3 x 1 Litre Kilner Jars with 2 part metallic lids plus 3 metal SteriLID's and 3 SteriLock Airlocks

Love all the Kilner products. Sold and traditionally stylish. Not sure if my sauerkraut is going to be a success but the lid certainly seems to have stopped it growing any mould etc so far (3 months in). You can use these for fermentation or as normal jars for storage.

Good quality and size for making Sauerkraut...no need to burp the jars with the sterilock.

Good for making kimchi and milk kefir

Brilliant results.

Very good fermentation

My latest food game changer. At last a never ending supply of gut balancing, fermented, probiotic foods. I've wasted a great deal of time and money trying to ferment pickles in the past only to end up with a bin full of slimy, mouldy vegetables. Now I get great results every time and the process is getting easier as I learn more. In the picture you can see my (hark, is that the sound of my own trumpet being blown?) addictively delicious cabbage kimchi. Each litre jar requires roughly one whole cabbage. No, it still isn't the easiest job in the world to make kimchi, I mean we are talking something a whole village used to take 3 days to make by digging pits big enough for a child to fall into after salting and chilli-fying a hundred heads of cabbage to last a whole winter. But these Kilner jars with sterilocks certainly take the pain out of the process. However your kitchen will need to be tidy, which can be a pain, or you'll be cursing that pile of washing up getting in the way of your rinsing of the salted cabbage. Your jars will need to be sterilised so either the dishwasher has to be ready to go or you'll be using the old fashioned method of boiling water and a spell in the oven. I prefer non toxic sterilisation in the case of the metal rings and sterilock, immersing them in 80 degree water, or thereabouts, a few drops of grapefruit seed extract and some white vinegar. Once the cabbage is salted, and it's really got to taste salty before it's ready, flavoured, and ready to ferment in the jars, push it down under the liquid line or top it up with filtered water ensuring you leave a couple of inches for swelling, then put the lid on. Give it a couple of days at room temperature covered with a box as suggested by one of the community (thank you), or with the glass jars wrapped in tin foil to keep the fermenting vegetables dark. Check and taste using a clean utensil every 8 hours for sourness and texture. It needs to be tenderly wilted. Then into the fridge and enjoy. I've hit on the unexpectedly divine mix of kimchi and egg mayonnaise, an unbelievably, paleo-tastically delicious dip, particularly as I added an extra level of umami by adding dried, salted shrimp into my kimchi mix. Don't say I didn't spoil you. Try it with rice crackers. Please! And thanks a lot to the community who offered me their tips such as, keep the fermenting jars on a tray in case the stuff leaks. Having a supply of these home made fermented foods in my fridge is my idea of wealth.

The airlock is fantastic and works great. However the lids get rusty. I don't understand why they can not make it from better material, since the lids will clearly get in contact with liquid.

These are good jars and I would buy again. Suitable for kefir or pickling. Delivered promptly and very well packaged.

Ricevuto tutto Ok.Sono barattoli in vetro per fermentazione con valvola.Prossimamente collauderò tutti i componentiCredo sia un prodotto interessante.