Fermenting containers?

[CrunchyParent]

So, what do you use when you're making your kim chi, keifir, yogurt, sour dough starters, etc? It sounds like regular canning jars are good for culturing veggies (or maybe I'm wrong) but I'm unclear about what to use for keifir, kombucha, etc. What should be airtight, what should have exposure to the air but a cloth "shield," what to use for long-term storage once your cultured food has reached its peak?

So, what do you use and where do you get it?

[Sasha_girl]

For kefir I use a regular quart-sized Mason jar and cover it with a screen from a sprouting jar. My health food store has the NOW sprouting jars for just a couple of bucks so I pick them up fairly often. The top is a wire mesh that I like.

For kombucha I use a glass 1/2 gallon jar with a coffee filter on top, held on with a rubber band.

I use regular Mason jars for everything else, although I do have a clay crock that I keep my sourdough starter in.

[tempestjewel]

I use a giant glass jar (cookie jar style) for my kombucha and rubberband a flour-sack towel around the lip when its fermenting. I place the glass lid on it when its in the fridge (after I've taken the mother out and started the next batch- I actually have 2 giant glass jars that I alternate).

For fermented veggies I use mason jars, including for long-term stoarage.

For kefir I used mason jars, left head room, and let out the pressure (though I know some people don't cover theirs).

My sourdough starter is in a glass pyrex bowl with a plastic lid in the fridge. I started the starter in just a glass bowl with a flour sack towel over the top, and once it was ripe and ready and I didn't want to feed it every day that's when it went in the pyrex storage bowl.

[Jojo F.]

My kombucha is also in a giant cookie jar and covered with a kitchen towel, secured with a rubber band. After it's done I bottle in either old Grolsch bottles or old screw top bottles- juice spritzers.

My water kefir is either in a mason jar or a wire bail tall jar- the kind you'd store dry goods in. This is brewed fairly air tight but I "burp" the jar, bottle and store the same as kombucha. We can't do dairy

And no sourdough either

Everything else like veggies, etc. are all done in mason jars.

[prana]

mason jars for some. For kraut we use the old fashioned crocks that have the water sealing lid.

[moondiapers]

for kefir I use a canning jar with a cloth napkin over it and screw the ring down without a lid

for kombucha I used to do the same as for kefir, but now I have a nice crock with a spigot on the bottom so that SCOBY can remain undisturbed.

Sourdough, same as kefir.

I've just started doing veggies last night so I'll see how that goes.