Fermentology Sauer System Fermentation Airlocks – Lids, Grommets, Gaskets, Stoppers – for Regular Mouth Mason Jars – 4 Pack

This is a very good system for fermenting small batches imo, especially if one is into canning too, because jars become multi-purpose. I have five on the go currently, and I will be adding today's picked gherkins, and would have more fermenting if it wasn't for one major issue - Amazon Prime are now using Evri and our last few orders of this product have disappeared/been returned. Anyway, rant over. The lids are solid and easy to clean and beat any other small-batch system that I have used by a country mile. For large batches I use traditional crocks, but wouldn't hesitate to use these if I had suitable >2litre jars. Their glass weights are good too.

good fit in my fermentation system do their job well.

The lids were delivered in a timely fashion, they are a wide mouth lid that 4 lid top, 4 air locks and 4 stoppers.

So much better than the silicone nipple style ones you can get on the cheap on Amazon. I'd much prefer the glass varieties but as a test run I got these and they haven't disappointed. Construct them, prepare your ferment, stick these in then forget about it for 6 weeks!

Easy to use and keep an eye on

Takes the hassle out of burping active ferments

excellent product if you ferment vegetables etc

Nothing to tell you in the description if they’re suitable with the most generic mason jar on the market.

Smentisco la mia recensione precedente c'è tutto

schade, das Set macht eigentlich einen guten Eindruck, leider habe ich keine passenden Gläser gefunden, entweder war der Durchmesser zu klein o. zu groß. Hilfreich wäre für den Kunden ein entsprechender Hinweis für welchen Glasöffnung (Durchmesser) die Deckel geeignet sind.

Summary The Sauer System Fermentation kit help me start my fermentation journey in an easy and safe way. All you need is 4 wide mouth mason jars in addition to this kit to get started making sourdough bread, kimchi, pickles etc. Usage Kimchi has gone up in price so I decided I wanted to try to make my own. *See recipe below in helpful hints*. After purchasing this fermentation kit I have not only made my own kimchi, but i have made sourdough bread, pickles and hot sauce safely and simply. First of all let's not confuse fermenting with pickling. With pickling you are generally drowning vegetables in vinegar and sealing them without air into a jar for an extended period of time. With fermenting we are combining salt with the bacteria found naturally in the vegetables to provide the sour flavors. In other words fermenting = salt, picking = vinegar. Home fermenting recipes usually consist of combining distilled water, salt and spices into an air tight jar with vegetables and allowing the natural fermentation process to take place over a week to several weeks. At some point during this process the carbon dioxide produced by the fermentation process must leave the jar. There are several ways to accomplish this but the Sauer System is the simplest and most fool-proof method. The Sauer Fermentation System uses and airlock system that plugs into the top of the jar. Air cannot enter the jar but carbon dioxide can leave the jar. To accomplish this all you have to do is fill the airlock up with water. It's literally as simple as that. Helpful Hints Homemade Fermented Kimchi recipe: 1. Chop napa cabbage up into chunks 2. Rinse napa cabbage 3. Apply salt literally to napa cabbage 4. Wait a few hours for cabbage to lose rigidity 5. Add garlic paste, ginger paste, anchovy paste and coarse Korea hot pepper flakes 6. Mix well 7. Pour napa cabbage into wide mouth mason jar 8. Fill mason jar with distilled water until napa cabbage fully covered 8. Screw Sauer System lid onto mason jar 9. Fill Sauer System airlock to fill line with water and insert into hole in Sauer System lid 10. Put mason jar into dark and cool are for 2 days. Replace Sauer System lid with traditional mason jar lid. Refrigerate. Enjoy! Homemade Fermented Pickles (sour without using vinegar!) 1. Cut cucumbers into spear 2. Put cucumbers into wide mouth mason jar 3. Pour hot distilled water into jar 4. Put 2-3 tablespoons of kosher salt into jar 5. Put 1-2 teaspoons garlic puree into jar 6. Put bay leaf and whole clove into jar 7. Fill Sauer System airlock to fill line with water and insert into hole in Sauer System lid 8. Put mason jar into dark and cool are for 1 week. Replace Sauer System lid with traditional mason jar lid. Refrigerate. Enjoy your home made pickles. Homemade fermented hot sauce recipe: 1. Same recipe as pickles above but replace cucumbers with your hot peppers of choice (after you remove the seeds and membranes from them) 2. After fermentation is complete blend peppers with a bit of fermentation water. Boil mash down. Refrigerate and enjoy your homemade hot sauce! Homemade Sourdough Starter 1. Mix well 1/2 cup of whole wheat flour with 1/4 cup of warm water in mason jar. Screw on Sauer system lid with filled airlock. 2. Let rest for two days 3. After two days pour off to top half of starter in jar 4. Add 1/2 cup of all purpose flour and 1/4 cup of warm water to jar. Mix well. 5. Every day for the next week pour off top half of starter and mix in 1/2 cup APF and 1/4 cup of warm water. 6. When starter doubles in size without 6 hours it is ready to be used in your favorite sourdough recipe. Conclusion The Sauer Fermentation System has opened up a new world of cooking for me. I no longer buy store bought kimchi, pickles, hot peppers. I also create my own loaves of sourdough bread. I will have bought one Sauer Fermentation System and plan to buy another when I ramp up my in-house fermentation to the point I need more than 4 jars fermenting at once.

Good fit on a 20ltr glas bottle

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