One of the real Hatfield's on here, and a direct descendant of Devil Ance Hatfield.
Jay Hatfield wrote:I would guess not enough salt. The salinity of the brineing solution is what keeps the bad bacteria from growing. That is why you should only have mold right on the top.
Yes a good crock is well worth more than a 100 jars. Jack Spirko over at thesurvivalpodcast.com posted a couple of really nice crocks in the show note of the show he did a fermentation last week. The one I remember was about $120 and was made in Germany I think.
Brand new Mason or Ball jaars are less than a dollar a piece. I would not bother with any of the other brands as my experience is they break far more often while canning than ball or mason's do.
I hope this helps
Later
J
One of the real Hatfield's on here, and a direct descendant of Devil Ance Hatfield.
Jay Hatfield wrote:Hey Alex, thanks for the tip on the jar lids. I had no idea that they contain BPA. I have looked at several of the reusable canning lids in the past. Just never tried any of them.
I didn't think about the light but it might be a issue using jars. I would go with salinity first before light. Sounds like you are very precise in making yours. I literally just wash it chop it throw it in the crock measure out the salt and spices so I the right amount for the size of my crock and water. I give a stir or three and put the big leafs down and add the weight. It sits on the counter I wait a week before I start checking it to see if is soured enough before jarring it up.
I have enjoyed your podcast with Paul. Thanks.
Brenda
Bloom where you are planted.
http://restfultrailsfoodforestgarden.blogspot.com/
--Wardeh ('Wardee') Harmon
GNOWFGLINS -- Enjoying "God's Natural, Organic, Whole Foods, Grown Locally, In Season"
Author of "The Complete Idiot's Guide to Fermenting Foods"
Alex Ojeda wrote:
Jay Hatfield wrote:Hey Alex, thanks for the tip on the jar lids. I had no idea that they contain BPA. I have looked at several of the reusable canning lids in the past. Just never tried any of them.
So, my recipe requires pounding it down and keeping it in the dark. I'll try what you do and see what happens. I've never done the leaf thing, but I've just heard someone say something about putting grape leaves in their pickles to keep them crisp. I'm interested in this concept. I have lots of grape leaves!
I have had great experiences with the tattler lids - follow the directions. I had a failure when the rubber ring lost its seat and folded under, leaving a gap.
How dark is dark? My pantry is a series of cupboards - no direct light, but light all the same.
What is "room temperature" before packing up for the fridge? Our inside the house temps match the evening cool and a bit less then the afternoon hot, so is that temp swing anything to worry about? I mean I have't got a climate controlled spot like a root cellar.
We live in Northern CA (gold country USDA zone 7) and have really warm weather when I start to get excess from the garden. That makes canning unappealing but the is what I have done in the past. This sounds like a much better idea. I did try a batch up sugar peas and they were just toooooooo salty!
Amy
~all knowledge is worth having~
Kari Gunnlaugsson wrote:
Are the jar airlocks necessary?? I thought that was for wine musts? I suppose even in cool storage you can't seal up the jars / weights without an airlock in case there is still a bit of fermentation going on?
Also, I was reading 'wild fermentation' (Sandor Katz) and he somewhat reluctantly suggests food grade five gallon plastic buckets as an acceptable compromise if you can't afford a lot of crocks....any thoughts? they are a lot more accessible...
Kari Gunnlaugsson wrote:
Are the jar airlocks necessary?? I thought that was for wine musts? I suppose even in cool storage you can't seal up the jars / weights without an airlock in case there is still a bit of fermentation going on?
Also, I was reading 'wild fermentation' (Sandor Katz) and he somewhat reluctantly suggests food grade five gallon plastic buckets as an acceptable compromise if you can't afford a lot of crocks....any thoughts? they are a lot more accessible...
--Wardeh ('Wardee') Harmon
GNOWFGLINS -- Enjoying "God's Natural, Organic, Whole Foods, Grown Locally, In Season"
Author of "The Complete Idiot's Guide to Fermenting Foods"
Brenda
Bloom where you are planted.
http://restfultrailsfoodforestgarden.blogspot.com/
Our inability to change everything should not stop us from changing what we can.
When you throw something away, there is no 'away'
"We're all just walking each other home." -Ram Dass
"Be a lamp, or a lifeboat, or a ladder."-Rumi
"It's all one song!" -Neil Young
Our inability to change everything should not stop us from changing what we can.
Robert Ray wrote: I purchased some "tattler lids" a bit ago and saw where someone had drilled a hole, put in a grommet and then used a fermenting check valve in the grommet I'll see how that works. No BPA and much lighter than my Harsch crock.
Check out Redhawk's soil series: https://permies.com/wiki/redhawk-soil
Check out Redhawk's soil series: https://permies.com/wiki/redhawk-soil
Check out Redhawk's soil series: https://permies.com/wiki/redhawk-soil
Our inability to change everything should not stop us from changing what we can.
Robert Ray wrote:An addendum to my previous posts, as much as I love the ceramic german fermenting crock it has been moved to just a large batch pickle, kraut workhorse. I have something fermenting on the counter every day wether it's milk kefir, water kefir, salsa. or whatever. I could easily get buy with just jars.
Blazing trails in disabled homesteading
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