Fermenting is my new hobby. It is quite a satisfying hobby for a retired young man like me, a good passtime too. Fermented food contributed a great deal to my fantastic gut health. Following your recipis brought satisfying results. Keep up the good work, lady.
@@Dhruv_Dogra U are correct. In America. Mothers are known for those kinds of jokes. They are called mom jokes. Anyone who says different .. is anti biotic.
Very informative for us fermenters. Hint: Save your mayonnaise jar lids because they fit onto small-mouth jars. I always use plastic wrap over the top if using any metal lids, even the original lids. It prevents rust getting into the fermented product. Keep on bubbling!
Try using a rubber or latex free glove. I have 100% success rate so far. Just put a rubber food grade glove over the wide mouth jar and get the air out by pushing the glove down to brine. Then put a rubber band over the glove if you want. The fermentation will give you a high 5 when it’s ready.
Thank you! Years ago my brother used to make wine by putting a balloon over the bottle, but the balloons of today have a powdery substance in them which would fall into the wine I think. Do you wash the gloves first?
@@clarioncall8449you can get powder-free gloves. Also, nitrile gloves can be used, as those are latex-free (for those allergic to latex) and are not packaged with powder.
When you push the glove down to the brine how does all the air escape especially as after pushing glove down to brine then you put an elastic band around it.i am new to fermenting foods and want to try what you are describing any information much appreciated n hopefully one day I will get my first fermented high five of the fermentation process .Thank you
I have done my own "experiments" as well. The lid valve thing is used in wine making and can be procured at most places that supply wine makers. It works. That's about it. It destroys the lid when making it. I didn't destroy a metal lid though. I used the plastic storage lid. The set up also requires more vertical space. I use the plastic storage lids quite often for fermentation. A metal band has a higher coefficient of friction... that is a bit of pressure from inside the jar can make it much harder to turn. The plastic storage lid will come off easier. That said, I also use a canning lid under it because, as you pointed out, it's not a good seal. With a canning lid, the burping is a one-way trip for O2. The canning lid can corrode. Lids are cheap, the ferment is expensive. A side note: if the metal lid is hard to remove, run warm water over it for about 30 seconds. The Ball spring thing is just a bit too long. I cut mine in half. It works but I didn't like it. I got the easy fermenter set. I do like it. Just never thought the little pump was worth the effort. I liked the glass weights. I never saw the need to "remove" the oxygen because CO2 is being produce from the inside and will eventually drive out the oxygen. Also, if brine comes out the little rubber nipple, you have effectively removed ALL of the original supply of O2! As you pointed out in another video, what O2 is in there will get used up by the organisms that need it and they just suffocate themselves. O2 will just become more and more rare as the CO2 becomes predominant. Burping is also a one-way process that eventually pushes all the oxygen out. One thing about the lid is you can put it on too tight. It just needs to be snug. They were a real pain to remove. They work very well I thought. I tried using one with a canning lid but that doesn't work. I wanted to "seal" the jar with a lid but it doesn't fit. I wondered about the pickle pipe but have never gotten some to try. What processes I have and use are working and what you have shown just cured me of any desire to try them. You really covered this subject completely. You confirmed a lot of my findings and maybe mine helped confirm yours. Hopefully some will be encouraged to get into fermenting! =).
The pickle pipe worked perfectly on my fermented garlic. I used a glass weight and opened it once a week to taste it for 4 weeks. Maybe it was because it was garlic. I don't know. That was the first thing that I ever fermented.
I'm new to fermenting and started after my daughter gave me a jar and a pickle pipe which I have used to make sauerkraut, no mold issues so far after three successful attempts.
I use the pickle pipes and straight lids. They have worked. Perhaps results could differ with regional temperature & humidity differences? Being in the north east... I just did watermelon soda with them, short ferment-2 days, fine. I like the pump idea, but having so many regular mouth jars, it is a why I use regular lids too. Wonder why the latter option for gadgets aren’t offered?
I've not had a problem.....and frankly I hate having to buy MORE stuff for my kitchen...I started fermenting using a little glass jar as a weight and a canning lid and ring , opening it to let out the gas daily.....I hate it when you need specialized equipment....our forefathers didn't have all this stuff...
I appreciate the video addressing the differences in the methods but I do have some thoughts. In my experience the one thing that was mentioned is the "headspace" left once you screw the lid or create the "final" seal. I have used all but one of those methods as well as others and for me all you need to do is make sure that "headspace" is taken away and your problem is greatly reduced. That is created in a variety of ways depending on the method but I have done this with great success from my previous methods. Oxygen is the enemy and be mindful of that for best results. All the best! Great Info!
Thank you for this video. It was very helpful. I use the water grommet lid and I never get the white yeast anymore because I have learned to top the jar off with the brine before putting the lid on and the fermentation process pushes the rest of the air out. Of course I have to put my jar in a bowl to catch the runoff, but it is worth it.
However, when using one-way flow lids, filling the jar with brine to close to the top, allowing only minimal space for remaining air, with the CO2 over the next few days pushing out the air, too, even Kahm yeast will have very little opportunity -
I’m so sorry that happened to you! The pickle pipe is the only one I use and I never ever had a problem with molding. Perhaps your climate might be an issue. Either way love your videos and thanks for sharing.
I've used Pickle Pipe lids for years, and have never had an issue with mold, and only once or twice did a tiny amount of kahm yeast develop. Of course, I am not the prolific fermenter that you are. I can only assume differences occur due to the bacteria living within our different homes. After all, a person, or pet, can change the environnental bacteria in a room within hours. That said, I do have multiple pets and maintain a clean home, but obviously cannot control the microbes. Interestingly, my sourdough bread, when I go through spurts of making it, seems to thrive in my particular environment as well. I've often wondered how this might change if/when I move to a new location. So many unseen factors go into fermentation. I thoroughly enjoy your calm and informative videos, and may add the suction lid to my fermenting supplies. I use one on my Vitamix to help slow oxidation and preserve flavor, so wht not my ferments?
Just want to say this is litterally the best channel for fermentation. You are thorough and explain WHY for every step. I got into fermentation 5 years ago and stopped because I didn't know why it would go bad half the time even though it never grew mold. Your videos about PH have gotten me back into fermentation and I got 5 different ferments going right now after buying the PH tester you recommended. so I just want to say Thank you!🙏
Exactly the opposite experience. Very interesting. I put the pipe lids in the dishwasher. Before every use. Never had mold development. Even calm yeast only very occasionally. Perhaps spores could hide in the pipe. You say in most videos to use warm soapy water and clean it. That would explain the difference between two very similar systems in the video. It must have something to do with the pipe. And spores hiding there might be an explanation.
Great channel! I've learned a lot. I do find your analysis interesting. I have used what you call the "water and grommet" lids for 3 years now, and since I had such good luck, I just bought more. Maybe I am just lucky, but I have never had mold or even kahm yeast with any of my ferments. I don't have your extensive experience with fermenting, so I may eventually find the "funk"
I just started fermentation , about 6mo., using the pickle pipe system with glass weights. So far no mold, just got to get the brine ratio right. Thanks for the information.
My favourite jar for sauerkraut is the clip over jar. The gases release via the pressure pushing up on the the rubber seal as it burps itself. Air doesn’t come back in. No manual burping necessary.
I was wondering if Weck jars would be a good choice.(I assume those are the jars you used) I was thinking no rubber ring would work too. Just the weight of the lid or use a couple clips would still let it vent.
I use the pickle pipes and have great success...but i havent had any luck with pickles only....soo i just do just cabbage,Broccill and califlowr...love your channel...❤
Thank you very much for your educational videos. We all know the benefits of fermented foods which is produced by halophils but can you explain about The amount of salt you consume in the long run with these types of foods which is harmful for stomach and your health. Thanks
Great video. You just saved me buying the pickle pipe lids. I usually use large Crocks with a water lock and I did buy one of the spring types but had not used it yet!
I need fermentation weights and some kind of fermentation lid for my sealer jars before I start to ferment veggies . I have the jars. At the moment I'm fermenting probiotic drinks using a ginger bug starter and that is working out quite well Mango is awesome and so is strawberries ...
My saurkraut turned out good with the pump system. I had alot of natural brine for the 3 weeks of fermenting but there is no brine covering the kraut now that the fermenting is done. Is it okay to store in refridgerator with no brine covering the kraut in the jars? I am guessing the brine disappeared in the cabbage while fermenting?
Thank you for a great video. I just wish I would have seen it before investing in buying so many of the pickle pipe. I have yet to try it. Any idea as to what is the likely cause of its failures? The way it is made? Thank you again.
I've never had an issue. I have the habit of filling the jar up all the way with very little air gap regardless of what lid I use.Then I put the weight in causing the brine to overflow and put the lid on. I don't know if that is making the difference or what
I started fermenting this year, and this channel helped me get started. I have fermented everything from my garden. I bought the ball fermentation set, then 2 more sets of just pipes and weights because of the amount fermenting at the same time. Every one of my ferments were beautiful. I also test the ph with the meter recommended on this channel. The only vegetable i even got a little yeast on was the carrots, and it was very little. I have fermented from 5 to 6 days all the way to 30 days with the pipes. I open the jar on day 4 get a ph reading then close up til done fermenting. And i am in a hot humid area of the south.
I use glass weights with my pickle pipes and have done looong ferments and have never had mold. I have been using them around 3 years. I actually thought they'd be declared the clear winner in this video given the ease of use and price.
Good info with the comparisons! I have been using the Pickle Pipes for several years and I have always lost a percentage to mold. At times they have even detached from the rim, leaving the jar open to air. Looks like it is time for me to invest in a new system.
You should be installing a ring (they come in plastic too if you prefer) over the pickle pipe. Maybe you already knew that, but I don't understand how this could happen unless you didn't. The ring secures the fermentation lid.
I can't say for certain why this has happened @@oliveapple, maybe in some cases the air vent has become plugged and popped up out of the ring on one side as the gas builds up.
I use the metal screw bands and in 3 years of using them, have never had mold grow. This is so interesting to me that so many people have had this issue. I use glass weights and honestly, I never do anything special with my Pickle Pipes. I just run them under warm water before I put them on. I also never get excessive kham yeast. But now I am definately more interested in the pump lid.
You have a huge kahm yeast infestation problem, I got rid of any kahm yeast long ago by using Star San disinfectant solution, and I make my ferments in a tropical high temperature environment. I use the water and grommet fermentation airlock lid without any kahm yeast growing over my ferments
After being unsure of the Sophico lid pronunciation I was wondering if you were saying the Ball one correctly. Could be pronounced like Bally fitness 🤣
Oh great, that's the kut I just picked up for the wife(pickle pipes). I saw you poke thru the underside with a skewer, I think I read to gently squeeze the top, do you think that push from the bottom could have widened the slots enough to let air seep in? Just an observation, wish I would have watched this first.
I've never done that before. I was only demonstrating where the hole was for this video. Lots of people in the comments have success with pickle pipes so you probably will too.👍
My apologies for an added question. Will adding a pinch of baking soda be beneficial to expelling initial oxygen due to the CO2 being released, without affecting the fermentation process? Thanks.
I use the silicone Sophico fermentation lids during fermentation on the counter. I like these lids, but have recently noticed a few recipes out there (for cauliflower, beans, tomatoes) that use the "regular" lids that contain no hole for fermentation. I do use the regular lids when it's time to refrigerate my ferments though. Is it best to use the regular lids to ferment cauliflower, beans, and tomatoes on the counter?
I used it this year and I placed basil on top of cherry tomatoes.. mold.. I just through the basil away. But I will now through the entire content away😬 Bummer.
Taking a chance you might see this soon: I remember you had a recipe for fermented holiday fruit with cranberries, apples, pineapple----to save my soul I CANNOT locate that recipe anywhere....I've tried every conceivable search, playlist, etc. etc and have spent several hours looking----that recipe seems to have evaporated! Help, if you see this....
Stainless can still rust, especially given the abrasion and brine in this situation. And it's likely the rings made for mason jars are a low grade SS. But yes, better than the cheap tin stock ones. But go with a good plastic to be 100%. Stick with major, well known brands. Better odds of not getting some unknown toxic chemical used in the plastic. Avoid cheap no-name or cheapest random amazon ones.
Lead Safe MaMa states silicone is not safe to use. I have used pickle pipe my experience-good and bad about half and half. I wonder if silicone harbors stuff-it does leach so beware. I am now trying to stay away from silicone everything.
Is it possible to give me the link to the video where you talk about the different alkalinity HP Levels. I bought 1 of those tester things to measure it. Thank you so much for your videos
i have been using the easy fermenter for quite some time. one thing that occasionally occurs is the lid is literally impossible to open. i even had my bodybuilding husband try to open it and we couldn't. i would smash that little "easy release tab"" against the counter edge to get it to turn. not sure what i should do to prevent such a ridiculously tight seal.
*** Just my experience: The Easy Fermenter brand vac lids didn't work. Tossed my first batch as I didn't want to chance an issue. pH test strips at 5+ on day 4,5 and 8. Problem: There's no way to know if the jar is vac sealed. You literally have to break the seal to check the seal, and that's pretty counter productive. The valve moves around too much. If it's off to one side and not centered, it leaves a gap and it won't pull a vacuum. I lined it up in the center and this helped. BUT... I found even doing that, it still sometimes didn't pull a vac. or, when checked later, would have lost the seal again. Needs a better valve design and needs an indicator that you've pulled a vacuum. A design without threads so you could pull on it to check for vacuum would be better. Plus you could use it on a variety of containers, not just being stuck to mason top jars. They were still available on amazon in Canada. But, having just filled out a return label, I noticed they are no longer available. I guess that says it all. So I'd not recommend buying them, based on my use. (And as a qualifier of sorts, I've done product design, testing and manufacturing. So I'm experienced with troubleshooting design issues and flaws) None the less, this is still a very good channel for info, IMO. Thanks! And good luck! Gonna go get more cabbage and try the loose lid method and add some extra 2.5% brine to the pounded cabbage as my local fresh stuff seems quite dry. Fingers crossed!
This is confusing. Are you saying that when you pulled the pump there was no resistance? If there was resistance then you've created an air tight seal surely? Incidentally how much air space did you leave?
@@smiith7996 There was resistance but no seal.....and don't call me Shirley......(Sorry, couldn't resist......hopefully you're old enough to get it....) It's not the pump, but the rubber/silicone nipple/valve on the lid. It's supposed to act like a one way valve. Pump and the valve opens to let the pump suck out the air. The vacuum in the bottle pulls the valve down/closed to prevent the outside atmosphere from entering, preserving the vacuum. The problem withe the design is the hole in the plastic lid, that the valve covers, is bigger than the stem part of the valve that joins the valve disk on the outside of the lid and the disk part on the inside of the lid. Because this in between bit is so much smaller in diameter than the hole that is through the plastic lid, the whole valve can get easily misaligned. This can cause the valve not to entirely cover the hole in the lid and result in no vacuum being maintained, even though you can feel the pump stroke get firm. (This happens b/c the rubber seal on the end of the pump is bigger still, so completely covers, and then some, the lid valve.) As soon as you take away the pump, the seal is gone and so is any vacuum pulled. Or, if there's just a hair of the hole the valve isn't covering, the air could just leak out slowly. And because there's no mechanical indicator of a successful vacuum in the jar, you've got no way of knowing you've pulled a vacuum. You only know you did or didn't when you either pull up on the rubber lid valve or twist off the jar lid. That's no good. Opening a jar to see if it's sealed, breaks the seal. So that just tells you the pumping you just did was successful. But when you do it again, it might not be.....but you won't know..... (I found that even if I really paid attention and centered the valve in the lid perfectly, just the act of putting on the pump and pumping could nudge the valve enough that it didn't seal the hole. ) It's a design that needs fine tuning and isn't really public ready. And that may be why they've now stopped selling them. A redesign may be on the way or they've made a bunch of money and are folding and running away leaving retailers to eat the refunds they're having to issue. Dunno. Hope that's a bit clearer than mud....
@@wingnutbert9685 Not really clearer, sorry. Perhaps it's just me being thick. In her demonstration she says that stuff in the jar is drawn upwards and you can see it being raised. That must be an indication of a vacuum?
@@smiith7996 Yeah, kinda hard to describe without having one to see/show. Sorry. And I forgot to say I had at least a good 2" and likely 3" of head room. Cabbage was well under the surface initially, but because a vac wasn't pulled and the jar not sealed, I lost so to evaporation and some to re-absorption. When I did get a seal with a vac pulled, bubbles did get pulled, so I could see that. But then a day or two later I'd check it and the seal had failed and the vac released. That's when I really started paying attention to the design and the mechanisms by which they were relying on the lids to do the intended task. That's when the flaws started to show themselves. I'm sure some folks have had good luck. And perhaps my set was a bad batch that was machined or cast wrong. It happens. But I didn't find any recall info about it. But did find other that had the same frustrations as I did. I think if I want to go with the vacuum method again, I'll build a vacuum tank and use a cheap brake bleeder pump to pull the vac and seal the jars. Better too because with a good size vac tank/pot, you can fit various size jars. Cheap and easy to make too. I didn't like that the lids were only good for the one type of canning jar as well. Oh well, now I know at least and it was interesting to look at the unit and figure out what and how they made it.
I'm new to fermenting and in one of my jars I noticed in the bottom of the jar, there was a white substance and all I could figure, that it was the salt that I didn't get completely diluted. Could that be the case? It smells fine.
I read that as much as 20g of kefir grains to be added to one liter of milk. Is that ratio correct? Confuses me becuase in the sachet of starter culture powder, it's only 3 grams.
Yes that is the correct ratio for grains to milk, but powder is not the same thing at all, even if its labeled as kefir. Watch this video of mine that talks more about the differences th-cam.com/video/a6-rMHp26NU/w-d-xo.html
It does. I said, the air is not immediately extracted like with the easy fermenter. The difference between Immediately and eventually (over a period of days) can make a difference for some people's ferments.
Wondering if the solution used to sterilise baby bottles would work for fermentation utensils and equipment? New to fermenting and had a bad trip with silicone airlock pipe lid!🫤 Will endeavour to try your other recommended lid system
I have lids and pumps that are analogous to the Easy Fermenter ones. I'm neutral about them... as I had 7 of 18 ferments go bad using them... the seals don't always work... but 11 successful ones with no kahm yeast. I'd like a higher rate of success than this, so will be trying other lids.
It is also worth considering and reviewing the Korean style of fermenting. I use it often and find minimal yeast unless tempted to taste it. I had a poor experience with the pipe lids.
I do use the pickle pipes regularly and sometimes get mold, especially with beets. Lately, instead of washing my utensils in soapy water, I run everything through a quick dishwasher cycle as I chop my veggies. I pack everything in hot(ish) jars and use hot pickle pipes. Mold is not a problem since I started doing it this way.
So sorry to see your results with the Pickle Pipe. I have been using them for a couple of years now and have never had a problem. Maybe I’ve just been lucky. I am very cautious with the ferments, tend to use the upper end of the salt to water ratio, and so far have only made pickled jalapeños and habaneros with garlic. Maybe those ingredients also helped prevent mold?
Surprising your results with pickle pipes. I have been fermenting for years with them and have only had mold once. I can understand you not wanting to use them given yr results. Was glad to see results of the pump one. Have always wondered about them. Very nice comparison video. Tfs.
Plastic wrap and a rubber band that is not very tight can be used instead of a lid🫙. Keeps pests out and allows the pressure build up & possibly overflowing brine to easily escape.
I realize this video was specifically about lids. I would like to you to review the Korean style fermenting system and tell us how they compare to these lids. More importantly have you tried fermenting in vacuum sealed bags ? All the cool kids are doing it. If you haven't experimented with it yet. I wish you would give is a try. I would love your thoughts on the vacuum bag method. Thanks for another great video.
I started my fermentation journey with the pickle pipe, later switched to the easy fermentation lid. As long as everything was under the brine, I had no issue with the pickle pipe. For longer fermentation like sauerkraut, the brine level is going down over time, so I have to refill a bit in every ~2 weeks. But as long as nothing sticks out, I had no issue with mold. At least, that is my experience.
Yes, I agree. I place a circular piece of plastic on top of the cucumbers, then some brine on top of the plastic to hold it down. The cukes never touch the air, I never get any problems, its always clean with no yeast or mold.
Fermenting is my new hobby. It is quite a satisfying hobby for a retired young man like me, a good passtime too. Fermented food contributed a great deal to my fantastic gut health. Following your recipis brought satisfying results. Keep up the good work, lady.
I fermented my kids. They behave better. Welcome
@@yamomanemjazzyou did the right thing lady !
@@Dhruv_Dogra U are correct. In America. Mothers are known for those kinds of jokes. They are called mom jokes. Anyone who says different .. is anti biotic.
@@Dhruv_Dogra hey Dhruv. What do u call a German who is mad at their childhood.
Saur kraut .
classic American mom humor Dhruv
@@yamomanemjazz ha ha 😂😄
Very informative for us fermenters. Hint: Save your mayonnaise jar lids because they fit onto small-mouth jars. I always use plastic wrap over the top if using any metal lids, even the original lids. It prevents rust getting into the fermented product. Keep on bubbling!
would a bit of rust make it unsafe?
Try using a rubber or latex free glove. I have 100% success rate so far. Just put a rubber food grade glove over the wide mouth jar and get the air out by pushing the glove down to brine. Then put a rubber band over the glove if you want. The fermentation will give you a high 5 when it’s ready.
Thank you! Years ago my brother used to make wine by putting a balloon over the bottle, but the balloons of today have a powdery substance in them which would fall into the wine I think. Do you wash the gloves first?
@@clarioncall8449you can get powder-free gloves. Also, nitrile gloves can be used, as those are latex-free (for those allergic to latex) and are not packaged with powder.
When you push the glove down to the brine how does all the air escape especially as after pushing glove down to brine then you put an elastic band around it.i am new to fermenting foods and want to try what you are describing any information much appreciated n hopefully one day I will get my first fermented high five of the fermentation process .Thank you
😅
Do you put a hole in the glove or vent it in any way? I'm intrigued, it's a great idea!
I have done my own "experiments" as well. The lid valve thing is used in wine making and can be procured at most places that supply wine makers. It works. That's about it. It destroys the lid when making it. I didn't destroy a metal lid though. I used the plastic storage lid. The set up also requires more vertical space.
I use the plastic storage lids quite often for fermentation. A metal band has a higher coefficient of friction... that is a bit of pressure from inside the jar can make it much harder to turn. The plastic storage lid will come off easier. That said, I also use a canning lid under it because, as you pointed out, it's not a good seal. With a canning lid, the burping is a one-way trip for O2. The canning lid can corrode. Lids are cheap, the ferment is expensive. A side note: if the metal lid is hard to remove, run warm water over it for about 30 seconds.
The Ball spring thing is just a bit too long. I cut mine in half. It works but I didn't like it.
I got the easy fermenter set. I do like it. Just never thought the little pump was worth the effort. I liked the glass weights. I never saw the need to "remove" the oxygen because CO2 is being produce from the inside and will eventually drive out the oxygen. Also, if brine comes out the little rubber nipple, you have effectively removed ALL of the original supply of O2! As you pointed out in another video, what O2 is in there will get used up by the organisms that need it and they just suffocate themselves. O2 will just become more and more rare as the CO2 becomes predominant. Burping is also a one-way process that eventually pushes all the oxygen out. One thing about the lid is you can put it on too tight. It just needs to be snug. They were a real pain to remove. They work very well I thought. I tried using one with a canning lid but that doesn't work. I wanted to "seal" the jar with a lid but it doesn't fit.
I wondered about the pickle pipe but have never gotten some to try. What processes I have and use are working and what you have shown just cured me of any desire to try them.
You really covered this subject completely. You confirmed a lot of my findings and maybe mine helped confirm yours. Hopefully some will be encouraged to get into fermenting! =).
I am not only encouraged but am about to start my new healthy wholesome hobby THANK YOU
@@leopemberton5439 re-read this and am wondering how your fermentation journey is going? Hope its going well.
The pickle pipe worked perfectly on my fermented garlic. I used a glass weight and opened it once a week to taste it for 4 weeks. Maybe it was because it was garlic. I don't know. That was the first thing that I ever fermented.
I have fermented many things with a pickle pipe and have not gotten any mold.
I use the pickle pipe every time. I never have any problems with them. Doesn’t mean I won’t try the others.
same here
Strange. I've been using the pickle pipe for a few years now and have never had a bad ferment.
I'm new to fermenting and started after my daughter gave me a jar and a pickle pipe which I have used to make sauerkraut, no mold issues so far after three successful attempts.
Same. They work for me.
I use the pickle pipes and straight lids. They have worked. Perhaps results could differ with regional temperature & humidity differences? Being in the north east... I just did watermelon soda with them, short ferment-2 days, fine. I like the pump idea, but having so many regular mouth jars, it is a why I use regular lids too. Wonder why the latter option for gadgets aren’t offered?
I've not had a problem.....and frankly I hate having to buy MORE stuff for my kitchen...I started fermenting using a little glass jar as a weight and a canning lid and ring , opening it to let out the gas daily.....I hate it when you need specialized equipment....our forefathers didn't have all this stuff...
same here, never had a problem.
I appreciate the video addressing the differences in the methods but I do have some thoughts. In my experience the one thing that was mentioned is the "headspace" left once you screw the lid or create the "final" seal. I have used all but one of those methods as well as others and for me all you need to do is make sure that "headspace" is taken away and your problem is greatly reduced. That is created in a variety of ways depending on the method but I have done this with great success from my previous methods. Oxygen is the enemy and be mindful of that for best results. All the best! Great Info!
Yes! This important variable often fails to be mentioned.
I applaud you for being so knowledgeable, thorough, and well spoken. Great job !
You’re awesome to watch! Easy to follow and not irritating. ❤🎉
Thank you for this video. It was very helpful. I use the water grommet lid and I never get the white yeast anymore because I have learned to top the jar off with the brine before putting the lid on and the fermentation process pushes the rest of the air out. Of course I have to put my jar in a bowl to catch the runoff, but it is worth it.
However, when using one-way flow lids, filling the jar with brine to close to the top, allowing only minimal space for remaining air, with the CO2 over the next few days pushing out the air, too, even Kahm yeast will have very little opportunity -
I’m so sorry that happened to you! The pickle pipe is the only one I use and I never ever had a problem with molding. Perhaps your climate might be an issue. Either way love your videos and thanks for sharing.
I've used Pickle Pipe lids for years, and have never had an issue with mold, and only once or twice did a tiny amount of kahm yeast develop. Of course, I am not the prolific fermenter that you are.
I can only assume differences occur due to the bacteria living within our different homes. After all, a person, or pet, can change the environnental bacteria in a room within hours. That said, I do have multiple pets and maintain a clean home, but obviously cannot control the microbes.
Interestingly, my sourdough bread, when I go through spurts of making it, seems to thrive in my particular environment as well. I've often wondered how this might change if/when I move to a new location. So many unseen factors go into fermentation.
I thoroughly enjoy your calm and informative videos, and may add the suction lid to my fermenting supplies. I use one on my Vitamix to help slow oxidation and preserve flavor, so wht not my ferments?
Just want to say this is litterally the best channel for fermentation. You are thorough and explain WHY for every step. I got into fermentation 5 years ago and stopped because I didn't know why it would go bad half the time even though it never grew mold. Your videos about PH have gotten me back into fermentation and I got 5 different ferments going right now after buying the PH tester you recommended. so I just want to say Thank you!🙏
Exactly the opposite experience.
Very interesting.
I put the pipe lids in the dishwasher. Before every use. Never had mold development. Even calm yeast only very occasionally.
Perhaps spores could hide in the pipe. You say in most videos to use warm soapy water and clean it.
That would explain the difference between two very similar systems in the video. It must have something to do with the pipe. And spores hiding there might be an explanation.
That yeast is very "calm".
@@onekerri1 Only with the pipe lids. Very aggressive otherwise.
I was my pickle pipes in the dishwasher too. I have not had any issues.
Kahm yeast not calm
@@YeshuaKingMessiah
I don't believe you exist.
But thanks for saying that calmly and not with wrath.
Great channel! I've learned a lot. I do find your analysis interesting. I have used what you call the "water and grommet" lids for 3 years now, and since I had such good luck, I just bought more. Maybe I am just lucky, but I have never had mold or even kahm yeast with any of my ferments. I don't have your extensive experience with fermenting, so I may eventually find the "funk"
Wow!! You just saved me time and money, I’ve been planning to buy the pickle pipe one. Thanks so much for this video.
Thanks for the video and the time you spent making it.
I just started fermentation , about 6mo., using the pickle pipe system with glass weights. So far no mold, just got to get the brine ratio right.
Thanks for the information.
I like your voice. Thank you for such a thorough and honest teaching.
My favourite jar for sauerkraut is the clip over jar. The gases release via the pressure pushing up on the the rubber seal as it burps itself. Air doesn’t come back in. No manual burping necessary.
I was wondering if Weck jars would be a good choice.(I assume those are the jars you used) I was thinking no rubber ring would work too. Just the weight of the lid or use a couple clips would still let it vent.
I've used the Pickle Pipe for kombucha extensively and never had an issue with them, but it could be different with pickling.
I use the pickle pipes and have great success...but i havent had any luck with pickles only....soo i just do just cabbage,Broccill and califlowr...love your channel...❤
Can we use celtic salt for fermentation or making pickles with vinegar? Thank you.
Awesome product review I have always used one way airlocks from my beer brewing days😊 Happy Fermenting!!!
Thank you very much for your educational videos. We all know the benefits of fermented foods which is produced by halophils but can you explain about The amount of salt you consume in the long run with these types of foods which is harmful for stomach and your health. Thanks
I really love how you explain & differentiates the products, thank you & I always enjoy your channel🍁🌿🤍
Great video. You just saved me buying the pickle pipe lids. I usually use large Crocks with a water lock and I did buy one of the spring types but had not used it yet!
Thankyou for sharing this ,I had no idea.what the hell not acceptable
I need fermentation weights and some kind of fermentation lid for my sealer jars before I start to ferment veggies . I have the jars. At the moment I'm fermenting probiotic drinks using a ginger bug starter and that is working out quite well Mango is awesome and so is strawberries ...
Soooo helpful tx. Just starting my fermenting journey and working out tools.
My saurkraut turned out good with the pump system. I had alot of natural brine for the 3 weeks of fermenting but there is no brine covering the kraut now that the fermenting is done. Is it okay to store in refridgerator with no brine covering the kraut in the jars? I am guessing the brine disappeared in the cabbage while fermenting?
You are blessed with teaching. I can learn anything from you, waoo 💯🤝👏👏👏
Thanks for another amazing video.
I’ve had the same experience with the pickle pipe. In addition, I place my fermented jars in my cool garage and the lid was chewed by a mouse😵
Thank you for a great video. I just wish I would have seen it before investing in buying so many of the pickle pipe. I have yet to try it. Any idea as to what is the likely cause of its failures? The way it is made? Thank you again.
I've never had an issue.
I have the habit of filling the jar up all the way with very little air gap regardless of what lid I use.Then I put the weight in causing the brine to overflow and put the lid on.
I don't know if that is making the difference or what
I started fermenting this year, and this channel helped me get started. I have fermented everything from my garden. I bought the ball fermentation set, then 2 more sets of just pipes and weights because of the amount fermenting at the same time. Every one of my ferments were beautiful. I also test the ph with the meter recommended on this channel.
The only vegetable i even got a little yeast on was the carrots, and it was very little.
I have fermented from 5 to 6 days all the way to 30 days with the pipes.
I open the jar on day 4 get a ph reading then close up til done fermenting.
And i am in a hot humid area of the south.
@@lovesyah9894 Thank you. Did you use the glass weights with the pipe?
@@noracharles80 yes i did.
I use glass weights with my pickle pipes and have done looong ferments and have never had mold. I have been using them around 3 years. I actually thought they'd be declared the clear winner in this video given the ease of use and price.
Lots of good information. Thank you. I have the info. Now I just have to buckle down and ferment something
Good info with the comparisons! I have been using the Pickle Pipes for several years and I have always lost a percentage to mold. At times they have even detached from the rim, leaving the jar open to air. Looks like it is time for me to invest in a new system.
You should be installing a ring (they come in plastic too if you prefer) over the pickle pipe. Maybe you already knew that, but I don't understand how this could happen unless you didn't. The ring secures the fermentation lid.
I can't say for certain why this has happened @@oliveapple, maybe in some cases the air vent has become plugged and popped up out of the ring on one side as the gas builds up.
I have never gotten mold with the pickle pipe. I use the plastic rings with them. Maybe that makes a difference?
I use the metal screw bands and in 3 years of using them, have never had mold grow. This is so interesting to me that so many people have had this issue. I use glass weights and honestly, I never do anything special with my Pickle Pipes. I just run them under warm water before I put them on. I also never get excessive kham yeast. But now I am definately more interested in the pump lid.
I use fido jars: no mold at all. Treat it like you would a fermentation lid. So no manual burping.
This is my experience with the pickle pipe, too!!!
You have a huge kahm yeast infestation problem, I got rid of any kahm yeast long ago by using Star San disinfectant solution, and I make my ferments in a tropical high temperature environment. I use the water and grommet fermentation airlock lid without any kahm yeast growing over my ferments
I know much more about fermentation and appreciate it. Thank you
YEAH YOU!!! LUCKY US!!!
I've gotten to the point with your videos that I just hit the like button before the thing even played 😄. Come on, we all KNOW it's gona be good.
... yep, I loved it!
You're so sweet! Ya made me chuckle 😃
My Sophico lids arrived yesterday!
Thank you, interesting.
Thank you for the video!! What if the brine goes down? Can I add water? Thanks for your time
This video of mine addresses your question 👍 th-cam.com/video/q8yJUn0dhT4/w-d-xo.htmlsi=JVsVM7H93xqf_r4Y
Thank you
Which herbs/spices deter the bad/mold growth the most? Garlic?
Great, thank you😊
Thank you. Eva
Make a video on Italian stuffed peppers!!!
After being unsure of the Sophico lid pronunciation
I was wondering if you were saying the Ball one correctly.
Could be pronounced like Bally fitness 🤣
Oh great, that's the kut I just picked up for the wife(pickle pipes). I saw you poke thru the underside with a skewer, I think I read to gently squeeze the top, do you think that push from the bottom could have widened the slots enough to let air seep in? Just an observation, wish I would have watched this first.
I've never done that before. I was only demonstrating where the hole was for this video. Lots of people in the comments have success with pickle pipes so you probably will too.👍
Awesome, thank you for the informative video
My apologies for an added question. Will adding a pinch of baking soda be beneficial to expelling initial oxygen due to the CO2 being released, without affecting the fermentation process? Thanks.
I would never add sodium bicarbonate to a fermentation... not worth the risk of messing up the sensitive beneficial bacteria ecology.
Excellent video thanks for sharing.
Very interesting and informative.
I use the silicone Sophico fermentation lids during fermentation on the counter. I like these lids, but have recently noticed a few recipes out there (for cauliflower, beans, tomatoes) that use the "regular" lids that contain no hole for fermentation. I do use the regular lids when it's time to refrigerate my ferments though. Is it best to use the regular lids to ferment cauliflower, beans, and tomatoes on the counter?
Just threw out my fermented home grown pickles, 4 jars worth from mold using the pickle pipe!!!
Do you compost the thrown away failed demos?
Yes
I used it this year and I placed basil on top of cherry tomatoes.. mold.. I just through the basil away. But I will now through the entire content away😬
Bummer.
12:41 Favourite Lids
11:02 Mold
Taking a chance you might see this soon: I remember you had a recipe for fermented holiday fruit with cranberries, apples, pineapple----to save my soul I CANNOT locate that recipe anywhere....I've tried every conceivable search, playlist, etc. etc and have spent several hours looking----that recipe seems to have evaporated! Help, if you see this....
Ive used these for years with no mould
Thanks for the info. Do you have the reciepe for the stuffed peppers. Thanks
Stainless steel rings on your Masen jars will get rid of corrosion
Stainless can still rust, especially given the abrasion and brine in this situation. And it's likely the rings made for mason jars are a low grade SS. But yes, better than the cheap tin stock ones. But go with a good plastic to be 100%. Stick with major, well known brands. Better odds of not getting some unknown toxic chemical used in the plastic. Avoid cheap no-name or cheapest random amazon ones.
I cannot find your recipe for coconut yougurt
Lead Safe MaMa states silicone is not safe to use. I have used pickle pipe my experience-good and bad about half and half. I wonder if silicone harbors stuff-it does leach so beware. I am now trying to stay away from silicone everything.
Is it possible to give me the link to the video where you talk about the different alkalinity HP Levels. I bought 1 of those tester things to measure it. Thank you so much for your videos
This video is magnificent.
I Love your videos!✨Big Mahalo to you!!
i have been using the easy fermenter for quite some time. one thing that occasionally occurs is the lid is literally impossible to open. i even had my bodybuilding husband try to open it and we couldn't. i would smash that little "easy release tab"" against the counter edge to get it to turn. not sure what i should do to prevent such a ridiculously tight seal.
*** Just my experience: The Easy Fermenter brand vac lids didn't work. Tossed my first batch as I didn't want to chance an issue. pH test strips at 5+ on day 4,5 and 8.
Problem: There's no way to know if the jar is vac sealed. You literally have to break the seal to check the seal, and that's pretty counter productive. The valve moves around too much. If it's off to one side and not centered, it leaves a gap and it won't pull a vacuum. I lined it up in the center and this helped. BUT... I found even doing that, it still sometimes didn't pull a vac. or, when checked later, would have lost the seal again. Needs a better valve design and needs an indicator that you've pulled a vacuum. A design without threads so you could pull on it to check for vacuum would be better. Plus you could use it on a variety of containers, not just being stuck to mason top jars.
They were still available on amazon in Canada. But, having just filled out a return label, I noticed they are no longer available. I guess that says it all. So I'd not recommend buying them, based on my use. (And as a qualifier of sorts, I've done product design, testing and manufacturing. So I'm experienced with troubleshooting design issues and flaws)
None the less, this is still a very good channel for info, IMO.
Thanks! And good luck! Gonna go get more cabbage and try the loose lid method and add some extra 2.5% brine to the pounded cabbage as my local fresh stuff seems quite dry. Fingers crossed!
This is confusing. Are you saying that when you pulled the pump there was no resistance? If there was resistance then you've created an air tight seal surely? Incidentally how much air space did you leave?
@@smiith7996 There was resistance but no seal.....and don't call me Shirley......(Sorry, couldn't resist......hopefully you're old enough to get it....)
It's not the pump, but the rubber/silicone nipple/valve on the lid. It's supposed to act like a one way valve. Pump and the valve opens to let the pump suck out the air. The vacuum in the bottle pulls the valve down/closed to prevent the outside atmosphere from entering, preserving the vacuum. The problem withe the design is the hole in the plastic lid, that the valve covers, is bigger than the stem part of the valve that joins the valve disk on the outside of the lid and the disk part on the inside of the lid. Because this in between bit is so much smaller in diameter than the hole that is through the plastic lid, the whole valve can get easily misaligned. This can cause the valve not to entirely cover the hole in the lid and result in no vacuum being maintained, even though you can feel the pump stroke get firm. (This happens b/c the rubber seal on the end of the pump is bigger still, so completely covers, and then some, the lid valve.)
As soon as you take away the pump, the seal is gone and so is any vacuum pulled. Or, if there's just a hair of the hole the valve isn't covering, the air could just leak out slowly. And because there's no mechanical indicator of a successful vacuum in the jar, you've got no way of knowing you've pulled a vacuum. You only know you did or didn't when you either pull up on the rubber lid valve or twist off the jar lid. That's no good. Opening a jar to see if it's sealed, breaks the seal. So that just tells you the pumping you just did was successful. But when you do it again, it might not be.....but you won't know..... (I found that even if I really paid attention and centered the valve in the lid perfectly, just the act of putting on the pump and pumping could nudge the valve enough that it didn't seal the hole. )
It's a design that needs fine tuning and isn't really public ready. And that may be why they've now stopped selling them. A redesign may be on the way or they've made a bunch of money and are folding and running away leaving retailers to eat the refunds they're having to issue. Dunno.
Hope that's a bit clearer than mud....
@@wingnutbert9685 Not really clearer, sorry. Perhaps it's just me being thick. In her demonstration she says that stuff in the jar is drawn upwards and you can see it being raised. That must be an indication of a vacuum?
@@smiith7996 Yeah, kinda hard to describe without having one to see/show. Sorry. And I forgot to say I had at least a good 2" and likely 3" of head room. Cabbage was well under the surface initially, but because a vac wasn't pulled and the jar not sealed, I lost so to evaporation and some to re-absorption. When I did get a seal with a vac pulled, bubbles did get pulled, so I could see that. But then a day or two later I'd check it and the seal had failed and the vac released. That's when I really started paying attention to the design and the mechanisms by which they were relying on the lids to do the intended task. That's when the flaws started to show themselves. I'm sure some folks have had good luck. And perhaps my set was a bad batch that was machined or cast wrong. It happens. But I didn't find any recall info about it. But did find other that had the same frustrations as I did. I think if I want to go with the vacuum method again, I'll build a vacuum tank and use a cheap brake bleeder pump to pull the vac and seal the jars. Better too because with a good size vac tank/pot, you can fit various size jars. Cheap and easy to make too. I didn't like that the lids were only good for the one type of canning jar as well. Oh well, now I know at least and it was interesting to look at the unit and figure out what and how they made it.
Have you boiled the pickle pipe lid?
I'm new to fermenting and in one of my jars I noticed in the bottom of the jar, there was a white substance and all I could figure, that it was the salt that I didn't get completely diluted. Could that be the case? It smells fine.
I read that as much as 20g of kefir grains to be added to one liter of milk. Is that ratio correct? Confuses me becuase in the sachet of starter culture powder, it's only 3 grams.
Yes that is the correct ratio for grains to milk, but powder is not the same thing at all, even if its labeled as kefir. Watch this video of mine that talks more about the differences th-cam.com/video/a6-rMHp26NU/w-d-xo.html
Its looks very delicious and tasty...13:28
Why does the co2 produced not push out the o2 when fermenting ?
It does. I said, the air is not immediately extracted like with the easy fermenter. The difference between Immediately and eventually (over a period of days) can make a difference for some people's ferments.
if i get mold, Should I through the jar away? or its washable?
Yes its washable with hot soapy water.👍
Kanalınız çok güzel👍👏Lütfen!!! Otomatik dil seçeneğine;TÜRKÇE DİL'İNE DE,ekleyin🙏💕🌹
I'm new to this. I thought you had to sterilize the jars? Thanks.
I sterilize my jars.
thanks
Did these need testing?
This lady is so cute, if she told me to ferment my own foot I'm sure I would.
Wondering if the solution used to sterilise baby bottles would work for fermentation utensils and equipment? New to fermenting and had a bad trip with silicone airlock pipe lid!🫤 Will endeavour to try your other recommended lid system
Other TH-cam'rs using pickle pipe pour boiling water over them after washing.
Fantastic video. Loved your use of controls and concise presentation of your findings. Just good stuff. 👍
I have lids and pumps that are analogous to the Easy Fermenter ones. I'm neutral about them... as I had 7 of 18 ferments go bad using them... the seals don't always work... but 11 successful ones with no kahm yeast. I'd like a higher rate of success than this, so will be trying other lids.
It is also worth considering and reviewing the Korean style of fermenting. I use it often and find minimal yeast unless tempted to taste it. I had a poor experience with the pipe lids.
Interesting...I've only had mold when using the pickle pipe lid once out of maybe 20 ferments. Thanks for your videos, I have learned a lot.
I do use the pickle pipes regularly and sometimes get mold, especially with beets. Lately, instead of washing my utensils in soapy water, I run everything through a quick dishwasher cycle as I chop my veggies. I pack everything in hot(ish) jars and use hot pickle pipes. Mold is not a problem since I started doing it this way.
So sorry to see your results with the Pickle Pipe. I have been using them for a couple of years now and have never had a problem. Maybe I’ve just been lucky. I am very cautious with the ferments, tend to use the upper end of the salt to water ratio, and so far have only made pickled jalapeños and habaneros with garlic. Maybe those ingredients also helped prevent mold?
This is so bizarre. I've use a pickle pipe for the last 5 years and I have never had a mold issue!!! So weird!
Me either, but there are SO many people commenting that they have! This is so interesting.
Maybe it’s the amount of head space she leaves? I also love the pickle pipe and have never had difficulty. I also fill my brine to the rim.
I use a condom with nanoxidoyl9
@@questioneverything32well that adds complexity to the inquiry.
I’ve never had a mold issue either.
I love masontops pickle pipes. I’ve made dozens of fermentations and have never experienced mold.
Surprising your results with pickle pipes. I have been fermenting for years with them and have only had mold once. I can understand you not wanting to use them given yr results. Was glad to see results of the pump one. Have always wondered about them. Very nice comparison video. Tfs.
Wonderful video! Excellent and thorough information. It was all very well presented. You do a great job, and your speaking voice is quite pleasant.
Plastic wrap and a rubber band that is not very tight can be used instead of a lid🫙.
Keeps pests out and allows the pressure build up & possibly overflowing brine to easily escape.
I realize this video was specifically about lids. I would like to you to review the Korean style fermenting system and tell us how they compare to these lids.
More importantly have you tried fermenting in vacuum sealed bags ?
All the cool kids are doing it. If you haven't experimented with it yet. I wish you would give is a try.
I would love your thoughts on the vacuum bag method.
Thanks for another great video.
I started my fermentation journey with the pickle pipe, later switched to the easy fermentation lid. As long as everything was under the brine, I had no issue with the pickle pipe. For longer fermentation like sauerkraut, the brine level is going down over time, so I have to refill a bit in every ~2 weeks. But as long as nothing sticks out, I had no issue with mold. At least, that is my experience.
Yes, I agree. I place a circular piece of plastic on top of the cucumbers, then some brine on top of the plastic to hold it down. The cukes never touch the air, I never get any problems, its always clean with no yeast or mold.
She did another video on why NOT to add more brine to the fermentation process
I love your first line "lids we're going to cover" lol!