#5,772 in Kitchen & dining accessories
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Reddit mentions of Masontops Pickle Pipes - Waterless Airlock Fermentation Lids - Wide Mouth Mason Jar Fermenter Cap - Premium Silicone Top
Sentiment score: 1
Reddit mentions: 3
We found 3 Reddit mentions of Masontops Pickle Pipes - Waterless Airlock Fermentation Lids - Wide Mouth Mason Jar Fermenter Cap - Premium Silicone Top. Here are the top ones.
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- EASIEST MASON JAR FERMENTING AIRLOCK: These premium quality self burping ferment caps have a one way waterless valve to vent gas automatically while home fermenting vegetables. This simple one-piece airlock requires no water, burping or maintenance.
- FOOLPROOF FERMENTATION: Fermenting veggies is tricky without the right pickling supplies and equipment. Strong pressure presents & can blow off the cover or even burst the glass. Open air can spoil the ferments so our own-way valve prevents spoilage.
- MAKE PROBIOTIC-RICH FOOD AT HOME: Ferment your own sauerkraut, pickles, kimchi & more. Pickle Pipes can ferment any vegetable from cabbage to carrots, cucumbers, tomatoes, garlic, radishes & more. Get your probiotics economically & naturally at home!
- LOW PROFILE DESIGN: Our waterless pipe system is comprised of a low-profile lid that makes storage easier. Our silicone airlocks valve design take up less space and allow you to conveniently store your fermenting vegetables in cupboards and drawers.
- FOOD & DISHWASHER SAFE: Your Pickle Pipes are made of premium quality food-safe silicone. They are BPA-free & contain no phthalates, but are tough and durable and easy to clean. They can go into your dishwasher along with your wide mouth mason jars.
Features:
Specs:
| Color | Multicolor |
| Height | 3.3 Inches |
| Length | 3.3 Inches |
| Size | 4 Count (Pack of 1) |
| Weight | 0.05 Pounds |
| Width | 0.5 Inches |
They're Masontops Pickle Pipes. They function like an airlock. There's a tiny hole in the nipple and when the CO2 puts pressure on it from the inside, it will expand enough to release the gas but it's small enough to prevent oxygen from getting in.
Also, someone introduced me to these lovelies for making sauerkraut with, I would imagine they would also be handy when making kimchi (hopefully I'm allowed to post, if not grab the info and delete my comment): https://www.amazon.ca/dp/B01LWS63OF/?coliid=I334PGNMEWURNZ&colid=1O0N3J44KWXW&psc=0&ref_=lv_ov_lig_dp_it
This: https://www.amazon.com/Masontops-Pickle-Pipe-One-Piece-Fermentation/dp/B01LWS63OF
Plus some wide mouth jars you can get on Amazon or locally.
It's worth paying a few bucks up front to avoid wasting time and money down the road. When you pour the saltwater into the jar, only do it part way up. Take a small ziplock bag, fill it with a bit of water (you can adjust it to fit) and put it in the top of the jar. It will keep all the big bits that tend to spoil from floating to the top.
Here's a reddit thread where someone did it for hot sauce: https://www.reddit.com/r/fermentation/comments/9958k1/hot_sauce_ferment_modification_with_the_ziploc/
Hope this helps. Sometimes it still fucks up. You might try slightly upping the salinity % if that happens a lot.