Practitioners of DIY lacto-fermentation—the process used to make traditional dill pickles, sauerkraut, and kimchi—might want to pick up a few Pickl-It jars. Each one comes with a glass weight to keep vegetables safely under brine, and a lid with an airlock feature that lets gases escape while keeping oxygen out. rasputina uses Pickl-Its for all lacto-fermented foods, including preserved lemons, and thinks they “[work] great”!

Discuss: Salt-preserved lemons and food safety?

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