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Didn't see it mentioned in the article or picture, but you often get better results if you weigh down the stuff you're fermenting so it's always underneath the
by dmoy 2y ago
Didn't see it mentioned in the article or picture, but you often get better results if you weigh down the stuff you're fermenting so it's always underneath the brine. Glass weights, literal rocks, or just an excess of brine, either way.
If you do that, then the "fuzzies" the article mentioned basically never make an appearance.
- throwup238 2y ago> Glass weights, literal rocks, or just an excess of brine, either way. Alternatively, ziplock bag filled with water and a little air for buoyancy.
- MathMonkeyMan 2y agoOr the top of an onion, pushed down. Saw that on youtube and it's the idea I like best.
- bsilvereagle 2y ago> ziplock bag filled with water You’ll often see this done with brine instead of water so if the bag develops a leak the salt concentration of the ferment stays the same.
- hermitcrab 2y agoAuthor here. Fair comment. I did think about mentioning that. But I didn't want to get too much into the weeds. Better to watch some videos for all the details.
- zikduruqe 2y agoWell they can. It's called Kahm Yeast, https://melissaknorris.com/kahm-yeast/ https://melissaknorris.com/kahm-yeast/ I typically just skim it off. And you can't get botulism from fermenting. That is only in canning foods, since all the microbes are competing with each other. Good old C. botulinum can't hang.