Review on Maximize Fermentation with Masontops Pickle Pipes - Waterless Airlock Lids for Wide Mouth Mason Jars - Top Quality Silicone Caps by Rachel Martinez

I've been wandering around for a while. I've had glitches with waterlocks, but never a failed fermentation with these. Not to say it can't happen, but if you choose the right products, don't contain chemicals and wax, and if you sanitize the jar, weight, and lid, these lids will greatly minimize the chances of a failed fermentation. Pros: Easiest to use. , easy to clean, durable and flexible material, consistently excellent quality. Cons: Very expensive for 4 silicone sheets sold in a cheap plastic case. . Spray on all sides and leave for 15-20 seconds, then rinse with distilled or filtered water. Tap water can kill your enzyme types! I learned how to make brine in a large pyrex measuring cup. I weigh 7 grams or one level teaspoon of kosher salt or pickling salt for each cup of filtered water. I make extra brine, usually a liter, because it's better to have too much brine than too little. I layer the veggies, herbs, and spices, leaving plenty of room at the top of the jar! Place my weight then very slowly add the brine to cover everything! Slow watering does a pretty good job of preventing air bubbles from getting under the veggies. I only use plastic utensils to stir the brine and I'm sure a wooden one would work too, but they tell us not to use metal in our appetizer because metal has antibacterial properties. You can use a metal mason jar ring over the outside of the brine tubes to hold them. Good luck with your sourdough!