Fermentation lids for mason jars

[Essen1]

I thought these might come in handy for sourdough starters, sponges and poolishes and preferments...eliminates the need to degas the jars due to pressure build-up, and also eliminates the risk of mold for other fermented foods, such as Kimchi or Sauerkraut.

https://www.amazon.com/dp/B07CYM653J/?tag=pmak-20

[enchant]

Couldn't you just use a regular lid and only tighten it slightly, like when you put it into a hot water bath for canning?

[Essen1]

Couldn't you just use a regular lid and only tighten it slightly, like when you put it into a hot water bath for canning?

Wouldn't that still let air in? I think these lids prevent that.

[Dangerous Salumi]

Couldn't you just use a regular lid and only tighten it slightly, like when you put it into a hot water bath for canning?

Thats what I have been doing for over a year.

[the1mu]

I prefer using Fido/le parfait/kilner style jars with the volcanic rubber seals and spring bails (I know my terminology is a bit off). They actually do exactly this naturally (off-gas, while being a one-way valve). And I use them for my ferments and my starter. They work amazing!

Of course if someone has tons of mason jars and isn’t looking to change their whole system.....

[Bill/SFNM]

I thought these might come in handy for sourdough starters, sponges and poolishes and preferments...eliminates the need to degas the jars due to pressure build-up, and also eliminates the risk of mold for other fermented foods, such as Kimchi or Sauerkraut.

https://www.amazon.com/dp/B07CYM653J/?tag=pmak-20

Mike,

I use a similar top (Masontops) for lactofermenting pickles, cabbage, and other vegetables. Too often, mold forms which I assume means oxygen is getting in. Probably not an issue with starters, but I no longer use these for pickling.

[HansB]

After trying several different jars for starter I have settled Weck jars. straight sides make them easy to use. Just remove the rubber and clamps. Glass tops sit nicely.

https://websecure.cnchost.com/weckjars.com/productsDetail.php?category=3

[Essen1]

Mike,

I use a similar top (Masontops) for lactofermenting pickles, cabbage, and other vegetables. Too often, mold forms which I assume means oxygen is getting in. Probably not an issue with starters, but I no longer use these for pickling.

Bill,

Thanks for the info. Like you said, for starters and such they may be fine. I think I'm going to order a set and see how they work with a poolishes.

[Essen1]

After trying several different jars for starter I have settled Weck jars. straight sides make them easy to use. Just remove the rubber and clamps. Glass tops sit nicely.

https://websecure.cnchost.com/weckjars.com/productsDetail.php?category=3

There you go...that might even be a better solution.

[Dangerous Salumi]

Mike,

I use a similar top (Masontops) for lactofermenting pickles, cabbage, and other vegetables. Too often, mold forms which I assume means oxygen is getting in. Probably not an issue with starters, but I no longer use these for pickling.

I should try an airlock on my levain jar

https://www.theprairiehomestead.com/wp-content/uploads/2015/08/fermented-pickle-recipe.jpg

[Jackitup]

My brother has been using tops like these for years for pickling!

[bigMoose]

I just use a plain old 1 qt cambro with hard plastic snap on lid.  Working well for years now.  Learned it from a commercial guy that used a one gallon cambro with same hard plastic lid.  These are the lids that snap on, but don't have an airtight seal.

[HansB]

My Weck jars in action.

[Essen1]

Hans,

I'm surprised the lid wasn't blown off.