Something I read said that there should be no floaties touching the air and that you can use a cabbage leaf cut in a disc to press everything under the liquid. But maybe pepper flakes don't mold
Lacto fermentation
- Thread starter Gary Knowels
- Start date
Hm good point. I used the glass disc but the pepper flakes floated up. I’m brave enough to discard a moldy flake or two…Something I read said that there should be no floaties touching the air and that you can use a cabbage leaf cut in a disc to press everything under the liquid. But maybe pepper flakes don't mold
It sounds like floating flakes are rather common and not a major concern.Deadly pathogens don't faze you none...
Keep the pH below 4.6 and you can knock botulism off the list.
But if y’all don’t hear from me in about a week…
Thank you!
I never had any problems, as you can see, I'm still here...
I did, however, run a pretty sanitary and tight ship while fermenting...did a number of different things, better safe than sorry I suppose.
Neighbors did sauerkraut, kept it in a big stone crock in the garage, just went out, dipped out what they wanted, and put the top back on.
Pretty fukin' far from sanitary...to paraphrase Pulp Fiction...but quite good.
I did, however, run a pretty sanitary and tight ship while fermenting...did a number of different things, better safe than sorry I suppose.
Neighbors did sauerkraut, kept it in a big stone crock in the garage, just went out, dipped out what they wanted, and put the top back on.
Pretty fukin' far from sanitary...to paraphrase Pulp Fiction...but quite good.
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My pops made kraut a similar way and always kept the crock in the garage.
He put a plate on top of it that fit nicely in the crock, then a river rock on top of the plate to compress it down. He then put cheese cloth over the top. Every day he would scrap the top of the stuff that gurgled up. When it was ready, we took it to a self canning operation in Summer. We always had cans of it around and damn it was good.
SF
We had sauerkraut and hot dogs, sometimes german sausage or polish sausage growing up...about every two weeks. My Dad loved it, and while I liked the taste it gave the meats, wasn't much on the texture...took a while to get used to.
We never made sauerkraut when I was a kid, but back east in any of the good euro delis it was always there in a big crock, sold by the pound.
We never made sauerkraut when I was a kid, but back east in any of the good euro delis it was always there in a big crock, sold by the pound.