I'm going to begin some fermentation experiments in the next few weeks, so I decided to look up others' experience with lids to use with vegetable fermentation.
Sauerkraut is the primary item I am interested in, but I've got plenty of jars to give other things a shot. My brother likes Kimchi, so I might give that a try in the beginning too.
That first type of lid sucks, but IMO keeping it submerged and getting your salt right is the main thing. The spring loaded ones are good for that, if you feel you have to get a lid system.
The last time I made kimchi I just used some of the woman's icing tips to keep it submerged because they were the right height, and it worked fine. People used to just use stones to weight the veg down and they made it work, so don't feel like you have to have some plastic gimmick to lactoferment things.
taoV 2 points 4 months ago
That first type of lid sucks, but IMO keeping it submerged and getting your salt right is the main thing. The spring loaded ones are good for that, if you feel you have to get a lid system.
The last time I made kimchi I just used some of the woman's icing tips to keep it submerged because they were the right height, and it worked fine. People used to just use stones to weight the veg down and they made it work, so don't feel like you have to have some plastic gimmick to lactoferment things.