Equipment for making kombucha, water kefir, and fermenting vegetables includes specialized glass containers with a thoughtfully designed construction for different fermentation processes.
For kombucha, larger-volume jars with a spigot are used, suitable for both primary and continuous fermentation, providing convenient dispensing and control of the beverage.
Compact glass jars are used for making water and milk kefir, where filtration, separation of the grains, and the ability to regulate airflow are important. Thoughtfully designed lids with strainers, measuring elements, and accessories simplify the process and make it cleaner and more convenient.
For fermenting vegetables, containers with weights, springs, and valves are used, allowing excess air to be removed and optimal anaerobic conditions to be created. Such solutions are suitable for making sauerkraut, kimchi, and other fermented products.
