I finally tried using a glass weight versus just a cabbage leaf to keep my kimchi submerged. | Fermentation Station

Pat Patel · 2026-03-21T10:35:07.070387+00:00

After my last batch got moldy, using a 2-pound glass weight from my local kitchen shop kept everything under the brine perfectly for three weeks, so what's your go-to method for keeping ferments down?

jamesblack6mo ago

My last batch of sauerkraut got a nasty film on top. Ruined the whole jar. Switched to a heavy glass pickle pebble, the kind with a handle. It's smaller than a dish but dense. Nothing floats up now, and it's easy to clean. Total game changer for my ferments.

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wyatt_fox686mo ago

You bought a two pound weight just for kimchi? That's a serious piece of gear. I just use a small ceramic dish that fits inside the jar. It works fine and I already had it in the cupboard.

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fiona_garcia786mo ago

Does that ceramic dish ever float up on you?

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