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Update: I just found out most home ferments don't actually need an airlock
I was reading a research paper from the University of Wisconsin's food science department last night. They said for things like sauerkraut and kimchi, the CO2 produced creates a natural barrier and a simple jar with a loose lid is fine. I've been buying and fussing with airlocks for every single batch for three years. It feels like everyone in this hobby pushes them as an absolute must-have. Has anyone else switched to simpler setups and seen the same results?
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patkelly22h ago
Switched to mason jars years ago, works great.
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hill.jade21h ago
Right? They just last forever and don't pick up weird smells. I can't even remember the last time I bought plastic containers.
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