How to Use the Kilner Fermentation Packer
By Kilner® - Iconic Glass Jars, Bottles & Equipment | Kilner® | Published: 2026-10-23
Category: Product Reviews
Step-by-step guide to using the Kilner Fermentation Packer for making sauerkraut and kimchi at home. Learn how to pack vegetables tightly and avoid common mistakes.
Quick Answer
The Kilner Fermentation Packer helps you press vegetables tightly into a jar, removing air pockets so your ferments like sauerkraut or kimchi turn out crisp and safe.
Why Packing Matters
When fermenting vegetables, trapped air can lead to mold or soft, unappealing textures. A packer lets you compress shredded cabbage or chopped veggies without breaking them apart, creating a dense, brine-covered layer that promotes healthy lactic acid fermentation.
When You Might Not Need It
If you are fermenting whole vegetables in a large crock with a weight, a packer is optional. It is most useful for shredded or diced ferments in standard Kilner jars where you need even pressure.
Step-by-Step Instructions
- Prepare Your Vegetables: Shred or chop your cabbage, carrots, or other vegetables as desired. Add salt and massage until liquid releases. Wait 10 minutes for the brine to form. A common mistake is skipping the salting rest—this reduces the brine you need for submerging.
- Fill and Pack in Layers: Add a handful of vegetables to your clean Kilner jar. Use the flat end of the Kilner Fermentation Packer to press down firmly, pushing out air pockets. Repeat until the jar is filled, leaving 1–2 inches of headspace. Packing too loosely leaves oxygen gaps that encourage mold. Press until a thin layer of brine rises above the vegetables.
- Ensure Submersion and Seal: After packing, check that the brine covers the vegetables completely. If not, add a little extra brine (1 tsp salt per cup of water). Place a fermentation weight if needed, then seal the jar with the lid and airlock. Vegetables exposed to air can spoil. Always verify submersion before closing the jar.
- Ferment and Monitor: Store the jar at room temperature (65–72°F) away from direct sunlight. Burp daily or use an airlock. After 3–10 days depending on taste, move the jar to the refrigerator. Temperature swings can slow fermentation or produce off-flavors. Keep the jar in a consistent spot.
Product Details
- Kilner® Fermentation Packer: The Kilner® Fermentation Packer is an essential tool for preparing and packing vegetables, to create fermented foods such as Sauerkraut and Kimchi. Its flat base and handle are designed to fit snugly inside a Kilner jar mouth, letting you exert even pressure without crushing the vegetables.
Kilner® Fermentation Packer
