I Need Your Help - airlock lid

Hey,
Just found this airlock lid on amazon:
https://www.amazon.com/dp/B01MZXXPYQ/

and i was wondering what is the different between
fermenting with airlock instead of regular lid?

tnx
Alex

I've always made mainly-cabbage ferments and always used a plain old lid of whatever container we had, and it always came out great. These are kimchi or northern-Indian oiled pickles, so they are salted, mainly cabbage with less than half replaced by other vegetables, and packed in as airtight as we could. I think maybe airlocks become more helpful if you can't use enough salt, or are doing other vegetables, especially fruits that have more sugar than cabbage, or maybe other situations that are off the basics. We've made about 60 to 100 liters of these ferments every autumn since 2011 in less than sanitary conditions, and they've always come out great.

I merged your stuff with the following thread. I hope that is okay by you.

Hey everyone!
Last week i bought this airlock lid:
https://www.amazon.com//dp/B01MZXXPYQ/

And it makes my life so much easier!
I dont need to check the jar everyday and burp it

so, big like (:



Alex

I use "pickle pipe" lids. They are cheaper than the one you listed. I've used them for over a year with great success. They are also available on Amazon!