Picklestone is a glass fermentation jar designed for Japanese-style tsukemono (漬物)—traditional pressed pickles made with salt, time, and weighted pressure. No vinegar required. No preservatives. Just vegetables, seasoning, and overnight.
Each set includes a soda glass jar, an Aji granite stone weight sourced from Kagawa Prefecture, and a Japanese cypress batten (ategi)—a traditional wooden pressing disc placed between the stone and vegetables. It distributes pressure evenly and protects ingredients from direct contact with the cold stone, preventing freezing in the refrigerator.
Note: Before first use, simmer the cypress batten in hot water for 2–3 minutes to reduce its natural fragrance. Simple to do—the instruction guide walks you through it.
Salt ratio guides the result. A light 0.9–2% salt makes same-day pickles ready to eat without rinsing. A 3% ratio gives pickles that last a few days. Higher concentrations extend shelf life to weeks. The included recipe guide covers all ranges, with recipes for cucumber, daikon, carrot, cabbage, celery, eggplant, ginger, turnip, and more.
Most seasonal vegetables work well. High-starch vegetables like potato, pumpkin, and beans are not recommended—they don't pickle properly under weighted pressure.
Beyond salt pickling, Picklestone handles soy-marinated preparations, vinegar-based styles, and pressed salads ready in 1–2 hours. Spiced and fermented seasoning add-ons—for richer, more complex preparations—are in development and coming soon.
Available in three sizes to fit your refrigerator and portion needs: 115 (compact, drawer-fit), 150 (standard refrigerator shelf), and 220 (designed to the width of a standard milk-bottle row, approximately 100mm).
Frequently Asked Questions
Do I need to do anything before first use?
Yes—simmer the cypress batten in boiling water for 2–3 minutes, wipe dry, and allow to air-dry in a well-ventilated spot. This reduces the natural cypress fragrance before it contacts your vegetables.
How long does pickling take?
It depends on salt ratio and vegetable type. Light salt (0.9–2%) gives same-day results. A standard 3% ratio takes several hours to overnight. Higher concentrations extend shelf life to days or weeks.
What vegetables work best?
Most seasonal vegetables—cucumber, daikon, carrot, cabbage, celery, eggplant, ginger, and more. Avoid high-starch vegetables like potato, pumpkin, or beans, as they do not pickle well under pressure.
What is the cypress batten (ategi)?
A traditional Japanese cypress pressing disc placed between the stone weight and vegetables. It distributes pressure evenly and prevents direct contact with the cold stone, protecting vegetables from freezing in the refrigerator.
Can I use Picklestone for vinegar-based or soy-marinated preparations?
Yes. The jar and stone work well for soy marinades, vinegar-based pickles, and short pressed preparations. Seasoning add-ons for spiced and fermented variations are coming soon.
Is Picklestone dishwasher safe?
The glass jar is dishwasher safe. Hand-wash the stone and cypress batten, and allow both to air-dry fully before storing.
Sold out
