Making Mason Jar Fermentation Even Easier
Whether you’re a seasoned lacto-fermentation pro or just getting into fermenting foods, you’ll love having a Kraut Source Fermentation Lid at your disposal. It’s quite a genius little devise. The stainless steel kit comes with a spring loaded plate which helps keep veggies submerged beneath the brine and a lid with a moat which replicates closed cap fermentation while allowing gasses to escape.
In my forays into fermentation the closed cap fermentation method has yielded the least variable results. I’ve experimented with wild fermentation and have used an expensive stoneware crock, but have had most consistent results when simply pressing my veggies into a mason jar and sealing the lid.
The nice thing about adding the Kraut Source lid kit into the process is that I no longer have to come up with creative ways to keep the veggies below the brine. The spring loaded plate takes care of that with perfect ease. The other perk is that my jars stay neat without any overflowing as the moat allows gasses to escape, while keeping airborne bacteria out.
The only caveat is that you need to remember to keep the moat filled with water in order to maintain closed-cap style fermentation. For shorter fermentation periods it’s not a big deal, but for longer stretches you might consider putting an alert on your calendar. Depending on how dry the air, the water will need to be topped off about every three days.
If you’ve yet to get your hands into the world of lacto-fermentation, you’re in for a treat. Just follow one of these easy closed-cap recipes to discover how effortless and inexpensive homemade fermented foods can be. The health benefits of these probiotic foods are tremendous and the fresh, tart flavor of live fermented condiments will infuse your meals with new life. Quite literarily!
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