Fermentools Review

Disclaimer: I received a FREE copy of this product through the HOMESCHOOL REVIEW CREW in exchange for my honest review. I was not required to write a positive review nor was I compensated in any other way.

We are trying something out that we have never tried before. We are going to try fermented food. Fermentools has sent us a Starter Kit to review. The Fermenttools' Single Fermentation Kit Includes: 1 Stainless Steel Lid- Made from 304 surgical stainless steel, 1 Glass fermentation weight- made to fit inside a standard widemouthed mason jar, 1 Air Lock, 2 Rubber stoppers,1 rubber canning gasket, Himalayan powdered salt, and 1 instruction guide with basic sauerkraut recipe.

So when I agreed to review this product I didn't know much about fermented foods other than my grandma used to make sauerkraut and my dad loved it. So basically fermentation is when you submerge your product under a brine (which is salt water solution) and away from air. When you do this you create an anaerobic environment. This specific type of environment is necessary for lactose fermentation to occur. This creates a pro-biotic rich rich preserved product. Fermentools use an airlock to keep oxygen and external air away from the submerged product trapping carbon dioxide and lactic acid. The more carbon dioxide that is produced, the more air that is pushed out of the container via the airlock.

You can ferment all sorts of foods, pickles, cabbage,vegetables of all sorts, sourdough starter's are fermented. Fruits and some dairy products can be fermented to make things like yogurt, sour cream, and raw milk butter. We are starting with sauerkraut and then we will attempt to make yogurt or maybe something else.

Our nifty little kit came in me and the girls took everything out of the box so we could get familiar with all the items in the kit. We took some time reading the instructions and decided to just dive into the project. The girls shredded the cabbage and stuffed it all into a bowl. We added the amount of pink Himalayan sea salt that recipe called for to the bowl of cabbage and the girls began to squeeze and smash the cabbage.  When you do this the cabbage begins to ooze out its liquid once we felt like we had squished enough we packed it into the jar per the instructions. The brine needs to cover the cabbage completely and we were a little short so we mixed some up following the package instructions and added a little to the jar so that the cabbage was covered. We put the glass disk on top of the cabbage to hold it all down beneath the brine. Next you put the rubber seal the special cap and ring on top. Next you insert the rubber plug that has the little valve installed in the top into the hole that's in the cap. Now all that's left to do is to place it in a cool dark place like a cabinet and wait the recommended number of days. The longer it sits the stronger the taste. After 7 days it was time to give it a try.... My mom is the only one in the house that likes sauerkraut so she was brave and gave it a try. Guess what IT WORKED she reported that it taste just like the sauerkraut that her grandma used to make.

I have done some additional reading on fermenting foods and we think we are going to try some pickles and my mom is interested in trying to ferment some carrots when the garden starts producing in a few months. Fermentools is great for both new and experienced fermenters. They have lots of great information on the web site and a variety of fermenting kits.

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