As well as cabbage sauerkraut, you can experiment with other vegetables to make different flavoured sauerkraut – celery and dill, beetroot and juniper, ginger and carrot… the possibilities are endless. The lid does not seal airtightly well enough, which may or may not be a problem. I have never had a batch of sauerkraut go bad because the lid has not been closed airtightly, but it is still something that should be mentioned and kept in mind.

Why Everyone Should Ferment with an Airlock | Fermentation Recipe

Raise your hand if you diligently burp your ferments once a day and sometimes more if temperatures are warm enough to call for it.Usually there are two routes one can take to obtain weights: buy some already made or make your own. This fermentation staple is simple for beginners. All that’s necessary is cabbage, salt, and time before you have a tasty condiment. The key to success is thoroughly massaging your cabbage so it breaks down faster. Tightly place the balloon on the vessel mouth and puncture it once or twice with a needle to allow CO2 to escape.

Ferment Almost Anything At Home (+10 Recipes To Get How To Ferment Almost Anything At Home (+10 Recipes To Get

Hence the importance of learning how to do it correctly and even eliminate the need for this action all together. – How to correctly burp a jar These jars are very popular among people because they are very affordable. I have linked to the single jar, but there are bundles of 2 and 4 jars that bring the total price per jar down.Also, in a fermentation whose goal is to be colonised by homofermentative lactobacillus, the bubbly phase will only last a few days. I recommend the one gallon (or about 3.78 liters) jars. This is a great middle-of-the-ground size to allow you to make larger batches of sauerkraut, other ferments, or store food as well. The glass is of good quality, and these jars are actually made in the USA. Half Gallon Ball Wide Mouth Mason Jars