BEST FERMENTATION LIDS (and worst) Tested with Results!
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- Опубликовано: 21 июл 2024
- There are many fermentation lids to choose from. Is there such thing as a best fermentation lid? Are there any fermenting lids that should be avoided? In this video I test 6 different fermenting lids. I'll show you how they work, how to use them and the results they produce.
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➡️WEBSITE: www.CleanFoodLiving.net
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🟢THE EASY FERMENTER LIDS (Sadly, no longer available on Amazon. Here are 2 similar alternatives:
1.) 4 Lids + Extractor Pump (plus 2 Glass Weights): amzn.to/3QAAUb1
2.) 4 Lids + Extractor Pump: amzn.to/4btu2Vc
🟢WATER & GROMMET LIDS
• For Wide Mouth Jar (4 pack): amzn.to/3PEy2Ka
• For Gallon Jar: amzn.to/3rkFC3p
🟢BALL™ LIDS & SPRING: amzn.to/4dvDCbS
🟢SOPHICO LIDS
• For Wide Mouth Jar: amzn.to/3Pl4e46
🟢MASON TOPS PICKLE PIPE
• For Wide Mouth Jar (4 pack): amzn.to/46gQ5eS
🟢REGULAR PLASTIC LIDS
• For Wide Mouth Jar
(8 pack): amzn.to/46h3Pq0
(16 pack): amzn.to/3EOerRr
🟢GLASS FERMENTING WEIGHTS: amzn.to/3JjT2mK
➡️SHOP ALL MY FAVORITE FERMENTING PRODUCTS:
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➡️ SUGGESTED VIDEOS:
⭐ Complete Fermentation Funk Playlist (all videos): bit.ly/3PIVeFK
⭐ Fermentation Funk - Mold: • MOLD on FERMENTED VEGE...
⭐ Fermentation Funk - Kahm Yeast: • KAHM YEAST on FERMENTE...
⭐ 4 Point Fermentation Checklist:
Video - • FERMENTATION CHECKLIST...
Printable Guide - bit.ly/3ShsTcx
⭐ The 5 Safeguards of Vegetable Fermentation:
• 5 SAFEGUARDS OF VEGETA...
⭐ How To Make Sauerkraut Masterclass:
• Best Sauerkraut Recipe...
⭐What Affects Fermentation Probiotic Profiles"
• 12 PROBIOTICS IN SAUER...
⭐The Stages of Fermentation:
• The Process of Ferment...
⭐ Fermentation Recipes Playlist:
bit.ly/3wBju3O
⭐Fermentation Education Playlist:
bit.ly/3DIuroj
⭐DIY Fermentation Weight Ideas:
• DIY FERMENTATION WEIGH...
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➡️ CHAPTERS:
00:00 Intro
00:52 Water & Grommet Lid
04:43 Regular Lid
05:55 Ball Lid & Spring
06:37 Sophico Lid
07:30 The Easy Fermenter Lid
10:30 Mason Tops Pickle Pipe
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Disclaimer: I am not a medical doctor, a medical professional, a dietician, or a nutritionist. All content found on the CleanFoodLiving RUclips Channel, and related social media and written articles, including: text, images, videos, or other formats were created solely for informational purposes only. The content is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always seek the advice of your physician or other qualified healthcare provider with any questions you may have regarding a medical condition or proper nutritional advice. Never disregard professional medical advice or delay in seeking it because of something you have watched on this video or read on the corresponding website. Use caution when following the recipe in this video. The creator and publisher of this video will not be held responsible for any adverse effects that may arise from the use of this recipe and method or any other recipe and method on this channel and the corresponding website.
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!🙏
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.
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?
@@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.
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
😅
Do you put a hole in the glove or vent it in any way? I'm intrigued, it's a great idea!
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.
I love masontops pickle pipes. I’ve made dozens of fermentations and have never experienced mold.
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.
I fermented my kids. They behave better. Welcome
@@yamomanemjazzyou did the right thing lady !
@@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.
@@Dhruv_Dogra hey Dhruv. What do u call a German who is mad at their childhood.
Saur kraut .
classic American mom humor Dhruv
@@yamomanemjazz ha ha 😂😄
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!
would a bit of rust make it unsafe?
I love your first line "lids we're going to cover" lol!
Fantastic video. Loved your use of controls and concise presentation of your findings. Just good stuff. 👍
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.
Concise, accurate information in a pleasant format. Excellent video.
Perfect. As a new fermenter I've been eyeing lids. Thank you again for your help.
I applaud you for being so knowledgeable, thorough, and well spoken. Great job !
I just found your recipe playlist & I am SOOO Excited!!!💛🎉
You’re awesome to watch! Easy to follow and not irritating. ❤🎉
This video is impressive. Your delivery is polished. Thanks that was memorable and very informative.
I like your voice. Thank you for such a thorough and honest teaching.
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.
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!
Wow!! You just saved me time and money, I’ve been planning to buy the pickle pipe one. Thanks so much for this video.
Glad I watched this. I’m trying to figure out which lids to buy!
Soooo helpful tx. Just starting my fermenting journey and working out tools.
This is very interesting and I am so glad you explained all this. Thanks
Thanks. This is my GOTO fermentation channel. I use the easy fermentor lids.
Any of your tests for each fermentation system would work better if you use a floating cup. You can expel all the air by filling the jar to about a half inch from the top, float a cup, I use a silicone cupcake wrapper. Then you temporarily press the cup down even with the jar lip and then remove, so you can wipe the jar mouth to remove any spice and veggies fragments. Then drop the cup back in and seal the fermentation top. Now the air inside is sequestered and the entire jar is anaerobic. I developed this method when I invented the Perfect Pickler, which is an air lock fermenter kit. The cup alleviates the air and it will partially fill with brine as fermentation proceeds. This is the step most fermenter designers miss in created the best environment for lacto-fermentation.
Thank you very much for this in depth video. I’m just learning and this was very helpful information.
Wonderful video! Excellent and thorough information. It was all very well presented. You do a great job, and your speaking voice is quite pleasant.
Excellent video. Well presented, easy to comprehend, Well done! thank you
Thank you! Im glad i have your fave lids since im kinda new at fermentation. So glad I didn't buy the pipes.
Awesome product review I have always used one way airlocks from my beer brewing days😊 Happy Fermenting!!!
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! =).
I am not only encouraged but am about to start my new healthy wholesome hobby THANK YOU
@@leopemberton5439 re-read this and am wondering how your fermentation journey is going? Hope its going well.
Lots of good information. Thank you. I have the info. Now I just have to buckle down and ferment something
I love all you’re videos and you make it so easy to try fermentation thank you
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.
Thanks for the video and the time you spent making it.
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.
Finally tried fermented pickles with ball & spring great results thanks
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.
Same.
same, salt percent and getting everything sanitized beforehand are way more important than what type of lid you use.
Strange. I've been using the pickle pipe for a few years now and have never had a bad ferment.
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.
Same. They work for me.
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?
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...
same here, never had a problem.
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.
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.
I have fermented many things with a pickle pipe and have not gotten any mold.
I use the pickle pipe every time. I never have any problems with them. Doesn’t mean I won’t try the others.
same here
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.
Great video as usual. I’ve never had a problem with the Pickle Pipes, though.
This is the best video on fermentation that I've seen. Time to trash the rubber fermenting lids. Thank you!!
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...❤
I love this channel. Really great videos. Thank you for all your hard work.,,👍🏼😁
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"
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.
Wow ! I've used the pickle pipe lid for my sauerkraut without any problems
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.
Thank you, another great video, greetings from Sydney Australia
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.
I really love how you explain & differentiates the products, thank you & I always enjoy your channel🍁🌿🤍
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.
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.
You are blessed with teaching. I can learn anything from you, waoo 💯🤝👏👏👏
Ty! Please consider trialing the Korean containers with the interior and exterior cover as well 🙏🙏
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.
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.
"Lids that will be covered"
Idk if you meant for that little pun, but i really enjoyed it!
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.
I finally finished my first apple vinegar ever.
It's amazing 🎉
I love your video! I use the water air lock type when I brew honey wine.
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!
Great channel ! I feel my gardening has more purpose
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?
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.
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.
I use pickle pipes. I have not had any mold.
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 ... ❤
You arev a one stop good wisdom guru on everything pure natura life. Oh good name for your site and style.
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
The end thumb-links in the video end will only show on tablet or computer (not phones)... that's RUclips'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😊
I know much more about fermentation and appreciate it. Thank you
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.
my favorite fridge pickle or fermentation lid is a healthy slice of onion to keep the goodies submerged in the brine.
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.
I have the pickle pipe. Out of 4 jars, I had one go funky, but it started with different ingredients.
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.
Thankyou for sharing this ,I had no idea.what the hell not acceptable
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.
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
Great video, thank you from Australia. 🙏
Excellent video thanks for sharing.
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 ...
This is so bizarre. I've use a pickle pipe for the last 5 years and I have never had a mold issue!!! So weird!
Me either, but there are SO many people commenting that they have! This is so interesting.
Maybe it’s the amount of head space she leaves? I also love the pickle pipe and have never had difficulty. I also fill my brine to the rim.
I use a condom with nanoxidoyl9
@@questioneverything32well that adds complexity to the inquiry.
I’ve never had a mold issue either.
thank you. i'm glad i bought the easy fermenter.
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?
I’ve had the same problem with the Pickle Pipe. I don’t use it anymore either.
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.
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.
She did another video on why NOT to add more brine to the fermentation process
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 -
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
I have used he pipe tops for years , though , I use them differently , I have the nipple down-into the jar and never had issues .
I've gotten to the point with your videos that I just hit the like button before the thing even played 😄. Come on, we all KNOW it's gona be good.
... yep, I loved it!
You're so sweet! Ya made me chuckle 😃
Great video! Thank you!
I have 8 black lids and pump showing up today. I hope my results are as good as yours. My wife hates kahm yeast.
Awesome, thank you for the informative video
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.
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.
I had the same result with the Mason Tops pickle pipe.
Very interesting and informative.
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.
I've used the Pickle Pipe for kombucha extensively and never had an issue with them, but it could be different with pickling.