Home / Tools / First Vegetable Ferment ChecklistFirst Vegetable Ferment ChecklistKeep it clean, weigh the salt and keep vegetables under the brine. Reset the ticks for each batch.Print checklist0 of 17 doneResetEquipmentWide-mouth jar or crockSee: Best Fermentation Jars →Fermentation weightsSee: Best Fermentation Weights →Airlock lidsSee: Best Airlock Lids →Kitchen scaleSee: The Best Kitchen Scales for Fermentation →Tamper or pounderSee: Best Sauerkraut Pounders and Cabbage Tampers →PrepareWash hands, jars and tools wellUse non-iodized saltSee: Best Salts for Fermenting Vegetables →Weigh vegetables and calculate saltShred or slice evenlySee: Best Cabbage Shredders for Sauerkraut →FermentPack tightly and press out airKeep everything below the brineLeave headspace for bubblingFerment at cool room temperature away from sunlightSee: The Best Thermometers for Fermentation →Label the jar with date and salt percentageSee: The Best Labels for Fermentation Jars and Bottles →Check and storeTaste from day 3-5 onwardSkim harmless white film, discard fuzzy or coloured mouldRefrigerate when the flavour is rightSee: The Best Storage Containers for Fermented Foods →