SQWIBB Awesome. Thanks for the update.
How do you like those airlocks? I've only used Fermilids, as far as airlocks go, so far. However, I've discovered that I prefer burping the jar with a tight lid for some ferments, including longer ones. The reason for this is that it's more air tight, and resilient. The Fermilids can suck down, sometimes, which can get oxygen on the food, and cause mold. That limits how long I can ferment with those without opening it. Plus, building pressure is important if you want a carbonated ferment. I'm still curious what carbonated cucumber pickles taste like.
If you do ever open the jar, stir the contents, every time. It helps prevent mold. Never turn your ferment upside down (it can cause the lid to mold).
I've also discovered that if I add distilled white vinegar to a ferment, then the jar doesn't seem to need to be burped very often, if at all—it still ferments, though. It seems that it creates a vaccuum instead of pressure, if the vinegar is there.
|