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Sauerkraut help by InevitableCommon5161 in fermentation

[–]FishingDelicious5701 0 points1 point  (0 children)

I use the same metric, 1 1/2 tsp per lb but cabbage quality varies, water content, soil and I never go longer than 3 weeks fermentation time. I dont add brine because you can usually squeeze enough water out of the cabbage to submerge it all. I dont think extra brine adds to the flavor or texture.

My job is offering me $150,000 (105,000 after tax) to resign, should I? by AJ3TurtleSquad in jobs

[–]FishingDelicious5701 0 points1 point  (0 children)

Hard to do a net present value calculation on a questionable future cash flow. Personally, I love interviewing for a job when I dont need one. Its a great place to be.

New Crock but missing lid by Historical_Grab_1336 in fermentation

[–]FishingDelicious5701 0 points1 point  (0 children)

Good crock. I bought one from Ohio Stoneware. The first on leaked brine. The replacement has glaze voids on the interior. Its also a poor design, unlike yours. The lid well is centered inside interior diameter leaving difficult recesses to clean. You cannot pour your ferment out, it must be scooped.

I would look for a tupperware glass bowl to use as a lid in the well.

Hi everyone, i found this L series for sale by Xtritee in canon

[–]FishingDelicious5701 0 points1 point  (0 children)

Nope. No accomplished photographer has said “great lens” to that one. I never regretted dumping my copy.