Rosie_0801 Posted November 13, 2017 Author Share Posted November 13, 2017 It happened the first time I used it, so I don't think so. Quote Link to comment Share on other sites More sharing options...
idnib Posted November 13, 2017 Share Posted November 13, 2017 It happened the first time I used it, so I don't think so. Hmm. I'm stumped. My friends and I all use both jars on the counter and fermentation crocks with no noticeable differences. I use the crock if I have a higher volume. What type of crock is it? Quote Link to comment Share on other sites More sharing options...
Rosie_0801 Posted November 13, 2017 Author Share Posted November 13, 2017 Hmm. I'm stumped. My friends and I all use both jars on the counter and fermentation crocks with no noticeable differences. I use the crock if I have a higher volume. What type of crock is it? A Mad Millie 3L crock. Quote Link to comment Share on other sites More sharing options...
solascriptura Posted November 13, 2017 Share Posted November 13, 2017 I’ve only ever fermented in glass jars. Quote Link to comment Share on other sites More sharing options...
Liz CA Posted November 13, 2017 Share Posted November 13, 2017 (edited) Hmm. I'm stumped. My friends and I all use both jars on the counter and fermentation crocks with no noticeable differences. I use the crock if I have a higher volume. What type of crock is it? Same here. If it's just a little or I am trying out something new, I ferment in the mason jar, larger quantities in a crock. My crock has an airlock system which I don't have for my mason jars but you can get lids with airlock. ETA: While mine is not a "mad Millie" it looks very similar. Is your crock coated on the inside? Are you using the weights to make sure the stuff stays below the fluid line? Edited November 13, 2017 by Liz CA Quote Link to comment Share on other sites More sharing options...
Rosie_0801 Posted November 13, 2017 Author Share Posted November 13, 2017 ETA: While mine is not a "mad Millie" it looks very similar. Is your crock coated on the inside? Are you using the weights to make sure the stuff stays below the fluid line? Yep, it is and yep, I do. Ha. A mystery. Quote Link to comment Share on other sites More sharing options...
idnib Posted November 13, 2017 Share Posted November 13, 2017 Yep, it is and yep, I do. Ha. A mystery. Does it have a water moat to seal it? I can't tell from the photos. It's very cute! Quote Link to comment Share on other sites More sharing options...
Rosie_0801 Posted November 13, 2017 Author Share Posted November 13, 2017 It does have a water moat. I've tried using it and I've tried leaving the lid propped up. Quote Link to comment Share on other sites More sharing options...
idnib Posted November 13, 2017 Share Posted November 13, 2017 Maybe add even more salt to crowd out undesirables? I can't think of anything else after that but to sterilize it. With my crock I can add boiling water and the stones can be baked. Maybe it's new but someone returned it at one point? 1 Quote Link to comment Share on other sites More sharing options...
Liz CA Posted November 13, 2017 Share Posted November 13, 2017 (edited) https://www.culturesforhealth.com/fermented-vegetable-master-gallon.html Here is a glass container with weights and airlock lid if anyone else is interested. ETA: Rosie let us know how the mashed potatoes ferment. I tend to make the same stuff over and over. It's good but I could add to my repertoire of 4-5 recipes. Edited November 13, 2017 by Liz CA Quote Link to comment Share on other sites More sharing options...
idnib Posted November 13, 2017 Share Posted November 13, 2017 Thought of one more thing in addition to increasing the salt. You could also prime the pump by adding a spoonful of juice from a good culture or a live culture yogurt whey (with lactobacillus) if you haven't tried that yet, just to give the bacteria you want a head start. 1 Quote Link to comment Share on other sites More sharing options...
Rosie_0801 Posted November 13, 2017 Author Share Posted November 13, 2017 Maybe add even more salt to crowd out undesirables? I can't think of anything else after that but to sterilize it. With my crock I can add boiling water and the stones can be baked. Maybe it's new but someone returned it at one point? Maybe it is just a matter of underdoing the salt. Huh. I'll have to fiddle around some more. I don't want to use dairy cultures when I don't have a fridge. I've tried them before and ew. :lol: Quote Link to comment Share on other sites More sharing options...
Rosie_0801 Posted November 13, 2017 Author Share Posted November 13, 2017 ETA: Rosie let us know how the mashed potatoes ferment. I tend to make the same stuff over and over. It's good but I could add to my repertoire of 4-5 recipes. What are your specialties? I was *really* happy with the Chinese cabbage and radish, so try that if you haven't. :) Quote Link to comment Share on other sites More sharing options...
Rosie_0801 Posted November 21, 2017 Author Share Posted November 21, 2017 ETA: Rosie let us know how the mashed potatoes ferment. I tend to make the same stuff over and over. It's good but I could add to my repertoire of 4-5 recipes. It wasn't so tasty because I over salted it. I want to have another go though. Quote Link to comment Share on other sites More sharing options...
Rosie_0801 Posted January 7, 2018 Author Share Posted January 7, 2018 Daughter and I went to a miso making workshop today! Ask me in 6 months how it turned out. :D Quote Link to comment Share on other sites More sharing options...
Manora Posted January 12, 2018 Share Posted January 12, 2018 Fermented carrots and ginger are quite good, as is fermented garlic for adding into recipes. I don't love the tang of most fermented veggies unfortunately so I've been lazy on what I ferment Quote Link to comment Share on other sites More sharing options...
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