In principle, it is important during fermentation that gases can escape, but that oxygen does not get in, in order to avoid mould. This works best with our airlock lids. Jars with rubber inserts probably also allow gases to escape, but we have not had any experience with them so far.
Articles in this section
- Are beets, sauerkraut and string beans suitable for histamine intolerance?
- What is brine and how do I make it?
- Can mould develop during the fermentation of vegetables/fruit?
- What can I produce with the Wild Ferments Set?
- My ferment is not bubbling
- How can I tell that my ferment is ready?
- What is the shelf life of my fermented vegetables?
- Which salt is suitable for fermentation?
- What is wild fermentation?
- How long does my purchased wild ferment from you survive after being opened?