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Lacto Fermentation Lid

by vastempty, published

Lacto Fermentation Lid by vastempty Oct 6, 2012

Description

This is a Lacto Fermentation Lid for canning jars. Heavily/completely based on the excellent work by AlexEnglish.

I got started on Lacto Fermentation because of my daughters' ongoing GI issues. The doctors have worked around to trying prescription Probiotics. Of course I had to learn all about it.

As you can see I have tried most of the popular jars; pickl-it (too expensive and a hassle to open and taste test your batch), Fido (I like), I also tried a simple mason jar and lid you need to bleed out the CO2 every 12 hours or it might burst (forget it). Here is my contribution, a working and tested lid (yes that is my vegi mix in the center jar with the blue lid).

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By volume, two parts corn meal one part sugar six parts water. Boil for an hour and allow to cool warm (not hot!) to touch. Add yeast (bread yeast from a grocery store works.) Separate into mason jars with these lids, each jar half full. Allow to sit for a couple weeks until the liquid is no longer effervescent (bubbly.) Strain out the mash, keep the liquid. Distill. Drink!
 Looking up the book now!  This could be great!
You got a recipe?

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Instructions

The STL is for a wide mouth Ball canning Jar, included are the OpenSCAD files from AlexEnglish that I tweaked. You can modify them to print a regular mouth lid (not very useful for fermentation, too small an opening to jam things into).

If you are going to modify the OpenSCAD files, be sure to get the newest screw library from syvwlch:

github.com/syvwlch/Thingiverse-Projects/tree/master/Threaded%20Library

To assemble:

Buy some of these: 1 x Mason Jar Lid Gaskets - Large Mouth, 90mm

I got them from http://www.mycopath.com, they were the cheapest with shipping, I could not find them at my local stores.

Print out the lid from the STL. I used .25 layers and 70% fill. And the threads came out nice and clean.

You can ferment just about anything; add to jar, some brine, place a gasket in lid, screw down nice and tight, fill the reservoir on top about half full of water while it ferments. Open the jar often and taste what you have made. When you are happy with the taste and texture, pop off this lid and put on the mason jar lid and place the jar in your fridge, That will slow the fermentation to a crawl, so you can eat when ever.

Be healthy and happy.

Also great for moonshine :-)
You got a recipe?
By volume, two parts corn meal one part sugar six parts water. Boil for an hour and allow to cool warm (not hot!) to touch. Add yeast (bread yeast from a grocery store works.) Separate into mason jars with these lids, each jar half full. Allow to sit for a couple weeks until the liquid is no longer effervescent (bubbly.) Strain out the mash, keep the liquid. Distill. Drink!
I only spent a few minutes googling it, and didn't see how lacto-fermentation can help GI issues; Can I get a quick explanation?

Otherwise this is fantastic.  Do you think a printed jar lid would fail before the glass jar, or the other way around.  (Just curious)
Roach, 

Take a look for the book "Wild Fermentation", google "healthy gut", lacto fermentation and probiotics; you will find an excess of information.   Basically the process produces a wide range of live-culture foods (like store bought yogurt but a wider range of good bacteria) and the taste is great.

This jar lid will not fail, it off gasses the produced CO2 from the lacto fermentation process thru the water, while not allowing O2 thru.
 Looking up the book now!  This could be great!
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