Thank you for such a clear demonstration on a messy situation. Good to know not to do it for the first 72 hours. Very well done.

This is the most important information and clear education as well. Thank you

So much great information. Thank you!

Love, Light, Peace & Gratitude.

Awesome, thanks for the help!!

wow you are a hero thank you very much this helped out a lot!!🥰

Very helpful, thank you!

I'm so glad to see someone doing such a professional job of explaining all the necessary things we need to know. I have a couple of questions as a new lactofermenter. I mainly am interested in doing short term fermentation of mostly hard vegetables like carrots, cauliflower, etc. How long do I need to keep it sealed through the front-end fermentation phase before tasting it? How long before I should refrigerate it. I've heard that garlic dills can be ready in 4 days and harder vegetables may take a week. Also, do I keep the airlock on once it's in the refrigerator? How long are both softer and hard fermented vegetables safe in the refrigerator. And, finally, I am more nervous about doing the saurkraut for some reason. I don't have a sense of smell and can't tell when a ferment smells bad in order to discard it. What other signs could I use to know that? Thanks for a GREAT set of videos. You remind me so much of my 8th grade home economics teacher in 1959 who taught the right safe and scientific ways to prepare food and managed to instill a great love of cooking.

how did you put holes on the glass lid? thank you

did you drill the holes in the swing top jars yourself , as i have 3 swing tops i want to convert into fermenting jars ,

@WellnessAK Hi, thanks for the video. Quick question: where do you get those big glass jars with the flip lids. I am assuming the holes are built into the lids itself. I have AirLocks. Thanks

Would this work for a liquid like mead too? I'm having this issue currently :)

Can you drink the overflow brine?

I thought the airlock would prevent overflow. Came out yesterday to major leakage from airlock. Still see the bubbles but why doesn’t the airlock prevent the overflow? I tried the change of airlock like in video holding finger over hole . When i went to insert the new airlock, the grommet went into the jar!!!!! Had to change the lid but put new airlock also and so too much air now. Hardly a bull past day, darn it. Started it with tomatoes, zucchini, and cucs 4 days ago. Too much air in jar but is it all going to waste now? Should jar be in fridge now? Was there too much tomatoes in the jar to make solution leak out thru airlock? Didn’t think so. Thank you

Where can I get this jars ???? I really needed tnx

You mentioned Histamine. It sounded like you might be saying if Sauerkraut is left to ferment long enough it would help with the Histamines? Can you tell me more about that . Thanks

Were did you get that jar?

Where did you get that cover to protect from light?

I need to buy it

Hello , do you put waterpolista in the aírlock?

What is the inner diameter of the washer where the airlock fits? Thanks you.

I’m confused. Sauerkraut is often made in an open crock, fully exposed to the air.

What happens if you open it? Mine looked like it had air and I’ve been opening it to push the cabbage down. I’ve already opened it like 5 times since I began fermenting it 2 days ago

Hmmm. I never heard that you couldn't eat until 3 months. I have only heard that it goes by your taste.

Not necessary