1 Gallon Large Wide Mouth Fermentation Jar with Airlock for Kombucha,2 Pack — Open-Box, 15% Off

【All in One Fermentation Kit】 What you need to start fermenting includes 2 x 1 gallon fermentation jars with airtight lids, 2 airlocks, 2 non-slip pads and 2 writable tags, securely packed. Extra accessories not required. The large 1 gallon size is perfect for home batches of fruit wine, kombucha and fermented vegetables

【4.3" Wide Mouth, Easy to Fill and Clean】Forget squeezing bulky ingredients through a tiny neck. The 4.3" wide mouth fermentation jars are easy to fill in or take out cabbage, fat cucumbers or whole carrots. When fermenting's done, reach freely every corner to clean, no special brush required. From loading ingredients to cleanup, every step feels effortless, built for real‑life kitchen use

【Leak Proof Seal & Auto Airlock】It is easy to use: simply insert the airlock and add water, the one-way airlock valve releases CO₂ during fermentation, keeping oxygen gas out but blocks air in to ferment safely. No need to "burp" canning jars daily or monitor pressure manually. The improved threaded lids are sturdy, rust-free and form an airtight, leak-proof seal – keeping pickles crisp and ferments pure

【Crack Resistant with Black Scale Markings】Crafted of thick, BPA‑free, premium material clear glass, which can withstand extreme temperature changes from –20°C to 150°C, so can go from freezer to boiling water without worry, the sturdy instruction resist cracking, built to last. The canning jar is with clear black scale markings (ml & fl.oz) , easy to read even when the jar is full or the liquid is dark – measure accurately and see fermentation progress at a glance. No more guesswork, no more cracked jars

【Ferment & Storage with One Lid】 Great for both fermenting and food storage- no need to switch jars or lids, After fermentation finished, remove the airlock, insert the sealing plug to turn into the airtight glass jars for storage. Perfect for refrigerating finished pickles, storing dry pantry goods, or even brewing small batches of kombucha, sourdough, kimchi, fruit wine, beer, mead, cider, lemonade and more

All ingredients must be fully submerged under the brine surface. Lactic acid bacteria only ferment properly in an oxygen-free environment; floating vegetables will turn overly sour. Practical Tips Weigh down vegetables with food-safe weights like glass fermenting stones to keep greens fully under liquid. Pour brine 2–3 cm above the ingredients. Vegetables release water during fermentation and raise the liquid level, so leave extra headspace. Keep the jar fully sealed with the water airlock to block outside air at all times. 2. Short-term Quick Marinated Pickles (Consume the Same Day, No Long Fermentation) Full submersion is not required; simply mix and marinate. These only last 1–3 days in the fridge and cannot be stored long-term, as they spoil easily. Additional Notes Ensure all containers and tools are completely dry, free of oil and raw tap water, otherwise the pickles will spoil quickly. If vegetables float up mid-fermentation, weigh them back down. Avoid opening the lid frequently. Skim off any thin white film forming on the brine promptly