Well, they are simple to use and aren't difficult to clean. However, if the liquid/brine is too high up the neck of the jar, the liquid is pushed into the vent when it starts to ferment. It's taken me a few tries to figure out how to get the jar packed enough that it's easy to get my glass weights out (that's different product) but not so packed that the liquid gets into the vent of these lids and overflows. Also, the vent isn't automatic. Or maybe I'm just not patient enough. I monitor the lids, and when I see it bulging upward, I squeeze the vents--which happens about 2 or 3 times a day. The lids do seem to keep outside air from getting in (except the original air present when I put the lids on). These are useful enough that I still use them, but I'm finding the glass weights would have worked fine on their own.
I've been fermenting for several years so I was very excited to try this new product! I was using 2 other systems, but this system is so much easier and no worries! Lets the brine bubble out while keeping the bacteria out. This was so quick. I filled my jars and used the beautiful wooden tamper, topped with the outside cabbage leaves to keep all the kraut contained.Then I added the beautiful glass pebbles and put on their caps! I set them in a tray to catch the overflow and leave them be. My first batch was done today and I put them right back into use with our second batch. First batch was red & green cabbage with ginger. Second batch is green cabbage, pineapple, ginger and turmeric!
What a fabulous idea and product, I’ve tried a lot of different methods to ferment veggies and the “Pickle Pipe” mason jar tops work great especially if you include the glass weights to keep the veggies submerged. I’m a retired microbiologist and after 30 years of various research fermentations believe in the KISS principle. That is “Keep It Simple Stupid,” these things are simple, quick and easy to use.They keep the head space anaerobic which helps prevent fungi from growing while releasing silent little fragrant fermentation farts.
Lacto fermented foods are very popular but all the tools can seem daunting. Enter the Pickle Pipe. You need a jar, a ring, food, water and salt along with a Pickle Pipe. This one piece silicone top will seal out airborne particulate along with microorganisms that want to eat your food. The Pickle Pipe allows your fermentations to burp in a normal fashion but it seals out the possibility of bad introductions like mold, bacteria and weird yeasts.
Your fermented foods need good bacteria to convert fresh food into a preserved food that has additional health benefits. Your fermented foods are living foods that introduce good bacteria to the gut.
We have used our Pickle Pipes to have a pickle party. Our friends were able to see how simple fermenting can be. Sauerkraut was our introduction to these new pickle people. Most were nervous about eating sauerkraut because they were only familiar with the stuff from a can. Cabbage and sauerkraut should never come from a can! Fresh sauerkraut takes a few days and leaves the cabbage crunchy and a nice tang on the tongue. Fresh sauerkraut is not a metallic, rotting pile of super soft slop. In 3 to 4 days sauerkraut can be a great addition to all meals at your table. Season as you like! Ginger? Sure! Turmeric? Sure! Garlic? Yes! Peppers and chiles? Absolutely! Add what you like.
If you aren't familiar with pickling try the book Fermented Vegetables. Fermented Vegetables: Creative Recipes for Fermenting 64 Vegetables & Herbs in Krauts, Kimchis, Brined Pickles, Chutneys, Relishes & Pastes This excellent guide will get you started. It is fun and in-depth but not only for advanced pickling folks.
Get a few friends together to have fun. Follow the recipe for sauerkraut and enjoy the many hands making light work. One suggestion is to store your new jars fitted with a Pickle Pipe in a tray or baking dish. Glass or plastic trays are preferred here. Sometimes a jar of fermented food really takes off and creates a lot of foamy water which escapes from the top, containing this overflow is better than cleaning up everything below the jar! In time you will learn how much to pack in a jar and when to say ENOUGH! Don't be upset by overflows, they happen, just be prepared that they may happen. And while you are learning how much to pack in a single jar don't let Hercules, Atlas or Thor pack the jar for you. Let him slice the cabbage and measure the salt.
One last hint: foods like jalapenos will likely get HOTTER during the fermentation. We had a number for spicy food addicts tell us that jalapenos were kid stuff and were not hot like they were years ago. While that may be the case when fresh from the garden, our jars of jalapenos made grown men cry. Seriously! They cried! And they went back for more. Pierce whole jalapenos to get the brine inside the chile otherwise they can mold on the inside. A few good slices from a sharp knife or a pierce from a fork did the trick. Sit back and smile!
We think the Pickle Pipe is the perfect addition to eating good foods and making them simply at home.
If you have questions, just comment and I will pop back and try to answer any queries. If you find my review helpful, please vote YES!
Cheers!
Edited: My photo shows 3 jars of food recently started to ferment. The lemons are for rice, chicken, fish and dressings. The peppers are for making hot sauce. The cabbage jar is to make sauerkraut. Because cabbage can ferment so quickly you will notice the top is bulging. The valve allows pressure to release without human assistance. To see foam on top can be normal. Don't worry if you see this.
Makes fermenting so much simpler; self-venting jars eliminate the worry about things exploding. Easy care, easy clean.
Update: Have been using these on a daily basis for going on 2 years now. I make kefir and kimchi, as well as various fermented veggies and I've been very pleased witth these functional little toppers.
Feature Product
- 4 SMALL MOUTH PICKLE PIPES INCLUDED - (red, teal, purple, blue) which work with any regular mouth mason jar such as Ball, Kerr, Bernardin and more. FITS JARS WITH 2 3/4 (70 mm) OPENING
- One-piece silicone waterless airlock eliminates risk of contamination without any daily maintenance. Vents gases and prevents oxygen exposure automatically.
- BPA-free, food-grade silicone is dishwasher safe and reusable for many years. Low profile design lets you ferment in small spaces.
- No need to burp jars, maintain water levels in your airlock, or keep track of complicated airlock systems with multiple pieces.
- Just screw onto any SMALL mouth mason jar, and the Pickle Pipe will do the rest. The only true one-piece "set and forget" waterless airlock that just works.
Description
The Pickle Pipe is the only one-piece waterless airlock designed for small-batch mason jar fermentation in regular small mouth canning jars (2 3/4 or 70 mm opening). Eliminate the hassles and common pitfalls of traditional methods, and especially those of using 3-piece water-filled airlocks.
Why is it necessary?
Fermenting vegetables release carbon dioxide. If left in an airtight container, this pressure must be vented regularly or the jar may actually explode. Burping your jar, or using a cloth cover, exposes your ferment to oxygen which can allow harmful contaminants to grow on your food. The Pickle Pipe's patent-pending one-way valve design allows carbon dioxide to vent automatically, without ever letting oxygen or other contaminants enter the jar. It just works.
Zero Maintenance, Easy to Clean, Low Profile and Reusable
The Pickle Pipe is simple to use (zero maintenance or monitoring), simple to clean (dishwasher safe) and can be reused over and over again. The low profile design allows you to store your ferments in your kitchen cupboards and drawers, saving space and reducing counter clutter.
Together with the family of Masontops fermentation tools (Pickle Pebbles and Pickle Packer), the Pickle Pipe ensures consistent high-quality results from your home ferments. Enjoy delicious, probiotic rich, naturally preserved foods such as sauerkraut, kimchi, real pickles and more.
I was using coffee filters to cover my fermenting kefir. That meant I couldn't give the jar a good shake to mix it. These allow for that, and my kefir grains seem happier for it. I also use the covers for the finished kefir I keep in the fridge in a mason jar. Those are like huge baby bottles now!
These are an incredibly simple design that works quite well. They are easy to clean and have no chemical or plastic smell to them, which is really a nice change from so many silicone products. They are pricy, however.
These are great. the band screws down over it, the Co2 escapes but keeps the air out. Perfect for fermenting, inexpensive and easy to use compared to some other forms of gas venting. and they don't sit up as high as some of those other products, which I am sure work fine, but you can put these in small spaces... good when you have limited places to put your fermenting jars...
This idea is such a simple, yet great idea for those of us that like to ferment. It is perfect for small batches. A wide mouth mason jar in gallon, half gallon or quart size and a pickle pipe lets you get started. You can ferment smaller amounts and a wide variety of vegetables, plus.
I am looking for the easier way to prepare fermented vegetable. I previously do the fermentation with just a normal and most of the time - without any success. After few experiments with the pickle pipes, I am now able to made cucumber pickle, ginger pickle, sauerkraut. Just clean your vegetable, prepare the brine (I use real salt, without any others ingredient, so it won't that much delicious like those sold in the market), put them in a jar and place the pickle pipe on top. Leaving the jar for few days and enjoy the clean homemade probiotic rich food.
The only cons is that the cost of shipping and management fee. It is way expensive when compare to cost of the product itself, but what can I do - I live in Thailand and the product is not available here. If you are living in Thailand and would like to buy this, make sure you own a jar that the lid can be seperate (ring and top).
About Admin
0 comments:
Post a Comment