I have some half gallon ball mason jars…brand new shrink-wrapped. I just used the pickle jar because it was more accessible.
Is it because of the lid? The two piece jobber with the waxy ring? Just using that type of jar makes it ferment better? Or something specific with how they are prepped?
I have some kale that I need to do something with and was thinking a kale kimchi but I have none of the spices and I don’t think my garlic or scallions are ready to pick yet.
I can’t wait. They have to soak in the brine at least two days for peak pickling.
It helps immensely if you can put them in a vacuum jar. It really sucks the brine into the eggs!
I have some half gallon ball mason jars…brand new shrink-wrapped. I just used the pickle jar because it was more accessible.
Is it because of the lid? The two piece jobber with the waxy ring? Just using that type of jar makes it ferment better? Or something specific with how they are prepped?
I have some kale that I need to do something with and was thinking a kale kimchi but I have none of the spices and I don’t think my garlic or scallions are ready to pick yet.
Can try seal this one a bit with tape or large rubber band.
OP! Get a set of Mason jars and Le Parfait jars on the cheap. Pickle and ferment until your heart’s content.