Pickles

efisakov · June 16, 2015

Worth, you are correct about importance of the container used for fermenting. It has to be enamel coatet pot, glass container, or anything that that does not react with salt and changes fermenting (wood barrels used for it as well, but they have to be aged once). What ever you ferment has to have a press on the top to make sure it is submerged completely. I helped my mom fermenting hundreds of times. Did few by my self as well. I am not 100% perfect. My moms recipe is by taste not by spoons/grams. The more you ferment the better you will be at perfecting it. It is definitely considered to be healthy food.
Good luck.

June 16, 2015	#11
efisakov Tomatovillian™ Join Date: Nov 2012 Location: NJ, zone 7 Posts: 3,162	Worth, you are correct about importance of the container used for fermenting. It has to be enamel coatet pot, glass container, or anything that that does not react with salt and changes fermenting (wood barrels used for it as well, but they have to be aged once). What ever you ferment has to have a press on the top to make sure it is submerged completely. I helped my mom fermenting hundreds of times. Did few by my self as well. I am not 100% perfect. My moms recipe is by taste not by spoons/grams. The more you ferment the better you will be at perfecting it. It is definitely considered to be healthy food. Good luck. __________________ Ella God comes along and says, "I think I'm going to create THE tomato!” Last edited by efisakov; June 16, 2015 at 09:18 PM.