Comment by hahamrfunnyguy

I make a lot of fermented food. This guide complicates things a bit. You don't really need an airtight container with a fermentation lock. The easiest thing to do is just keep a layer of brine above the top of whatever you are fermenting. I use mason jars of all sizes and flip the lid over backwards and put the ring on loosely. This allows any gas to escape and keeps contaminants out.