🔕 🔔
Loading…

My Basket ()

All questions

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

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

1 answer 252 views
23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added 2 months ago

You can 'burp' it once a day. Just unscrew the lid and pop it open for less than a second. For any and all questions you have about fermentation, refer to the 'It's Alive!' series featuring Brad Leone, produced by Bon Appetit.

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

Loading…

Reset
Password

  Enter your email below and we'll send you instructions on how to reset your password

Account Created

Welcome!

Logged In

Enjoy!

Email Sent

Please check your email for instructions
on how to reset your password

Successfully logged out

Let's Keep in Touch!

Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.

(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)

Please enter a valid email address.