@yoyolll@bjorney from what I understand, screw top jar lids like with Mason jars are a lot more airtight (and therefore more likely to explode) than twist-off lids, which are more common in Europe. With these the most extreme pressure can escape.
Probably depending on how tightly you close them.
@yoyolll@bjorney Jars with replaceable rubber seals are also not completely pressure resistant. The seal works like a gasket for extreme pressure, leaving moderately high pressure behind. I only use Weck jars now, because it works so well. (Will write a blog post soon…) Other brands are Le Parfait and so on. #fermentation
@yoyolll@kimchiconcept which ones do you use, Weck or Le Parfait-style? Guess they both work great and it’s a matter of taste and if it’s easy to get them.
What do you mean by positive pressure selectivity?
@yoyolll@kimchiconcept
> it might be acting as a very simple one-way airlock
That’s what I think it does! If the pressure goes above a certain point, the rubber temporarily gives way. It never completely goes to normal, there’s always a higher pressure inside, once it has gone up. And this way all the oxygen gets displaced, so you end up with a protective atmosphere. At least for long enough until you want to open and eat what’s inside.
I was given some apricot chutney, and it was so delicious I'm inspired to make some myself. I've done lactofermented things like hot sauce, kraut and kimchi. So I'm curious to access the Group Mind: What are your lactofermented chutney recipes, and tips for lactofermentation? :-D
@ForestOrca I’m interested, too. Lacto-fermenting fruit never worked for me. Either went strange and yeasty, or just didn’t taste any good. I have a boat load of Kiwi fruit here. Wonder what to do with them…
Traditional Eastern/Asian recipes that don't need to "burp"
I’m thinking mostly of turşu (torshi) and kimchi....
OC Lactofermented Chutney?
I was given some apricot chutney, and it was so delicious I'm inspired to make some myself. I've done lactofermented things like hot sauce, kraut and kimchi. So I'm curious to access the Group Mind: What are your lactofermented chutney recipes, and tips for lactofermentation? :-D