BEST FERMENTATION LIDS (and worst) Tested with Results!

[@habitsofsuccess4322]

Just want to say this is litterally the best channel for fermentation. You are thorough and explain WHY for every step. I got into fermentation 5 years ago and stopped because I didn't know why it would go bad half the time even though it never grew mold. Your videos about PH have gotten me back into fermentation and I got 5 different ferments going right now after buying the PH tester you recommended. so I just want to say Thank you!🙏

[@Babarmeer18855]

Fermenting is my new hobby. It is quite a satisfying hobby for a retired young man like me, a good passtime too. Fermented food contributed a great deal to my fantastic gut health. Following your recipis brought satisfying results. Keep up the good work, lady.

[@yamomanemjazz]

I fermented my kids. They behave better. Welcome

[@Dhruv_Dogra]

​@@yamomanemjazzyou did the right thing lady !

[@yamomanemjazz]

@@Dhruv_Dogra U are correct. In America. Mothers are known for those kinds of jokes. They are called mom jokes. Anyone who says different .. is anti biotic.

[@yamomanemjazz]

@@Dhruv_Dogra hey Dhruv. What do u call a German who is mad at their childhood. Saur kraut . classic American mom humor Dhruv

[@Dhruv_Dogra]

@@yamomanemjazz ha ha 😂😄

[@jandegrand6189]

Very informative for us fermenters. Hint: Save your mayonnaise jar lids because they fit onto small-mouth jars. I always use plastic wrap over the top if using any metal lids, even the original lids. It prevents rust getting into the fermented product. Keep on bubbling!

[@jessecroy2949]

would a bit of rust make it unsafe?

[@daves1563]

Try using a rubber or latex free glove. I have 100% success rate so far. Just put a rubber food grade glove over the wide mouth jar and get the air out by pushing the glove down to brine. Then put a rubber band over the glove if you want. The fermentation will give you a high 5 when it’s ready.

[@clarioncall8449]

Thank you! Years ago my brother used to make wine by putting a balloon over the bottle, but the balloons of today have a powdery substance in them which would fall into the wine I think. Do you wash the gloves first?

[@Metalsman75]

​@@clarioncall8449you can get powder-free gloves. Also, nitrile gloves can be used, as those are latex-free (for those allergic to latex) and are not packaged with powder.

[@leopemberton5439]

When you push the glove down to the brine how does all the air escape especially as after pushing glove down to brine then you put an elastic band around it.i am new to fermenting foods and want to try what you are describing any information much appreciated n hopefully one day I will get my first fermented high five of the fermentation process .Thank you

[@carolexo7269]

😅

[@ryanfederau]

Do you put a hole in the glove or vent it in any way? I'm intrigued, it's a great idea!

[@lindaj4100]

I do use the pickle pipes regularly and sometimes get mold, especially with beets. Lately, instead of washing my utensils in soapy water, I run everything through a quick dishwasher cycle as I chop my veggies. I pack everything in hot(ish) jars and use hot pickle pipes. Mold is not a problem since I started doing it this way.

[@colleensims2531]

I have a question on the air in the pickle pipe jar. Could one use a tiny straw and and manually suck out the headspace air once the pipe is installed and prevent mold?

[@dragoncarver287]

I have done my own "experiments" as well. The lid valve thing is used in wine making and can be procured at most places that supply wine makers. It works. That's about it. It destroys the lid when making it. I didn't destroy a metal lid though. I used the plastic storage lid. The set up also requires more vertical space. I use the plastic storage lids quite often for fermentation. A metal band has a higher coefficient of friction... that is a bit of pressure from inside the jar can make it much harder to turn. The plastic storage lid will come off easier. That said, I also use a canning lid under it because, as you pointed out, it's not a good seal. With a canning lid, the burping is a one-way trip for O2. The canning lid can corrode. Lids are cheap, the ferment is expensive. A side note: if the metal lid is hard to remove, run warm water over it for about 30 seconds. The Ball spring thing is just a bit too long. I cut mine in half. It works but I didn't like it. I got the easy fermenter set. I do like it. Just never thought the little pump was worth the effort. I liked the glass weights. I never saw the need to "remove" the oxygen because CO2 is being produce from the inside and will eventually drive out the oxygen. Also, if brine comes out the little rubber nipple, you have effectively removed ALL of the original supply of O2! As you pointed out in another video, what O2 is in there will get used up by the organisms that need it and they just suffocate themselves. O2 will just become more and more rare as the CO2 becomes predominant. Burping is also a one-way process that eventually pushes all the oxygen out. One thing about the lid is you can put it on too tight. It just needs to be snug. They were a real pain to remove. They work very well I thought. I tried using one with a canning lid but that doesn't work. I wanted to "seal" the jar with a lid but it doesn't fit. I wondered about the pickle pipe but have never gotten some to try. What processes I have and use are working and what you have shown just cured me of any desire to try them. You really covered this subject completely. You confirmed a lot of my findings and maybe mine helped confirm yours. Hopefully some will be encouraged to get into fermenting! =).

[@leopemberton5439]

I am not only encouraged but am about to start my new healthy wholesome hobby THANK YOU

[@dragoncarver287]

@@leopemberton5439 re-read this and am wondering how your fermentation journey is going? Hope its going well.

[@dennistann1]

It is also worth considering and reviewing the Korean style of fermenting. I use it often and find minimal yeast unless tempted to taste it. I had a poor experience with the pipe lids.

[@lylymongeon]

Surprising your results with pickle pipes. I have been fermenting for years with them and have only had mold once. I can understand you not wanting to use them given yr results. Was glad to see results of the pump one. Have always wondered about them. Very nice comparison video. Tfs.

[@jeannamcgregor9967]

Interesting...I've only had mold when using the pickle pipe lid once out of maybe 20 ferments. Thanks for your videos, I have learned a lot.

[@stanleyconstant0]

Easy fermenting style lid to pump out the air worked perfectly. First fermentation. Cabbage. Red onions. Radishes. All three jars fermented two weeks with zero funky kahm yeast. So happy to avoid the funk. Very nice. Appreciate your Clean Food Living videos!

[@balintlaczko4679]

I started my fermentation journey with the pickle pipe, later switched to the easy fermentation lid. As long as everything was under the brine, I had no issue with the pickle pipe. For longer fermentation like sauerkraut, the brine level is going down over time, so I have to refill a bit in every ~2 weeks. But as long as nothing sticks out, I had no issue with mold. At least, that is my experience.

[@eerotarik2567]

Yes, I agree. I place a circular piece of plastic on top of the cucumbers, then some brine on top of the plastic to hold it down. The cukes never touch the air, I never get any problems, its always clean with no yeast or mold.

[@MelandRandy]

She did another video on why NOT to add more brine to the fermentation process

[@nancylemieux8058]

I have the pickle pipe and the whole Masontops kit....And everytime I have fermented I have never had mold. When I ferment, I sterilize my jars, pickle pipe, glass weight and my plastic Ball ring. I bring spring water to a boil sterilizing the jar rim, and the interior of the jar. I am new to fermenting and this method has worked for me!

[@shaktibutterfly]

Same here, I always put them in boiling water.

[@leelaural]

the other thing is....every culture in this world over the history of the world has done some kind of fermenting...no fancy gadgets, just water and salt.....think of all the dime store pickle barrels and sauerkraut.....they did it the natural way.....that is what I would like to do but I do use the pipes and they work well...when I started, I just put the weigh in and the solid cap and just "burped" the jar once a day...worked fine.

[@cynthialenz]

I have never had a problem with the pickle pipes. I just put them in the dishwasher.

[@ranielvincecabarrubias6118]

​@@leelauralWhat's up with the periods?

[@57hound]

So sorry to see your results with the Pickle Pipe. I have been using them for a couple of years now and have never had a problem. Maybe I’ve just been lucky. I am very cautious with the ferments, tend to use the upper end of the salt to water ratio, and so far have only made pickled jalapeños and habaneros with garlic. Maybe those ingredients also helped prevent mold?

[@621Gypsy]

I love masontops pickle pipes. I’ve made dozens of fermentations and have never experienced mold.

[@lindaholland1083]

The pickle pipe worked perfectly on my fermented garlic. I used a glass weight and opened it once a week to taste it for 4 weeks. Maybe it was because it was garlic. I don't know. That was the first thing that I ever fermented.

[@cynthialenz]

I have fermented many things with a pickle pipe and have not gotten any mold.

[@raegolematis5281]

I use the pickle pipe every time. I never have any problems with them. Doesn’t mean I won’t try the others.

[@hopesto]

same here

[@calikido]

I appreciate the video addressing the differences in the methods but I do have some thoughts. In my experience the one thing that was mentioned is the "headspace" left once you screw the lid or create the "final" seal. I have used all but one of those methods as well as others and for me all you need to do is make sure that "headspace" is taken away and your problem is greatly reduced. That is created in a variety of ways depending on the method but I have done this with great success from my previous methods. Oxygen is the enemy and be mindful of that for best results. All the best! Great Info!

[@racebiketuner]

Yes! This important variable often fails to be mentioned.

[@RichardMann-t8h]

I realize this video was specifically about lids. I would like to you to review the Korean style fermenting system and tell us how they compare to these lids. More importantly have you tried fermenting in vacuum sealed bags ? All the cool kids are doing it. If you haven't experimented with it yet. I wish you would give is a try. I would love your thoughts on the vacuum bag method. Thanks for another great video.

[@dianabenobo]

my favorite fridge pickle or fermentation lid is a healthy slice of onion to keep the goodies submerged in the brine.

[@Flux_Flow]

I applaud you for being so knowledgeable, thorough, and well spoken. Great job !

[@scott6252]

I've been using your coffee filter method for fermenting cabbage recipes, it has always worked out good with cabbage. Being a beer, wine and cider maker i know the gas or CO2 produced off the yeast will replace the oxygen when using a one way bubbler, and that will protect from mold growing in the ferment process.

[@BlacklistedBible]

Plastic wrap and a rubber band that is not very tight can be used instead of a lid🫙. Keeps pests out and allows the pressure build up & possibly overflowing brine to easily escape.

[@goomy02]

I've been using the "pickle pipe" lids for fermentation for the last couple of years with no problems. Even 30 day ferments finish perfectly.

[@cynthialenz]

Same.

[@Grunttamer]

same, salt percent and getting everything sanitized beforehand are way more important than what type of lid you use.

[@ygalel]

I finally finished my first apple vinegar ever. It's amazing 🎉

[@kaymack5304]

Such an informative video. Thank you. This explains my troubles with fermenting, although I have had success. I have a version of the pickle pipe. Your videos have helped me to be able to get into fermenting to restore digestive health with their detailed, complete explanations.

[@cynthialenz]

I use pickle pipes. I have not had any mold.

[@kaydunn3785]

Thank you so much for the information. I purchased the Masontops complete fermentation kit and have tried and disposed of countless jars of pickles and sauerkraut. I thought that I must be doing something wrong. I always had black mold. The pickle pipes are stained black even after soaking them in bleach. I will use the weights, packer and recipe booklet, but the tops are going in the garbage. Thank you.

[@jeffgordon7023]

This is the best video on fermentation that I've seen. Time to trash the rubber fermenting lids. Thank you!!

[@donnastormer9652]

Thank you for this video. It was very helpful. I use the water grommet lid and I never get the white yeast anymore because I have learned to top the jar off with the brine before putting the lid on and the fermentation process pushes the rest of the air out. Of course I have to put my jar in a bowl to catch the runoff, but it is worth it.

[@chiptenor]

Wonderful video! Excellent and thorough information. It was all very well presented. You do a great job, and your speaking voice is quite pleasant.

[@PeterQuentercrimsonbamboo]

However, when using one-way flow lids, filling the jar with brine to close to the top, allowing only minimal space for remaining air, with the CO2 over the next few days pushing out the air, too, even Kahm yeast will have very little opportunity -

[@kevinviel6177]

I like the Easy Fermenter lids. I pump sometimes daily. Yes, I have a reason: removing a reactant should "push" the reaction (Le Chatelier's principle in chemistry). I have not measured pH as I ferment. I would note that besides some kimchi, I would not say that I have nailed fermenting, but I like it and I still eat it. In fact, perhaps I eat more vegetables because I fermented them :) Great channel!

[@sherrijones3568]

I've used Pickle Pipe lids for years, and have never had an issue with mold, and only once or twice did a tiny amount of kahm yeast develop. Of course, I am not the prolific fermenter that you are. I can only assume differences occur due to the bacteria living within our different homes. After all, a person, or pet, can change the environnental bacteria in a room within hours. That said, I do have multiple pets and maintain a clean home, but obviously cannot control the microbes. Interestingly, my sourdough bread, when I go through spurts of making it, seems to thrive in my particular environment as well. I've often wondered how this might change if/when I move to a new location. So many unseen factors go into fermentation. I thoroughly enjoy your calm and informative videos, and may add the suction lid to my fermenting supplies. I use one on my Vitamix to help slow oxidation and preserve flavor, so wht not my ferments?

[@lisaben-haim4516]

Thank you for all your videos, especially the demonstration of the Easy Fermenter lids...As I have an allergy to vinegar, for years I've been making pickles & more with just a salt brine - figured out I've been fermenting! So now I'm fermenting everything and need an easier way...purchased Easy Fermenter Lids and either I lost the instructions or they weren't included. Thanks again.

[@christinechapman9764]

I just started using the plastic regular lids to replace the metal jar rings I used previously, they are great! Also I have some kilner jars with valve lids which I think are aluminum, no corrosion issues so far, I use them a lot too. I recently noticed that a lot of my ferments were failing. Not going really smelly, or mouldy or anything, just "not working", ph not dropping. Even (maybe especially) my favourite cauliflower. I think I found the answer. It's spring here (in Australia) and I am harvesting a lot of winter crops and getting some from my daughter as well. She gave me a lovely home grown cauliflower and... yay....fermenting perfectly as I type. All of my other home grown produce also going well. I think the supermarket produce is problematic, I suspect they are soaking some items in bleach solutions and killing off the beneficial bacteria. I guess I need to start visiting some markets when I can't source my own produce from a home garden. Do you ever ferment items from large stores, or is this something you have overcome completely?

[@ellengrace4609]

I’m in the US, and I don’t even want to eat our supermarket produce, let alone invest the time to ferment it. It’s not that it’s “bad” necessarily, but it just isn’t as flavorful. Like you, I suspect it’s how they handle and treat mass produced produce that has to have a long shelf life. So I’ve only fermented produce from a local farmer’s market.

[@dragoncarver287]

One thing you might try is inoculating your new ferment with old brine. I started that because of the need to cut down on salt. I make a batch of kraut in a quart jar using the required amount of salt to insure the ferment does not fail. I use that brine to inoculate later batches that have way less salt. I find that my ferments are producing CO2 in hours, not days. I especially like doing this with tomatoes. Love hearing that little "fsst" when the lid is loosened. Hope this helps =)

[@DanteVelasquez]

@@dragoncarver287 I agree. I always add my home made kombucha or rejuvelac to anything I ferment to speed up the process and I get great results.

[@dragoncarver287]

@@DanteVelasquez Thank you. I have made rejuvelac but never thought of it as a "fermented" drink. I have been making kombucha for the last two years but also never thought to add it to start a ferment. ♥

[@DanteVelasquez]

@@dragoncarver287 Kombucha has so many beneficial bacteria populations that will multiply in the ferments so it's a win-win. I usually add 1-4 tablespoons depending on the size of the jar.

[@7karlheinz]

I love your first line "lids we're going to cover" lol!

[@diannegriffith5444]

I use the pickle pipe. I have never had any issue with the pickle pipe. Good video.

[@alannachristie6495]

Me neither! I've used pickle pipes for years!

[@visjesvanger]

Thank you I am not afraid anymore, I am inviting them into my biosphere now, you are my favorite fermenter

[@jeffroberts930]

Concise, accurate information in a pleasant format. Excellent video.

[@s.s.365]

Great info! Saved me from having to make a lot of mistakes. Thank you. Your videos have inspired me to start fermenting - giving me the confidence I needed to try this healthy food prep.

[@CleanFoodLiving]

That is wonderful!

[@danajones3818]

You’re awesome to watch! Easy to follow and not irritating. ❤🎉

[@jtexas]

Thank you for all of your videos. I am new to fermentation and your videos are very helpful. I notice what is perhaps a water filter system on you counter. I have been researching water filters and there are so many opinions on what type of water is best to drink and what type of system to use. To keep it simple we would prefer a countertop system. The device on your counter looks quite small so it might not be a countertop water filter system.

[@garycollins1545]

Strange. I've been using the pickle pipe for a few years now and have never had a bad ferment.

[@allee3476]

I'm new to fermenting and started after my daughter gave me a jar and a pickle pipe which I have used to make sauerkraut, no mold issues so far after three successful attempts.

[@cynthialenz]

Same. They work for me.

[@Psa141]

I use the pickle pipes and straight lids. They have worked. Perhaps results could differ with regional temperature & humidity differences? Being in the north east... I just did watermelon soda with them, short ferment-2 days, fine. I like the pump idea, but having so many regular mouth jars, it is a why I use regular lids too. Wonder why the latter option for gadgets aren’t offered?

[@leelaural]

I've not had a problem.....and frankly I hate having to buy MORE stuff for my kitchen...I started fermenting using a little glass jar as a weight and a canning lid and ring , opening it to let out the gas daily.....I hate it when you need specialized equipment....our forefathers didn't have all this stuff...

[@andrewbuell9247]

same here, never had a problem.

[@RoninDosho]

Thanks. This is my GOTO fermentation channel. I use the easy fermentor lids.

[@sekougetrouw6828]

This video is impressive. Your delivery is polished. Thanks that was memorable and very informative.

[@lacro5686]

Great channel! I've learned a lot. I do find your analysis interesting. I have used what you call the "water and grommet" lids for 3 years now, and since I had such good luck, I just bought more. Maybe I am just lucky, but I have never had mold or even kahm yeast with any of my ferments. I don't have your extensive experience with fermenting, so I may eventually find the "funk"

[@thanielxj11]

A nice thing about the airlock with water and grommet is that you can use that for fermenting alcohol as well if you want to do like a mead.

[@s.leeyork3848]

This is very interesting and I am so glad you explained all this. Thanks

[@lindab34]

I now use the colour plastic lids as they are so easy. Previously used the pickle pipes and had to put plastic wrap over the top half of the jar and fit a rubber band tightly over. They do work that way but messy. I have been following you for a year or so now and could not imagine eating my twice daily ferments. I had a glut of apples this year and followed your instructions for Apple Cider Vinegar. Marvellous stuff. I also have a couple of books, one of them (in the UK) is River Cottage Fermentation; I've just the Sloe's; they are like fizzy olives. Thanks for all your videos.

[@myhusbandsrib]

I’m so sorry that happened to you! The pickle pipe is the only one I use and I never ever had a problem with molding. Perhaps your climate might be an issue. Either way love your videos and thanks for sharing.

[@rickg1020]

I like your voice. Thank you for such a thorough and honest teaching.

[@ruthisrael1292]

Yes!! I've fermented for years, and the mason pickle pipe lids are the worst invention! Had surprisingly same result as you. I prefer the lids and bubbles, consistent results

[@garryleerob]

Thanks for the great video. You may already know this but for the first example you gave, at the end, you gave suggestions on how to seal the jar. You can actually get grommets that are solid...as in no hole for a bubbler, just swap the solid for the one already in the lid that has a hole. They are not expensive.

[@youtubeKathy]

I just use the metal ring jelly jar lids. I don't often get kahm yeast or mold, but I put a fresh oregano leaf on the top of the surface. I have been using water kefir to ferment veggies and some fruit.

[@julieallen5212]

Wow!! You just saved me time and money, I’ve been planning to buy the pickle pipe one. Thanks so much for this video.

[@peter-b-2889]

I use the pickle pipes with a glass weight, and I slowly learned that they need a big air gap in the top of the jar. I used to lose a lot of brine that was pushed up through the pipe, and that caused food fibres to become exposed to the air inside, which allowed mold to grow. Now, for the first few days of fermenting, I open the jar whenever I see some brine bubbling out of the pipe, and push down on the glass weight, and close up the jar again. This is a problem only for the first few days of the ferment. Now that I've seen the spring loaded ferment separator, maybe I should put one of those in the jar instead of a glass weight.

[@marlaharmon]

Great video as usual. I’ve never had a problem with the Pickle Pipes, though.

[@SteveSerrano65]

Thanks for the video and the time you spent making it.

[@stuartsullenbarger2023]

I use the pickle pipes and have great success...but i havent had any luck with pickles only....soo i just do just cabbage,Broccill and califlowr...love your channel...❤

[@ralphsanborn]

Finally tried fermented pickles with ball & spring great results thanks

[@PlantObsessed]

I love this channel. Really great videos. Thank you for all your hard work.,,👍🏼😁

[@kensurratt2729]

I just started fermentation , about 6mo., using the pickle pipe system with glass weights. So far no mold, just got to get the brine ratio right. Thanks for the information.

[@happyone4833]

I just found your recipe playlist & I am SOOO Excited!!!💛🎉

[@littlepotato2741]

Well, dang it. Guess which lid I bought a couple of... Oh well. Thanks for the video. You saved future me some work and time lost.

[@ShaneZettelmier]

I started about a year and a half ago and I just bought the ball lid with the spring from Walmart. It’s worked pretty good. What I would like to see is I have them build a lip around the top of the lid on the outside, so it’s like a little cup on top. I would like to fill the jar all the way up so I don’t have to worry about mold. I really haven’t had a problem because I just put it in a cupboard and it shake it every couple days and if something floats to the top when I shake it, it kind of stirs in and I’ve never had any problem with it, but it would be nice just to fill it all the way to the top, but then a lot of it bubbles out through the vent. If they would just add a couple inches of a lip around that lid to make it like a cup with the lid part on the bottom and then maybe have another breathable lid on top of that, that has it for Mensik bubble up through there, and you never have any air in the jar at all Because it would hold water on top. That’s I think kind of the idea of the little canister thing on top of the white lid, but it just seems kind of flimsy and potentially breakable, and I just wonder how long that would last. Now I just feel it close to the top And I put the whole jar in a bowl so if it bubbles over it just ends up in the bowl but it would be nice to have them just have enough space on top of that lid so it could hold an inch or so of water up there, then everything in the jar would be completely submerged And at that point, you probably wouldn’t even need the spring. Either way it works good and I’ve been using mine for about a year and I usually let whatever and fermenting go for about a week and a half then I start the next batch so it’s gotten a good bit of use and it still works great.

[@electronaut6240]

Perfect. As a new fermenter I've been eyeing lids. Thank you again for your help.

[@bluemoyie8618]

Wow ! I've used the pickle pipe lid for my sauerkraut without any problems

[@frodolives55]

A friend gave me the easy fermenter lids but no pump and, sadly I bought the pickle pipe and I used one for the first time yesterday on the garlic dill carrots you make. I will keep a close eye on them.

[@briankerr4512]

I need fermentation weights and some kind of fermentation lid for my sealer jars before I start to ferment veggies . I have the jars. At the moment I'm fermenting probiotic drinks using a ginger bug starter and that is working out quite well Mango is awesome and so is strawberries ...

[@jodiezammit333]

My favourite jar for sauerkraut is the clip over jar. The gases release via the pressure pushing up on the the rubber seal as it burps itself. Air doesn’t come back in. No manual burping necessary.

[@wingnutbert9685]

I was wondering if Weck jars would be a good choice.(I assume those are the jars you used) I was thinking no rubber ring would work too. Just the weight of the lid or use a couple clips would still let it vent.

[@thekuull]

Awesome product review I have always used one way airlocks from my beer brewing days😊 Happy Fermenting!!!

[@AlcuinMedia]

I’ve had the same problem with the Pickle Pipe. I don’t use it anymore either.

[@mcd5478]

Glad I watched this. I’m trying to figure out which lids to buy!

[@ScentSational35]

This is a great fermenting lid tutorial. I've purchased 3 types of fermenting lids, but have yet to find a video on washing/cleaning the easy fermenter lid. I fermented raw honey and cranberries last year for 24 days and on day 13 had a large, gooey burp up the lid. I've never felt it was clean enough to use again and the instructions didn't say it was dishwasher safe. Any suggestions for confidence in the future? New to fermenting in AZ

[@francessabot4851]

Great video! I just wanted to share that I too use the pickle pipes and have never had a problem. However, the one thing I do not use is my well water from the tap. I only use spring bottled water. Maybe you should try using bottled water if you want to do one more experiment. Lol

[@francessabot4851]

I forgot to mention in addition to the bottled water, I sterilize my jars, glass weights, pickle pipes and lids.

[@vickieweik4162]

Thank you very much for this in depth video. I’m just learning and this was very helpful information.

[@inthekitchen8842]

Thank you! Im glad i have your fave lids since im kinda new at fermentation. So glad I didn't buy the pipes.

[@richardstanley3650]

I've filled the jars and used the weights with the pipes. I screwed on. The lid and pushed down on the pipe till liquid came out. Had no problem

[@grammapolkadot2231]

I’ve used “The Perfect Pickler” and like it. Bought from Lehmans

[@kenken6550]

"Lids that will be covered" Idk if you meant for that little pun, but i really enjoyed it!

[@ericmccann21]

Great video. You just saved me buying the pickle pipe lids. I usually use large Crocks with a water lock and I did buy one of the spring types but had not used it yet!

[@nikiTricoteuse]

Wow. Perfect timing from the algorithm on this one. So glad l - well, the algorithm really - found your channel. It's spring here in Aotearoa New Zealand and l'm in the process of starting my tiny wee vegetable garden for this year. Have been thinking about trying to make pickles IF l have anything surplus. Have been looking at various lids and had been thinking of buying those exact lids. NGL, that yeasty stuff grosses me out too though and l've forgotten which one produced none so, will have to watch again. I'm a competent cook and have bottled fruit and made jams over the years but, pickles and fermented sodas are some things l've never made and have been wanting to try for a while. Great video and great balance between information and content - l'm probably a crabby old lady but, l do find, some creators seem to love the sound of their own voices more than they love demonstrating anything. 😊 lnstant subscriber and will head off to watch some more of your tutorials now.

[@maureengreen8240]

You arev a one stop good wisdom guru on everything pure natura life. Oh good name for your site and style.

[@LeonTroutskiunplugged]

Excellent video. Well presented, easy to comprehend, Well done! thank you

[@moritaagishta6190]

Can we use celtic salt for fermentation or making pickles with vinegar? Thank you.

[@R6zero]

I love all you’re videos and you make it so easy to try fermentation thank you

[@clarioncall8449]

Thank you so much for this video! I was just contemplating which to buy and wishing someone had a video like this. Now I know.

[@richardjones8216]

I love your channel, and try to follow. Also love your recipes most of the time, being a retired chef of 50 plus years and restaurants owner of course i message them. I have been using the nipple systems and never got mold, not once and wonder if climate, water, or something is the problem you have with mold ? Alaska here on a well with great water.. PLEASE be more specific on your salt to water brine, grams,table spoon, half cup, extra ... ❤

[@tammypatterson7489]

I have the pickle pipe. Out of 4 jars, I had one go funky, but it started with different ingredients.

[@josephsh2952]

Thank you very much for your educational videos. We all know the benefits of fermented foods which is produced by halophils but can you explain about The amount of salt you consume in the long run with these types of foods which is harmful for stomach and your health. Thanks

[@isagoldfield7393]

I really love how you explain & differentiates the products, thank you & I always enjoy your channel🍁🌿🤍

[@veganmichelle]

Ty! Please consider trialing the Korean containers with the interior and exterior cover as well 🙏🙏

[@sallylyons430]

Soooo helpful tx. Just starting my fermenting journey and working out tools.

[@nathanfielure4305]

I use Ikea korken jar. The lock is not really airtight especially when the inside pressure is higher than outside. The locking mechanism will give way to self burp the jar. Zero yeast on all my ferments with that jar. Plus it's super cheap.

[@JamesSmith-pc6bh]

I use the easy fermenter lids. I've only ever made sour kraut though, in fact I have three 2 quart jars fermenting right now.

[@rrbb36]

I’m so thankful you made this video. A few years ago I bought the “Easy Grip” brand fermenting lids (by Brillenti) with oxygen extraction pump which is nearly identical to the “Easy Fermenter” system you demonstrated. My first effort was an abject failure-because I really didn’t KNOW what I was doing. But now that I’ve seen your demo I’m excited to start again… with a lot more confidence. THANK YOU‼️

[@lamedvav]

I think the headspace needs to be pretty small, therefore not too much oxygen for the CO2 to replace.

[@timburns2374]

I have been using pickle pipe lids for a couple years now. Never had mold. The only thing I don't like is sometimes the lids are hard to remove after fermentation.

[@tofu-munchingCoalition.ofChaos]

Exactly the opposite experience. Very interesting. I put the pipe lids in the dishwasher. Before every use. Never had mold development. Even calm yeast only very occasionally. Perhaps spores could hide in the pipe. You say in most videos to use warm soapy water and clean it. That would explain the difference between two very similar systems in the video. It must have something to do with the pipe. And spores hiding there might be an explanation.

[@onekerri1]

That yeast is very "calm".

[@tofu-munchingCoalition.ofChaos]

@@onekerri1 Only with the pipe lids. Very aggressive otherwise.

[@cynthialenz]

I was my pickle pipes in the dishwasher too. I have not had any issues.

[@YeshuaKingMessiah]

Kahm yeast not calm

[@tofu-munchingCoalition.ofChaos]

@@YeshuaKingMessiah I don't believe you exist. But thanks for saying that calmly and not with wrath.

[@hameedsalah9638]

I'm excited to see the full list of your videos, seems honest & informative upon experience & trials, Note Take Care. that your mentioned links are not visible in the video , need to add them (I dkn how after you got views) or at least edit & put their links in the description , other than the full playlist

[@CleanFoodLiving]

The end thumb-links in the video end will only show on tablet or computer (not phones)... that's KZbin's doing, not mine. But thanks for the heads up on the description links being incomplete. I have added them so you should find what you're looking for now... thanks😊

[@jentompkins5322]

Good info with the comparisons! I have been using the Pickle Pipes for several years and I have always lost a percentage to mold. At times they have even detached from the rim, leaving the jar open to air. Looks like it is time for me to invest in a new system.

[@oliveapple]

You should be installing a ring (they come in plastic too if you prefer) over the pickle pipe. Maybe you already knew that, but I don't understand how this could happen unless you didn't. The ring secures the fermentation lid.

[@jentompkins5322]

I can't say for certain why this has happened @@oliveapple, maybe in some cases the air vent has become plugged and popped up out of the ring on one side as the gas builds up.

[@howiewill]

Lots of good information. Thank you. I have the info. Now I just have to buckle down and ferment something

[@panedrop]

I've used the Pickle Pipe for kombucha extensively and never had an issue with them, but it could be different with pickling.