Quote:
Originally Posted by Worth1
I will get back with you and tell you after I research the parts and I put in a mail box at the house.
Yes me all you need to do is put the required amount of (non) iodized salt to water.
2 to 3 tablespoons per quart and pour it in a jar full of garlic and let it do its thing for a few weeks.
I just make a quart of water at a time and toss what I dont use it makes it easy that way.
The small onions came out great too and I mean real good. 
I just use the lids and let off pressure everyday.
A little mineral oil on the ring makes them easier to unscrew and helps prevent rusting.
No need for silly stuff they sell.
Worth |
Excellent!! I will give that a try. I am assuming that you peel the garlic rather than pop the whole head in and that it will not turn black as the ones produced by the fermenter do. Thanks Worth.
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I'll plant and I'll harvest what the earth brings forth
The hammer's on the table, the pitchfork's on the shelf
Bob Dylan
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