Thanks, u/redbelliedblacksnake!

So here?

Those kits are certainly more expensive than Nourished Essentials'.

Does the glass pass the tests we hear about both for sturdiness and quality, please… I've read that all glass is not created equal. And that there are ways off manufacturing glass that are better for the end user! Perhaps that's 'snake oil'?!

Nourished Essentials' lids seem to do the job. But are a little flimsy.

From your experience, how do the Mason Tops' lids work, please: from that page they just look like plastic with a dimple. One of the things that Nourished Essentials allows is the opening of their lids to inspect and then pump out afterwards the oxygen which inevitably rushes in. I'm missing something, aren't I?

You help appreciated!

It is really simple:

• Get your self some mason jars (Target)
• Get some fermentation lids https://www.amazon.com/Easy-Fermenter-Wide-Mouth-Lid/dp/B01M73T3ZH/ref=asc_df_B01M73T3ZH/?tag=hyprod-20&linkCode=df0&hvadid=167124686369&hvpos=&hvnetw=g&hvrand=15028541526735215195&hvpone=&hvptwo=&hvqmt=&hvdev=c&hvdvcmdl=&hvlocint=&hvlocphy=9028279&hvtargid=pla-318272472692&psc=1
• Get some fermentation weights: https://masonjarlifestyle.com/product/glass-fermentation-weights-fermenting-wide-mouth-mason-jars/?attribute_pa_quantity=six-pack-of-weights&gclid=Cj0KCQjwl7qSBhD-ARIsACvV1X24dB-onSdJJ4R-HVPJ3ntDZjx6b5Da6-0voa8-1f6xm3K7SNDqpRQaAidmEALw_wcB
• Get some habanero peppers or scotch bonnets
• Destem them. Don't worry too much about removing the seeds. And, open them up.
• Make sure you have a scale that can measure to the gram.
• Weigh out about 350 grams of filtered water. NOTE: faucet water has too much chlorine and will cause the fermentation to fail. If you don't have filtered water, poor the water into a bowl and let it site for at least 1 hour to let the chlorine evaporate.
• Add 2.5% to 3% by salt by weight.
• Stir to create your brine
• Add the peppers to the mason jar and crush them down.
• Add your brine to cover the peppers.
• Add the weight to the top.
• Add the fermentation lid and use the hand pump to get any air out. Usually there isn't much.
• Tilt the jar a bit and rotate to ensure that the liquid gets in all the crevices.
• Put the jar in a bowl as often times liquid will come out of the airlock
• On day 3 start your once-a-day rotation of the jar. As fermentation starts, gas bubble will collect in the crevices and you want to allow them to escape.
• After 2 to 3 weeks, depending on room temp, you will notice the bubbles reducing
• When it appears that fermentation has slowed or stopped, get a blender out.
• Take the peppers out of the jar and add them to the blender making sure you don't get rid of your brine.
• Add some of the brine to the blender and blend until smooth.
• If it's not liquid enough, add more of the brine.

That's it. If you want you can also add some garlic.

Enjoy the sweats!