanks a lot for the advice. I’ve just taken out of the first batch (a mix of carrots, zucchini, garlic, dried tomatoes and Jerusalem artichocke plus spices. the salinity was 5% in the fermentation tank and everything worked well without mold or bad smells. A friend of mine declared it a great success! I put them in jars with a fresh solution of 5% again. I hopo it is not too salty. is it a mistake to add new solution instead of the old brine of the fermentation? Now, I’m gonna wait for a week and then give a try.
As here in northern Italy people are mad about pickles in vinegar I have problems in finding people who know about brine, Even teacher microbiologists in my town don’t know. So, maybe I will contact you again for further advice.
In the menatime, all the best,
Franco
Amanda says
Hi Franco,
Definitely no need to change out the brine and you may well end up with something extra (a bit too) salty when you’re ready to eat them again. Congrats on your excellent English! Feel free to stop by and ask as much as you need to bring fermenty goodness to your beautiful boot! 🙂