pickling question for hrothgar

[onoway]

I was wondering if you are still happy with your pickling adventures and if the fermentation lock sold at pikl-it (or whatever that store name was), is the same as a fermentation lock for making wine? Their locks seemed a little pricey..

[hrothgar]

I was wondering if you are still happy with your pickling adventures and if the fermentation lock sold at pikl-it (or whatever that store name was), is the same as a fermentation lock for making wine? Their locks seemed a little pricey..

 

I am definitely still happy with my pickling adventures. In fact, this weekend I will be salting away a bunch of sauerkraut for parties Memorial day weekend, as well as some garlic / dill carrots.

(The carrots are almost certainly my favorite recipe)

 

With respect to pickl-it.

 

As you surmise, these are perfectly standard fermentation locks.

The value added is drilling holes through the glass tops and insetting silicon rings so the fermentation locks sit securely.

 

You could (easily) do this for yourself or, alternatively, use jars without the fermentation locks and "burp" them occasionally to let out the gas.

 

For anyone considering starting out, I'd recommend making your first batch with a normal jar to make sure you like this before any significant investment.

 

Here's a good starter recipe:

http://www.deliciousobsessions.com/2012/06/52-weeks-of-bad-a-bacteria-week-21-lacto-fermented-dilly-carrots/

 

If you don't have whey to use as a starter, cultured buttermilk or yogurt work fine...