I have done some mason-jar fermentation with great success, kimchi and okra both turned out great. Basically your veggies get submerged in brine in the jars, which have to be opened to release co2 Every day or so.
Can anyone think of a good reason why commercial jars (the ones spaghetti sauces come in) couldn't be used for this? I presume the lids and jars can be sterilized in hot water.
I'm probably missing something obvious, but do I have to use canning jars for this?