@yoyolll @kimchiconcept
> it might be acting as a very simple one-way airlock
That’s what I think it does! If the pressure goes above a certain point, the rubber temporarily gives way. It never completely goes to normal, there’s always a higher pressure inside, once it has gone up. And this way all the oxygen gets displaced, so you end up with a protective atmosphere. At least for long enough until you want to open and eat what’s inside.

@yoyolll @kimchiconcept which ones do you use, Weck or Le Parfait-style? Guess they both work great and it’s a matter of taste and if it’s easy to get them.

What do you mean by positive pressure selectivity?

@yoyolll @bjorney Jars with replaceable rubber seals are also not completely pressure resistant. The seal works like a gasket for extreme pressure, leaving moderately high pressure behind. I only use Weck jars now, because it works so well. (Will write a blog post soon…) Other brands are Le Parfait and so on. #fermentation

@yoyolll @bjorney from what I understand, screw top jar lids like with Mason jars are a lot more airtight (and therefore more likely to explode) than twist-off lids, which are more common in Europe. With these the most extreme pressure can escape.
Probably depending on how tightly you close them.

@ForestOrca oh i have a few more photos I can share. So this is all 🌶️ basically? Isn’t that un eatably hot?

@ForestOrca it’s true, I just need to give it a go. Thanks for looking up good recipes. Here, a nice photo of cucumbers from September.

@ForestOrca I’m interested, too. Lacto-fermenting fruit never worked for me. Either went strange and yeasty, or just didn’t taste any good. I have a boat load of Kiwi fruit here. Wonder what to do with them…