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Easy Fermenter Wide Mouth Lid Kit: Simplified Fermenting In Jars Not Crock Pots! Make Sauerkraut, Kimchi, Pickles Or Any Fermented Probiotic Foods. 3 Lids, Extractor Pump & Recipe eBook - Mold Free
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- ★DON'T SETTLE FOR IMITATIONS - Our waterless airlock valve technology lets carbon escape. But also makes sure zero oxygen can enter. So no exploding jars that need burping. And most importantly - no mold. We have even included a extractor pump to suck out the oxygen during the later stages of your ferments. All this without having to deal with those clunky 3 piece water filled airlocks.
- ★BUILT IN DATE TRACKER - One of the challenges with fermenting is getting the timing right. Too soon, your batch is salty and raw. Too long it's sour and not eatable. Our date setter keeps track when your ferment started so you always know when it's almost complete.Perfect tasting batches every time.
- ★INTEGRATED EASY RELEASE TAB - There are few things as frustrating as those jars that just won't open. You waited patiently for 30 days for your batch of sauerkraut to finish, only to be held hostage by a lid that's jammed. So we incorporated an easy twist tab into the Easy Fermenter. This ensures you have all the leverage to open those hard to crack jars. We think you are going to love it.
- ★THE LOW PROFILE LETS YOU FERMENT OUT OF THE WAY - We love fermenting. But we don't always love having our ferments on our countertop. Our lids are a fraction of the size of those clunky three piece airlocks. This means we can store our jars almost anywhere a mason jar can fit. Getting those 30 day ferments out of the way.
- ★WE WILL HELP YOU FERMENT - For a limited time you get a FREE membership to The Fermenting Club. This includes 1) 30 page getting started guide 2) Fermenting recipe e-cookbook 3)And access to our ask the experts forum where you can get any fermenting question answered by our team of pros ★100% MONEY BACK GUARANTEE - Kits includes 3 Wide Mouth lids(Wide Mouth Jar Not Included) and Vacuum Pump Included - All Components BPA Free and Food Safe
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From the manufacturer
HOW TO EASILY GET DELICIOUS PROBIOTIC RICH FOODS IN YOUR DIET
THE SOLUTION THAT MAKES FERMENTING SET AND FORGET IT
Fermenting has been around for centuries and helps us get probiotic rich foods in our diets. This encourages a healthy gut which aids in digestion and our bodies ability to process our food. As fermented foods are disappearing from our diets, more people seem to be taking supplements. Well not us. We think there is no more powerful, effective and economic way to get probiotics then from food. Just like they have been doing for centuries.
The Easy Fermenter was created to help make fermenting simple. We can now get all those delicious lacto fermented veggies into our diets, the healthy way.
So Why Is The Easy Fermenter So Amazing?
We have been fermenting in mason jars for years, so naturally we have tested every type of solution that’s out there.
And the truth is, most of them do an alright job of doing what they do. They help keep the oxygen out, but let the carbon dioxide escape. Problem is, that’s all they do and they are a real pain to use.
After using these solution for hundreds of ferments, we became increasingly fed up with them. They required multiple pieces, were clunky to assemble and needed to be filled with water. They are also large and difficult to store while fermenting.
We knew there was a better way, we just had to invent it.
Our waterless airlock valve is a one way breathable valve without any of the hassles of the conventional airlock. Our lid is designed specifically for fermenting so you never have to deal with those clunky airlocks again.
3 Wide Mouth Mason Jar Lids(Jars not included)
1 Oxygen Extraction Vacuum
And For a Limited Time Get Access To Our Fermenting Club. Members Get Free Getting Started Ebooks, Recipe Book, And Access To Our “Ask The Experts Forum”. There, Our Team Of Fermenting Pros Will Answer Your Questions.
Wide Mouth Mason Jars Not Included
The lids were designed to work with wide mouth mason jars from Ball, Kerr, Bernardin, Kilner, Orchard Road, Jarden, Quattro Stagioni, Golden Harvest, Atlas, and Legacy jars. Or any jar with an outside dimension of 3 3/8".
How Easy Is It To Make Fermented Foods?
Step 1 Prepare Ingredients
Cut, slice or shred your veggies. Add your spices. Then simply transfer into a wide mouth mason jar.
Step 2 Add Your Brine
Pour the salted water into the wide mouth jar.
Step 3 - Twist On The Easy Lid
No more burping or monitoring for mold, just wait until the fermentation process is complete. It's that easy.
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1. Pack your jars
2. Put the lids on and hand tighten
That simple. Of course, the kit does come with an air pump, which may be confusing for some people. I'll explain the pump:
Using the pump when you first pack your jars is NOT necessary. During the first stages, the gas(CO2) created by the bacteria will push the oxygen out of the jar pretty quickly. When you DO want to use the pump is toward the end of your ferment, (when bacteria have slowed their growth and metabolizing), and you open your jars to do taste tests. If you decide to let your ferment go longer, then you'll use the air pump to pull the oxygen out, since it wont be pushed out as fast as it will in the beginning. Only ONE pump is all that's needed.
Overall, theses lids are perfect for all levels of fermenters. I will be buying lots more of these, and would definitely recommend them to everyone.
Every single ferment I have created since last summer has been successful except, sadly, on half-gallon jar of dill pickles this winter. It became moldy and had to be discarded :( but important knowledge comes from mishaps. I discovered that when I had tasted one of the smaller "taster pickles" I put at the top of the ferment, I had neglected to skim any loose pickling spices off the brine before I replaced the lid. I make my own pickling spices, and what caused the mold was a tiny errant piece of bay leaf that had been sucked up by the pump to where it was blocking the vent hole! Not all the oxygen had been pulled out of the jar, and no gases could be released. I have learned to diligently skim off any floating spices before I replace the lid and pump out the oxygen.
I look forward to continuing the fermenting journey!
UPDATE: 8/28 I just ordered another set Fermenter Lids, and am thinking of one more order to make 12 caps. I have been eating the most amazing dill pickles I have ever eaten, loving the crunch and the little bit of fizz you get inside a nicely fermented dill. I have made a few discoveries that I have tried and that I like in my finished ferment. These are only my opinion about what worked for me.
1. Celtic salt brine is the best. Himalayan pink salt brine is a close second. Mixing the two brines in a ferment is good, too, when there's not enough of either alone for the last jar of pickles! I made all 3 jars identical but for the brines so I could have a more controlled taste test.
2. Use smaller, whole pickling cukes.
3. The juniper berries and fresh bay leaves in my home-made pickling spice give such a lovely earthy flavor, as I am not a fan of allspice in dill pickles.
4. Fresh white oak leaves render a far better crunch than fresh grape leaves. I probably put about 5 (washed) in each quart jar of pickles. I used the smaller, newer leaves from the white oak trees in my yard.
5. Use fresh dill flower heads if you can get them. I am growing a ton of fresh dill next season!
6. Gently smash the garlic cloves with the flat of a knife blade to release the oils...no need to slice or dice unless you want.
7. I use spring water or distilled water for my brine, not tap water.
Now I am waiting for my big half-gallon jar of indian-spiced saurkraut to be ready, but that takes much longer than the pickles.
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I have never fermented anything in my 62 years of life, and after researching the importance of probiotics (and loving saurkraut), I decided it was time to stretch my culinary skills to pickles, kimchi, and saurkraut.
I researched all the how-to's online and then looked at different ways to ferment in wide-mouth mason jars as opposed to a crock. I have the jars as I have canned on a small basis, and when I saw these lids and read more about them, I decided to give them a try.
One way to keep motivated to learn something new is to have a measure of success, albeit not perfect, from the start. I had purchased two sets for six jars, and fermented a half-gallon of whole medium-sized sour dill pickles, a half gallon of spicy asparagus, a quart of red cabbage kimchi, a quart of saurkraut (still fermenting), and two quarts of big cucumbers sliced into spears.
I put them in my basement, which is probably about 60 - 65 degrees, for slower fermentation since it has been so hot here and my AC fights to keep my house at 75 degrees. I enjoyed checking on them daily, as the kimchi and kraut foamed out the top of the fermenter. I have a sink in the room where they were kept and simply rinsed it off. I might have had them too full, but after three days or so, the foaming stopped coming out the top. I figured the fermenting lids were doing their jobs. They were!
I left the kimchi and kraut alone, but opened and tasted the pickles and the asparagus after a week to see what was happening. The brine was cloudy, as it is supposed to be, but the pickles and asparagus spears weren't quite olive green yet. I could tell they would be delicious eventually, so I put the lid back on, pumped a few times to get the oxygen out, and left them alone...until today.
They are amazing! I made my own pickling spices, along with fresh dill and garlic cloves, and used grape leaves in the jars to provide the tannins recommended for crispness, and they are delicious! I took off the fermenter caps, capped the jars with wide-mouth plastic lids (not too tightly), and they are all in my downstairs refrigerator chilling. AND they are crisp crisp crisp!
I think, thought, that I will stick with whole small pickling cucumbers as opposed to the big salad cukes. They make a more satisfying crunchy pickle. And perhaps LESS garlic cloves in the asparagus next time. They are pretty pungent but with the right meal, they will be delicious.
I did taste the red cabbage kimchi and loved the flavor (full of fresh ginger, Korean chili sauce, and a few pieces of Nori seaweed torn into small pieces). It probably should have fermented in the basement longer, to get the full flavors (I was too impatient) but it will continue to ferment slowly in the refrigerator. I tucked it in the back of the fridge to forget about it for a while.
These lids are fantastic, and I am looking forward to tasting my one jar of kraut in maybe a few weeks. It has been a delightful beginning to my journey into the world of fermenting because of these lids!
My opinion is based solely on my decision to purchase this kit based on my research and on my experiences with successful fermenting the first time I tried it.
I never get offered a discount in exchange for my honest opinion. I just give my honest opinion. Period! ;)
First, the simplicity. You have one piece to clean and store instead of 4 with the lid and three piece airlock. I switch off the lids when I put my ferment into cold storage, but you could just as well keep the Easy Fermenter lid on when you put it in the fridge. Even if you fill your jar a bit too full (as I did with one of these), the brine bubbles through a teensy hole in the silicone "airlock", which is easy to remove and wash - I've had beer foam up and bubble out of one of the three-piece airlocks and you have to scrub each piece in order to prevent contamination of your next batch.
Next - space saving. A 2 quart mason jar with the Easy Fermenter cap is 9.5" (24.5cm) tall. With a 3-piece airlock that same jar is 13.5" (34.5cm) tall. With the Easy Fermenter it's easy to stick your jar in the cabinet and out of your way during fermentation.
Lastly, customer service. I have received no fewer than 3 e-mails in the last couple of weeks from Gavin, a member of the family that owns this company, making sure everything is all right and that my questions are answered. He even responded to an e-mail I sent on Sunday later that same day.
Yesterday I ordered 2 more sets (6 lids). I'm not throwing my other airlocks and lids away, but will only use them if my Easy Fermenter lids are already in use. This is a great product from a family owned company.