Lacto fermentation in commercial jars
I have done some mason-jar fermentation with great success, kimchi and okra both turned out great. Basically your veggies get submerged in brine in the jars, which have to be opened to release co2 Every day or so.
Can anyone think of a good reason why commercial jars (the ones spaghetti Reading More May Cause Envy…
About Me
I love food. Unfortunately, I can't cook worth a damn. I've been known to even burn water.
When I watch chefs and good cooks on tv, I'm so envious of their skills. This blog is the closest I get to cooking, other than the microwave ;)
Try not to drool!
John, New Englander turned Cali dude