Top products from r/fermentation

We found 115 product mentions on r/fermentation. We ranked the 277 resulting products by number of redditors who mentioned them. Here are the top 20.

Next page

Top comments that mention products on r/fermentation:

u/vyme · 2 pointsr/fermentation

Amazon might not be ideal for anything but the airlocks, but here goes:

Airlocks, pack of 3 for $5.39 at the moment.

Lids, probably available for the same or less at your grocery store.

As for grommets, the hardware store is your best bet. They're classed by their internal and external diameters. Internal diameter (ID) is what you're going to squeeze the airlock stem into, external (ED) is the size of the hole you've drilled in your lid. The ones I use have an ED of .5 inches. I don't remember the ID, but that's more flexible. Easier to jam a tapered stem into a rubber hole than it is to make the grommet fit into an inflexible hole in a plastic lid.

Just match the ED to whatever drill bit you're using, and you'll be fine. Oh, speaking of, none of this is going to work without a drill. But the cheapest drill you can find will work just fine. I like a spade drill bit for making clean holes in plastic lids, but other types will work just fine. If need be, you can remove burrs left in the hole with a hobby knife or file.

I'm afraid I'm made this all sounds harder than it actually is. It comes down to:

  1. Drill hole

  2. Put grommet in hole

  3. Put airlock in grommet

    If you attempt this and have any trouble, feel free to PM me. I stumbled a bit with this at first and would be happy to help you DIY it.
u/turtlebridgefood · 1 pointr/fermentation

I also try to minimize leaving the house. I like DIY projects so I made airlocks using plastic mason jar lids.

You can also get the entire mason jar fermenting lids pre-fab ready to go

I got silicone seals to make them airtight.

I drilled 9/16" holes and inserted plastic grommets.

Then I use 3 piece acrylic airlocks. I think that 3piece makes it easier to clean and acrylic is sturdier than plastic but that's just me. They make plastic ones.

I found this to be pretty cost-effective especially since I don't already own any reCAP lids. It was an easy-peasy project. Just be sure to clamp the lids to something otherwise you can't drill proper holes.

I am super happy with them; they work great and I didn't have to leave the house ;)

Edited because I hit "save" prematurely

u/benadreti · 2 pointsr/fermentation

I use the same size gallon jars, but without air locks. I always use a few whole cabbage leaves to try to seal the little bits below. Of course you should try to push everything down really well before you put the whole leaves in, then fits them in and keep pushing again to get the liquid above it. Then I use some glass weights like this. They are really made to fit wide mouth quart mason jars but any weight is good to help get the brine up. I find that if they are within the straight part of the jar (below where it starts to taper in) i can get 3 of them in a triangular shape which does a pretty good job of getting the brine up.

u/gibsongal · 1 pointr/fermentation

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.


-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.

u/chairfairy · 2 pointsr/fermentation

Are you looking for a recipe that specifically uses ginger bug? I've only done a little fermentation as far as food, but I've done a little more of beverages. If you seal your concoction right after bottling, you can put it in the fridge as soon as it's carbonated and it will not have produced much alcohol (based on my limited experience with homebrewing). The fridge will stop it from carbonating as long as it's below 45-50 F-ish, so you want to leave it at room temp until it carbonates.

If you're concerned about how much alcohol it produces, I recommend making a small batch and bottling it in 2 containers. Seal one so it carbonates and give the other one a bubbler so it won't carbonate. When the sealed one finishes carbonating, you can check the alcohol level with a hydrometer (do you have friends who homebrew? I bet you could borrow theirs). I assume the carbonated one will have a similar amount of alcohol. Note: you do need to measure with the hydrometer both before and after fermenting to know the alcohol content. Plenty of resources online to find the calculation. Edit: I forgot to say - check the alcohol content of the non-carbed bottle as the carbonation will mess with your hydrometer readings.

If you're willing to not use your ginger bug, read on!

This recipe uses bread yeast to carbonate (is that heresy on this sub? I've not spent much time here). It takes just a day or two to carbonate then you put it in the fridge to stop the yeast. Tastes pretty good!

From some personal experimenting, the flavor ratio I like is:

  • 10g sugar
  • 10g ginger juice
  • 20g lemon juice
  • 140g water

    This quantity isn't much (maybe 3/4 c?) but the ratio should scale up. I was playing around with tablespoon-type amounts because I didn't want to go through loads and loads of ginger. For the ginger juice, I grated the ginger with the grater blade on my food processor (had to stop to pull fibers out of the holes every so often) and then hand-squeezed the juice out of the pulp.

    It's fairly ginger-spicy (which I find good) but not overpowering. You can always start with less water and add more as necessary. I used this lemon:ginger ratio because more lemon made it taste like ginger-flavored lemonade (good, but not my goal) and more ginger made it taste like disinfecting floor cleaner (also not my goal). I played with sweetness by making a light syrup (25 g sugar to 100 g water) and trying varying levels of that in the final mix.
u/L3xicaL · 1 pointr/fermentation

Blogging and/or having a website that you update regularly is great:

  • provides writing practice
  • provides writing samples, if you ever need them
  • serves the role of a diary (albeit a public one)
  • helps you organize your thoughts
  • helps you meet other people (bloggers and otherwise)
  • builds your brand
  • helps you market any other products and services you may have (books, edibles)
  • makes it much easier to get a book contract
  • if you have enough traffic, can earn you money
  • can get you press passes to things

    I use Blogger. Many serious food bloggers use WordPress. WordPress gives you more tools for doing cool stuff, but it also requires way more care and feeding.

    At this point, most of my energy goes into offline stuff.

    I started as a blogger, at .

    I have run lots of events, and will do more: .

    Two and a half years ago, my book was published: Real Food Fermentation.

    (If you have questions, please ask!)
u/GERONIMOOOooo___ · 1 pointr/fermentation

OK, here's my feedback:

  1. I prefer to experiment in quart jars, then scale up to half-gallon. But that's totally a personal preference. I don't see any issues with the sizes you listed at all. Maybe throw in a couple half-gallons in case he decides to go big.
  2. Airlocks make a world of difference. No more burping, and much less chance of mold and kahm yeast. I just recently ordered these to augment some other ones I have, and so far they are fantastic.
  3. Normal jars are just fine
  4. If he's doing kraut, sure...grab one. A simple wooden one is all he'd need.

    The only other thing I'd add is maybe a heating mat like this if it gets cold inside where you are. I have one and another on the way, and they really help ensure an active ferment.
u/danhowitzer · 1 pointr/fermentation

That USDA bulletin is great! I'm definitely giving that a read through. Yeah it's really is hard finding info on any type of koji other than for Sake or Miso. I wound up using a combination of shoyu and soy koji recipes in Sandor Katz' "The Art of Fermentation" book and the directions that came with the shoyu koji-kin I bought from GEM Cultures.

I have drawn on some ideas from Joseph Needham's "Science and Civilization in China Vol 6-5: Biology and Biotechnology Part 5 - Fermentations and Food Science." It's a treasure trove of information about the history of fermentation technology in China and other East Asian cultures. The book has recipes and techniques though they have to be interpreted using modern methods and measurements which can be tricky.

Good luck on the peanuts! Looks like they successfully used them in the USDA booklet so it should work in theory.

Yeah the immersion circulator works great and koji is usually ready in about 40 hours but I am frustrated by having to use an 8x11 baking dish which limits me to about 2 lbs of koji at a time. I'm guessing from your pictures you have a cabinet setup with rows of wooden trays for incubation? Can you share some pics of what that looks like?

I was thinking about doing this cooler + aquarium heater setup but have also been intrigued about building a wood cabinet with trays.

u/garbonsai · 3 pointsr/fermentation

A vacuum pump is absolutely not necessary. There are many ways to tackle this. What I use is a silicone gasket, a white plastic lid drilled to accept a rubber grommet, and a 3-piece airlock. You can obtain the materials cheaply and easily and skip buying the prebuilt ones from Amazon or whatever. Here's a note I wrote up a while back that covers this in more detail. I should probably update (prices are inaccurate) and shorten it someday. That day is not today.

Canning Jar Fermenters


1/2-Gallon Wide Mouth Canning Jars

These are super-easy to find. $11.29 for six.

Plastic Storage Caps

Most places that carry jars also carry these. Be warned that they are not liquid tight — if you tip your jar, it will leak. But for short term storage, or if you're worried about the metal corroding, they work well. $2.99 for eight.

Silicone Seals

I only recently started using these to ensure an air-tight seal between the plastic storage caps and the jars. $9.99 for 12 at Amazon, they should also come in handy for keeping pepper mashes from leaking when shaken.

3/8” Hole Grommets

I buy these in the electrical section at Menards. I should see if they carry them in larger packs, but at $1.49 for 5, I'm not breaking the bank.

3-Piece Airlocks

Honestly, your best bet for these is your local home brew shop. They should cost a dollar each. DO NOT BUY FROM AMAZON AND GET RIPPED OFF.

Sauer Stones (Or River Stones)

These are new for me. They're much better reviewed than the other options on Amazon, although they're a bit more pricy at $19.95 for 4. You can also use a pasteurized river stone.


Assembly is simple. Drill a 1/2" hole in the plastic cap. Insert the grommet. Insert the airlock. Screw the plastic cap onto the jar. Fill the airlock to the line with filtered water or (my preference) vodka.

u/intergalactictactoe · 3 pointsr/fermentation

Don't worry about rushing to finish it super quickly. I've been eating kimchi since I was itty bitty, and I actually prefer it as it gets more and more sour. Plus, if you ever want to cook with kimchi, sour is definitely what you want. You can make killer fried rice, stews with pork and tofu and potatoes, crispy, chewy pancakes... So many great options for cooking with kimchi, but fresh just won't do for these kinds of things.

I tend to make my kimchi in really large quantities given that I live in a household of only two, and I am a Korean married to a very white man (he likes kimchi, too, but he'll never eat as much of it as me). I usually pack most of it into my giant kimchi container (like this, but taller: ) and then I pack the rest into quart sized mason jars, usually 2-3 of them. The big boy goes into the far back of the fridge where it's coldest, and I forget about it until all the jars are empty. I leave the jars out to jump start the fermentation. A couple days later I have my choice of sour level. If I want super fresh tasting kimchi just for eating, I can always raid the big boy hiding out in my fridge. For most of my meals/cooking, I pull from the jars. Once all the jars are empty, I'll fill one jar from the big boy with kimchi that I can keep more easily accessible.

u/RosneftTrump2020 · 3 pointsr/fermentation

A couple of ball 2 quart or 1 quart wide mouth jars.

Some plastic rings (optionally). Cause the metal bands rust easily

The easiest airlock system are the silicone lids. Some have nipples. Others are flatter like these:

I would skip getting the separate plastic airlocks that brewers use because they take up space, are messy, and if the straw part extends into the liquid, it pushes mess up.
And then some glass weights, preferably with easy to grab parts

There are kits that have all of these which may or may not be cheaper. None of the brands I linked above are special other than I do like “Ball” brand mason jars. Everything else has lots of competitors selling more or less the same thing, so just pick what looks cheapest, has good reviews, etc.

u/eogreen · 8 pointsr/fermentation

Pepper Paste

From Fermented Vegetables by Kristen & Christopher Shockey

  • 1½ pounds chiles, stemmed
  • 2 teaspoons unrefined sea salt (I used Himalayan pink because I prefer it)

  1. Put chiles, seeds and all, in a food processor and pulse until coarsely chopped. Remove the food processor blade and stir in the salt.
  2. Press the mixture into a crock or jar (I used these ones). Press the top surface with food-grade plastic to help keep the small bits submerged. Add weight (I used these ones).
  3. Set aside on a bang sheet to ferment, somewhere nearby, out of direct sunlight, and cool, for 21 days or more. Check the chiles occasionally to make sure your weights are in place and the chiles are submerged. It is normal to encounter yeasts; you can leave them undisturbed. The chiles take at least 3 weeks to develop a flavorful acidity, the 3 to 6 months more for a delicious and complex flavor.
  4. Store in an airtight jar in the refrigerator, where this paste will keep for 2 years or more.

    Variation! Splash a bit of raw apple cider vinegar into the brine to create a tangier flavor.

    Details of my attempt

    I had a total of 3 pounds and 11 ounces of peppers that all had to be picked today because the weather's turning. So I processed those in the food processor, added 31 grams of salt, which wasn't enough. In total I probably added 40 grams of salt, which tasted right to me. I also added 2 tablespoons of raw cider vinegar. Packed into jars, added plastic wrap and weights, and now we wait!

    edit: formatting

u/arathog · 1 pointr/fermentation

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.

u/ajweeds · 2 pointsr/fermentation

Another way you can naturally start your own yogurt culture is by using chili peppers, which is actually how they start yogurt in India.

Check out that link for some basics, if you're curious about some other ways, I definitely recommend checking out Sandor Katz's The Art of Fermentation. Probably the best book I've read on fermentation techniques, ideas, and recipes.

u/drhirsute · 2 pointsr/fermentation

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

I've had great experiences with them.

u/c__r__r · 2 pointsr/fermentation

I have these. It's really not much more than how the nipple works on a baby bottle:

6-Pack Waterless Airlock Fermentation Lids for Wide Mouth Mason Jars, Mold Free, Food-Grade Silicone Easy Fermenting Lids for Sauerkraut, Kimchi, Pick

I did buy the knockoffs. Masontops makes another version, but I had a hard time with the price for a silicone mold.

I'd referenced that Noma book. There's also the gold standard of the Art of Fermentation although there's no shortage of recipes and ideas on the web:

Tremendously thoughtful gift. Nicely done.

u/Dumbo702 · 4 pointsr/fermentation

You can't "make" grains from scratch. You're gonna have to buy them or get some from a friend.

I got my grains from THIS SELLER on Amazon. They have over 2,300 excellent reviews, and others in this sub have also purchased grains from them. I highly recommend them. [No, I'm not affiliated with them in any way]

u/RedMikeYawn · 2 pointsr/fermentation

I've made kimchi like this several times without issue and I've never read anywhere to rinse the cabbage out prior to stuffing the container. I've followed the basic outline for most of my cabbage based ferments from this book .

It's never come out ultra salty either ... keep in mind this is for a gallon sized ferment. So those 4-6 tablespoons aren't over much.

Also, salt is not bad for me. Sodium is very needed and I get enough potassium in my diet. I used to use cheesecloth instead of a lid but now I just burp it ever 2-3 days the first week or so.

Your link is interesting, but honestly that's a lot of work that I probably won't want to ever do!

u/axxidental · 3 pointsr/fermentation

No worries of safety for the rust, but I'd definitely recommend a food grade ceramic fermentation crock for future ferments. They're not super expensive, they will literally last your lifetime (as long as you don't drop it). This is the one I use, has a built in water airlock (just keep it topped up every few days), its thick and heavy and opaque to prevent light damage. They also make a 10liter version for larger ferments! Good luck!

u/seejaysullivan · 3 pointsr/fermentation

The Noma Guide to Fermentation!

It's basically the bible for modern fermentation techniques perfected by one of the best restaurants in the world.

u/Fondle_My_Sweaters · 3 pointsr/fermentation

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.

u/blindcolumn · 2 pointsr/fermentation

Here's my tried-and-true recipe that I've been developing for years:


  • 1 head Napa cabbage
  • Pickling salt or non-iodized salt
  • 1 head garlic, finely grated
  • 1/4 - 1/2 cup Korean red pepper flakes (gochugaru)
  • (optional) 1 tsp Sesame oil
  • (optional) Green onions and/or fresh ginger to taste
  • Kimchi container or very large glass jar (1 gal)
  • Glass or ceramic weights
  • Kitchen scale

    Weigh cabbage and measure out 2% of its weight in salt. Cut cabbage into bite sized pieces and place in a large bowl. Add salt and toss to mix. Set aside for 20-30 minutes.

    Meanwhile, combine garlic, red pepper, and remaining ingredients in a small bowl.

    After sitting with salt, the cabbage should be somewhat wilted and wet. Mix again, squeezing and kneading with hands to squeeze out liquid and soften the cabbage. Add garlic/chili/other seasonings and mix thoroughly with cabbage. Place in container or jar and set weights on top of cabbage (I usually can fit 2-3 weights.) The weights will help keep everything under the liquid.


    Store container at room temperature away from sunlight for 1-4 weeks. If using a jar, "burp" the jar once a day by loosening the lid to release gas (you will hear a hissing sound.) There will be a lot of gas for the first week, and then it will slow down and you won't need to burp it as often. When kimchi reaches desired sourness, store in refrigerator.

    Edit: forgot the scale
u/coughcough · 3 pointsr/fermentation

I use the first linked lids and they do a great job. They very compact too so they fit well on my self. I would recommend you get weights. These are the ones I got for my wide mouth jars. If you are wondering (and just to show off a little bit) here are those lids and the weight in action on a recent hot sauce ferment I started

u/WalnutSnail · 2 pointsr/fermentation

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

u/Juno_Malone · 2 pointsr/fermentation

This one:

Got it for Christmas a couple years back, it's a really great resource with some good recipes. If you're into spicy foods, the same authors also wrote this:

u/Truthwillflow · 1 pointr/fermentation

A glass weight would be best.


Those are the ones I use and they work great. I’ve never done it with the bag. Just doesn’t seem sanitary and more likely to ruin your ferment.

I’d start with a small Batch so you don’t throw a lot away. You’ll learn from any mistakes and it won’t cost you a lot. Use 1 quart jar. Put your vegetables in there. Then mix 2 cups of water with one tablespoon of salt. Mix well and then pour into quart jar with the weight.

I learned from the video below. His simple technique works with pretty much any vegetable.

Craig’s kitchen

Pink salt should work but I like Celtic sea salt.

Celtic sea salt

u/hr00ns · 3 pointsr/fermentation

yes they're all in the fridge, the best by date isnt until next May --- think I'll add the one that's already open and give it a trial run, I can always experiment later

looks like enough to do all 10 containers right here lol

and I keep kosher so not sure I would trust most fish sauce, I've been to some oriental markets near me and wasn't confident enough they weren't made from krill

u/rewardsmonkey · 1 pointr/fermentation

Probably something like this . I've been eyeing these for a while myself.
Been noticing in a good number of Kimchi videos that Koreans seem to
use these and I'm wondering how well they hold up over time.

u/talktochuckfinley · 2 pointsr/fermentation

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

u/rmatoi · 3 pointsr/fermentation

From reading your other posts, it sounds like you do this fairly often. I would recommend getting some fermentation weights. I have these.

I also recommend getting some self burping lids like these. All in all, you're talking about under $30.

u/MikeyDeez · 1 pointr/fermentation


I was also gifted these weights for my mason jars and it makes things even easier throw in these airlock lids got these lids and now my ferments don't need any more day-to-day upkeep :)

u/[deleted] · 1 pointr/fermentation

I tend to go by [The Art of Fermentation] (, but I'll do vegetable ferments for 3 - 7 days then refrigerate (longer with root vegetables), kombucha for at least 1 week, then carbonate for 1-2 weeks before chilling, and I don't make kefir so nothing on that one. Things like kvass and opaque beers I'll cook at night then ferment for 2-3 days before bottling.

Temperature makes a huge difference in fermentation time regardless of what bug you're using, so I'll just taste anything I make after a day or 2 to see how far along it is.

u/_joe_king · 1 pointr/fermentation

You are welcome! I found quite a few others that will probably work just as well and shave off a few bucks too!


6 pack $15.99

u/ferengiprophet · 1 pointr/fermentation

>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

u/InsaneLordChaos · 2 pointsr/fermentation

Fermenting vegetables with Sandor "Sandorkraut" Katz

The guru of fermentation.

His Most Recent Book. This won a James Beard.

Check him out. It's worth it.

u/james26685 · 1 pointr/fermentation

The ferment veg book says it works better using dried mushrooms. We're yours fresh?

u/Phillip-_J_-Fry · 1 pointr/fermentation

I would look into e-jens for an alternative. Come in different shapes and sizes plus it seems easier to clean

u/ReddyFreddy11 · 1 pointr/fermentation

Just buy some online. Several people in this sub (including myself) got their grains from this seller on Amazon. They're cheap, and the seller has 2,600+ excellent reviews.

u/Moosymo · 1 pointr/fermentation

Wide mouth mason jars + fermentation weight + fermentation lid

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

u/MaddieMooTrain · 3 pointsr/fermentation

Yeah they're called air locks, there's a few different types to choose from but standard ones look like this!

u/everythingiswrong_ · 1 pointr/fermentation

I use this:

Works great, just used it to speed up a kimchi ferment since it's about 16-17C in my apartment without the heat on.


edit: a word

u/sphynkie · 1 pointr/fermentation

I forgot to mention I used 2 cups of chili powder and this bomb stuff on amazon that my friend reccomended

red chili powpow

u/StrawberryTornado · 2 pointsr/fermentation

I got a 2-pack off amazon. I think these were the ones.

They’ve been working great! I just need to stop over-filling them.

u/lnxturtle · 5 pointsr/fermentation

This one seems to be fairly popular.

The Art of Fermentation: An In-Depth Exploration of Essential Concepts and Processes from around the World

u/Bautch · 2 pointsr/fermentation

These from Amazon:

4-Pack of Fermentation Glass Weights with Easy Grip Handle for Wide Mouth Mason Jar

u/HaggarShoes · 1 pointr/fermentation

Most non Asian grocery stores tend to not sell their kimchi heavily fermented. The kimchi boxes work for any ferment for what it's worth. They look like this

u/bcarD83 · 1 pointr/fermentation

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

u/magnumm03 · 3 pointsr/fermentation

Here you go

Easy Fermenter Wide Mouth Lid Kit: Simplified Fermenting In Jars Not Crock Pots! M...

u/patrad · 2 pointsr/fermentation

My giardinera ferments never get a bubbler style airlock going. . then I switched to this style and when I gas it with the pump, you can definitely tell!

u/Rude_Buddha_ · 2 pointsr/fermentation

Fermented Vegetables: Creative Recipes for Fermenting 64 Vegetables & Herbs in Krauts, Kimchis, Brined Pickles, Chutneys, Relishes & Pastes

u/DeskHammer · 2 pointsr/fermentation

I've heard that this is a pretty good source on what you're asking.

I'm reading his other book before I dive into this one.

u/EdmondTarverdyan · 2 pointsr/fermentation

I'm using this fermentation container.

Is the whole thing still good for consumption or do I have to throw this batch out?

u/basicbatch · 1 pointr/fermentation

Yes I use ball mason jars and dishwasher before each use. As for the lids I’m using these -

u/Xyleene · 2 pointsr/fermentation

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

u/tyerod · 1 pointr/fermentation

These are the ones I bought

It took some searching to find ones that weren't ridiculously pricey.

The silicone lid gaskets I have

I don't recall if I used 1/2" or 9/16" as recommended on the grommet packaging.

u/SunBelly · 2 pointsr/fermentation

You shouldn't have any problem using them. I've used crushed red pepper before in my kimchi when I ran out of gochugaru. Just remember to sift out the seeds and use only the flake. I didn't care for the texture of the seeds in my kimchi. The real issue you're going to run into if you don't have an Asian market is lack of salted shrimp/fish sauce. Unless you're going for vegetarian kimchi, the shrimp/fish is the difference between decent kimchi and fantastic kimchi.

I order my kimchi ingredients from Amazon because I also live in a rural area. Gochugaru and Salted shrimp. Tiparos fish sauce will work in place of salted shrimp.

u/DanGabriel · 2 pointsr/fermentation

I did a pretty basic ferment, and my first one. I took a gallon jar, put in two whole garlic cloves, filled it with halved Roma tomatoes from my garden, then topped off with a 2% salt water brine (spring water and pickling salt. No chlorine or iodine), put a glass pickling weight on top to hold everything under the brine, screwed on the airlock lid from Amazon, and let them sit for about 10 days.

Home Brew Ohio One gallon Wide Mouth Jar with Drilled Lid & Twin Bubble Airlock-Set of 2

u/Falconjh · 4 pointsr/fermentation

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:

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.

u/AussieHxC · 4 pointsr/fermentation

Done in the style of the restaurant Noma. The head chef's released a book on how they make a lot of the dishes.

Essentially the food is salted and vacuum sealed; no loss of flavour into a brine.

Highly accessible and worth a read. Amazon link is below or who knows what you might find with a half decent Google..

The Noma Guide to Fermentation (Foundations of Flavor)

u/Oradi · 1 pointr/fermentation

I'd avoid aluminum just so there's no off flavors.

I just bought these glass weights... 4 for $17. Seem to work swimmingly so far.

u/y-aji · 1 pointr/fermentation

Looks right. On the next batch, I would get something to weight it all down so it stays fully submerged, but at 9 days, you aren't going to have much to worry about and there would be a visible scum on the top.

I use pickle weights. Used small glass bowls before I got them:

u/103683 · 3 pointsr/fermentation

You are right, there is no mention of vinegar in the recipe I have linked to.

The vinegar is optional, it just lower the ph level of the brine more quickly, increasing the odds of getting crunchy pickle. I use the recipe in this book Real Food Fermentation, which suggest, as an optional ingredient, to add some pre-boiled apple cider vinegar or red wine vinegar.

u/robot_swagger · 1 pointr/fermentation

Was looking at them last month. Not cheap to buy or ship here to the UK unfortunately :(