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...
It’s not unusual for lacto-fermented cucumbers to remain crispy and fresh-tasting, when properly fermented with white oak, grape or horseradish leaves!
—Year-old Crispy Pickles
The Pickl-It makes shopping for vegetables a whole new experience….as one looks at the display and contemplates what pickling would do to each item…fun! Thanks for a fantastic way to “cook.”