Guest guest Posted August 4, 2006 Report Share Posted August 4, 2006 At 10:09 AM 8/4/2006, Isao Haraguchi wrote: > >Pounding the veges for fermentation is like Israili gov to attatk >lebanon people. > >The common answer is " Stop it or you will ruin the whole thing.Or you >loose in the first place. " I agree. What I do is use a wooden sausage stuffer to gently tamp it down just enough to get out the air bubbles. Make sure the vegetables are covered, add more water or brine if they are not. Weight, cover and ferment. That's it. The results are quite good I think, and my taste-testers, tough customers all, concur. Quote Link to comment Share on other sites More sharing options...
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