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I learned to skip the airlock when making kraut and now my ferments are just fine, fight me.
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val_wells336mo ago
Honestly, same here with my ferments. Tbh, it's one less thing to worry about and they still turn out great. People overthink the process sometimes.
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lily136mo ago
My aunt got so into the science of her pickles once, she was weighing salt crystals and checking pH twice a day. Ended up with a cloudy brine and mushy pickles, so maybe she tried to do too much. I mean, sometimes just stuffing veggies in a jar with salt water works fine, idk.
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barbara_kim4mo ago
But isn't the science part actually fun though, @lily13?
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