I made several of the lacto fermented vegetable recipes from NT. It was my first time, and I was wondering if the lids are supposed to seal like in pressure canning? It seems like 3 of them did and 3 didn't. Also, I was never too sure if my jars were too full or not full enough. I had to add a little filtered water to all of them to make them within one inch of the top. However, after a day of sitting out, my corn relish was leaking out the top. I opened it to remove a little liquid, so I don't know if that ruins it or not. I did use homemade whey instead of extra sea salt which is supposed to produce better results.