Mason jar fermenting lids, one-way airlock valve for wide-mouth jars
$12.99 – $16.99
This easy one-way waterless mason jar fermenting lids make home fermentation super easy and fun!
- Super easy-The silicone pickle pipe lids keep air out and vent gas automatically.
- Food safe– the fermenting lid is made in FDA food-grade silicone, BPA- and phthalate-free.
- Fit for any standard wide-mouth jars -Ball, Kerr, Jarden, and Bernardin.
1. What is the mason jar fermentation lid?
It is a FDA food grade silicone lid just like a baby mason jar on top of a silicone disk. There is a cross slit on top of it to release antomatically the gases that are created during fermentation process.
2. How does the fermenting airlock work?
It is a one-way self-sealing airlock, the slit will only open when there is enough pressure in the jar to force it open to let the carbon dioxide escape. The valve will close when there is an even air pressure. The one-way valve only allow gas to flow from inside the jar to the outside, the air can’t come back in. It helps to produce the anaerobic environment necessary for successful fermentation.
3.What canning jars can this lid fit?
The lid can be used on any standard Wide-Mouth jars. Pints, quarts, or half-gallon size jars, as long as it is a wide mouth jar. So you can turn any wide-mouth jar essentially into a pickling container, depending on how much you are fermenting. Making your own fermented pickles is easy, especially if you have a mason jar or ten lying around the house.
4. How to use the fermenting lids?
- Select the veggies. Any raw vegetable can be fermented, but the best results come from fresh, good quality product that is crisp and juicy.
- Chop the vegetables & cabbage, combine all ingredients in a food processor or blender, sprinkle with some of the salt, toss them well to incorporate the salt evenly.
- Then squeeze and massage the veggies a bit to release the juice.
- When the vegies are thoroughly pounded and juicy, pack them into the wide-mouth Jar. Press them down tightly, so the brine will rise above. It is crucial that the vegetables are kept submerged in the brine. Do not overfill the jar, leave at least 1 inch of space on top of the veggies.
- Place a weight to keep the veggies submerged under the brin.
- Add the fermentation airlock, screw it on tight with the metal ring. Mark a date on the jar.
- Ferment for 2 ~4 weeks. It may take a longer time to ferment in cold temperatures.
- After the fermentation period, transfer to the refrigerator for storage. Refrigeration slows the fermentation process.
- Time to enjoy your delicious sauerkraut!
5. Do I really need an airlock lid to ferment vegetables?
Oxygen is the enemy when it comes to ferments, it will increase the chance of mold or surface yeasts growing on your ferment. So an airtight seal environment will be needed to keep Kahm yeast, mold, and other potential problems from getting into your ferment.
We know that CO2 gas will generate in fermented foods. Sealing up a jar full of fermenting veggies can lead to a dangerous explosion that allows for an outlet for those CO2 gasses to escape.
If you ferment without a system that allows the air to escape, you have to burp your jar manually during the process. You will want a jar with a combination of airtight seal with the ability to off-gas to set you free.
Then, this one-way airlock automatic gas release silicone lid will be your best choice. No need to manually burp every day, no worry about potential explosions, it will be a nice help for your home fermentation.
6. Benefits of fermentation food
Sauerkraut originated nearly 2,000 years ago in ancient China. In summer, slaves building the Great Wall of China lived on cabbage and rice. In winter, the cabbage was preserved with rice wine which soured the cabbage to keep thousands of laborers healthy in the worst of conditions.
Sauerkraut and kefir are consumed throughout Eastern Europe, douchi (fermented black soybeans) features in Chinese cooking, while poi (fermented taro) is a traditional Hawaiian staple.
Common fermented foods include kimchi, sauerkraut, kefir, tempeh, kombucha, and yogurt. During fermentation, live bacteria break down food components such as sugar, making it easier for you to digest and absorb its nutrients. Fermenting foods like cabbage make nutrients more bioavailable and render the vegetables more digestible. These foods may reduce heart disease risk and aid digestion, immunity, and weight loss. They are perfect appetizers before the meal.
A friendly warning:
While there is a wide variety of health benefits that can happen from consuming fermented foods, but in some cases, they can trigger digestive discomfort such as bloating, burping, and gas.
So they may not work for everyone. Remember better not to overdo fermented food. For some people who are more sensitive to fermented food, stay away from them.
If you are keen to fermented food, better start with a small amount then listen to your body. If it upsets your gut, wait for a few days, then try again with a smaller serve. If it still makes you uncomfortable, i guess you have to say goodbye to them.
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