I found a website called The Pro-biotic Jar. Worth looking up. Lots of inormation on lactic-acid fermentation. I have Sally Fallon's book, and Sandor Katz's (spell?) book on this, so I thought I was reasonably informed. I never got good results, and it seems techniques have radically changed.
This site seems to have the best information of any site I've found on this. Several things about fermenting vegetables and sourdough are controversial, and a few bloggers don't seem to know what they are talking about.
The Pro-biotic Jar site sets everything out very clearly, even to the specific brine concentrations (and why), for different ferments. There are several videos I haven't had a chance to get to. The site sells jars, but I'm not promoting that. I'm not buying jars. I'm using what I have to follow the principles involved, and get the same good results. Therefore, I'm using mason jars, the typical metal rings, and drilling Tatler lids. I fit the hole in the lid with aquarium tubing, and tape the tubing so it forms an upright circle that will hold a bit of water. This is the airlock.
So far so good.
This site seems to have the best information of any site I've found on this. Several things about fermenting vegetables and sourdough are controversial, and a few bloggers don't seem to know what they are talking about.
The Pro-biotic Jar site sets everything out very clearly, even to the specific brine concentrations (and why), for different ferments. There are several videos I haven't had a chance to get to. The site sells jars, but I'm not promoting that. I'm not buying jars. I'm using what I have to follow the principles involved, and get the same good results. Therefore, I'm using mason jars, the typical metal rings, and drilling Tatler lids. I fit the hole in the lid with aquarium tubing, and tape the tubing so it forms an upright circle that will hold a bit of water. This is the airlock.
So far so good.