I got the German style fermentation pot. Makes a lot more than 2 can eat in a few days so I can it. I did get a book that shows me how to ferment in small jars. Not sure which lid is best. Any suggestions?
I also have a German style crock, a Harsch crock, 10 liter. Depending on how sour you like it, you can let it just keep fermenting in the crock rather than can it. Just keep it cool. As far as lids for small jars, I mainly use a plastic airlock. But of recent I have just kept the cabbage under the brine and covered with cheese cloth, the kind that is a tight weave, or even a coffee filter, and had no problems at all. I have wanted to try the silicone variety, but I have come to think the main factors are temperature, and keeping the food under the brine. Look up Sandor Katz on youtube, I think that's his name. He has a lot of good advice about fermenting.I got the German style fermentation pot. Makes a lot more than 2 can eat in a few days so I can it. I did get a book that shows me how to ferment in small jars. Not sure which lid is best. Any suggestions?
I got the German style fermentation pot. Makes a lot more than 2 can eat in a few days so I can it. I did get a book that shows me how to ferment in small jars. Not sure which lid is best. Any suggestions?
I use the Ball wide-mouth Canning jars from BigW and bought the Masontops Pickle Pipe tops online. I am lazy to burp them LOL When its ready, you take the silicone pickle pipe airlock tops out and screw the lid on and put away.Thank you. It is nice to know I don’t have to buy a bunch of stuff.
you like weck jars you will find that the lids for the smaller jars fit nicely Inside the larger jars as a weight.I have a bunch of Weck jars I was lucky to land at Aldi a while back they are perfect for fermenting nice open wide top and can be a range of sizes, you can get proper fermenting lids for them but I just put the lid on loosely without the clips and never had an issue. You can buy these glass weights to go inside that weigh down the food too.