Reddit reviews Fermentology Sauer System Mason Jar Fermentation Airlock Lid Kit - Includes Tough Tops Plastic Mason Jar Lids, 3-Piece Airlocks, Silicone Grommets, Gaskets and Stoppers - Wide Mouth - 4 Pack

yes, I use these but you can make your own with a drill, rubber grommet and airlock. But I'm lazy. They fit over all Ball wide-mouth jars. I usually stick with 32oz jars.

If you are diy inclined and homebrew shop will have them but you’ll have to mod a mason lid. I decided to try these and am impressed with the quality.

Kombucha, sauerkraut, and as chef says, pickles of all kinds are easy too. I just harvested some kraut that's been fermenting on my counter for 6 weeks, and I harvest about a gallon of kombucha every 3 or 4 weeks. Mmm good. Again like Chef says, I do everything simply in quart sized wide-mouth mason jars, and if you really get into it, luxuries like these are great:

https://www.amazon.com/Fermentology-Sauer-System-Fermentation-Airlock/dp/B01H7G1NF0/ref=sr_1_9?s=home-garden&ie=UTF8&qid=1539862019&sr=1-9&keywords=mason+jar+fermenting+lids

I used them for the first time with the kraut. Nice.

So I’m not sure where I pulled this recipe from, it was probably inspired from another webpage but with my own twist and I’m still changing it as I go. So I originally tried 150g peeled ginger in a ninja single serve blender, filled to max line with water which was ~310ml and blended to hell. Then I put in pot, heated to ~65°C (150°F) and added 53g turbinado sugar (~4Tbsp) and 43g (~3 Tbsp) table sugar. I stirred for a few minutes to dissolve, covered and let sit about 30 min. Then I strained out the ginger muck, topped up with cold water to the 1L mark and chilled in fridge to room temp. Once it’s about room temp I put in the GBP grains to prevent any thermal shock. I also only use bottled (preferably Poland spring) water. Now the most recent batch was roughly quadruple of that but not topped up to 4L, instead closer to 3.5L making it a bit more concentrated. I let mine ferment fully dry and then force carbonate in a tiny 1.75 gal keg. If you wanna do swing tops I have one conditioning now with 3g of sugar added to the ~400ml that was in the bottle (I got them on amazon I think they’re 16oz bottles and this one was slightly under filled) I actually used 6ml from my cocktail simple syrup (1:1) and just put it in the bottle the other day.

Edit: sorry I wrote my recipes in real units and have to convert because... well Murica

Second edit: don’t forget to feed the grains! Even if you’re not gonna make another batch to drink, make a small 1L batch and give it a few hours on a vented container (I like using mason jars with these https://www.amazon.com/dp/B01H7G1NF0?ref=ppx_pop_mob_ap_share )

before putting in the fridge! Once in fridge their metabolic rate will come to a crawl and they’ll be in a solution of food and won’t starve (not for a good long while at least)

Third edit! Lol: the 5”? OXO strainer is ideal for harvesting grains and I also use one of these https://www.amazon.com/dp/B0064ODL1G?ref=ppx_pop_mob_ap_share to remove the bulk of the gingerbeer into another container before harvesting the grains out. It leaves all the muck leftover at the bottom and out of finished product. Also, most recent batch was neglected while heating and hit a boil so I’ll let you know how that changed it. I made one batch with fresh squeezed blackberry juice pressed and filtered as not to contaminate the grains and while it was wonderful it was a PITA. I plan to repeat but with some sacrificial amount of grains so I can just add mashed blackberry and let the culture extract the bulk of flavor then toss those grains with the vegetative waste at the bottom