4-Pack of Fermentation Lids with Extractor Pump for Wide Mouth Mason Jar(Jars Not Included)

I hope to use these mainly for vacuum sealing fresh/freeze dried herbs.Update: Worked great for fermenting 1/2gal of jalapeños! No mess! I used the spring holder-downer (I’m VERY precise!) from the Ball fermenting kit, and a couple large grape leaves to keep veg under brine. Jar’s on a platter, but it didn’t bubble over as with my Bormioli jars- that I love, too. These lids have held the (pumped) vacuum on over 30 jars for several months now. The little pump takes up hardly any room and keeps dehydrated, freeze dried, and many other foods very fresh. Love, love, love them!!! Please make some for small mouth jars!

HISTORYWhen I first started making sauerkraut, my biggest challenge was massaging enough juice out of the cabbage for the brine to cover the ferment. I have since learned to look for cabbage that 1) looks fresh (higher moisture content) and 2) is harvested in the winter (higher sugar content favored by Lactobacillus). Because these two are not always possible, I have adapted my recipe to include English cucumber and carrots (the fresh ones with greens attached, which I then remove) to add fluid and flavor. The common fix for insufficient brine is to add water; however, I found that the resulting kraut had noticeably less flavor. My next kraut challenge was to find smaller fermentation vessels so that I wouldn't have to keep transferring from my three-gallon crock to a jar with enough capacity for a week's worth of eating. I saw that folks were using mason jars, and then that discovery led to these SOLIGT (so legit?) lids.MY FIRST USE OF THESE LIDS RESULTED IN A MESSAfter filling the jars with ferment and sufficient brine, I put these lids on tightly and sucked out the air. After a week, I went to my garage to find brine puddled around the outside of the jars.MY SECOND USE RESULTED IN REPURPOSING THE LIDSIn between my first and second use of the lids, I bought the SOLIGT glass weights since it would help keep the ferment submerged. When fermentation is in high gear, the Lactobacillus farts can loosen the ferment and carry it to the surface as the bubbles travel upward. I use a dinner plate to keep the ferment submerged in my three-gallon crock. Thinking that using lids and weights would be ideal, I proceeded (Day 0). As I pumped air from the jar, I saw the brine level rise above the glass weight (Day 1). Recalling basic science, I realized that the space formerly occupied by the air was now being filled by the expanding brine. It was then that I realized why the first attempt had resulted in a briny mess: The Lactobacillus farts created pressure inside the jar with a result similar to, but not as dramatic as, opening the lid of a shaken carbonated drink. From Day 1, therefore, I replaced the SOLIGT lids with standard canning lids placed loosely. Day 3 on the kitchen countertop was the peak of fermentation, with the gas having pushed the brine to nearly overflowing. By Day 7, the brine level had receded and I knew that it was time to remove the scum and enjoy some kraut! After tasting the kraut, I put one jar in the fridge and the other in the garage for those in my family who prefer a tartier kraut. The SOLIGT lids have since been repurposed as storage for bulk matcha. I replenish the vacuum every three weeks. That's excellent, based on my experience with various vacuum stoppers.The way I see it, SOLIGT weights are appropriate for ferment with sufficient brine, while SOLIGT lids are appropriate for ferment with insufficient brine. Either tool insures that fermentation takes place without contamination from non-beneficial, oxygen-breathing microbes. You could use the combination of weights and lids in either scenario, but it's likely redundant.

These work to a tee! No more burping lids, no more gerry-rigging lids for different ferments. Screw them on - you're done. Check back in a while for a taste of how things are going. And for summer ferments- no fruit flies! My search is done - I'm sticking with these. Highly recommended.

Making my first jar of fermented veggies now. Works great so far, veggies look good, jar has not exploded, must be doing its job. Wish. Could get couple more of the plunger things, I’d share a top or two with my sister or son

Didn’t fit my jars. Sent back.

First up, great customer service. I had an issue with a missing piece for one of the four lids in the package and the seller made it right very quickly through direct contact.These lids, with the air pump, are an amazing solution for fermenting in wide mouth jars. I've also used the Masontops pickle pipe lids and these lids seem to do away with any contamination.Very, very easy to use. The air pump slips onto the lid nipple very easily. There's no having to jam it on and working to pull it off. It goes on and comes off so easily that it almost feels like it's not going to create a seal to pull air out of the jar but as you pump, you can see bubbles forming in the brine and being sucked out. If you try to remove it right away, there's a suction of vacuum so you know it worked.Would def. buy again as I expand my fermentation station!

Gets a good seal. The vacuum pump works and, to my surprise, is actually useful. Minimizes or totally prevents mold growing at water line.

I used these to pickle some cucumbers and beans. The cukes were ready in three days. Very crunchy. The beans took a little longer. Did not have to use the plunger. Looking forward to making more.

Muy buenas, aceleran la fermentación al poder sacar el oxígeno, fácil de lavar y abrir. Muy recomendable.