Fermentation Lids Reviews | Bumblebee Apothecary
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- เผยแพร่เมื่อ 24 ก.ค. 2024
- FERMENTATION LIDS REVIEWS
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I've tested out a bunch of different kinds of fermentation lids. Here's my honest opinion!
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Tags: fermentation, diy, masontops, fermenting, sauerkraut, pickles, mason jars, kimchi, pickle pipe, probiotics, fermented foods, fermented food, airlock, lactofermentation, fermented, carrots, fermentation in food processing (literature subject), health, do it yourself, vegetables, review, Bumblebee Apothecary,
#bumblebeeapothecary #beewellwisdom #fermentation #lids #reviews - แนวปฏิบัติและการใช้ชีวิต
What fermentation lids have you tried? Get the full written article -> bumblebeeapothecary.com/fermentation-lids/
With the 2nd option, the "most seccure" blue lid, do you need for ex/ a glass weight on the top if making fermented ginger carrots? (carrots are shredded as I recall) Or fermented carrot sticks ? // Or do you just put lot of brine on top and seal ? (& not open till likely fermented to not letting air in)
instaBlaster.
Can you use a fermentation lid when not fermenting?
I know I'm kind of late to the party, but an important benefit of the Airlock system is that you can see the gas escaping and know when the ferment it done.
0:00 Intro
0:29 Disclaimer
0:43 What is a fermentation lid?
2:03 First Lid
4:13 Second Lid
5:29 Third Lid
7:17 Fouth Lid
8:58 Closing and Blog
9:57 Like and Subscribe
Great review, I've used the clear plastic water filled one and the silicone one... I now like the simple silicone one.
Very helpful! Perfect timing too as I was searching for a better lid. I’ve had some problem with mold in some of my pickle batches.
Oh wonderful!
I use the Air lock style, I haven't tried anything else. Thanks for the review.
What a _really neat and savvy_ lady you are!! 🥰 I am *JUST* beginning and deciding on my supplies so it's kind of a new and exciting exploration for me. Thank you for posting this!! 🌞👍🌈
Excellent information. Thank you for doing an independent evaluation.
another major reason why the nutrient essentials lid (the third one) is more expensive is because they come with a separate vacuum pump to remove oxygen after tasting.
Thanks for sharing!
My step daughter gave me the Easy Fermenter lids for Christmas. I'm using one for a hot sauce ferment. Crossing fingers that this goes well.
Hi. thanks for the thorough info on the various lids. I have/am doing Sauerkraut in a Fermentation crock and it works really well, though I am keen to ferment more and try different containers/lids. Thanks again and I have subscribed to you to get more info on fermenting.
You're welcome! :)
Hello and thank you. You sure help me understand and make me feel more confident to try it. My only concerne is with your metal lid. I have read to ovoid metal! Can you explain to me the difference of the mason jar lid! Thank you!
I’ve just recently been learning to make hot sauce so I use one way valve lids and just know that paper towels have mold spores but as long as it’s cooked that will for sure kill the spores. I’ve thought about cooking line after now just it be safe lol
Love that you have ebooks I’ll check that out thank you
Just found you channel, very helpful information, looking forward to watching all your vids!
Awesome, thank you!
Excellent teaching! Thank you.
Nice review, and thank you for your videos! I use the last kind of lid, and the pump is arguably the most important feature. Mold and yeast is suppressed by the lack of oxygen, so being able to pump the air out allows you to check on your ferment without worry.
Great tip! Thank you for sharing!
It's the Easy Grip that has the pump, not the one demonstrated here.
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Thanks for sharing this information have a blessed day
Them most expensive lids have a tendency to get stuck if not removed after a while , but one user coats the inside of the rubber with coconut oil and this stops the lid jamming to the jar, the other thing with the lid in question make sure dust particles does not gather over the valve bit , I think the best are the ones you add water to , this idea has been out for years, in the home wine making kits, and in the science labs ,
Thank you. Great teaching
Once the ferment is done, then do you put on a regular Lid and Ring? With all tops, do you use the glass weights -- or -- is the Ball SPRING a good thing for weighting? How long do ferments last in a pantry?
Thank you for making this!
You're welcome!
Thank you sweety! Very helpful!
I'm new to fermenting and I have a question about using just the metal mason jar lid. The other lids have ways of the gasses escaping. How does the gas escape from a tight lid? Will it explode? I am going to try making sauerkraut with my home grown cabbage. But not sure about using just the metal lids. Do I open it daily to release gas? or just leave it alone?
Thanks for testing and reviewing these different lids. I was taught to fear the possibility that my fermenting container could explode if no air could get out. Clearly that is not a problem you have, which is good to know. I have the Masontops pickle pipes. I have no complaints. For me, success or failure is not about the lid. What I have to do is start my ferment with a culture. For example, I use leftover whey or brine from another ferment to get a new ferment started. I have tried many, many times to get something going with salt water or sugar water and “wild” yeast. I have probably 10/10 failure on that method so I’m going to stop wasting food trying to make that happen and just go with starter culture. A little sad I can’t get a ginger bug going but I can still have kombucha, sauerkraut, etc.
My family only uses cukes and salt.
dana102083 Mhm. That works for a lot of people. I suspect I can’t get a wild ferment going because I live in an extreme climate. But good for you that you can
@@amk1689 may I ask where you live? I'm in Canada myself. I'm curious, like to learn and like troubleshooting. 🙏
@@amk1689 hey have you ever done a water analysis of the water being used for your fermenting? Is it chlorinated or well water?
Thanks for sharing! It's interesting how fermentation results can vary. And yes, the jar won't explode under pressure. Monica Corrado, the GAPS chef, assured me of that. If you leave it for a very long time, the lid could buckle and come off, but the jar won't break. That being said, if you are diligent about checking that flat metal lid and moving the jar to the fridge as soon as you can't click it down anymore, it will be absolutely fine. :)
Would you mind sharing your link for the clear weights that you place in top of the jars for fermentation
in germany fermenters say, you dont need a fermentation lid, just a jar with a spring and a rubber seal. you also dont need to produce a vacuum. co2 will form and is heavier than 02, therefore o2 will be pressed out of the jar. also u should let your stuff ferment ~2 months, otherwise u miss out on many microbiotic advantages that form later in time.
Thank you very much for the informative video and for sharing.
You're welcome! Glad you enjoyed it :)
Should note the possibility of having a glass jar burst if they forget and have too much pressure with the metal ring and lid.
Thank you for sharing :)
Thanks for the leg work!
I know my family has used the 2 part system but recently added saran wrap to not jam the jars if they sit a while longer but I hate the plastic especially with acidity. I will order something and hope they try it!
Great! Yes, I like to avoid Saran Wrap, because of toxins in plastic. I hope they like their new lids!
@@BumblebeeApothecary They're stubborn so we will see-- hope so! Thanos for the videos! :)
So I've tried the last lid style for fermenting, the one with the date dial on top. You missed a big feature in that style lid. When I bought mine, it came with an air pump, or reverse pump idk, that you can put over the top of the orange valve and actually pump out the air from the inside of that jar when you first close it so little to no air is actually in the jar from the start. Also if you wanted to open the jar and taste you can, and just pump the new air right back out after you close it back up. Ive never had issues with mold compared to the 2 piece original lids or the plastic lid style.
Thanks for sharing!
Never thought to pump the air out first,and it doesn't tell you that.Thanks
That’s the part which I’ve been confused on because the flyer said something like don’t pump too much …… the whole point in getting it is to stay away from mold as much as possible. So, twist it shut, pump all the air out then let ferment …. ? Open it to check then pump again ?
Thanks for making this! 🥰
You're welcome!
Nice videos ! Thank you 😀 a regular coffee filter ok over the top of jar ?
Thanks! Yes, that would work, except you can't tell when pressure would have built up :)
Hello, if we use the plastic lid, does it have to be on tight in order to ferment?
Nice honest review
Great video...I just ordered the pickle pipes....mason tops should sponsor you!! #Masontops.......
Very helpful, thank you!!!
You're welcome!
This is so helpful! Just curious, I make raw juice in the mornings but I’m thinking about juicing the night before to save time. Do you think a fermentation lid with the pump to remove air would do the trick? Many thanks!
That's a great idea! I can't say for sure, but I'm guessing it would help quite a bit!
@@BumblebeeApothecary Yes, I blend over a dozen types of vegetables and a little fruit in a vacuum seal blender and then I pour that into glass handle two cup jars with regular size Mason jar lids (I puncture the lid with thumb tac) with silicone rings that you can buy on Amazon, I then use a Food Saver Vacuum hose with a smooth bottom plastic cap that I drilled a hole to accommodate the Food Saver vacuum hose attachment and place a small piece of electrical tape near the thumb tac hole and when the vacuum stops due to having all of the air removed, I slide the plastic cap across the top and the electrical tape seals the hose and locks in the vacuum. These will last about three days and maybe more, saves me a lot of time. I highly recommend you look into vacuum blending :)
These lid with the little nipple... These have worked amazingly for my cannabis. I tried expensive jars with valves, or vacuum... But it wasnt good. the "airscape" jars are no good, and some vacuum jars are not great. I just opened and inspected some cannabis I had stored for over a year. The best stuff was stored in mason jars with the rubber nipple lids. Kept the most scent, best flavor and potency compared to the fancy jars with bell and whistles. They were great for the cure process too, did not have to worry so much about "burping" the jars.
Thanks for sharing!
So how does the gas escape if you’re using a tightly screwed metal lid and ring? That goes against the theory of every other tool to let gas release. Have you tried the tight metal lid?
New to fermenting. Is it vital to have the weight inside the jar?
You still need the weight when using any of these air ock systems, correct?
ball makes one that has a spring with a potato masher that holds the ferment down in the liquid and a leakproof lid that releases air thru a built in airlock.I just got it and am trying it on my ghost pepper ferment.I payed $4.00 for 2 of them at Walmart clearance section
Thanks for sharing!
Daniel Burns, I was contemplating that brand and wonder how you're liking them?
@@laniec.f.2531 they seem to work well so far and the peppers are still fermenting and I see no problem.
Why does it mean the ferment is ready when the metal lid stops clicking up and down?
Question about the method of using the lids that come with the jar and listening for the "pop" to determine if the ferment is complete, will this method still indicate that the ferment is finished if the jar is not completely full? Thank you for doing this review!
Yes! The only time it won't is if the jar is too full, but not being all the way full should work fine :)
I was under the impression the date feature like to mark the date different and it started so you can keep track of how many days did it take to complete Fermentation
Yes I think you can use it for that!
Dukes mayo jar lids fit better than the white lids. And they don't leak. I can shake the jar vigorously and it does not leak.
Thanks for sharing!
Thought you were going to talk about the glass weights?
Thanks 😊
I am very new, but I am thinking the Fidi flip jar lid might be the best? I am very inexperienced, but oxygen cannot get in and I believe gas can still escape the jar.
I meant FIDO jar
Why would the pressure pushing up on the lid indicate that the ferment is done? All that indicates is that enough CO2 has been produced ro fill that space and pressurize the vessel.
I learned my fermentation from Monica Corrado, the official GAPS chef, and that's how she said to tell it's done :) It's always worked for me!
@@BumblebeeApothecary But how would this lid release the gas building up inside as the air lock or some of the other ones do?
A reply will be very much appreciated.
@@gurcharansingh501 It doesnt. You just open the lid just enough to release the air.
With that method I wouldn't say that means it's done cuz you pretty much want whether it's done to be based on taste, so you should at least burp it when you can't push down anymore so it doesn't explode.
I bought the black rim one and liked how easy it was. It came with a "pump" to extract air if you need to open and reseal. Did yours come with a pump? I wrote to the company and they said they'd refund me $8 so I could buy my own. Weird?
Yes, I think mine did come with the pump as well. I haven't used it, though!
Hello Maritza, if that is how you spell it. Could you let me know what kind of jars to get for that easy lid?
Yes! Any wide mouth mason canning jar will do :) I like these: smile.amazon.com/Ball-Mason-Mouth-Bands-Jars/dp/B07HGG3DD1/ref=sr_1_2?crid=KXOT5S01B7DV&dchild=1&keywords=wide+mouth+quart+mason+jars&qid=1613510668&sprefix=wide+mouth+quart%2Caps%2C308&sr=8-2
thank you!
We have to open them to taste them to see if we like it at that stage. Can opening it ruin the batch? I’m learning all this to start my first batch. Should I boil jar/lid first?
Opening it won't ruin it necessarily, it will introduce some oxygen. I've never had an issue with it :)
You didn't mention the waterless airlock type typically comes with a vacuum pump. Maybe you didn't see it in the box.
Just have a question with the nourished essential lid do I need to burp that daily or does that air release with the little orange hole in the middle? I don't want an exploded jar in my kitchen.
It lets air out :)
great info thanks
You're welcome :)
I use the nipple/rubber lid, first one in your video. It hasn't released so i pinched the nipples to let the gas out. Is that alright to do? Also theres a lot of bubbles in my kraut that arent rising to the surface, is this okay?
Yes, that's fine to do! I think they need to be loosened a bit when they're new. And yes, bubbles mean the ferment is happy!
Do i have the easy fermenter kits that also give me glass weights and a pump to pull out excess air from the jars
I have seen the pump come with these lids, and I've seen the weight sold separately :)
I don't want any plastic in contact with a ferment. BPA free doesn't do it for me, since I suspect the replacement plastic will be just as bad. I want something I can ferment in and just leave. I don't have a lot of time so I'm looking for convenient and labour saving. I am looking for this across the board in everything I do, because I do a lot of things.
I take it that the pop up mason jar lid type keeps the carbone dioxide in and does not escape? Thank you
Yes!
Was wondering if anyone could help me out. I purchased the Easy Fermenting Lids and started a jar of cucumbers with cilantro and pepper four days ago. I just checked on it and all the water looks very milky. I opened it up and all the "pickles" are super soft and soggy. I tasted one and they are a little sour but what when wrong? Why are they so soft and why is the water milky? Thank you
I share tips on how to get crisp fermented pickles here: bumblebeeapothecary.com/fermented-pickles/
Hey id love to now what the sizes of you jars ?
These are quart jars :)
I am using for the first time the one with the chamber. Do I trow away the water that comes up?
You can empty the chamber and fill it with fresh water if you want, but it might introduce a little air into the jar so it's up to you. It's probably okay to just leave it.
We tried the metal lid method and liquid exploded out of the top when we opened it! Any tips? Will that happen with the 3rd option you showed here?
You need to move it to the fridge and let it cool down before opening
I'm trying out fermentation lids exactly the same as the 3rd ones you showed (except a different brand) & I bought them so I could suck all air out (with the included pump) immediately the sauerkraut is put in the jars. I presume yours must do the same, however U neglected to mention this & that they have a pump & why they are used, which I dont understand, for why else would anyone spend the extra money, unless they knew this? I also have a question. I only made my sauerkraut yesterday with these new lids for the 1st time yesterday. (I used to use the 3nd type U showed). Im wondering if the liquid can bubble up out of the tiny hole properly when necessary. With the old ones I used, liquid would bubble up out of the top plastic thingy (cant think of its name). Also, how mush distance should be left between the jar contents & the lids with this 3rd type of lid? In fact how much distance with any of them. PS. I like ur story & why ur doing all this. Ive been chronically ill for many yrs & have been doing the same things to recover my health (as well as faith & prayer of course, which also guided me to going back to simple toxic-free living).
I don't think all of the sets of those lids came with the pump. But you're right, that could add to the cost factor, so thanks for mentioning it. I haven't ever found it necessary to pump the air out, and wasn't taught to ferment that way, so I didn't even think to talk about it. If you don't overfill the jar, it doesn't bubble out. The jars should be filled to the shoulder. Thanks for sharing!
@@BumblebeeApothecary On this note, I'm having lots of problems with the Kilner Ferm Set. I've only filled to the shoulder and set up the valve properly but the large gray lid keeps popping up, I've popped that sucker down at least a dozen times since yesterday when I began. In addition, I've cleared out a little more liquid, cleared out the valve that filled up and, still. Now I've two of my hand weights sitting on top to keep it down. Any suggestions on what I may be doing wrong? I'm wondering if that large gray lid is defective. Your advice and opinion would be greatly appreciated!
Do you keep the fermentation lids on forever? Or just for a while til they're done fermenting?
It depends on the kind; with some you have to switch to a regular lid when you move it to the fridge. With the black one, you can just keep the same lid on :)
Do you think the silicon lid would remove oxygen form freshly pressed juice . I wonder how I could best store them
I'm not sure, that's a great question! Sorry I don't have the answer!
@@BumblebeeApothecary Hi, thanks for replying, I think I need vacume seal for fresh jucie and those fermenting leads seem to remove the oxygen only afer few days when it's ready, fermented.
I've been using the 3rd one for a few months- I have 6 of them that have been in pretty regular use during that time. I've been really happy with them until this last ferment of green beans and carrots...I have a layer of Kahm yeast on the surface of the brine which means there's air getting in somehow. I haven't opened it at all so the lid itself must have some failure caused by usage that is allowing air to get into the jar.
I just got this one too….. not sure how to use it. When you say ‘Kahn yeast’ are you taking about a brown brine layer on top of it … ? That’s what happened to mine, I’m not sure how much air to pump out and when ……… and how long to ferment. Have you had any luck ? Thanks ! ; )
Kahm yeast is white- some people mistake it for mold but it’s not. It isn’t harmful to eat but most people don’t like the taste of it and it will alter the flavor of your ferments.
When I first start a ferment I don’t use the air pump because once the fermentation process begins, the lacto bacteria create gas that pushes oxygen up and out through the airlock and the airlock is supposed to prevent oxygen from getting back in. However, this one lid I have has somehow failed because I’ve had 2 ferments now with that same lid that have gotten kahm yeast. So I’ll probably Chuck it. Kahm only grows in the presence of oxygen.
Also, the length of time to ferment depends greatly on what you’re fermenting. Dill pickles only take a few days, green beans 2 weeks to a month, hot sauces can be fermented for years…find some recipes and go from there.
@@peckscustoms Thankyou for this. I’m confused as to why then they would add the air pump ……….
If you have to open the ferment for some reason before it’s done, you’ll want to suck the air out so that the ferment can keep going. Depending on how much head space you have, usually it’s just one pull of the pump handle.
weird that you didn't mention that the Easy Fermenter is more expensive but it also includes glass weights to hold the veggies down so they don't mold. And a suction plunger to help the process.
Mine didn't include glass weights when I bought it, maybe they have a new set out
@@BumblebeeApothecary Oh sorry! They sell two versions, one with weights one without. Your comparison used the non weight version. Check out the one with the little glass weights, they are great!!
Mine didn’t come with weights, only a pump so I used a rock. But I bought the Ball fermentation springs. The flyer said you don’t need weights with it; so I got the springs, I’m not sure how they’ll work with it though ……..
I would love to hear your experience with each lid not just how you think one would be better. I do love your videos just really more interested in a usage comparison
Thank you for this review. I have the multi piece and ordered the nourished brand yesterday on black friday. A question about about the multi piece top. When you push it through the lid is the bottom stem supposed to be touching the liquid or above the liquid in the jar? Thank you Michele
Great! It should be above the liquid in the jar :)
@@BumblebeeApothecary great and thanks. Been doing water kefir and dairy kefir the last couple of months. Yup had a few rush out of the bottle!!!! And did my first jar of sauerkraut tonight. We will see!!!
Can I use a glazed stone jar for fermentation
Yes, I think so! It's especially good if it has a lid. I talk about fermentation crocks here: th-cam.com/video/BOVYxzUZkwY/w-d-xo.html
You forgot to mention that the last lid you showed also comes with a plunger to suck out any of the air that is in there making a much safer environment in those initial first days while the fermentation begins to produce CO2 to push out that oxygen ...so instead of having to wait for that oxygen to be pushed out, it will of already been sucked out from day one and in a low oxygen environment you are less likely to get any yeasts or molds starting in the first place, it will be those first few days when the molds and yeasts will try and take their hold, once the acidity level becomes high enough they will not be able to take hold at all so if you can eliminate those first few days by sucking the air out, you’re already off to a way better start then you would be with any of those passive fermentation lids that only let pressure out.
Thanks for sharing!
I also have one of the Nourished Essentials kits, which come with the vacuum extractor. Question: how exactly do you use it? LIke do you just push the pump down? Like just once or twice? We did that when we opened it up a few days ago to taste it, but it seemed like we weren't really doing anything. Thank you!
@@abbesimpkins6377 …you have to hold it steady and firm so a good seal exists between the plunger and the lid and pump until you feel a firm vacuum taking place which can take several pulls till it feels harder and harder to pull …and you’ll wanna do this every day for the first 3-5 days and then every other day for the next 3-5 days and then every 3rd day for the next 3-5 days …after that you should start to notice that it’s holding its vacuum …this will be because most of the initial fermenting and co2 will have come out by this time so you don’t have to babysit it as often …but you will want to check on it once in a while …eventually it will become acidic enough to fend off infection …but you won’t wanna be opening it up a bunch and vacuum it good if you do
@@gardenergreenleaf7233 wow, thank you so much for that thorough answer!
The one thats more expensive gets my vote for herbs wink wink good vid
Can you give me ratio of products to making a good fermentation brine.
I usually do 1 TBSP salt per quart of water :)
Do you have any experience with sprouting lids?
I just bought some sprouting lids, plastic ones from Masontops that I got on Amazon. So far I like them.
Yes! I've used them before. They do make it nice and easy for rinsing seeds.
Don’t you have to “burp” the ferments with the basic jar top? And how do you do that?
No, I learned from Monica Corrado to let the pressure build so that you know when they're ready :)
@@BumblebeeApothecary ok, cool. There’re a few TH-cam personalities claiming the ferments will explode if not burped everyday, several times a day. Ain’t got time for burping and explosions. I just want some pickled beets. Thank you for answering my question!😀
@@TheWaterlily18 these kids are for fermentation not pickling.
Good Video very informative and useful. 👍BUT... do this... WATCH YOUR ENTIRE VIDEO @ 1.5 Speed on TH-cam... THEN rewatch it at normal speed. The experience will be helpful.
And they have kit on Azmon has ever thing you need
I just use a plastic lid. And once a day I untwist it slightly and then twist it back on.
I've done that method, too!
Doesn’t that introduce oxygen into the ferment?
@@stevenm7232 Good question
@@stevenm7232 it depends on what you are making. And if all of the food is pushed down under the liquid with a weight or something. If im doing any kind of fermented vegetable I push it down with a large cabbage leaf and then put a weight on top
On the last on you complely forgot about the suction device that comes with it to suck out the air....
Sorry about that!
@@BumblebeeApothecary Never be or use that s-word. It only sucks on you or anyone. Check out the great book “Breaking Normal” by Daniel Eisenman esp on page 23 & 24 about letting go of that word. 👌🙏👏❤️
But but which one do you use??
I usually just use the metal canning lid for vegetable ferments. I do use the black one from Nourished Essentials for my cultured dairy, like kefir :)
👍🏻
Do you honestly think that we NEED these fancy lids to ferment veggies?
No I don't :) Like I said in the video, my favorite fermentation lid is actually a regular metal flat and canning ring!
How do you burp with the metal lid? Take the whole guy off?
I just leave it on :) When it is taut, the ferment is ready to move to the fridge!
I thought I might learn something from you but I guess not if you don't burp those regular lids those jars will explode and put somebody in the hospital that is a guaranteed fact
No... the metal lids will bend and give way before the jar would explode.
Mouse chewed a hole in my mason silicone nipple lid😤, on the shelf in my garage. Won’t buy again.
Oh no!
Bummer!
?? Results of review are very unclear. What is your favorite
I like the rubber ones that fit inside canning rings best
@@BumblebeeApothecary 😊
Used all of these used the ones with the nipples alot never had any mold at all you must be doing it wrong
I dont want to be a debbie downer. No food can be properly fermented with all the good bacteria in a day. No matter how warm it is! And i believe the rule of the 'knowing it's done when the metal lid stops bending is for only for canning' im not 100%. But i am 100% sure about the fermenting comment.
Was wondering if anyone could help me out. I purchased the Easy Fermenting Lids and started a jar of cucumbers with cilantro and pepper four days ago. I just checked on it and all the water looks very milky. I opened it up and all the "pickles" are super soft and soggy. I tasted one and they are a little sour but what when wrong? Why are they so soft and why is the water milky? Thank you
I share tips on how to get crisp fermented pickles here: bumblebeeapothecary.com/fermented-pickles/
@@BumblebeeApothecary Wow, thank you so much. I'm so grateful.
I have one last question about salt ratio. If I'm using 1/2 gallon wide-mouth mason jars, would that brine (salt/water) ratio be 2.5 tablespoons of sea salt? Is 2-3 tablespoons a standard ratio for fermenting.