Myron Weber wrote:Salt crusting on the lid is normal - looks like that's what you've got.
Myron Weber wrote:Not sure what you are asking about bubbles in the reservoir - you shouldn't get bubbles in that liquid, but an occasional "bloop" of gas out of the crock. BTW, I use brine in the reservoir rather than pure water to suppress mold there -rare but can happen.
Myron Weber wrote:Does it smell pickled? That's your best indicator.
When I went to a talk by Sandor Katz, someone asked him
Brett Williams wrote:This is a batch of Summer Squash
From what I understand, canning kills off the beneficial bacteria that make lacto-fermentation so awesome.
Brett Williams wrote:See my canned results
Leila Rich wrote:When I went to a talk by Sandor Katz, someone asked him
"is there anything you don't ferment?" He said something like: "summer squash, it turns to mush"...
Leila Rich wrote:I dunno about scum/mould-it really seems to depend on the thing your fermenting, and generally I trust my nose.
Leila Rich wrote:If I had moulds show up that were anything other than whitish, I'd chuck it out.
Leila Rich wrote:From what I understand, canning kills off the beneficial bacteria that make lacto-fermentation so awesome.
I suggest trying sauerkraut. The stuff is fantastic and I've been surprised by who will eat it-especially when accompanied by a sausage, fried onions and bread!
Myron Weber wrote:Brett,
Agreeing with what Leila wrote, I would simply add that instead of making your own recipe, maybe you should use a reliable recipe for something simple. No disrespect intended and I'm a big fan of experimentation, but since you seem to be struggling to get started, play it safe for a while.
There are lots of recipes easily available. Here's one of mine that's pretty easy: https://permies.com/t/33639/fermentation/Mexican-pickled-vegetables
You can use your crock or the jar method I describe.
Brett Williams wrote: I haven't had anything close to mushy... They have come out nice and crisp
Brett Williams wrote:As for trusting my nose..... I don't know that my nose is experienced enough to know what smells acceptable and what doesn't
Brett Williams wrote:I should have said "jarred" no way I was going to go and destroy all the work that went into this
Brett Williams wrote:As for kraut... Everything I read seems to indicate you should only do this process with organically local grown produce