Post A4SFIFuNoanCLmZK3k by StevenDouglas@social.quodverum.com
(DIR) More posts by StevenDouglas@social.quodverum.com
(DIR) Post #A481Ia5uJZNXWClvw8 by StevenDouglas@social.quodverum.com
2021-02-10T10:44:08Z
0 likes, 3 repeats
#qvrecipe SAUERKRAUT - FAST, EASY, and oooh babyI'm a sauerkraut lover and make my own in small routine batches.It's fast, fun, and tastes better than anything I can buy outside.Three days to ferment and not hard AT ALL. Ingredients: cabbage and salt (NON-IODIZED: kosher, pickling, pink Himalayan, etc.,)Ratio of salt to cabbage: 2-3% by weight. Easy way: 1 T salt for every 2 lbs of cabbage. Now onto the simplified directions that don't require you to buy any specialized crap.
(DIR) Post #A481sjga8BHHguAMjI by StevenDouglas@social.quodverum.com
2021-02-10T10:50:40Z
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Core and slice cabbage thin (abt 1/8"), then chop it all short. Mix cabbage and salt in lg bowl.Squeeze cabbage HARD (10 mins). Get all that brine out.Pack into oversized glass jar, press to get air bubbles out.Put a watertight plastic bag in the jar on top of the kraut, fill with water and seal, leaving 1" f headroom.Add optional ingredients IF wanted. ME: sm grated carrot and 1 tsp. caraways seeds (caraway is where rye gets it flavor).Cover with black bag and store in a cool place.
(DIR) Post #A481yQRCbjipjQgZGa by StevenDouglas@social.quodverum.com
2021-02-10T10:51:41Z
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Core and slice cabbage thin (abt 1/8"), then chop it all short. Mix cabbage and salt in lg bowl.Squeeze cabbage HARD (10 mins). Release that brine.Pack into oversized glass jar, press to get air bubbles out.Put a watertight plastic bag in the jar on top of the kraut, fill with water and seal, leaving 1" f headroom.Add optional ingredients IF wanted. ME: sm grated carrot and 1 tsp. caraways seeds (caraway is where rye gets it flavor).Cover with black bag and store in a cool place.
(DIR) Post #A48BI27xbNC5iJ6sE4 by seeker@social.quodverum.com
2021-02-10T12:36:04Z
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@StevenDouglas Am just in the process of heating up my Sauerkraut from 2 days ago ...When I was small, there was no fresh vegetables in winter, so we had a barrel of Sauerkraut in our cellar.
(DIR) Post #A48EVKrvX5gLSxe3Jg by StevenDouglas@social.quodverum.com
2021-02-10T13:12:05Z
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@KatCre No rinsing or draining. Cabbage, brine, salt all go in. Use a jar twice as large as you need so that it doesn't spill over as a result of outgassing during fermentation.You won't even have to "check on it" that way.The thin sealed bag filled with water keeps the kraut "submerged", because the fermentation process is anaerobic (oxygen free, no outside air).
(DIR) Post #A48Eezn0lAfIzAx5Jg by Sabina@social.quodverum.com
2021-02-10T13:13:51Z
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@StevenDouglas steps much like Kimchee...I was taught by Korean Chef who made big batches, for my restaurant, to salt the cabbage, pile it into a clean pillowcase, and put in spin cycle of washing machine. Works great for larger batches.
(DIR) Post #A48EgoRHvnQoMWepe4 by StevenDouglas@social.quodverum.com
2021-02-10T13:14:10Z
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@Kiko You go as low as a slightly rounded teaspoon of salt per pound of cabbage. It will speedup fermentation as well.
(DIR) Post #A48Ez6W7SN6Bdtdhc8 by StevenDouglas@social.quodverum.com
2021-02-10T13:17:29Z
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@bayjumper Yes, I make it (VERY spicy) for my wife, she can't get enough of it.
(DIR) Post #A48I4hocVdBwdEeiAa by StevenDouglas@social.quodverum.com
2021-02-10T13:52:06Z
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@KatCre Also remember: cool and dark environment while fermenting. I just put a black plastic bag over the jar it and stick on a shelf in my room. Three days later and I'm in kraut heaven.
(DIR) Post #A48IbCDP1FhOBJjwPY by StevenDouglas@social.quodverum.com
2021-02-10T13:57:59Z
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@seeker My mom was the only kraut eater in my family growing up. And she just bought a jar of whatever was on sale and kept it in the fridge as a treat for herself. One day I was with a best friend at a Der Wienerschnitzel. He order a Polish sandwich. While waiting for it he closed his eyes and said, "Man, I love sauerkraut FOR ALL I'M WORTH!"Because of the way he said it, I instantly did too. By proxy. I ordered a Polish because I KNEW I would love it.And I did! From that day on.
(DIR) Post #A48J6HhUftl6AfdgLg by StevenDouglas@social.quodverum.com
2021-02-10T14:03:35Z
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@seeker My mom was the only kraut eater in my family growing up. She just bought a jar of whatever was on sale and kept it in the fridge as a treat for herself. One day I was with a best friend at a Wienerschnitzel. He ordered a Polish sandwich. While waiting for it he closed his eyes and said, "Man, I love sauerkraut FOR ALL I'M WORTH!"Because of the way he said it, I instantly did too. By proxy. I ordered a Polish because I KNEW I would love it. For all I was worth.And I did.
(DIR) Post #A48JItZjgOCh741WpE by Dawnz@social.quodverum.com
2021-02-10T14:05:53Z
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@StevenDouglas Ty! Great recipie! ..It would be great with pork spare ribs..and just about anything with pork
(DIR) Post #A48JfEYYMBCUYT7dlg by StevenDouglas@social.quodverum.com
2021-02-10T14:09:54Z
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@Dawnz Definitely goes with anything pork. A Ruben sandwich on rye with swiss cheese and extra kraut is my all-time favorite.My go to comfort food, though, is sauerkraut with a little mustard mixed in over brown-fried button weenies.
(DIR) Post #A48Jq9gQoYlQcx0zXU by Dawnz@social.quodverum.com
2021-02-10T14:11:52Z
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@StevenDouglas NOW ya done it..im sitting here craving a Ruben Sandwich..My favorite! 😂
(DIR) Post #A48VzRCqEXnJ1sMpYe by AmareVita@social.quodverum.com
2021-02-10T16:28:01Z
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@Dawnz @StevenDouglas OMG. From Katz Deli! The old one in the Bowery.The B E S T!!!!!!!!!!I'm dying - DYING! - for one now.omg.
(DIR) Post #A48WAgWRd2cViVtpNg by Dawnz@social.quodverum.com
2021-02-10T16:30:03Z
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@AmareVita @StevenDouglas lol, I know,right?? Id love to go there someday!
(DIR) Post #A48WXMtmkqi9W3dJxo by AmareVita@social.quodverum.com
2021-02-10T16:34:09Z
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@Dawnz @StevenDouglas It's really the sandwich that caused that orgasm.https://youtu.be/F-bsf2x-aeEp.s. I'm thin!
(DIR) Post #A48WgIPSoXdMCRhvcG by Dawnz@social.quodverum.com
2021-02-10T16:35:47Z
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@AmareVita @StevenDouglas @AmareVita 😂 😂 😂
(DIR) Post #A48XFJ5gH4mORm9Hgu by AmareVita@social.quodverum.com
2021-02-10T16:42:05Z
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@Dawnz @StevenDouglas They sell Katz deli sandwiches during Rangers' games at MSG.
(DIR) Post #A48XjRGESj9WTRS5Ts by StevenDouglas@social.quodverum.com
2021-02-10T16:47:33Z
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@spacechief @bayjumper 1,000 ways to do kimchee. I'll post the most classic, simple, friendly-reliable way that I do it and you can jazz it up from there.
(DIR) Post #A48XjcpNSOnkLcyoHw by Dawnz@social.quodverum.com
2021-02-10T16:47:35Z
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@AmareVita @StevenDouglas Here theres a deli,the owner moved here from NYC a few years ago..My favorite place to go..he does a rueben ..on top of a hamburger..sounds odd but woww is it good...served with fries and a lg pickle.comes with a knife stuck in the top because you'll need it 😂
(DIR) Post #A48XlkezJ6vHDd8NQ8 by TrumpsAmerica@social.quodverum.com
2021-02-10T16:47:49Z
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@StevenDouglas I was given some very old crocks that were used to make kraut, back in the day. But that would make SO much, we'd never eat it.
(DIR) Post #A48YEsEWEIqN6Wdjto by AmareVita@social.quodverum.com
2021-02-10T16:53:14Z
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@Dawnz @StevenDouglas Between the coffee and the sandwich talk, you're making me want to drive into NYC - to Katz - right now!
(DIR) Post #A48YUix8VA1KxH4EmO by Dawnz@social.quodverum.com
2021-02-10T16:56:06Z
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@AmareVita @StevenDouglas Come pick me up,I wanna go too 😂
(DIR) Post #A48YhTVrDbCMpjO7Zw by AmareVita@social.quodverum.com
2021-02-10T16:58:24Z
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@Dawnz @StevenDouglas In this time of such uncertainty and disgust with the clown sitting in the office, Dawn, I thank you for bring some laughter to my day! I need it, especially living with a Never Trumper husband and socialist professor daughter (who lives abroad).
(DIR) Post #A48Z8KBC1kyzhnWd1s by Dawnz@social.quodverum.com
2021-02-10T17:03:15Z
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@AmareVita @StevenDouglas @AmareVita yvw, wow..that must be hard to deal with at times. I dont think I even know a democrat 😂 ..Ive seen a few here out in public.
(DIR) Post #A48ZQ83DrMaJImHqsa by AmareVita@social.quodverum.com
2021-02-10T17:06:28Z
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@Dawnz @StevenDouglas It's awful. On election day, I spoke not a word about the election. I was told they "ALMOST wanted to do an intervention." Let's just say he's not enjoying any Katz sandwiches these days.
(DIR) Post #A48ZaK5twEFbY6OunY by AmareVita@social.quodverum.com
2021-02-10T17:08:19Z
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@Dawnz @StevenDouglas And I'm surrounded by democrats in my town, my family, some friends. It's awful. I keep silent but on facebook I'll post policy questions. They all revert to personality - which is just b.s. I love Trump's personality. It's very NY - the real deal, tell it like it is, no b.s.
(DIR) Post #A48ZjqoHfeJvcbhgtE by Buddy@social.quodverum.com
2021-02-10T17:10:01Z
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@StevenDouglas That's cool.
(DIR) Post #A48ZwLyhcA95lLXSE4 by AmareVita@social.quodverum.com
2021-02-10T17:12:18Z
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@Dawnz @StevenDouglas It's awful. On election day, I spoke not a word about the election. I was told they "ALMOST wanted to do an intervention."
(DIR) Post #A48aB5xDTQ2WPPsAnw by AmareVita@social.quodverum.com
2021-02-10T17:14:57Z
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@Dawnz @StevenDouglas It's awful.
(DIR) Post #A48b0Rupa40bI3FE8W by always4usa@social.quodverum.com
2021-02-10T17:24:14Z
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@StevenDouglas @KatCre Thanks for sharing! I love the "filling a bag with water" as a dual weight & seal for the kraut. Will try this out as soon as I can and let you know how it goes!
(DIR) Post #A48cKUxC5vVOSUTRZY by KodiakIsland@social.quodverum.com
2021-02-10T17:39:04Z
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@AmareVita @Dawnz @StevenDouglas Amare my commiseration. I guess your daughter is so scared😱of this covid she hasn’t visited you. I’m so fortunate my daughter & her husband support Trump. It would be very hard if she didn’t since she has a child. God bless.
(DIR) Post #A48dErkcWR7DNaTFhY by AmareVita@social.quodverum.com
2021-02-10T17:49:14Z
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@KodiakIsland @Dawnz @StevenDouglas Thank you. We haven't seen our children in over a year now. One in England and one a marine.
(DIR) Post #A48dlgwLjmevPGbr0q by KodiakIsland@social.quodverum.com
2021-02-10T17:55:11Z
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@AmareVita @Dawnz @StevenDouglas Amazing and painful. A relative and her husband had Thanksgiving dinner out side while her daughter, son in law and 2 children were inside. She’s their only child. They are conservatives and daughter big, liberal🤮lefty. I’m just so sad how divided families are today. They haven’t held their grand babies in a year.
(DIR) Post #A48f1CszLVbyma020u by Dawnz@social.quodverum.com
2021-02-10T18:09:12Z
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@KodiakIsland @AmareVita @StevenDouglas @KodiakIsland😢
(DIR) Post #A4Ep8pXdwPpPk3eMym by StevenDouglas@social.quodverum.com
2021-02-13T17:30:39Z
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Day 3 - Deliciously sour.
(DIR) Post #A4Eq9soTMaww8EaVPs by IowaTrump@social.quodverum.com
2021-02-13T17:42:03Z
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@StevenDouglasSENSITIVE Is the problem the "delicious" or the "sour" 😂
(DIR) Post #A4PDfAJ61ZFAFv2phg by God_Bless_The_US@social.quodverum.com
2021-02-18T17:52:42Z
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@StevenDouglas I thought I was the only sauerkraut lover in the world =))
(DIR) Post #A4QnnNjrlBm3jpk9Ka by StevenDouglas@social.quodverum.com
2021-02-19T12:12:18Z
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@Xanthippe Just to be clear, it's not a watertight cover for the glass jar. It's a watertight bag (like ziplock bag) that you put water into and place on top of the kraut, making sure there's plenty space for it all to rise in the jar. The main idea is that fermentation is "anaerobic" (no air/oxygen) - meaning you can't let air get to the sauerkraut or else mold and other organisms will grow.
(DIR) Post #A4SDpORCvLQOS4az1k by J_Dub@social.quodverum.com
2021-02-20T04:38:44Z
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@StevenDouglas I'm doing this this weekend, with 2 big pickle jars, I screw on top right? My Dad's family is German, he said he ate a lot of cabbage as a child, and what they could kill hunting in Western Maryland. When I was young we would go to Frostburg, Maryland for Thanksgiving, and Kraut was always on the buffet, I loved it, My aunts church made the Kraut and the made Bologna, we were lucky to leave with 2 Mason jars, I'd love to be able to make the Kraut for our next Christmas dinner!
(DIR) Post #A4SEkbmRzMyyL6oX5M by StevenDouglas@social.quodverum.com
2021-02-20T04:49:05Z
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@J_Dub You can screw the lid down but don't tighten it!Gas must escape and positive air pressure means no oxygen gets in. Lots of gas doesn't escape but instead expands the kraut. UPWARD. Hence the need for loads of headroom. Normally you would need to check your sauerkraut daily and push it all back down to allow the air bubbles to get out.An oversized jar with loads of headroom means you don't even need to think about it. There's no oxygen in that gas so it's not hurting anything.
(DIR) Post #A4SFIFuNoanCLmZK3k by StevenDouglas@social.quodverum.com
2021-02-20T04:55:10Z
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@J_Dub One of my maternal grandfathers was Prussian German (strong accent). The copious amounts of kraut he made was limp and not as sour because it was kept really cool and took weeks to ferment. My recipe is the kraut that most Americans are familiar with. Lightly crunchy and nice and sour - four days and you're in the zone!
(DIR) Post #A4SFJOUzMTfNHaEXpo by J_Dub@social.quodverum.com
2021-02-20T04:55:22Z
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@StevenDouglas ok, Thanks so maybe half the jar with cabbage, water bag, then fill with water, with an inch or 2 to spare? Sorry wanna get this right, maybe I'll assemble and then send a pic, thanks so much!
(DIR) Post #A4SFZdyDbgOBtqebhY by StevenDouglas@social.quodverum.com
2021-02-20T04:58:18Z
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@J_Dub Yes, two inches is good in jar that is TWICE as tall as the kraut. And you don't need much water in the bag. Just enough to smother and seal the top of the kraut so that no air gets in and nothing leaks upward.
(DIR) Post #A4SFdZG14U0oRPqkgC by J_Dub@social.quodverum.com
2021-02-20T04:59:00Z
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@StevenDouglas got it!
(DIR) Post #A4SGLkROqtaFrtF1Bw by StevenDouglas@social.quodverum.com
2021-02-20T05:07:00Z
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@J_Dub One last thing. If your cabbage has low water content your brine may not be enough to submerge the kraut by very much. And you want that delicious brine!Not to worry, just add a little more brine and mix it in thoroughly. Purified water + 2% non-iodized salt by weight.
(DIR) Post #A4SGvVC90vgR0a9di4 by J_Dub@social.quodverum.com
2021-02-20T05:13:27Z
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@StevenDouglas ok, so My cabbage and what brine I get from the salt and cabbage, is supposed to be separate from the water bag and the added water above? Glad you said that, so maybe a teaspoon to what amount of water? a quart?
(DIR) Post #A4SHgEJla27wH908IK by StevenDouglas@social.quodverum.com
2021-02-20T05:21:54Z
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@J_Dub Yes, the bag of water is there to provide an additional barrier/seal to outside air.The bag itself ensures that *its* water doesn't mix with the kraut.Oh, and fill the bag with brine in case it does leak.
(DIR) Post #A4SHoNYR7evLEskTlw by StevenDouglas@social.quodverum.com
2021-02-20T05:23:21Z
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@J_Dub Right. But you won't fail. Keep it in a cool dark place and the recipe is VERY forgiving.
(DIR) Post #A4SIGDpoqyO5Cc9jUm by StevenDouglas@social.quodverum.com
2021-02-20T05:28:23Z
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@J_Dub You're talking to a slow learner. I don't consider that a handicap. The reason I've MASTERED many things is because of how very slow I am - and always was.FACT: Early walkers are clumsier and more accident prone.I'll take many things on faith, but I HAVE to understand. Comprehensively. I see that in you, and THIS conversation will help others who are like us.In all my recipes I want to know the WHY of every ingredient and step before I can change a single thing.
(DIR) Post #A4SJDWJLnoDzaiFDsm by athena12@social.quodverum.com
2021-02-20T05:39:07Z
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@StevenDouglas @J_Dub Speed kills.
(DIR) Post #A4SJR12GsetSe7gtxw by J_Dub@social.quodverum.com
2021-02-20T05:41:34Z
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@StevenDouglas I am a slow learner, but when I know it, I own it, I'm just bad at comprehending words, I need to see it. Thanks Steven you're probably the best thing I've come across on the social media thing, I'll let you know if I have a question on Sunday, have a good night, thanks for all your post, my mom loves them
(DIR) Post #A4SJpFDtmcelb8gOcS by StevenDouglas@social.quodverum.com
2021-02-20T05:45:57Z
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@athena12 @J_Dub YES. And speed in understanding can kill greater comprehension. The number one piece of advice I give all my students is to SLOW THE HELL DOWN.The idea of students' hands shooting upward reinforces the idea that whoever gets the answer fastest has the advantage. Bullshit. Whoever gets the answer most right has the advantage.Foundation and comprehensive understanding of basics are more important than ANYTHING.
(DIR) Post #A4SJxjVp3LX9r378aG by athena12@social.quodverum.com
2021-02-20T05:47:28Z
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@StevenDouglas @J_Dub Memories of law school "Asshole Bingo"!
(DIR) Post #A4SKGR63kIB4F3ywTY by StevenDouglas@social.quodverum.com
2021-02-20T05:50:51Z
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@J_Dub "I am a slow learner, but when I know it, I own it."Same. Magic. That's a pearl.
(DIR) Post #A4SQ9dW9lYX6SkKUeO by SwampWitch@social.quodverum.com
2021-02-20T06:56:51Z
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@StevenDouglas I always say, I have a "caveman brain."I know my IQ & it's not low - but my brain operates by steps. I think in terms of A;B;C;D.While I do compute the steps quickly, it's imperative that I *understand*said steps. If I don't understand the *why* of the thing it won't 'stick' + I won't be able to troubleshoot as needed.As ze KWEEN of "jerry-rig! improvise!" as well as of "abort! abort! abort!😬" I have earned the laurels upon which I rest.😎 @J_Dub smart questions!
(DIR) Post #A4SQF8pml7qn2N8U5Y by SwampWitch@social.quodverum.com
2021-02-20T06:57:51Z
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@StevenDouglasIndeed...💫 @J_Dub
(DIR) Post #A4SRAgQIY5VRiYeViy by SwampWitch@social.quodverum.com
2021-02-20T07:08:14Z
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@StevenDouglas So! More Q & A please:Let's say you're married to a cretin who doesn't enjoy sauerkraut bc he's *possibly* a troglodyte in modern clothing. I mean, let's PRETEND that's my situation...as um, an exercise or somethin'...?😐If I have a medium sz head of cabbage, around 4 lbs, & a couple sm carrots - would I use a 1 gal mason jar? Is that too big? I have quart jars as well.JIC I missed it, can I add a bit of onion? Man, I love onion so much.Thanks, Steve-O!🤗 @J_Dub
(DIR) Post #A4SUDZ6MWh1xk2OS2q by StevenDouglas@social.quodverum.com
2021-02-20T07:42:23Z
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@SwampWitch @J_Dub Use the one gallon jar as your tool to MAKE it, and the one quart jar to MORE THAN STORE IT afterward. And of course you can add onion. You'd be surprised what vegetables go well with this. I would try a plain batch first (with carrots) just to get the baseline flavor established.And, hypothetically speaking, IF you were married to a trog (not saying you are), you might want to go easy on him, he's just a child.
(DIR) Post #A4SW17yNlRbk2KrFQW by SwampWitch@social.quodverum.com
2021-02-20T08:02:33Z
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@StevenDouglas Hypothetically, I hear that it's possible for certain trogs to adore turnip greens, squash, zucchini without being pushed...the scent of them cooking get to him er...them!😂 They may be adorable sweethearts, underneath all the trog-skin!🤗Thanks for the 'volume' answer. I'll update you on my results!@J_Dub
(DIR) Post #A4VwCO9Z7vFXgezz84 by J_Dub@social.quodverum.com
2021-02-21T23:40:05Z
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@StevenDouglas I don't think I put enough water in the bag, once I added water to the top, the bottom brine wanted to get passed the bag, gonna wrap it, toss it in the closet.
(DIR) Post #A4W9GjhkExuf5cOC6S by StevenDouglas@social.quodverum.com
2021-02-22T02:06:32Z
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@J_Dub BTW, I cut a 2" thick sponge into an oversized circular shape for a jar that size and wrapped it in a REALLY THIN plastic bag that I sealed with rubber band on top. It squeezes into the jar for a perfect air barrier that stays on top. And don't worry about the foam, it won't hurt you, just scrape it off. Everything below it's just fine. If you slide a chopstick or a spoon down into the sides and press it down all those air bubbles from that trapped layer will come up.
(DIR) Post #A4kXSJ4qBUtb5sgIZE by J_Dub@social.quodverum.com
2021-03-01T00:43:36Z
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@StevenDouglas So I opened it on the 3rd day, looked like kraut, had the taste of kraut, but no sour, so I just did another batch, gonna let it go for a few weeks, will that help the sour?I am also waiting on my napa 2 hour brine, and have made my paste, (I bumped it up with a few things) so I'll be jarring up some Kim Chi too 😆 Then tomorrow I'm making your chocolate cake along with some banana breadand the dipping sauce, found 3 crabs fish sauceGeneral Tso's next weekend!
(DIR) Post #A4kx9tGjzspmeC7uGu by StevenDouglas@social.quodverum.com
2021-03-01T05:31:36Z
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@J_Dub I just finished a batch yesterday. Almost no sour after three days. After five days - heavenly sour. Check it daily. It depends mainly on the salt ratio you used and the temperature at which you have it stored. Cool (70F) is about perfectCooler and higher salt content, slower fermentation. And vice versa. Just wait, it will get there for sure.
(DIR) Post #A7iYLrFlDKJ3kBqD9E by Chotiari@social.quodverum.com
2021-05-28T19:19:41Z
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@StevenDouglas What happens if you used iodized salt?
(DIR) Post #A7iuZ7XcAHpd14vC52 by StevenDouglas@social.quodverum.com
2021-05-28T23:28:35Z
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@Chotiari The iodine in the salt kills needed good bacteria and screws up the fermentation process, most often leaving you with a cloudy mess.Has to be pure salt of some kind: kosher, pickling, pink Himalayan, rock- lots of ways to get it, but make sure it's iodine-free.
(DIR) Post #A7m46Oy5sH87gR8C3c by StevenDouglas@social.quodverum.com
2021-05-30T11:59:35Z
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@Gbrian15 On the fourth day it's at 90% of full sour. Some deeper flavors develop after that but it's basically done.
(DIR) Post #A7m4ZcmjaChavvkhv6 by StevenDouglas@social.quodverum.com
2021-05-30T12:04:51Z
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@Gbrian15 On the fourth day it's at 90% of full sour. Some deeper flavors develop after that but it's basically done.Oh and be sure to keep it in a nice cool place. By day 3 you'll taste it and say, "Oh yeah, delicious, coming along nicely."By the end of day 4 it hits you squarely in the pleasure buds.
(DIR) Post #A7mE71PTwpzaRxsNpg by StevenDouglas@social.quodverum.com
2021-05-30T13:51:44Z
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@Gbrian15 Most definitely. Keep all oxygen out, but especially away from all solids, which remain fully submerged at all times.I'm now using nylon mesh netting to cover it all and tucking down on all sides. The mesh is just coarse enough to all fermentation gases to easily escape.
(DIR) Post #A7mEOsx68HdrQn7MQ4 by StevenDouglas@social.quodverum.com
2021-05-30T13:54:58Z
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@Gbrian15 To make your crocks more or less anaerobic put a rolled up piece of wet cloth of some kind under the lid to act as a vapor seal/barrier.