Reddit reviews Easy Fermenter Wide Mouth Lid Kit: Simplified Fermenting In Jars Not Crock Pots! Make Sauerkraut, Kimchi, Pickles Or Any Fermented Probiotic Foods. 3 Lids(jars not incld), Extractor Pump & Recipes

dude, just pick up a three pack of these:


https://www.amazon.com/Easy-Fermenter-Wide-Mouth-Lid/dp/B01DJVVORE


so worth it.

part 2/2

One of the things you have to do is decide where you want to draw the line for your own personal definition of the word "raw". A commonly-accepted definition of following a raw diet is that at least 75% of your food is either raw or is cooked at temperatures below 104F to 118F. Some people go 100% with no heating at all. This is really important to figure out because you have to decide how stringent you want to be. For example, "raw almonds" aren't actual raw, because current laws require pasteurization of all almonds in the United States - so no almonds, no almond butter, no almond milk, etc. if you are truly 100% raw. Two additional things to consider are dehydration & pasteurization:

• Dehydrators can go from pretty cheap ($40) to expensive (hundreds of dollars, like the Excalibur models). These are useful for drying fruit, making crackers, and so on. Whether or not a dehydrator fits into your own personal definition of "raw" is up to you, but it does open a lot more doors for food options without having to actually "cook" the food like normal. You can do things like banana chips, zucchini chips, kale chips, fruit rollups (pureed fruit cooked on something like a Silpat or ParaFlexx sheets), "breads", cookies (macaroons etc.), and so on.
  
• Milks are a nice option to have. You can do plenty of cold-pressed milks (ex. almond milk in a blender & strained with a cheesecloth), but for things like soymilk, you'll want to cook them. SoyaJoy has a nice milk-maker machine that does both raw & cooked (it handles grinding & boiling, right in the kettle). This again depends on the percentage raw you want to go. Whereas a dehydrator can cook low & slow safely, for stuff like soybeans, you have to soak them, grind them, and cook them to deactivate the enzyme inhibitors. So the machine does a 180F hot soak to get rid of the beany taste, grinds between 180F to 190F, and then cooks between 200 to 210F. Things like apple cider (in terms of raw apple juice) are typically also sold pasteurized, for food safety purposes. Again, it depends on where you want to draw the line, and what percentage raw you want to strive for.
  
  Fourth, I'd recommend picking up the Thrive Diet book by triathlete Brendan Brazier. This book contains many raw vegan recipes. These are high-energy recipes as well, as the book is oriented towards athletic performance.
  
  Fifth, you may want to look into growing & fermenting your own foods. A few starter ideas:
  
  
• Orta seed starters
  
• LED indoor herb gardens
  
• Microgreens starter kit
  
• Sprouting kit
  
• Fermentation kit (can be done both raw & boiled)
  
• Read up on Pickle Science
  
• Read up on the Quickle
  
• Vacuum-sealed Sauerkraut & Kimchi
  
  Sixth, it's worth building up an inventory of great ingredients & recipes. A few starter ideas:
  
  
• Raw vegan protein powder. There are a variety of brands & flavors available, such as this one with greens. It's an easy way to get protein into your body & hit your macros, especially when you don't have time to shop for fresh foods.
  
• Aquafaba. This is the leftover goopy water from soaking beans. Raw note, as beans in cans are cooked, this is not a traditionally "raw" ingredient, so you'll either have to raw-soak the dry beans yourself, or if you're doing like 75% raw, you can include canned beans or say Instant Pot-cooked beans in your diet to get the aquafaba from that. Aquafaba kind of acts a bit like egg whites, which you can use to make butter, mayo, whipped cream (replace the sugar with raw cane sugar, for example), meringue cookies (read up on the notes about sugar in that recipe), etc. Note that if you want to stay ultra-raw, you'll want to use cold-pressed oils in conjunction with those recipes.
  
• Apple cider vinegar is super easy to make
  
• Bliss balls (lots of flavor options - cashew cacao, pink berry, salted caramel coconut, etc.)
  
  >I just threw out a bag of chips and decided it would be my last time ever buying anything like that. I don't want to buy anything processed again (after I eat up these remaining veggie dogs).
  
  Food & health isn't so much of a destination, as a journey - learning what works best for your body, finding new ingredients, recipes, and tools, etc. Defining what path you want to take is important because that's what guides your day to day eating decisions, and also results in how good you feel, energy-wise. People generally go vegan for two reasons:
  
  

1. A love for animals
   
2. For health purposes
   
   What often happens, in reality, is that people buy highly-processed fake meats (burgers, dogs, etc.), snack foods (potato chips, etc.), and junk food (dairy-free ice cream, candy, etc.) & then wonder why they don't feel good. Only you know how your body feels, so you have to figure out what works for you, which means trying new things, defining what your diet entails, learning about macros, and so on.
   
   I've tried a variety of dietary approaches over the years (keto, paleo, low-carb, vegetarian, vegan, raw vegan, fruitarian, etc.), all with pretty good results. One of the biggest things I've discovered is that having a meal-prep system in place is critical to success, unless you have a lot of energy, free time, and a strong love of preparing food. I like to work in the kitchen...when I'm in the mood. The rest of the time, I need to feed my body my macros so that I feel good, look good, and am healthy, and really, I just need to fill the void when I get hungry & want something tasty.
   
   So hopefully this gets you started in the right direction...there's an infinite amount of resources out there on the Internet, from raw vegan cheesecakes to walnut taco "meat". It also helps tremendously to eat according to your macros, and to figure out your eating schedule, which enables you to figure out a meal plan every week, instead of just winging it on a daily basis & struggling with being consistent & having consistent energy as a result.

If you are having problems with it getting moldy (and depending on the ferment, aren't comfortable with removing the mold from an otherwise good ferment) then you probably need something like this: https://www.amazon.com/Easy-Fermenter-Wide-Mouth-Lid/dp/B01DJVVORE

I would suggest going with a salty brine ferment to cut done on the mold, with or without whey. You can use a plastic bag filled with water to keep what you are fermenting under the brine.

Here you go


Easy Fermenter Wide Mouth Lid Kit: Simplified Fermenting In Jars Not Crock Pots! M... https://www.amazon.com/dp/B01DJVVORE/ref=cm_sw_r_sms_c_api_i_8PWODb005SZB5

I have 3 extra wide airlocks that I bought for a family member and they never used. You are welcome to them fellow kimchi maker. Let me know if they would fit those jars. I would recommend the wide mouth weights as well or a rock in a 5% salt zip lock bag to weigh it down.

https://www.amazon.com/Easy-Fermenter-Wide-Mouth-Lid/dp/B01DJVVORE

https://www.amazon.com/dp/B01DJVVORE

1. make sure stuff is weighted and under brine
   
   
2. remove as many floaters as possible, sometimes not possible but the less the better
   
   
3. get some good airlocks where you can suck out the oxygen. these help me to almost never get mold. .

Have you tried making your own fermented foods? My husband makes kimchi and other ferments in mason jars with these lids. It's really easy--just wash and cut up veggies and put them in the jars with whatever else the recipe calls for (salt water, usually), pop the lids on, and let them sit for a month. I've never done kombucha, but I hear it's pretty easy as well.

Go with the coots recipe, it's what I'm using. With all the top dressing and other additions I'm sure it's drifted pretty far off that original mix though. I'm finishing up the 4th round but I did till/remix with more pumice and biochar after the 2nd round.

I am currently using 1 maxi with 4 distribution drippers in each 15g pot. Only thing I add to my res is agsil (silica) and some BTi to combat fungus gnats. I started with 2 maxis and no distro drippers at first but I'm really liking the 4 different drips. With just the 2 maxis the sides where there were no drippers got a little to dry for my liking. I've never had a run away dripper but plan for it just in case. My system is gravity powered so they could theoretically empty the res but that's a 13 gallon trashcan so it would never exceed that much water.

Not sure on the compost, I've only used homemade thermal compost and homemade ewc and the worms are fed the BAS craft blend so it should be nutrient rich.

I don't really do aact as much anymore...I just never really saw a huge difference and the brewing is annoying. Fermenting is awesome though, get some half gallon jars and fermenting lids. Exploding a glass jar of fermented stuff isn't awesome lol.

300w in a 3x3 is 33 watts per sq foot. That should give you pretty great results. There are 3 voltages of those new Vero 29s so that will pretty much just depend on how you want to drive them, how many watts per chip you want, etc. I'm guessing the HLG-320H-C drivers would work well but I haven't actually looked at the datasheets recently.

Kinda all over the place but hopefully that helps. Too many dabs! Just got some rosin plates and went a little too hard "testing"

https://smile.amazon.com/dp/B01DJVVORE/ref=cm_sw_em_r_mt_dp_U_bmx1DbPF79GQ3

Wide mouth mason jars with these on top

Easy Fermenter Wide Mouth Lid Kit: Simplified Fermenting in Jars Not Crock Pots! Make Sauerkraut, Kimchi, Pickles Or Any Fermented Probiotic Foods. 3 Lids, Extractor Pump & Recipe eBook - Mold Free https://www.amazon.ca/dp/B01DJVVORE/ref=cm_sw_r_cp_api_i_0ITXDbA6WMKFD

Looks good! How far along is this and do you have an amazon link to the lids?

Edit: here's the link but they seem to be out of stock https://www.amazon.com/Easy-Fermenter-Wide-Mouth-Lid/dp/B01DJVVORE

I've been fermenting for a while now, these lids are great and turn most jars into fermenting containers.

Assuming you're asking about the lids. I bought a set of the Easy Fermenter Lids from Nourished Essentials.

https://www.amazon.com/dp/B01DJVVORE

I use these: Easy Fermenter Wide Mouth Lid Kit: Simplified Fermenting In Jars Not Crock Pots! Make Sauerkraut, Kimchi, Pickles Or Any Fermented Probiotic Foods. 3 Lids, Extractor Pump & Recipe eBook - Mold Free https://www.amazon.com/dp/B01DJVVORE/ref=cm_sw_r_cp_apa_SEeTBb8MQ12Y9

I've had great experiences with them.

They look like these. I have them, they're great.

kimchi fermentation lid

You can also look for fermentation crocks and there are mason jar lids fitted with air locks

https://www.amazon.com/Easy-Fermenter-Wide-Mouth-Lid/dp/B01DJVVORE

This isn't super useful for a "right now" solution, but in the future, you could make your own fermented foods using this and a mason jar.

Large mouth mason jars, with these lids.

https://www.amazon.ca/dp/B01DJVVORE/ref=cm_sw_r_other_apa_i_tfnGDbWQYR98Q

They work great so far. Here is the link do yourself and get some weights as well.

Easy Fermenter Wide Mouth Lid Kit: Simplified Fermenting In Jars Not Crock Pots! Make Sauerkraut, Kimchi, Pickles Or Any Fermented Probiotic Foods. 3 Lids(jars not incld), Extractor Pump & Recipes https://www.amazon.com/dp/B01DJVVORE/ref=cm_sw_r_cp_apa_i_x4epDbEKK7H0Y

4-Pack of Fermentation Glass Weights with Easy Grip Handle for Wide Mouth Mason Jar https://www.amazon.com/dp/B076V66FZ4/ref=cm_sw_r_cp_apa_i_T6epDbKRM0CDH

Looks really nice!!! I make kimchi on a regular basis, always in a big crock with weights. I just bought a set of these so I feel more comfortable doing small batches in jars. I like mine to ferment for about a month or so for more sourness.

Was looking at them last month. Not cheap to buy or ship here to the UK unfortunately :(
https://www.amazon.com/dp/B01DJVVORE/ref=cm_sw_r_sms_c_api_i_8PWODb005SZB5

Has anyone fermented with something like this?

​

https://smile.amazon.com/Easy-Fermenter-Wide-Mouth-Lid/dp/B01DJVVORE/ref=sr_1_1_sspa?keywords=ferment&qid=1570111451&s=home-garden&sr=1-1-spons&psc=1&spLa=ZW5jcnlwdGVkUXVhbGlmaWVyPUFESzVOTjE2UEwwMU0mZW5jcnlwdGVkSWQ9QTA2MDYzNTIyOFZTOUhYUUlNVjlIJmVuY3J5cHRlZEFkSWQ9QTA1MTU0OTQxRk84WUNFSTlRWkk4JndpZGdldE5hbWU9c3BfYXRmJmFjdGlvbj1jbGlja1JlZGlyZWN0JmRvTm90TG9nQ2xpY2s9dHJ1ZQ==

Easy Fermenter Wide Mouth Lid Kit: Simplified Fermenting In Jars Not Crock Pots! Make Sauerkraut, Kimchi, Pickles Or Any Fermented Probiotic Foods. 3 Lids(jars not incld), Extractor Pump & Recipes https://www.amazon.com/dp/B01DJVVORE/ref=cm_sw_r_cp_apa_i_SdIzCb490E139

Wide mouth mason jars + fermentation weight + fermentation lid


I personally love these lids but they are pricey and the other ones work fine.

Glad to share, we've had a lot of fun with it! For canning, this site has some really good general info and basic recipes. Lately I use this book more, but she does not use pectin, I still do. Her process often involves extra steps with separating solids from liquid and cooking down the liquid - I don't do that, too much time and mess.

For fermenting, I went to a workshop to learn the basics. I'm really liking it because of how flexible and easy it is - no water baths and sterilizing, recipes aren't really needed. This site has a good guide for brine strength, but I approximate how much salt, and it's been fine. A basic sauerkraut, you slice up a head of cabbage, reserving the pieces of the core. Sprinkle about 3 tablespoons of Celtic sea salt or Himalayan pink salt (or some kind of salt with no additives) and massage it in for a few minutes. Sprinkle on some caraway seeds and mix in. Then pack it into a quart size, clean, ball jar. Pack it down firmly as you fill it, I use my fist, but you can get a sauerkraut packer - a wooden instrument to pack down krauts. Add all the liquid it has released too. Leave about 1-1.5 inches of head space, place the cabbage core and put a lid on it. The cabbage core is in lieu of other kinds of weight, basically you need the veg to stay under the liquid throughout. The cabbage should release enough liquid to cover it, but if not, add brine (3 tablespoons salt per quart) to cover. Then just let the good bacteria go to work for a few weeks, making sure to burp your jar every day at the beginning, then less frequently. In our first batch this year we forgot the first day after, and then the next day when we released the pressure it sprayed all over like a shaken can of soda. Because I am lazy, I got these lids that prevent the need for that step, but I still had one overflow because my cabbage released more water than I expected.

That is a basic recipe, but you can put in whatever you want, and just make sure it has enough brine. We made one with julienned beets, kohlrabi, onion, and carrot with some pickling spices. I did another with cabbage, greens, beets, onion and kohlrabi with mustard seed and oregano. These folks who ran the workshop I went to list their products here and there are some really good ideas for what combinations you might try. Have fun with it!

Yeah either get plastic lids and manually burp whatever you're fermenting or get lids with airlocks that let air out but no air in.

These are the ones I bought when I started and while they're nice it's kinda overkill, if you can find anything plastic that has an airlock for cheaper I'd go with that.

After a quick search I found these and they look okay.

As a quick note, if you plan to make anything that smells strong, I'd advise against the ones I bought; they have rubber parts. I made kimchi using one of the lids and now it's my kimchi lid, because the rubber parts smell like an open jar of kimchi from meters away even after excessive washing and boiling in water for several minutes.

>Well, that depends. You say water. Do you mean a brine?

I meant brine. I take two cabbages, shred them in a food processor, put the shredded cabbage in oblong glass dishes, measure out two tablespoons of sea salt and massage that into the cabbage for 5 minutes, leave the cabbage in the glass dish for 1 hour, and then pack it into half-gallon mason jars. Once these jars are filled to the top (noob mistake I keep making), I use a sauerkraut pounder to squish as much brine out as possible. Afterwards, I add an additional 1 tsp of salt and put glass weights on the cabbage before putting on the lids. If at this point there's not enough brine to submerge the cabbage, I add a little bit of bottled water until it is submerged.

>Why are you adding extra liquid at the start instead of just 2% salt by cabbage weight?

I do this under two scenarios:

0. I pack the jars full of cabbage and pound out as much brine as possible but there's still not enough brine to keep the cabbage submerged

0. Sometimes I don't have enough cabbage to fill up a half-gallon mason jar so I add bottled water until it reaches near the top of the jar

>Do you have a weight in the jar (I assume not based on your question, but maybe you do)

Yes, I use the glass weights that came with the fermentation kit

This is the set the lids and weights came from. First impressions: I really like them! They fit perfectly on wide-mouth Ball jars and the syringe seemed to get pretty much all of the air out. Just make sure you line up the threading because the first time I tried to put the lid on, it was crooked and very hard to get back off to fix.

Besides that, I’m basically remaking a sauce I made last year. But this time, I actually have a scale and was able to accurately measure my salt. When I made 4 different hot sauces last year, I had one that went bad, so I made sure to disinfect all of my equipment by soaking them in a bleach solution for about 10 minutes before starting. Hopefully between that, the airlocks, and the more accurate measurements with the salt will prevent any weirdness from happening.

Side note: the color that hibiscus gives the brine is absolutely beautiful and I love it so much.

Recipe:

-13 halved and seeded habaneros

-6 halved habaneros

-1 yellow bell pepper

-1 orange bell pepper

-4 guavas

-1 prickly pear

-2 inches of ginger, peeled

-8 small garlic cloves

-1 tsp. celery seeds

-2 tsp. coriander seeds

-4 hibiscus flowers

-5% brine with pickling salt by total weight (worked out to 39g for one jar and 40g for the other)

Fermenting for at least 2 weeks and then blending with brine and a small amount of white distilled vinegar for flavor and shelf stability. May also add a little xanthum gum to keep it from separating.

Ah yeah here ya go.

Easy Fermenter Wide Mouth Lid Kit: Simplified Fermenting In Jars Not Crock Pots! Make Sauerkraut, Kimchi, Pickles Or Any Fermented Probiotic Foods. 3 Lids(jars not incld), Extractor Pump & Recipes https://www.amazon.com/dp/B01DJVVORE/ref=cm_sw_r_cp_apa_i_KA3jDbFHA0H7T

These bags are expensive and you can't sample the goods without using up a new bag. Get a glass jar and a burping lid. Example: https://www.amazon.com/Easy-Fermenter-Wide-Mouth-Lid/dp/B01DJVVORE/ref=sr_1_2?keywords=fermenting&qid=1551063658&s=gateway&sr=8-2