I am looking at buying some jars for making sauerkraut at home. I planned to use mason jars but read about how they arent really airtight which can cause a problem with the LAB lactic acid bacteria.
So I was lead to look into fido jars, by bormioli rocco. However, i've read that while these are much more air tight, that the off gasing of the co2 can be problematic, particullary with the jar possibly shattering. With this it is recommended that you 'burp' the jars daily.
The other option would be to purchase a more expensive clay vessel, or to get something with an airlock that keeps air out but also lets c02 out.
These jars with airlocks, there is one company selling them officially, are pricy and they appear to be just bormiolo rocco jars drilled and inserted an airlock.
Does anyone here do any pickeling, particually fermentation stuff? Sauces, kraut, etc? Any comments or suggestions would be awesome. I am on the verge of just getting some of the rocco fido jars.