by alisoncc on Tue Feb 16, 2016 1:20 am
All of my ferments have always been in glass. Glass enables me to see what is happening at all levels, instead of just the top.
Making sure that all air is expelled when starting a sauerkraut ferment is important. I carefully push the cabbage down with the pestle from a pestle and mortar when filling a jar, when complete I always examine the jar contents to make sure no air has been trapped before putting aside to ferment.
I always have liquid from the bruised cabbage well above the top, and some extra pressure from the pestle will produce bubbles if air is trapped. So I go around the jar pressing whilst checking for bubbles. Never had a bad batch yet.
Alison
Rev Mother Bene Gesserit.
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