The Dunk’R should be covered by 1-inch of brine. The brine surface should not extend above the shoulder when fermenting foods that expand during fermentation. Kraut, carrots and beets may expand as much as 1-inch, raising the brine surface and Dunk’R.
To decrease expansion, firmly-pack shredded foods, reducing oxygen pockets in and around the food. Detailed information is here.
|by Kathleen in How To | Permalink|
Did you know...
The term “probiotics” was first introduced in 1953 by the German microbiologist, Werner Kollath.
—Probiotics First Named
I’ve tried just about everything from bowls to canning jars with screw-on lids. It either turned moldy, or ran all over the counter, down my cabinets, on my floor. What a mess! Pickl-It makes it so simple, that I just wanted to thank you.