Sophico Silicone Fermenting Lids, Waterless Airlock Fermentation Tops Mason Jar Lid Fermenter Caps for Pickles, Kimchi, and Fermented Probiotic Food - 4 Pack, Wide Mouth (Jars Not Included)

These venting lids work just fine and are easy to use and clean. Then I found out fermented foods have high tyramine and happen to make me sick (joint pain and migraines)!!!. Who knew?! But for you who tolerate fermenting and the high tyramine, these are great! The vegetables I fermented were fantastic! And SO easy to make. I used glass weights to keep the veggies below the brine line. Wish I could eat fermented foods …such is life! LOL

I’m so glad that someone came up with this to simplify fermentation! They work GREAT and they fit PERFECTLY! They are super strong and will easily last for many years to come. Hooray for these things !

Great product.

Work great/ they do lift a little with the buildup of fermentation so you need to remember to “burp” them. Does retain some of the smells in the silicone.

Been making ferments with these for several years now. They are still in perfect shape, other than some staining from, I think, purple cabbage juice. My ferments have always come out well, including saur kraut and kimchi. Mostly I use these when I have a bit of leftover cabbage or whatever that wont fit in my big chinese style pickle jar. I put the leftover bit in a quart jar with these lids, and they come out just as good as the big water sealed jar.

I love the old glass Stay-Puffed glass marshmallow jars and have supply of them that I use for dressings, mayonnaise, and such. They are an "off size." But these lids fit them perfectly! And they are NOT plastic

These work and I can't knock them too bad, but I want to be clear about expectations here. I'll go through the pros and the cons, but let me start with my use scenario. I process a TON of peppers and I use lacto-fermentation as the first of a few processes I use to make either pickled peppers or hot sauce. ALL of my peppers range between low-heat peppers like Hungarian wax peppers to high heat varieties (but not super hots) like Scotch bonnet peppers and habaneros. Lots of jalapenos, serranos, etc. I avoid peppers like ghost peppers or Carolina reapers and the like, as I prefer open-pollinated traditional peppers for the most part. My ferments range from 6-10 days, seldom more. So now let's start with the pros of these lids: 1) They fit snugly in a wide-mouth Mason style jar. 2) The release valve does work. It's a simple cross cut into the silicone lid that seals, but when pressure builds, the slots push up and open slightly to let off gas. 3) When used with glass weights to hold down the contents in your jar, lacto-fermentation does occur as it should. 4) At roughly $2.50 per lid at the time of this review, I would note that the affordability ratio is amazing. 5) Through several cycles, I have had almost zero mold. In fact, the only place I've seen a speck of it is on the silicone itself at the sealing rings. And it was a SPECK. It did not damage the contents. Now let's get to the cons. 1) You must not overfill your jars as the lids are not "held" in place. They are pushed down. if there's is pressure coming up from contents below, it will push the lid up and break the seal. 2) Unlike the Mason brand lids I use or even the vacuum sealed lids that you draw air from with a pump, I have had moderate issues with kahm yeast buildup. This doesn't ruin the ferment or damage the peppers, but I don't use the brine when I process them into sauce. It's too strong. 3) I have dealt with some slime, likely an effect of kahm yeast. It has not damaged the ferment, but, again, I have to drain off ALL the brine when this happens. Of the three lid types I use, including two others that actually screw on to the jars, these are my least favorite. They work, but the formation of kahn yeast limits the usefulness. When pickling pepper slices, this is forgivable, as I move them into a vinegar-based brine and discard most of the lacto-liquid, but when making sauce and seeking a depth of flavor similar to a sriracha or similar sauce, these just don't cut it for me. I do think the value and the fact that they do work still makes them worth of three stars.

Made my first batch of sauerkraut using one of these lids and I had no Kahm yeast. I did not have to monitor it for five weeks and sauerkraut was excellent.

Muy útiles para fermentar

Bought these as they were one of the ones recommended by a fermenting pro as being safe and easy to use. Make sure you read the instructions on the box for using them though. I automatically assumed that they 'auto-vent' when the pressure builds up. Discovered one morning that the kimchi I had fermenting had lifted the lid and there was kimchi juice all over the table. Must have been quite a show! THEN I read the box and realized that you are supposed to press down on the middle of the lid once the fermenting starts once or twice a day (or whenever you see it starting to bulge) and THAT is what releases the gases. Lesson learned. But sure proved to me that these lids seal on the jars pretty darn well! Very happy with them.

Trouble free. Easy to clean.

These tops are a very clever design. I would have loved to be able to use them for my Super Gut yogurt fermentation. I have a lot of silicon products in my kitchen. None of them have an odour, however these tops have a strong smell which makes me question what material they are made of, and are they food safe. I will be returning them, sadly.