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by sriacha
496 days ago
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Two books to check out: Sandor Katz: Wild Fermentaion The Noma Guide to Fermentation but really it can be as simple as some saltwater and veg in a jar, careful to have then mostly covered with brine. Have to manage releasing pressure, burping it a few times a day is fine. Of course, you can get much fancier if you want, the possibilities are endless. |
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I would at least go slightly fancier: get a lid intended for fermentation that lets gasses out on its own. There are several good designs out there, and your local Target or similar store probably carries a little kit, intended for use with a mason jar, that contains a high quality fermentation lid and a nice stainless steel or glass mechanism to hold your veggies down, for a few dollars.
You will want a lid anyway, and the coated metal two-part lids used for canning jam will be destroyed pretty quickly by regular use for fermentation.