Fermentation Quality and Quantity

We made three significant changes this year to how we make our staples which have increased our production quality and quantity of fermented foods in our lives.

1. We now use 1/2 gallon mason jars. In this case it is a gallon of sour pickles on the left side and a gallon of kimchi on the right.

2. The kimchi is now hotter, stronger and has seasoning that is more evenly distributed. We blend all the additives red pepper flakes, lime juice, ginger, garlic, and sesame oil before pouring over the shredded cabbage and carrot.

3. We use airlocks on all whey based ferments so that we can avoid refrigeration, mold issues and blowing up mason jars from CO2 build up.

I'm not sure what the ideal time for leaving kimchi out at room temperature with this setup. On the pickles I'm digging a 2 week room temperature ferment which makes them nice and sour.


Joshua Walters said...

First of all, love it. I have about a half gallon of brined okra sour pickles going now and I'm excited for them to mature. Second: where do you stand on the whole formaldehyde on the underside of the mason jar lid issue? I must say, I haven't delved into that rabbit hole too deeply, but have considered moving to glass lids w/clamps or french-lid jars and drilling for your grommets and airlocks. Just curious. Again: I'm not very educated on the issue yet (and just canned some bread and butter pickles last week the traditional way).

Mikey Sklar said...

I'm not that concerned about the formaldehyde and BPA issues with mason jars when used for fermentation. There is no contact with the lid and food in during this type of ferment as I leave some space at the top of the jar so the bubbler doesn't clog up.