I know it must exclude oxygen but do I not need to vent the jar somehow? I have only standard lids and jars and no way of buying alternatives right now as in the Bulgarian interior. Sincere thanks.
Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)
Just burp the jar each day so things don't explode. You'll have some oxygen in there no matter what, but that only impacts the surface--so just plan to skim anything that blooms on the surface. But given that this recipe ferments for only a couple of days, there probably isn't enough time for any bloom anyway.
thank you for taking the time to answer. Great help
Please enter a valid email address.
Well played. You deserve a cookie.
It's got you covered on all fronts for just $199.
Food52 x Staub 2-in-1 MVP(an)
This Garlic Bread Went to Space
Mediterranean Kitchen Mats in Bold New Patterns
Tempura Fiddleheads with Sriracha Sauce
Off-the-Beaten-Path Picks for Mom