Simply Sauer Fermentation Airlock Bundle Kit - Fits Wide Mouth Mason Jars - Supplies Include Airlocks, Pump

Using these in combination with Ball Jars has been the best solution for home fermenting I have found. Super simple and clean and effective.

I purchased the Fermetnology kit comprising 2 wide-mouthed Mason jar lids plus an air extracting pump as a present for my husband. The lids were extremely good and all seemed set for our first fermenting experience. However the pump didn't appear a tight enough fit to extract the air, so it appeared to be either dud pump or a design flaw. After contacting, seller who were a delight to deal with, a replacement pump arrived and works a treat! I found the seller to be totally committed to their product and customer satisfaction. I'm extremely impressed. I heartily recommend their product - and also think it's good value for money as it makes fermenting extremely easy. My hubby and I are 2 happy bunnies.

Good equipment. Would have been five stars but the pump doesn't work. I've made kimchi and sauerkraut. Both have been successful.

Was very excited to get this to make sure my ferments don't have air anymore in them. Tried them on my new batch and it seems at least one of them lost pressure within a few minutes and others lost it overnight. Not sure they work very well and the silicone valves in them also seem to move a little too much making it unreliable. Edit: The seller was more than responsive to my issues with the kit I was sent. A replacement was promptly shipped and it seems to be better than the last batch (at least for the two days I have used it) in holding off the vacuum and not losing pressure. Would certainly recommend this not only because it works but also the sellers service and prompt response to my issues.

So easy to use and peace of mind while my goodies are fermenting. Wasn’t sure if they would be worth the outlay but they certainly are as I’m in an old house and had spoilage using the burp method, no more spoilage using these🥳

Uk buyers, these lids do NOT fit onto Kilner jars properly. They can’t screw on enough for the sealing ring to make contact with the jar. You can possibly get over this by finding a thicker sealing ring but I’ve not yet tried. Other wise the product seems very good, may be worth sourcing mason jars to use with it.

These are great. The lids screw on hand tight, the air is pumped out and a negative pressure is maintained by the seal in the lid until CO2 replaces the partial vacuum. Brilliant. Buy once with the pump and any other purchases can be just the lids which are around a fiver cheaper.

I purchased these as the as it states they are made from Glass...These are Not Glass! just plastic, and the box tells a different content, it has 4 lids and a pump, the box says 2 lids, 2 stones and a pump? Haven't used them so no stars, although I had to give 1 to get past this page.

Das perfekte Set, die Deckel passen genau auf die Mason Jar Wide Mouth, die kleine Pumpe arbeitet leicht und schnell, falls es mal nicht sofort klappt, hilft es, die kleinen blauen Ventile einmal aus dem Deckel zu entfernen und unter Wasser gründlich zu reinigen. Auch zum Transport von Smoothies unter Vakuum super geeignet, beim Fermentieren verschwindet das Vakuum nach einiger Zeit durch die entstehenden Gase, es läßt sich aber leicht nach der Kontrolle des Inhaltes auf Geschmack und Konsistenz wieder herstellen. Ich hab schon ein zweites Set gekauft, diesmal nur vier Deckel und Pumpe, da ich Gewichte mit Griffmulden noch besser finde.

These fermentation lids are literally awesome!!! Screw onto wide mouth lids with ease and are made of quality plastic, they are extremely durable and well made. Was unsurr about the pump but after watching my saurkraut, i see how incredibly useful the pump is to remove the excess gas by removing it. I can forsee they shall last a long time thru many many batches of fermentations. I Def recommend these to anyone looking for a quality product that surpassed my expectations. Thank you for an excellent product. Will most def purchase more. Haven't found any that I can just purchase without the pump....Def don't need an excess of pumps with every 4 lids bought. Just a thought!!!

Kapakların çapı ülkemizdeki standart kavanozların ağzına uygun değil. Kimisne küçük kimine büyük geliyor

If you are looking to get into fermentation- i truly recommend this product- I’ve been fermenting for many years - took fermentation at culinary school - this is fool proof- I won’t go back to the old school methods- these are great great

Ho acquistato questo Kit per fare il Kimchi e devo dire che ha svolto perfettamente il suo compito. Questi tappi vanno bene sia per i vasi da 1L che per quelli da 1,5L della Bormioli, i classici "Quattro Stagioni". PRO: - Tappi Ermetici (sia per la chiusura che per il sottovuoto) - Pesi in vetro CONTRO: - Anello un po' sottile Se volete provare a fare il Kimchi, questa è la mia ricetta: Ingredienti per circa 3 kg di kimchi (2 barattoli da 1.5L): Per il cavolo (in salamoia): 1-2 cavoli cinesi (Napa) o verze per 1,8 kg 60 g di sale grosso (per la marinatura) 1 litro d’acqua priva di cloro (acqua minerale) Per le verdure: Daikon (o ravanelli) 350 gr Carote 150 gr Cipollotti 150 gr Per la pasta di condimento: Farina di riso 50 gr 500 ml di acqua 5 cucchiaini di gochugaru (fiocchi di peperoncino coreano) o di gochujang (pasta di peperoncino coreano) zucchero 50 gr 1 pezzo di zenzero fresco (circa 5 cm) 5 spicchi d’aglio 1 cipolla piccola Procedimento: 1. Preparazione del cavolo: Taglia il cavolo in quarti e poi in pezzi più piccoli (4-5 cm di larghezza). Metti il cavolo in una ciotola grande, immerso in una salamoia al 6% Dopo 2 ore (ma anche tutta la notte) scolalo bene. Il cavolo deve essere al limite del salato. 2. Preparazione della pasta di condimento: Prepara una crema di farina di riso mescolando la farina con 500 ml d'acqua in un pentolino. Porta a ebollizione e cuoci fino a ottenere una consistenza densa. Aggiungi lo zucchero e lascia raffreddare. In un mixer trita l’aglio, lo zenzero e la cipolla. In una ciotola capiente, mescola il gochugaru (o il gochujang), l’aglio, lo zenzero e la cipolla. Aggiungi la crema di farina di riso per unire meglio gli ingredienti. Incorpora il daikon, le carote e i cipollotti. 3. Assemblaggio: Mischia il composto con il cavolo, assicurandoti che sia ben distribuita. Metti il cavolo condito in un contenitore ermetico pressandolo leggermente per non avere verdure a contatto con l’aria. Aggiungi un po’ di salamoia se necessario. Non superare i 9/10 del barattolo per evitare un’eventuale fuoriuscita del liquido di fermentazione. 4. Fermentazione: Lascia il kimchi a temperatura ambiente lontano dalla luce (basta coprire i barattoli con un canovaccio) per 1-2 giorni. Controlla quotidianamente: dovrebbe iniziare a fare bollicine e sviluppare un odore acidulo. Dopo l’inizio della fermentazione, attendi ancora 12 ore, aspira l'aria con la pompetta e poi trasferisci il contenitore in frigorifero. Il kimchi continuerà a fermentare lentamente e sarà pronto da gustare dopo 2 settimane, ma migliorerà con il tempo.