Hey Alex, thanks for the tip on the jar lids. I had no idea that they contain BPA. I have looked at several of the reusable canning lids in the past. Just never tried any of them.
I didn't think about the light but it might be a issue using jars. I would go with salinity first before light. Sounds like you are very precise in making yours. I literally just wash it chop it throw it in the crock measure out the salt and spices so I the right amount for the size of my crock and water. I give a stir or three and put the big leafs down and add the weight. It sits on the counter I wait a week before I start checking it to see if is soured enough before jarring it up.
I have enjoyed your podcast with Paul. Thanks.