Post by Peter on Jul 17, 2018 22:32:51 GMT 10
I cut some red onions in half (top-to-tail) then sliced quite thinly with the V-Slicer...
Red onion, sliced: 1311g
Black peppercorns: 3g
Yellow mustard seeds: 4g
3.5% brine: 2,803g
I weighed down the onion very poorly; I don't have a suitable weight for the 5L Fido jar I used. The onion is floating about 1 3/4" from the bottom of the jar. As I added the pepper and mustard after the onions and before the brine, they're fairly well distributed through the onion. I guess about 1/4 of the mustard seeds have sunk to the bottom.
No airlock on this one; I'll have to remember to "burp" the gas produced at least every morning & night to check pressure. I really don't feel like cleaning brine, onion, and glass shards from the entire kitchen & dining room...
This may be the last ferment I do for a few days as SWMBO tells me we're running out of bench space...
Red onion, sliced: 1311g
Black peppercorns: 3g
Yellow mustard seeds: 4g
3.5% brine: 2,803g
I weighed down the onion very poorly; I don't have a suitable weight for the 5L Fido jar I used. The onion is floating about 1 3/4" from the bottom of the jar. As I added the pepper and mustard after the onions and before the brine, they're fairly well distributed through the onion. I guess about 1/4 of the mustard seeds have sunk to the bottom.
No airlock on this one; I'll have to remember to "burp" the gas produced at least every morning & night to check pressure. I really don't feel like cleaning brine, onion, and glass shards from the entire kitchen & dining room...
This may be the last ferment I do for a few days as SWMBO tells me we're running out of bench space...
