Review on Easy Fermenter Wide Mouth Weights by April Russell

I bought 2 of these sets thinking it would be a great way to make sauerkraut this year. And, BOY!, was I ever wrong! MAXIMUM only about 50% of actual can capacity can be used for sauerkraut due to space requirements considering surface area, so from a half gallon can maybe a quart. a liter glass is less than a pint. boiled cabbage. Glass weight/stone Hardly does the job of keeping the fermented contents almost below the liquid level. For cucumbers. There are 6 whole medium cucumbers and 3 half cucumbers in a half gallon jar. Oh yes, it's worth the money, time and effort. NOT! Lids are difficult to clean thoroughly. The "button valve" must be removable and will likely be damaged in the process. In general, everything is done very cheaply. At the age of 68 I figured it would be easier than the centuries old "shard method". Well, there's a good reason people are still using pottery shards after hundreds of years. Kudos for useless gadgets. right next to the eggs. Shards WORK! Doughs are LIGHT and small in diameter! Possibly only 1/8-3/16 inch; but it makes a HUGE difference in how they work! Almost useless in a half gallon jar for sauerkraut! 4 ounce mason jars weighed with salt water swapped out to keep the enzyme submerged! The design of the handle also interferes with the lock stem! If you're still interested in buying this "system" save yourself a LOT of trouble and just take some of your folding money equivalent, soak it in lawnmower gas and light it up! Light incense sticks or a candle. Or "smoke" if that's your "pleasure". At the very least, burning money will give you some useful benefit, which this "system" will NOT do! It's a damn shame if they can't even design a FUNCTIONAL fermenting mass! Who is your engineer/designer? Mickey the mouse or Donald the duck?