christian0710 wrote:The second question is: does fermentation have to happen with a lid on it (anaerobe condition) or is it sufficient that it's just submerged under the brine without any lid on (perhaps a cheese cloth covering it) i mean it's still submerged under water right?
actobacillus doesn't need oxygen to do it's job, but it will utilize oxygen (up to a certain point) when it's available.
Fubar wrote:I use marbles...
pickledpeach wrote:I am in Australia, and it's summer here, so is the room temperature perhaps making things ferment too quickly?
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