Sauerkraut pots too big? Weck jars too expensive? Vacuum bags too environmentally polluting? Then simply convert any jar or yoghurt bucket that you already have lying around into automatic fermentation jars!
Waterlock | for fermentation
Sauerkraut pots too big? Weck jars too expensive? Vacuum bags too environmentally polluting? Then simply convert any jar or yoghurt bucket that you already have lying around into automatic fermentation jars with this fermentation airlock! How ‘no waste’ do you want it?
What is a waterlock?
The waterlock ensures that carbon dioxide can escape, but that no oxygen, fungi or fruit flies can get to your fermenting vegetables. The rubber grommet ensures that the waterlock fits perfectly in your lid and that no gas can escape around the edges.
Content Fermentation airlock
- 1 waterlock
- 1 rubber seal (approx. 10-11 mm)
- Also suitable for brewing beer or making wine or cider
- Every jar, empty sea salt bucket, yogurt bucket or empty mayonnaise bucket will work. As long as it has a plastic or metal lid. Do not drill into glass unless you know what you are doing.
- Clean your pot thoroughly.
- Use a 10-11 mm metal or wood drill bit to drill very slowly, without pressure, through the lid.
- put the rubber in it
- Put the vegetables to be fermented in a jar
- Fill the waterlock halfway with water
- Insert the waterlock in the hole
- Close the jar
- After about 24 hours, depending on the temperature, you will see the first bubbles.
Ikea fermentation hack
Buying a fermentation airlock?
Order your fermentation airlock at starterculturen.eu, your webshop for all your tempeh, koji and tofu. By Meneer Wateetons, Dutch author of the reference books Over Rot (2015) and Over Inpakken (2020). We will ship the same day that you order (weekdays before 15:00). Questions about how to use the vegetable fermentation starter? Ask them in our chat- we’ll resolve it.
Online workshop ‘how to make kimchi (and ferment other vegetables)’
In this English spoken workshop, you will learn all about kimchi, the popular fermented vegetable. Spicy, fresh, and incredibly tasty. You will discover that this flavoring is extremely versatile and that the range of preparations is enormous. There is even 7-up kimchi! In the meantime, you will also learn something about fermentation. By Foodwriter ‘Meneer Wateetons’, author of several books on fermentation and alternative food preparation techniques, Click here for more info.
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