Fermenting.

[encore]

started my first batch of kraut in a quart jar, using a new item out there called a pickle pusher, works really slick, keeps everything below brine and a recessed spot on top if you need to clean scum out, i have pics. of it in use and ordered more, so i can send pictures after a recieve them, or you can go to (ultimatepicklejar.com) and check the stuff out he has there .---tom

[Worth1]

Some store bought pickles have these things in the jar.
Can't remember the brand.
Worth

[encore]

this is all made from food grade silicone and stainless steel, way better than glass weights,(especially if you got to dig them out to taste test )it's worth looking at , i personally think it's a great product, for fermenting, they got plastic lids for wide mouth mason jars, seals for lids (to make really air tight) grommets for lids, (will even drill holes and install grommets for you) air locks, check the place out.

[Jimbotomateo]

Originally Posted by encore

this is all made from food grade silicone and stainless steel, way better than glass weights,(especially if you got to dig them out to taste test )it's worth looking at , i personally think it's a great product, for fermenting, they got plastic lids for wide mouth mason jars, seals for lids (to make really air tight) grommets for lids, (will even drill holes and install grommets for you) air locks, check the place out.

Where did you get your pickle pusher? . Sounds funny somehow. . Jimbo

[Worth1]

Originally Posted by Jimbotomateo

Where did you get your pickle pusher? . Sounds funny somehow. . Jimbo

https://www.google.com/url?sa=t&rct=...C-lQKX_ELh-thA

[encore]

ultimatepicklejar.com

[Jimbotomateo]

Thanks , just back from Wally World they didn't have em.

[recruiterg]

Speaking of fermentation, does anyone make sourdough? I've made my own sourdough starter and recently made sourdough bread that is way better than anything commercially available.

[rdback]

Wow Worth, your manzano pepper sauce looks awesome.

[BigVanVader]

Has anyone used these lids?
https://www.amazon.com/Easy-Fermente...ids+wide+mouth

Good reviews and looks pretty slick.

[Worth1]

Originally Posted by rdback

Wow Worth, your manzano pepper sauce looks awesome.

Thanks it isn't as hot as I expected but this is after eating Habanero peppers a lot.
Worth

[Worth1]

Originally Posted by BigVanVader

Has anyone used these lids?
https://www.amazon.com/Easy-Fermente...ids+wide+mouth

Good reviews and looks pretty slick.

Nope and wont at that price.
You know how thrifty I am.

Worth

[Worth1]

Not meaning to put down any of these products it is just that I am having great luck with my mason jars and lids.
No mold and I am packing the product so it doesn't float to the top.

I just started a batch of daikon radish.
I bet they will be fantastic because I love salted radishes.
Worth

[salix]

Recruiterg - I make my own sourdough "stuff" - bread, pancakes, stollen, panettone etc. One of the best things about them is they just do not go mouldy. And you never have to run to the store for yeast. And it's cheap. And it's fun.

[Worth1]

Watched some guy on Youtube ferment radishes he didn't have a clue what he was doing.
Who would want blue green rotten radishes floating on the top?
Plus he was only using 1 1/2 tablespoons of salt per 2 liters (or was it a gallon) of water.
I personally think that is a little on the light side if you ask me.
Plus he was back slopping from older ferments.
Something I dont do.


Worth