Thread: Fermenting.
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Old July 21, 2016   #204
Tropicalgrower
Tomatovillian™
 
Join Date: Oct 2009
Location: Zone 7 Southern Oregon
Posts: 187
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Quote:
Originally Posted by coronabarb View Post
Pete,

Something a lot of people don't know about Oregon (and I didn't know until I moved here 2 yrs ago) is that it is heavily populated with Scandinavians. That means sauerkraut and lots of it is made here. I've watched the demos three times now but haven't made it myself yet. Here are some links to information from Oregon State University Master Food Preservers.

http://extension.oregonstate.edu/lan...sauerkraut.pdf

http://extension.oregonstate.edu/fch...sauerkraut.pdf

http://extension.oregonstate.edu/fch...vegetables.pdf
I wonder of the Master Food Preservers sponsor classes on Fermentation?I will be moving back to the Brookings area after having lived in SE Asia for a few years.I'd love to do some fermenting myself.

Trop

Quote:
Originally Posted by Worth1 View Post
I got it from The Sausage Maker.
They aren't the cheapest people on earth but by darn they stand behind their product.
I have ordered from them since before the internet.
http://www.sausagemaker.com/fermenting-pots-s/2094.htm



Ill let you chew on Barbs links and get back with you.
Worth
I know you said something about the smaller containers being more prone to contamination,but I wonder if the 5L German Style Harvest Pot might be the one to start off with?

Also was thinking about 5Gal food grade plastic buckets.I suppose a guy wouldn't have to fill these to 3/4 or even 1/2.You could probably do any amount you wanted so long as you didn't overfill?

Trop
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