Hi,
I have recently been reading about using a weight to keep the vegetables submerged under brine, and i was wondering what material this weight must be made of, so i won't contaminate the food:
Wood
What type of wood is okay? Can i just make my own weight out of some piece of wood i find in the Forrest, or must the wood be treated first so it does not contaminate the food?
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?
I appreciate all answers, so i can master this skill :)
Christian