Your cart is empty.
Fermenting is a science, and a bit of an art. It requires care in a few specific things, but doing it right is not particularly complicated. We provide instructions that are accurate to the best of our knowledge, and which are based on the methods we successfully practice ourselves. There are no guarantees of success or safety with fermented foods. While properly fermented foods are not only safe, but healthy to eat, it is up to you to follow instructions to ensure safety, and to trust your eyes and nose, and don't eat things that do not look or smell like food. We offer no guarantees of success with our product. We do warrant that it is as described, and will do what we say it will, but how you use it is your choice.

I recently undertook the study of alcohol consumption in various parts of the world, and related statistics. Some interesting things come out, and there is no doubt that giving children alcohol young has negative affects on their health, their life, and society as a whole.

High alcohol consumption tends to run hand in hand with poverty. It runs both ways – frequent use of intoxicants tends to lower incomes, and low incomes tend to provide a motivation to escape reality through the use of intoxicants.

Countries that track statistical averages count things differently – and this is important, because how you count something makes all the difference in accuracy. Statistics that analyze this do NOT make adjustments for the method of counting.

Countries with the highest per capita purchased alcohol consumption tend to count alcoholism differently. Their rates are HIGHER than in the US, and they only count dysfunctional drunks. The US counts functional alcoholics.

Countries with the highest per capita purchased alcohol consumption count what is “alcohol” differently. The US counts anything over .5% as being “alcohol”, including light beers and hard ciders, wine coolers and spritzers, and wines. Other countries count differently, with lower limits of 1.1%, 1.2%, and unstated. This is for purposes of labeling and taxation, which are different than those of enforcement of limits for other legal issues.

Countries with highest per capita purchased alcohol consumption count what “alcohol consumption” is differently also. Bootleg alcohol (which can be the majority of what is consumed in a few nations), is not counted effectively if at all. Legally purchased alcohol may be counted, or only partially counted, depending on their classification for it. Bootleg alcohol is a relatively minor factor in the US, but may be 80% or more of the alcohol consumed in some areas outside the US, with beer and wine being the most often homemade.

Countries with higher per capita alcohol consumption have a different definition of what it means to give alcohol to children. Some permit the purchase of alcohol for children over the age of 4 years, for consumption in the home, and allow consumption for teens in a pub if accompanied by a parent. So often, surveys regarding alcohol focus more on what is illegal, or on hard spirits, rather than on all alcohol consumption, as is the case in the US.

Statistics show very clearly, two important things:

First, the younger a person is introduced to alcohol, the more likely they are to become alcohol dependent.

Second, the higher the alcohol consumption in a nation, the younger they are likely to be introduced to drinking alcohol.

Alcohol consumption rates correlate directly with average age of death, and this is after other factors are accounted for. Lower death ages are very much in line with higher rates of alcohol related disease in those countries.

Binge drinking statistics prove the opposite of what they suggest at first.

The statistics show that binge drinking occurs in 50% of occasions with alcohol for US teens, but only 10% of occasions with alcohol served for teens in several countries with very high per capita alcohol consumption.

What this proves is, that when alcohol is served rarely, kids will drink to obvious intoxication half the time.

That when alcohol is served daily, they will drink to obvious intoxication 10% of the time.

American teens MAY party once a week with alcohol – usually far less often, perhaps once a month or once every few months. They drink to intoxication (one definition of binge drinking) in the ABSENCE of parents, and they tend to do it in rebellion.

Teens in nations where parents serve them alcohol on a daily basis will drink to obvious intoxication about every 10th day. They may do it WITH their parents, or in rebellion, either one.

Conclusion is that while the statistics were carefully stated to imply that teens drinking with their parents daily was a good thing, the actual numbers show that it is not, and that they engage in far MORE binge drinking, not far less.

Now, we also know, from the great Kombucha debacle of 2010, that if an alcohol containing beverage has carbonation caused by fermentation, and has NOT had pressurized carbon dioxide added, that it is OVER the limit for classification as an alcoholic beverage, and it is therefore illegal to give it to children in the US, and not advised for use by pregnant women, or those with conditions or medications that interact poorly with alcohol.

Let me repeat part of that – If a fermented beverage has carbonation (and you did not add carbon dioxide manually), IT IS ALCOHOLIC, and capable of intoxicating a child, and potentially damaging a child in utero, and it is NOT RECOMMENDED for healing the body!

Normally, carbon dioxide does NOT suspend in a liquid. It bubbles out. It bubbles out of kraut and pickles, because there is no significant alcohol volume to suspend it. As the alcohol content rises, carbon dioxide begins to stay suspended in it (dissolved in it), and does not bubble out as easily.

We also know that Beet Kvass is brewed to an average alcohol content of 11%, often more, and no, I did not misplace a decimal, that is ELEVEN percent. It is done the same way homemade soda is done, and the same way water kefir, and kombucha is done. The more fizzy, the higher the alcohol content. The finer the bubbles, the higher the alcohol content.

Alcohol has a NEGATIVE effect on the body, especially for children, and especially the digestive system, for six reasons:

1. It kills microbes. It is used as a disinfectant to KILL living cells. It does not care whether these are inside or outside the body.

2. It kills surface cells lining the digestive tract. These are fast growing cells, and are more vulnerable to chemical damage than slower growing cells. Anyone who has ever had chemo knows this, and alcohol damages in the same way chemo does.

3. It gets into the bloodstream and damages cells throughout the body, particularly the brain, liver, endocrine glands, and kidneys.

4. It damages the mitochondrial DNA in the body, and this damage IS inherited. This is one reason the tendency to become addicted to alcohol is familial. This also causes widespread mitochondrial dysfunction and metabolic dysfunction within the body. This passes from the mother AND the father.

5. It causes genetic damage to eggs and sperm, passing genetic damage and dysfunction to infants in utero. This type of damage passes to a child from BOTH the mother and the father.

6. The effects on a developing body are catastrophic, since the body fails to develop normally, and the harm to normal growth and maturation is permanent. Harm is not minimized, it is compounded.

So, knowing this, we understand that if we are fermenting ANYTHING that creates significant alcohol in a food we are consuming for health reasons, that we are engaging in counterproductive efforts, and harming the body rather than healing it. We also understand that the effects are compounded when we give these substances to children, whose bodies are still developing.

The statistics were pretty compelling. One day I’ll find more and add them in, but this is all I have for today.

You can find these statistics very easily, they are gathered and published by the World Health Organization, who cannot quite make up their minds whether alcohol is evil, or good. They’ve settled on presenting that alcohol is good, but the effects of it on health and longevity and societal functionality are bad. So sometimes you have to pay attention to what they are really SAYING, not what they want you to THINK they are saying.

The ORIGINAL one-way valve fermenting airlock! Imitation IS the sincerest form of flattery, and we have noticed that our product has been copied by other sellers of fermenting products. Remember, if you see someone else selling a one-way valve airlock for fermenting, THEY copied US, not the other way around! Fermenta Lock is still the only original invention, handmade in the US. If it isn't orange, it isn't the original!

We invented Fermenta Lock, Fermenta Free, and the valve used for Fermenta Fido and other Fermenta Airlock products. We invented Fermenta Dunk Extender. Patents are prohibitively expensive, and designed by the government not to protect the rights of individuals, but to provide another source of revenue and control for the government and lawyers. We are good at what we do. We have endless ideas and endless creativity, and competition does not scare us. Impatient thieves do not scare us - they are too busy taking shortcuts to make a success of it anyway, and they won't want to take the effort to actually MAKE a product and fill orders.

So if you want to copy our idea, go right ahead. If you want to market and sell a competing product, you are welcome to do so, as long as you do not patent our idea - we had it first, and our posts on FaceBook announcing the invention and launch of it will prove that. This idea is officially in the public domain, placed there by us. We will NOT release supply sources, or part names unless you want to buy them - we'll be happy to sell you an instruction kit. If you buy our product, or look at the images and figure it out for yourself, good on you. Compete with us if you like, just don't screw us, and we'll get along just fine. Big companies who might want to screw us may have more money, and more lawyers than we do, but we have more to gain by suing the pants off a big company, and believe me, we will be well motivated to do so if anyone patents our idea and claims it as their own - this is a free idea. Everybody now owns it.

Published June 23, 2012

Wholesale, Export, and Manufacture of this product by other companies is an option. International distributorships are available for those wishing to export. Please email us to inquire about access to our wholesale website, or in regards to manufacturing any of our products.

Business Building Services Are Available - If you are wanting to build a business like this, where you make things in the home and sell them direct to the customer, or if you want to build a business that you can sell to other people as a complete business package, Firelight Heritage Farm is now offering Cottage Industry Services to aid small business owners in building a successful product or service business from the home. Don't know what you want to do? We can help you figure that out too (something original, and just yours, not a canned business). You get the wisdom and uniquely successful perspective and experience of people who have been business, marketing, and website professionals for more than a dozen years. For more information, visit Why copy someone else's business when you can do something uniquely you and enjoy it so much more?

$8 Shipping

US Orders Only.

Email us for shipping quote on International Orders, and to place your order for shipping outside the US.

This website is only equipped to handle orders from US customers (International shipping must be calculated for each order). International Orders are now accepted BY EMAIL from UK, AU, CA, and shipped USPS (other countries will be considered if requested). Please email a list of the items you wish to order, using our Contact page, and we will give you a shipping quote, and then invoice you from PayPal for the total.
Uses of Fermenta Lock

Fermenta Lock is a compact airlock cap for mason jars, to help in making old fashioned brined pickles, and other lacto-fermented foods. Use Fermenta Lock for:

Pickles (all kinds)
Sauer Kraut
Milk Kefir
Bean Paste/Hummus
Sourdough Starter (if started with culture or yeast)
Anything which needs gas release without a lot of air circulation.

Customer Comments

“Living down in Guatemala, we have quite a lot of dampness in our houses and mold is an ongoing battle. After a long dose of antibiotics due to a parasite, I absolutely required probiotics to get my gut back in order and I know homemade sauerkraut has more probiotic content than anything else I could find here. I wasn’t able to make my beloved sauerkraut or even Kombucha in my kitchen because mold would start growing immediately on the top. Your Fermenta Locks have literally been a lifesaver for me! No more mold, and PERFECT Kraut EVERY time!!! Thank you for creating such a wonderful product!!!”

A. Kratzert

“Oh how I wish I had found you first!! Too many experts and too many bucks later I discovered your “Lock” and the sheer elegance and simplicity of your system.Thank you for your help and affordability, it makes healthy food attainable.”


“I came back to order more FermentaCaps. A wonderful innovation. I have not lost a single batch of sauerkraut since I started using the original Fermenta Locks.”


“Please continue your good work on producing such a great product. I’ve tried lots of other kinds of airlocks- the 3 piece water lock, pickle pipes, fermilid, boss pickler, and I think yours is the best design and quality. I’d like to order another 100 of them right now, but I’ll have to wait a bit. I’ve had lifelong health challenges. I’m 38 and about 20 years ago my health was so bad I didn’t feel like living most of the time. Now my health is the best it’s ever been and it wouldn’t be possible without fermented vegetables, they have made a huge improvement in my health.”


(Last names omitted to protect customer privacy.)