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...
Sauerkraut-making requires the bacteria Leuconostoc mesenteroides and Lactobacillus brevis to ferment sugars that provide a variety of such organic products as lactic acid, acetic acid, ethanol, and mannitol. These bacteria are known as ‘heterofermentative’ bacteria. Later a ‘homofermentative’ bacteria, Lactobacillus plantarum takes over, producing only lactic acid.
—Cabbage + Microbes = Sauerkraut
Your website is just incredible. Easy to follow and lots of info. Can’t wait to try out your Pickl-it jars. I’ve made many lactic acid pickles, always a struggle to keep air & the wrong beasties out.
—Mary C, Buena Vista, Colorado