Fermenting.

[Rajun Gardener]

I didn't tighten the lid down so it could release gas, will that work? How long will it take to finish at 72 degrees?

[Worth1]

About two to three weeks I took mine out at 9 days a little soon but I have plans for them.

Also with these for an experiment in 12 of them I put 1/4 teaspoon of citric acid and put 1/4 jar of vinegar in each jar after the peppers were in.
I then boiled the brine and poured over it.
The next batch I put 1/4 teaspoon of citric acid in each jar 1/2 in the quart and put 4 cups if vinegar in the remaining brine with about a 1/2 bag of sugar and pickling spices.
Boiled it and poured it over the peppers.
All of these are going in my pickle refrigerator.

[Rajun Gardener]

I left the lid loose to burp, will that work?

How long will it take to finish at 72 degrees?

Is that carrots in your jars and how long will that last you?

[Worth1]

About two to three weeks.

The lid should be fine but you can tighten it if you want.
The main concern is a yeast mold forming on the top.
It wont hurt it just skim it off if it happens.

Yes those are carrots and the reason I added citric acid and the vinegar as they didn't ferment all the way and no way in hell am I going to make myself sick.

Now I know that with the fermenting acid the vinegar and the citric acid I am fine.

They should last me about 6 months.

Worth

[Rajun Gardener]

Is that the peppers that were in the crock and why didn't they ferment all the way? I'm learning, that's why I'm asking.

What citric acid did you use, lemon juice?

[Worth1]

Originally Posted by Rajun Gardener

Is that the peppers that were in the crock and why didn't they ferment all the way? I'm learning, that's why I'm asking.

What citric acid did you use, lemon juice?

The peppers did yes they were in the crock but the carrots didn't I took them out too soon.
They are close though.

The citric acid I used was powdered Ball canning citric acid.
Worth

[Worth1]

I just tested a jar I had in the refrigerator after doing what I said I did above.
This put the carrots right where they needed to be.
I have a calibrated acidity testing tongue.

Worth

[Rajun Gardener]

I'm taking a nose running, breath taking pepper break, I'm making another jar now. I'm running some through the food processor and boy are they throwing off some vapors. I'll post pics in a few.

[Worth1]

Worth

[Rajun Gardener]

I had to do some rigging to figure out how I'm gonna get the mash below the brine. I used a few coffee filters then put some cottage cheese container lids on top then used an old frosting container with water in it to weigh it down. Then I figured a surgical glove would work for a vapor lock.

Is there anything you see that I could do to make it work better. I can go buy all the things I need tomorrow to make it better but I think this will work. What say you?

[Worth1]

I think it will be fine.

Worth

[coronabarb]

We use a freezer weight zip loc bag filled with brine. That way, if it gets a leak, it doesn't dilute the fermenting veggies. The ratio of salt:water is here.
http://extension.oregonstate.edu/lan...sauerkraut.pdf

[Worth1]

Thanks for the information Barb but i need to add something to it if I may.
The bag thing.
In a crock I prefer the weights that come with it but if a person uses the bag of water they need to use the same brine they used it ferment stuff other than Kraut.
Like the peppers for example if the brine recipe calls for 3 tablespoons of salt per quart then this is what need to be in the bag.

I personally dont care for the bag method because of physics.
Not saying it doesn't work but it can become a problem.
A bag of water weights the same as the water it displaces.
I saw my dad and his friend one time completely flabbergasted when they found out the gallon jugs of water they had wouldn't hold a water line under water at our pond.
They kept filling up more jugs to no avail.
I told them what you guys are doing is never going to work.
And why not smart a$$?
Because the water in the jugs weigh as much as the water you are displacing it will never work.
As a matter of fact the more jugs you use the worse it is going to get because the material the jugs are made from is lighter than water.
A 16 year old boy just schooled two men in their 50's and 60's.

Now that that is over I am sitting here looking at something that I have had for a long time.
I have always wanted small stone or wood disks for the jars.
I have been sitting on a pile of hole saws for years of all sizes.
I just now connected the two.
Simply cut the hole collect the disk out of the saw drill a bigger hole in it and cut it in half.

Worth

[Worth1]

Threw one together to see how it works.
Before anyone freaks out about using wood they sell wood sauerkraut boards at Lehman's.
And the stuff has been made for years in wood kegs.
This is what they use at the Tabasco plant, white oak barrels.
Worth

20160728_120459.jpg

[GrowingCoastal]

What type of wood?