Win a copy of Bioshelter Market Garden this week in the Market Garden forum!
  • Post Reply Bookmark Topic Watch Topic
  • New Topic
permaculture forums growies critters building homesteading energy monies kitchen purity ungarbage community wilderness fiber arts art permaculture artisans regional education experiences global resources the cider press projects digital market permies.com private forums all forums
this forum made possible by our volunteer staff, including ...
master stewards:
  • James Freyr
  • Nicole Alderman
  • Anne Miller
  • r ranson
  • Mike Jay Haasl
  • Dave Burton
  • Pearl Sutton
stewards:
  • paul wheaton
  • Joylynn Hardesty
  • Joseph Lofthouse
garden masters:
  • Steve Thorn
gardeners:
  • Dan Boone
  • Carla Burke
  • Kate Downham

what to use for lid, weight, on fermenting crock?

 
Posts: 5
Location: East Tennessee Mountains
  • Mark post as helpful
  • send pies
  • Quote
  • Report post to moderator
We moved into a 100 year old farm house and I found a crock in the cellar. Since I have never fermented anything in my life I didn't know what it was for. I can't find a lid or weight or anything else that seems to go with the crock. It is about the size of a 5 gallon bucket. I can't wait to ferment something in this crock but what should I use for a lid and a weight?
 
pollinator
Posts: 4437
Location: North Central Michigan
23
  • Mark post as helpful
  • send pies
  • Quote
  • Report post to moderator
generally a clean plate that will fit inside the top fairly snugly and a clean rock are used for a lid and weight
 
Christine Blankenship
Posts: 5
Location: East Tennessee Mountains
  • Mark post as helpful
  • send pies
  • Quote
  • Report post to moderator
Thank You Brenda. So, I just put the plate inside the crock and the rock over the plate? Sorry to ask stupid questions but I am new to this and don't want to get it wrong.

One more newbie question....what is the difference between fermenting and lacto-fermenting?
 
Posts: 19
  • Mark post as helpful
  • send pies
  • Quote
  • Report post to moderator
Fermenting, in general, refers to processing foods using micro-organisms. Yeast feed on sugars produces alcohol as a byproduct. Lacto-bacilli produce lactic acid. Acetic acid bacteria (acetobacters or acetobacilli) produce acetic acid: vinegar.
 
Author
Posts: 31
Location: Oregon
  • Mark post as helpful
  • send pies
  • Quote
  • Report post to moderator
Fermenting is the broad category that covers at least three kinds of fermentation. Those are categorized by what is produced: alcohol, vinegar or lactic acid.

Lacto-fermented means the organisms involved produce lactic acid.
 
Space pants. Tiny ad:
Heat your home with the twigs that naturally fall of the trees in your yard
http://woodheat.net
  • Post Reply Bookmark Topic Watch Topic
  • New Topic
Boost this thread!