Purpose and benefit Keeps vegetables fully submerged to create an anaerobic environment for leavening and fermentation. The weighted design reduces air contact and helps prevent mold and surface scum, giving you more consistent, reliable ferments. Key features Function: a jar weight that presses contents down and limits headspace, improving fermentation for pickles, sauerkraut, kimchi, and other lactoferments. Material: made from glass for durability and long service life. The nonreactive glass preserves flavor and is easy to clean. Design: widemouth size and shape compatible with most widemouth mason jars and similar fermenting jars. The easygrip lets you place and remove the weight without spilling brine. Performance: stable, practical weight that holds produce under brine throughout the fermentation cycle. Why you need it Solves the common problem of floating vegetables by holding them submerged so beneficial bacteria can work evenly. Reduces the risk of contamination from air exposure, helping you achieve better texture and taste. Fits standard widemouth jars used for home fermenting, so you can convert your existing jars into effective fermenting vessels. Typical applications Pickles and cucumbers: keep slices or spears fully under brine for crisp, evenly fermented pickles. Sauerkraut and cabbage ferments: hold shredded cabbage and spices under liquid to promote steady, uniform fermentation. Kimchi and other vegetable ferments: maintain submersion of vegetables and seasonings to improve flavor development and shelf stability. Practical notes Intended for use in widemouth mason jars and similar fermenting jars; confirm fit with your jar size before use. Glass construction is nonreactive and easy to rinse; handle with care to avoid impact damage. Simple to use: place on of packed vegetables to apply even downward pressure, remove using the grip for checking or transferring ferments. A durable, easytouse fermenting weight designed to improve your home fermentation results by keeping contents submerged, reducing air exposure, and fitting widemouth mason jars for reliable, consistent ferments.