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I have a question about 'Spicy Lacto-fermented Pear Chutney' recipe: I've never fermented anything before - what do I do about the lid?

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.

asked by Sandy 2 months ago

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2 answers 239 views
912122cd 9c78 4eb4 a281 10dd394c6494  fb avatar
added 2 months ago

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.

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23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added 2 months ago

thank you for taking the time to answer. Great help

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