fizzy pickles--bubbles, storage

[Guest guest]

>

> But, botulinus doesn't grow in acidic or salty environments, or if

there is

> a lot of bacteria competition. When you make probiotic foods,

there is LOTS

> of bacterial action, hence the bubbles! So yeah, any LF food will

likely have

> bubbles, though how many depends on the ingredients. I tend to

leave the lid

> a bit loose, because if it is too tight the gas can explode the

jar (though usually

> I don't get much gas).

Whew! I'll unleash the kids on the pickles tomorrow. Dh " approved "

the kraut too! These may be baby-steps, but I've hit

some " attitudes " about changing the food--I'm aiming to replace

familiar SAD foods with similar WAP foods.

>

> You can store the jars outside in the garage in many climates ...

some folks

> make their kraut outside in the autumn and leave it out all winter

to " age " .

> Or you can bury a trash can underground and fill it with jars, put

straw on

> top (the pioneers and the Koreans did something like this). I use

an extra

> fridge in the garage though, out of convenience.

I just finished reading Root Cellaring by the Bubels--they had

amazing ideas for cold storage . . . I'm leaning toward convenience

though! Dh is looking for an " old " refrigerator to buy for the

basement.

Thank you.

Danelle in Kansas