Waterlock and Weck jar lids | 80 and 100 mm

Description

Air lock and weck jar lid, essential for a safe fermentation.

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 or whatever type of fermentation you use it for. The rubber grommet ensures that the waterlock fits perfectly in your lid and that no gas can escape around the edges.

About this air lock and weck jar lid

This set comes prefabricated, no need to drill holes yourself. It’s an official Weck 80 or 100 mm lid and will fits on all standard Weck  80 or 100 mm diameter jars.  Please check your jar mouthsize before ordering.

Content

• 1 waterlock
• Your choice of an 80 mm or 100 mm plastic Weck jar lid with grommet
• diameter: 80 mm or 100 mm

Alternatives

Don’t have weck jars? Unsure? Check out these alternatives.

• DIY waterlock, useable for any jar or bucket
• Mason jar self sealing waterlock
• Rotpot – all in one vegetable fermentation set

Instruction

1. Carefully insert the waterlock into the hole, making sure not to crack the lid. It helps to use a little water or oil as a lubricant.
2. Fill the waterlock halfway with water
3. Close the lid tightly.

Buying an airlock and weck jar lid?

Order your air lock and weck jar lid at startercultures.eu, the European webshop for all your fermentation needs. By Meneer Wateetons, renowned Dutch fermentation expert and author. Order on weekdays before  3 pm and we’ll ship the same day.  Questions on the usage of the air lock and weck jar lid? Ask them in our chat, we’re here to help!

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.