$11.99
In stock
In stock
Most vegetable fermentations are anaerobic and prefer to remain free from oxygen. As gases are produced in the ferment, they replace the air left in the headspace by pushing it out of an airlock, reducing the risk of mold and unwanted contaminants in your jars.
From 1 pint to 1/2 gallon you can experiment with small-batch or larger batches for your favorite recipes.
Just fill your jar with your favorite recipe and place airlock in the pre-drilled hole with grommet. Begin making tasty, healthy sauerkraut, kimchi, ginger carrots, pickles, and other fermented foods with safety and ease.
Fermentaholics is a team dedicated to making your homebrewing and home fermenting experience a success. From the moment you place your order, you gain immediate access to our network of fermentation experts here to help you along your journey. No matter your question or concern, we are here to provide the correct guidance and support to help you accomplish your fermentation goals. From batch to batch and brew to brew, we’ve got your back.
| Weight | .4 lbs |
|---|---|
| Dimensions | 4 × 4 × 3 in |
David Hopkins –
Excited to use them. Christmas haven’t used yet
Some_Body –
Great! Simple but super useful!. Great option for fermenting! Lets bubbles out, maintaining air locked out – which prevents mold getting in, and scents getting out. Super handy for fermenting! I use it for home-made sauerkraut. Definitely recommend!
AvidReader –
I’ve been looking for these! Great for fermenting!. I’ve been looking for a fermenting lid ever since I watched videos on how to make fermented foods (Kraut, Kimchee, etc) because I wanted to make them in a standard wide-mouthed mason jar. I don’t have room for special fermenting barrels, or even counter space for large crocks. These fit on wide-mouth jars and are perfect for what I need.5 stars!
K. Peterson –
Wonderful For Fermenting Vegetables. I love to make a quart of sauerkraut and watch it ferment and eventually eat it. Quart Mason jars work really well and these tops with the release valve on top are super easy to use and yet keep out unwanted bacteria or bugs.My recipe is simple. One small head of cabbage sliced. One carrot grated. 1 tablespoon pickling salt. Put it all in a large bowl and massage the salt in to the vegetables until you have a fair amount of juice in your bowl. Then pound it in to your jar smashing it down gently as you fill the jar. I use a small glass dish to set inside the jar to keep everything immersed in the liquid that has formed, (you can fill the small dish with water to keep everything covered). Put the grommeted fermenting lid on and place somewhere warm to ferment for 10 days. Taste and ferment longer if the sour isn’t enough for you. You can put a normal lid on once you are done fermenting but the sauerkraut will continue to slowly ferment in the fridge and you can enjoy it as it ages slowly.I like these lids and would recommend them to anyone who likes to ferment vegetables.