This post has been de-listed
It is no longer included in search results and normal feeds (front page, hot posts, subreddit posts, etc). It remains visible only via the author's post history.
I tried fermenting vegetables but I don't know if I can trust the process and what to do next.
Two weeks ago I put onions, garlic, celery, carrots, hot peppers and jalapenos with a 3% brine solution in an airlocked vacuum pumped container.
Every day I've been letting the build up CO2 exhale out of the valve and then vacuum pumped again just to be sure.
Now the smell is quiete pleaseant, but I don't know if I can trust the safety (I read about botulinum and it scared me) and most importantly I don't know what to do:
the reaction goes on forever? So if I pour the vegetables and solution in smaller mason jars to eat them and they keep fermenting, will they get worse/too fermented? How long can I keep them?
What if I pour away the old water and put new water with 3% brine?
Many thanks to whoever will take their time to answer my questions.
Subreddit
Post Details
- Posted
- 1 year ago
- Reddit URL
- View post on reddit.com
- External URL
- reddit.com/r/fermentatio...