Reddit reviews Fermentation Lids, Fermentation Weights (6 Wide Mouth Lids + Pump)
We found 3 Reddit comments about Fermentation Lids, Fermentation Weights (6 Wide Mouth Lids + Pump). Here are the top ones, ranked by their Reddit score.
√ INNOVATIVE WATERLESS AIRLOCK LID – Just screw the lid onto any wide mouth jar, the silicon valve automatically vents gases and prevents oxygen exposure. And use the pump to suck out the oxygen during the later stages of fermenting.√ FITS ANY WIDE MOUTH JAR - Works with Ball, Kerr, Bernardin or any brand of Wide Mouth Mason jar in pint, quart, or half-gallon (Jar not included).√ FOOD GRADE MATERIAL - Every Component is BPA-Free, Food-Safe & Dishwasher Safe. Easy to disassemble and clean. The silicon valve is replaceable.√ COMPACT AND CONVENIENT – Built-in Date Panel and Release Tab, easy grip ribbed design with compact size, perfect for fridge and pantry storage. US Patent Pending.√ WHAT YOU GET – 6 Piece galahome Jar Lids, 1 Pump, 2 Extra Valves, Guide Book & Recipe, 60 Days Money Back Guarantee, 12-Month Warranty and Friendly Customer Service.
I try to keep it really simple so I don't screw it up:
-Boil a pot with all of your jars, weights (if using -- I do), and silicone rings to sanitize and set on dry paper towels, only handling with tongs, once sanitized
-Quarter and core your cabbage, then slice to desired thickness.
-Wash and drain ribbons (I use a salad spinner for this)
-Place in large bowl or whatever and toss thoroughly with 1 tablespoon of salt per head of cabbage and let sit for about 15 minutes.
-Place cabbage in jars, pressing down as you go so it is as compact as possible.
-Pour liquid from the bowl over the cabbage. It needs to be completely submerged. If your cabbage did not give off enough liquid, supplement with additional brine (I've seen different ratios, but I dissolve 1 tablespoon salt per cup of water and use what I need, after the solution has cooled)
-Seal your jars (here are the lids I used). If you're using mason jars, DO NOT USE THE REGULAR LIDS. The CO2 that fermentation creates will bust them in dramatic fashion.
-Set in a cool, dry space and leave them the hell alone. I give mine about 6 weeks in my 65* basement. If it's warmer it may be ready sooner, or you like it a bit more tart, give it some extra time.
That's pretty much it.
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With the issue you have, my guess would be contact with oxygen, or some sort of contamination. I really can't recommend the lids enough. They take pretty much all of the guesswork out of it.
Good luck!
I use a 1 tbsp - quart water mix. I also like wide mouth 1/2 ball jars but have moved up to 5 gallon containers. These lids also made life much easier. You can open your jar up and test the ferment and use a pump to remove the oxygen from it when you close it back up. I have no affiliation to this company btw. https://www.amazon.com/dp/B0719PCL7Y/ref=cm_sw_r_cp_apa_jwQRzbJCKRSZW
Alright. There are two schools of thought here. I'm a big fan of mash ferments (vs brine ferments). I've been at this for about 3 years now. Here's what I recommend. This article is what kicked off what I do now.
I take chilies, and depending on their fire power, pulse them in a food processor with other things. Carrot, garlic, sweet peppers and onion being the most common. You take that mash and salt it. I've always done 6% salt by weight personally. Mix that all up in a big mixing bowl. Then, pack it in to jars ensuring some head space and minimal air pockets in the mash. Make sure you get any juices from the bowl in there as well using a spatula. There may be some mash not submerged in it's own juices but it should be close. Before I got these I would put a piece of saran wrap on top with a rubber band and leave it sit for a couple months. I did have one mold issue with saran wrap but none with the airlocks. I make so much now they are totally worth it. (although it looks like the prices have gone up, I swear I paid $25, now they are $37.) Now I don't stir or mess with the mash. I let it does it's think for a couple months at least. When it's done
When it's done I simmer it for a bit, then run it through a medium food mill, then play with adding fun things like fruit, vinegar (maybe flavored) or what have you. There you go.
I noticed you have some firepower there. It takes a while to figure out what ratios you enjoy, but for ghost peppers I'm usually mashing just 3 in a 1/2 gallon and the rest is all adjunct and that is plenty hot for me.