Lacto Fermentation Lid
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Published on October 6, 2012
Derived from
Canning Jar Fermentation Lid
by AlexEnglish
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).
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).
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 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.
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 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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Roach
on
October 7, 2012
said:
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)
vastempty
on
October 7, 2012
said:
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.
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Also great for moonshine :-)
You got a recipe?