I love sauerkraut, but I never realized how easy it was to make. When I was in college, I worked with an old German gentlemen named Fritz. He told me all you need to do is layer all your cabbage and salt in a 5 gallon ceramic crock and let it sit in the garage for a while. I thought to my self, ‘I will never eat 5 gallons of sauerkraut.’ I dismissed the idea of making it until a few years ago when I saw a video on YouTube of a guy that was making it in quart size jars. I went down to a local mercantile where they had various fermenting supplies and bought some grommets and a couple types of bubbling air locks. They worked pretty good, but the seal around the grommet and the holes I put in the mason lids didn’t always seal tight. Another problem I encountered was that the end of the airlocks would extend down into the jars a bit. You would think you left enough head space, but sometimes the liquid would come up and leak out the airlock or around the grommet because I didn’t always get a tight seal.
One day while looking for a solution, I found these lids on the internet. Lindsay bought me the set in the picture above. I have been using these ever since. I love these. Not only do I not have issues with seals, but you can suck oxygen out of the jar right from the start to help prevent molding.
On top of being sturdy and easy to use, they are easy to clean.
“Clean and easy.”
Make It / Try It 