Hammered Mason Jars | Wide
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Three sizes. Many possibilities.
The new Hammered Mason Jars completely reinterpret the classic Mason jar.
The hammered surface and the wide, round shape give the jars a modern look. Available in 0.4 L, 0.8 L, and 1.2 L. Thanks to the wide opening, the jars are compatible with all Wide accessories for Mason jars. Whether for fermenting, pickling, storing, as a lunch jar, or much more.
Everyday applications – versatile & flexible
Fermentation
From kimchi to fermented vegetables: with Hammered Mason Jars, you can keep an eye on your ferments as they age. The wide opening can be combined with all wide-mouth accessories.
Storage & Prep
Whether it's overnight oats for breakfast, a pre-prepared salad, or snacks on the go – your lunch is in good hands in the Hammered Mason Jar with the lunchbox insert. The wide opening makes it easy to fill and empty, while the stainless steel lid ensures the contents are leak-proof.
Insert
Pickled onions, crunchy vegetables, or fruits can be appetizingly stored and served in them. The wide opening makes filling and removing contents very easy.
Fermentation explained in simple terms
During fermentation, natural lactic acid bacteria convert the carbohydrates in the vegetables into lactic acid – this creates the typical tangy taste and a longer shelf life. To get started, you need fresh vegetables, salt, a clean jar, fermentation lid, glass weights and a little patience. The wide opening of the Hammered Mason Jar is compatible with all wide accessories, for example with a glass weight, which keeps your vegetables submerged in the brine.
Fermenting can be simple – everything you need
Your introduction to fermentation.
Simply get started with the new Hammered Mason Jars and our Starter Sets. They contain all the essential components to get you going, so you can begin your very first ferment right away.
Fermenting can be simple – and look really good too. We'll show you the basics and provide inspiration for homemade pantry staples for everyday life.
Inspiration & $Recipes$
From fermented beetroot to kombucha: Discover seasonal recipes, helpful guides, a boost for your gut health, and what you should avoid when fermenting.
Frequently Asked Questions about Fermenting
When it tastes pleasantly tangy and has reached the desired level of ripeness, you can place it in the refrigerator. How long that takes depends on the recipe and your personal taste.
This varies depending on the vegetables, the recipe, and the desired taste.
Bubbles, a cloudy brine, and some foam may form during fermentation. Ensure that the vegetables remain submerged in the brine and that the ferment has a pleasant, acidic smell.
So that the ingredients are covered as completely as possible by the liquid.
The weight keeps the vegetables submerged in the brine; the fermentation lid supports the fermentation process. It allows gases to escape without letting oxygen in.
Natural processes during fermentation can cause gases and cloudiness to form – this is often completely normal and shows that something is happening.
You can find the most important don'ts here. Alternatively, you can find a mold guide on our blog, which contains well-founded knowledge about fermentation, kahm yeast, and mold.
