If you need a bit more water to cover the pickles, add some. You don’t want to end up in the position of having water overflow the jar because you’ll lose some of that salt solution. Then, you could have trouble with fermentation if you don’t add back more salt to replace what...
Sour pickles are pickles that you ferment in saltwater brine. The slow process of fermentation gives them a deeply sour flavor with a salty edge that many people find irresistible. Cooks also typically add garlic, dill, horseradish, and pickling spices to the brine which gives the pickles an e...
Transfer all your cabbage into a mason jar, making sure to pour in any liquid that released when you were massaging the cabbage into the jar as well. Make sure that the cabbage stays submerged beneath the liquid by putting a smaller jelly jar into the mouth of the jar and weigh it down!
How Long to Ferment? So, make it your goal to ferment for the full 3 weeks if your fermentation temperature is in the ideal range of 65-72° Fahrenheit (18–22° Celsius). This may require a bit of patience that may require some “growing into” time. When I teach my workshops, ...
1-gallon Stoneware Crock~ Another good option for home vinegar making, stoneware crocks work really well for all manner of home ferments (like thissauerkraut made in a stoneware crock). 1-gallon & 1/2 Gallon Glass Carboy Jugs~ Used by home winemakers, carboys are a great way to control ...
transferring the veggies into a glass jar or crock, making sure the liquid covers the veggies, letting it sit. How long you let it sit is up to you and your tastes, but for most vegetables 2-5 days seems to do the trick. So, what do you want to ferment? (Or read thisintroduction...
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6. Screw the lid onto the jar of the old batch of kombucha.The tea is ready to drink. If you enjoy a little carbonation, then leave it for another 3 to 7 days on a counter out of direct sunlight to ferment further. Keep it in the same temperature range as during the first ferment...
This sauerkraut recipe is easy to make at home and better than anything you kind buy in grocery stores. All you need is two simple ingredients: cabbage and salt. And then plenty of time to allow naturally occurring beneficial bacteria to ferment the cabbage. In a few weeks, you'll have ...