RE: Lacto-fermented vegetables

[Guest guest]

Sandor Katz (Wild Fermentation) suggests blowing up a balloon inside the

bottle so that it keeps the veggies pushed below the surface of the brine.

If you can't do that, then I would suggest adding more brine, or else moving

it to a container that enables you to top it with a weighted saucer to hold

the veggies under the brine.

I just made some sauerkraut, LA sauerkraut, and pickled turnips. They

have sat on my counter for three days fermenting, but I notice that in

all the jars, the vegetables are now above the liquid. Do I need to

add more salted water or whey to the jars? Do I need to be concerned

that the fermentation might have been contaminated or oxidized (those

veggies out of the liquid) because the vegetables worked their way out

of the liquid?

TIA!

- Ann

[Guest guest]

I have that problem too. , as I read your email I was clear that

balloning inside a jar was beyond my capability. Then I had this

vision of topping all my ferments with marbles before capping them!

Sharon

> Sandor Katz (Wild Fermentation) suggests blowing up a balloon inside

the

> bottle so that it keeps the veggies pushed below the surface of the

brine.

> If you can't do that, then I would suggest adding more brine, or

else moving

> it to a container that enables you to top it with a weighted saucer

to hold

> the veggies under the brine.

[Guest guest]

>

> I have that problem too. , as I read your email I was clear that

> balloning inside a jar was beyond my capability. Then I had this

> vision of topping all my ferments with marbles before capping them!

> Sharon

>

> > Sandor Katz (Wild Fermentation) suggests blowing up a balloon inside

> the

> > bottle so that it keeps the veggies pushed below the surface of the

> brine.

> > If you can't do that, then I would suggest adding more brine, or

> else moving

> > it to a container that enables you to top it with a weighted saucer

> to hold

> > the veggies under the brine.

>

You should really try using the plate/weight method. Ferment a big

batch in a crock and find a plate that will fit inside it and weigh

the plate down with something like a full mason jar. I make kim-chi

in 2 gallon batches cause I like how it tastes after being in the

fridge for a while.

-

[Guest guest]

-

>Sandor Katz (Wild Fermentation) suggests blowing up a balloon inside the

>bottle so that it keeps the veggies pushed below the surface of the brine.

The problem with that is that nasty chemicals in the balloon will

undoubtedly leech into the ferment.

I'd rather use a glass weight or something like that.

-

[Guest guest]

Good point! Sandor Katz is not Sally Fallon. Sometimes I forget that. :-)

-

>Sandor Katz (Wild Fermentation) suggests blowing up a balloon inside the

>bottle so that it keeps the veggies pushed below the surface of the brine.

The problem with that is that nasty chemicals in the balloon will

undoubtedly leech into the ferment.

I'd rather use a glass weight or something like that.

-

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