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My whole view on airlocks flipped after a trip to the farmers market in Boise
I was at the Boise market about 3 months ago, talking to an old guy selling his own hot sauce. He saw my jar of fermenting peppers and asked why I used a fancy airlock. I told him it was the only way to keep things safe from bad air. He just laughed and showed me his setup: a simple cloth lid held on with a rubber band. He said, 'I've made over 200 batches this way and never had a problem. The air needs to move a little.' I went home and tried it with a half gallon of cabbage, and it worked perfectly. Now I'm torn. One side says airlocks are a must for a clean ferment, but the other side says a simple cover is fine and maybe even better for some ferments. Has anyone else switched away from airlocks for good, or do you think that's asking for trouble?
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elliotl248d ago
That cloth lid trick works great for my kraut too.
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