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 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!
That's my roommate. He's kinda weird, but he always pays his half of the rent. And he gave me this tiny ad:
permaculture bootcamp - gardening gardeners; grow the food you eat and build your own home
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Description: Random assortment of jars with poor seals. Total success!")
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