Lacto Fermentation Lid
by vastempty, published
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!
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If you are going to modify the OpenSCAD files, be sure to get the newest screw library from syvwlch:
Buy some of these: 1 x Mason Jar Lid Gaskets - Large Mouth, 90mm
I got them from 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.
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