Weck Fermentation Lid (Large Lid Size 110 mm)

Preserve your food the natural way with this stylish German made Fermenting lid. Fermenting food is the oldest form of preserving with the technique being in use for over 4000 years! Yes you can make Pickles, Kimchi and Sauerkraut, and that is just the start. Ferment all your veggies and fruits into delicious foods which are much better for your health! 

Weck reusable Glass Lids are of the highest quality and contain NO BPA (Bisphenol A), lead, mercury or cadmium. Weck Lids are made with thick heavy duty glass. Glass lids preclude issues with rusting and chemicals. 

The lid will fit any Weck large mouth jar (100mm).  You will receive the lid with airlock, a silicone grommet and a rubber seal.  Please note that you must use Weck Jars with the Weck fermenting lid.  (Jar pictured not included.)

The fermenting valve effectively provides an airlock, allowing gases to vent naturally from your jar without your intervention, which can introduce harmful yeasts or excessive oxygen to the fermenting product.

Please Note:   The medium dunking weight fits the one litre jar perfectly but is a little too big for the 1.5 litre jar.   We therefore recommend the Crock Rock glass weight for the 1.5I jar (or the small Weck dunking weight).  Alternatively we can organise for the medium dunking weight to be ground down around the edges so that it fits the 1.5 litre Weck jar (Please ask as this can be arranged by special order)

Note that as part of the manufacturing process, some burring of the glass can occur around the top surface near the grommet.  This does not affect the seal or the food inside the jar.

Check that the seal in the lid is intact.  Insert the airlock into the rubber hole on the lid, being careful not to push too hard.

Fill the jar with the food you are fermenting and leave about 2 - 3cm headspace.   Ensure that the brine covers the food but still leaves head space at the top.  For some food you may wish to weigh down the food with a fermenting weight (sold separately) so that it stays submerged beneath the liquid.

Remove the top off the airlock and add water to about half way up the airlock. Replace the top on the airlock.   Secure the glass lid with the metal clamps.

Once the product is fermented remove the lid with the airlock and replace with a Large size Glass Weck Lid or a Weck Snap On lid.  Alternatively remove the water airlock and place a silicone bung in the grommet to ensure the jar is air tight.    Your ferment should now be placed in the refrigerator.