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Old December 12, 2015   #61
Worth1
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Originally Posted by Karrr_Luda View Post
Thanks for the grand idea Mr. Inventor Worth, it's a wonderful contraption! Must try something similar myself now. Do get another jar and make more peppers! more more peppers!

Although I really love marinated hot peppers..... sweet and hot.... oops, said marinated
This was said earlier in the thread and I forgot all about it.
http://www.tomatoville.com/showpost....19&postcount=6

I think it was because I was looking at the fancy airlocks everyone had.
But I looked on line and they were like $14 a piece.
Buy saving money where I can allows me to buy fancy crocks.
Maybe I should take up clay crock turning firing and glazing.
With the fermenting fad going on a person might be able to make some money at the right arts and crafts fares.

Worth
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Old December 12, 2015   #62
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My airlocks cost $2.50 each at the brewing store.
Sue
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Old December 12, 2015   #63
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My airlocks cost $2.50 each at the brewing store.
Sue
Sue we dont have a brewers store in town that I know of.
I would have to drive to Austin and back.
The kit that is sold on line for around $14 is this.
http://www.fermentools.com/products/single-kit
My place is covered in odds and ends to make stuff out of.
I found some corks the other day looking for something and last night I couldn't remember where but found two new eyes for my garage door opener while looking for tubing.

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Old December 13, 2015   #64
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nice post, he is using caraway seeds too, cause they make kraut awesome!
I just used my fist as masher in large containers untill now, i guess yours works much better
And yes, playing with mud is very satisfying. If you have time and desire, that's the thing to do.
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Old December 13, 2015   #65
akgardengirl
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A question about the bubbles. How long should the fermenting bubbles be active? My bubble action lasted about 5 days and then, after backing up in a couple of the airlocks, nothing. I had to add brine after that and nothing else happened besides the initial stage. I let it sit on the counter for 3 weeks and just put solid lids on the jars and put into the fridge.
Sue
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Old December 13, 2015   #66
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A question about the bubbles. How long should the fermenting bubbles be active? My bubble action lasted about 5 days and then, after backing up in a couple of the airlocks, nothing. I had to add brine after that and nothing else happened besides the initial stage. I let it sit on the counter for 3 weeks and just put solid lids on the jars and put into the fridge.
Sue
There are different bacteria that take over after the other one quits.
I think the first one is the most active.
I never got to see bubbles because my mom just used a wet towel over the crock.
Worth
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Old December 13, 2015   #67
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The carrot slaw has stopped putting out bubbles and is probably on its way to the rotting cycle.
At least with the blow off tube I can see what is going on.
The air level is half way back up the tube to the water level in the clear bottle.
If I make anymore of these things I will go to the auto parts store and buy what they call a fire wall bushing.
It is the same thing that they sell in the kits or have on the lids you buy for fermenting.
I probably have some here at home.

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Old December 13, 2015   #68
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While they're using it for a different purpose, this is essentially the same thing -- http://thatscountryliving.com/2013/0...straw-toppers/
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Old December 13, 2015   #69
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While they're using it for a different purpose, this is essentially the same thing -- http://thatscountryliving.com/2013/0...straw-toppers/
There are many uses for one product.
The hog ring comes to mind.
Hog ring.
Upholstery.
Clinching off the ends of salami and sausage.

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Old December 13, 2015   #70
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For the last two days I have had the ac on to keep the temperature at 72 degrees and the heater was at 55.
Today I was freezing to death and realized it was 65 degrees in the house.
Last night it rained a cold rain all night long.
No wonder the carrots slowed down.

Here is a link to fermenting cucumbers from Sandor Katz.
I dont have any of his books but do read a lot of his stuff on line.
I like the explanation on the amount of salt to use best.

Worth.
https://www.google.com/url?sa=t&rct=...PJvZFuUDTrunYg
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Old December 14, 2015   #71
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Sandor Katz, he is awsome. I had this link to a video interview with him, couldn't find it until now.. https://www.organicconsumers.org/new...g-food-scratch Thanks for the share Worth, totally forgot about it.
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Old December 14, 2015   #72
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Quote:
Originally Posted by Karrr_Luda View Post
Sandor Katz, he is awsome. I had this link to a video interview with him, couldn't find it until now.. https://www.organicconsumers.org/new...g-food-scratch Thanks for the share Worth, totally forgot about it.

I have a write up about him I am going to post here.
It is on a word document and need to edit before I post it.
There are some things he said about things not fermenting related that are wrong.

Worth
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Old December 14, 2015   #73
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For any of you so inclined, there is a crock giveaway at this website...

http://phickle.com/

Have any of you heard of glass crock weights? These are part of the giveaway too...

http://www.stonecreektrading.com/pro...t-6-5-diameter
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Old December 14, 2015   #74
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Thanks worth and Father'sdaughter for the insight. I was able to make this rather quickly. Still have to cut tubing to size and get the cabbage.
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Old December 14, 2015   #75
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Thanks worth and Father'sdaughter for the insight. I was able to make this rather quickly. Still have to cut tubing to size and get the cabbage.
Sue that looks great.

My next two will be made from two old antique 1/2 Gallon Ball Ideal Canning jars.
One has the glass lid the other doesn't.
I wont be drilling any holes in an antique glass lid even though I can.
Looks like this one.
I have a green or blue glass one somewhere.
Worth


I went to the store today to get some pickling cucumbers but the ones they had weren't up to par.

Worth
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