Review on 🥒 Easy Fermenter Fermentation Kit - Make Sauerkraut, Kimchi, Pickles & More with Wide Mouth Fermenting Lids - Ideal Gift for Thanksgiving & Christmas (Jars Not Included) by Amy Wheeler

UPDATE 4/27/2017 I was very happy to only purchase a set of four caps. Last fall I had 9 lids from 3 kit orders and I gave one and the pump to a friend who wanted to try the fermentation. I have also ordered four more jar weights and when my 8 current enzymes are ready I will have 12 lids suitable for the growing season. Every enzyme I've made since last summer has been a success, with the unfortunate exception of half a gallon of cucumbers this winter. It got moldy and had to be thrown away :( but the important lore comes from bad luck. I found that when trying one of the smaller "tasting pickles" I put on top of the fermentation, I forgot to remove any loose pickling spices from the Brine before closing the lid I make my own pickled spices and what was causing the mold was a tiny bit of bay leaf being sucked in by the pump where it was blocking the vent! Jars pulled out and no gases could be released from me have learned to carefully remove any floating spices before closing the lid and pumping out the oxygen I look forward to continuing the fermentation UPDATE: August 28th I have just ordered another set of fermenter lids and am considering ordering another one to order Making 12 Capsules I made a few discoveries that I tried and that helped me on my finished enzyme g fell. This is just my opinion of what has worked for me.1. Celtic salt water is best. Pink Himalayan brine comes second. Mixing two sheets in a sourdough is good too if one of them isn't enough for the last jar of pickles! I made all 3 jars the same but for pickles so a more controlled taste test can be done.2. Use smaller whole pancakes for marinating.3. The juniper berries and fresh bay leaves in my homemade pickle spice make for such a lovely earthy flavor as I don't like allspice in dill pickles. Fresh white oak leaves give a much better crisp than fresh grape leaves. I probably put about 5 (washed) pickles in each quart jar. I used smaller, new leaves from white oak trees in my garden. If possible, use fresh dill flower heads. I'm growing a ton of fresh dill next season! Gently press the garlic cloves with the flat side of a knife blade to release the oil. No need to slice or dice if you don't want to. I use spring water or distilled brine, not tap water. Now I'm waiting for my big half-gallon Indian Spiced Sauerkraut to finish, but it takes a lot longer than pickles. * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * Researching the importance of probiotics (and a love for sauerkraut), I decided it was so was time to apply my cooking skills to pickles, kimchi, and sauerkraut. . I've had jars since canning them in small batches and when I saw these lids and read more about them I decided to give them a try. although not perfect from the start. I bought two six-jar kits and fermented half a gallon of medium whole pickles with sour dill, half a gallon of spicy asparagus, a quart of red cabbage kimchi, a quart of sauerkraut (still fermenting), and two quarts of large skewers of pickles. I put them in my basement where it's probably around 60-65 degrees for slower fermentation since it's been so hot here and my air conditioner is struggling to keep my house at 75 degrees. I enjoyed checking on them each day while the kimchi and kale foamed on top of the fermenter. I have a sink in my room where they were kept and just washed it away. Maybe they were too full for me, but after about three days no more foam came out at the top. I figured the fermentation lids would do the job. you were! I left the kimchi and cabbage alone, but after a week I opened it up and tried the cucumber and asparagus to see what happened. The brine was cloudy, as it should be, but the cucumbers and asparagus had not yet turned olive green. I knew they would end up being delicious, so I put the lid back on, pumped a few times to release the oxygen, and left them alone. til today. They are amazing! I made my own marinating seasoning along with fresh dill and garlic cloves and used jarred grape leaves to provide the tannins recommended for a crispy crust and they are delicious! I've removed the lids from the fermenters, sealed the jars with wide-mouthed plastic lids (not too tight), and they're all sitting at the bottom of my fridge, chilling. And they are crispy crispy crispy! I think I'd rather stick with whole little cucumbers than big lettuce donuts. They make more satisfying crunchy pickles. And maybe LESS the garlic cloves in the asparagus next time. They are quite spicy, but if eaten properly, they will be delicious. I tried red cabbage kimchi and loved the taste (full of fresh ginger, Korean chilli sauce and some nori seaweed torn into small pieces). It probably needed to ferment longer in the basement to get the full flavor (I was too impatient), but it will slowly continue to ferment in the fridge. I put it in the back of the fridge to forget about it for a while. These lids are fantastic and I'm looking forward to trying my only cabbage jar in a few weeks time. It was a fantastic start to my fermentation journey thanks to these lids! My opinion is based solely on my decision to purchase this kit based on my research and experience of successful fermentation when I first tried it. I never get a discount in exchange for my honest opinion. I'm just expressing my honest opinion. Period! ;)