Since I bought a copy of The Art of Fermentation by Katz, I have just been walking around looking for things to ferment. I also made my own fermentation lids, so as to keep from having to buy overpriced ones that are half the quality of mine.
Materials
Ball Plastic Storage Lids
Tattler Rubber Rings
Three Piece Airlock
5/8″ Food Grade Grommet
As far as tools go, the minimum is a drill with a 1/2″ drill bit. After cracking a few lids, I went to drilling a pilot hole with a smaller bit, and then brought out the big bit. I also turned the lid upside down and put it on some scrap wood. The cracked lid rate went to almost zero. Here’s the buisiness side of the lid.
The rubber ring is necessary to create a seal for the fermentation process. The fact that a 5/8″ grommet needs a half inch hole has to do with quantum physics, I believe.
Need a recipe? How about pickles.
Ingredients
5-8 Cucumbers
4 cups Water
1 tablespoon Sea Salt
1 tablespoon Dill Seeds
1 Bay Leaf
1 clove Garlic
1 teaspoon Mustard Seeds
1 teaspoons Peppercorns
Cayenne Pepper Flakes
1 quart Mason Jar
Dissolve the salt in warm water. After it has cooled, pour it over the cucumber/herb/spice mixture. Slap on a lid and an airlock, and ferment from one to three weeks. The longer they go, the more sour they get.
The same fermentation lid will also help you make the best sauerkraut you’ve ever eaten. I add a little homemade (fermented) Apple Wine to my shredded and mashed cabbage, and some caraway seed, just for a twist. After that, no vegetable in the kitchen is safe.
Southern Fusion Cooking 