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01-14-2021, 02:05 PM
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#1
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Chief Eating Officer
Join Date: Jul 2004
Location: USA,Massachusetts
Posts: 25,518
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Help with Lacto-Fermenting
Hi Everyone. I am not sure who is still on this site. For those who remember me, hello again. I used to be an admin on this site, but have not been here in many years.
I am hoping someone can help me. My daughter and I just tried lacto-fermenting in a vacuum bag. Here is the link we got the info from.
https://skillet.lifehacker.com/lacto...ags-1845508370
We did one bag with cabbage and the other with blueberries. It has been 5 days and we do not see any bubbling in either bag. There is liquid in both, but the liquid is still (no bubbles at all). Both bags have produced some gas as they are both still sealed but no longer tight to the food. Does the lack of bubbles mean it is not fermenting?
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01-14-2021, 04:13 PM
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#2
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Chef Extraordinaire
Join Date: Jul 2009
Location: Body in MA ~ Heart in OH
Posts: 14,317
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Hi GB! Good to see you again. It looks like this pandemic has a number of long-missed members returning "home".
Steve Kroll has a number of posts about making sauerkraut. Those might be helpful.
Now if Steve would only come back, you two could work your issues out in real time.
Take care.
__________________
“You shouldn’t wait to be senile before you become eccentric.”— Helene Truter
"Remember, all that matters in the end is getting the meal on the table." ~ Julia Child
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01-14-2021, 04:14 PM
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#3
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Chief Eating Officer
Join Date: Jul 2004
Location: USA,Massachusetts
Posts: 25,518
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Great to see you too, Cooking Goddess!
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01-14-2021, 04:45 PM
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#4
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Head Chef
Join Date: Aug 2004
Location: Florida
Posts: 1,059
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Here's an internet copy & paste.
Quote:
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Some vegetables foam more than others. It is not uncommon to see some foaming on vegetables that have higher sugar contents, such as beets or carrots. The foaming is completely harmless and generally disappears after a few days. You may also notice some bubbling in the jar as gases are formed by the fermentation process. Again, this is normal. On the other hand, some vegetables get off to a slow start and don’t bubble as much. Many variables affect fermentation. As long as the ferment smells and tastes pleasant, the culture is doing well.
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01-14-2021, 04:47 PM
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#5
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Chief Eating Officer
Join Date: Jul 2004
Location: USA,Massachusetts
Posts: 25,518
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Thanks, Silversage. That is great info and helps put my mind at ease a bit!
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01-14-2021, 05:04 PM
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#6
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Chef Extraordinaire
Join Date: May 2007
Location: Southeastern Virginia
Posts: 25,245
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Hi, GB! It's great to see you again!
__________________
Anyplace where people argue about food is a good place.
~ Anthony Bourdain, Parts Unknown, 2018
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01-14-2021, 05:05 PM
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#7
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Chief Eating Officer
Join Date: Jul 2004
Location: USA,Massachusetts
Posts: 25,518
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Hey GotGarlic. Great to see you too. I am so glad so many of you are still here!
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01-14-2021, 05:09 PM
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#8
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Chef Extraordinaire
Join Date: May 2007
Location: Southeastern Virginia
Posts: 25,245
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Yeah, bunches of long-timers and lots of fun newer members, too! Hope you hang out with us more.
__________________
Anyplace where people argue about food is a good place.
~ Anthony Bourdain, Parts Unknown, 2018
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01-14-2021, 05:12 PM
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#9
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Chief Eating Officer
Join Date: Jul 2004
Location: USA,Massachusetts
Posts: 25,518
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I will try to make more of an appearance.
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01-14-2021, 05:13 PM
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#10
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Head Chef
Join Date: Nov 2018
Location: Woodbury, NJ
Posts: 2,200
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I guess you were here before I started, GB. Welcome back!
Do you have an instant pot, or a sous vide circulator? These are two things that can help you to keep the temp slightly higher, and even, to help assist the fermentation. I just recently used the Instant Pot to ferment the batter to make dosa - I set it on yogurt mode, and adjusted it to low, which they recommend for making jiu niang - fermented glutinous rice. The temp was just over 90°. I set a SS bowl in the dry container, and in 24 hrs it was quite bubbly.
You may be able to use the sous vide circulator, with a vacuum sealed bag, though the minimum temp on some might not go low enough to help with fermentation.
__________________
Dave
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01-14-2021, 05:16 PM
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#11
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Chief Eating Officer
Join Date: Jul 2004
Location: USA,Massachusetts
Posts: 25,518
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Hey pepperhead. Your name looked familiar when I jumped on today. I think I might remember seeing some of your posts before my hiatus.
I had not considered temperature. That is a good point. Thanks. I don't have an instant pot or sous vide, but I do have the fermentation sitting on top of my dehydrator so I bet sticking it in that on a low setting might achieve the same result.
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01-14-2021, 05:36 PM
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#12
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Master Chef
Site Administrator
Join Date: Nov 2009
Location: Chesapeake Bay
Posts: 9,875
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Good to see you again GB.
__________________
"First you start with a pound of bologna..."
-My Grandmother on how to make ham salad.
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01-14-2021, 06:21 PM
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#13
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Certified Pretend Chef
Join Date: Sep 2004
Location: Massachusetts
Posts: 47,586
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Hey, GB! Great to see you again!
__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
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01-14-2021, 06:45 PM
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#14
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Head Chef
Join Date: Nov 2018
Location: Woodbury, NJ
Posts: 2,200
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GB I never thought about the dehydrator for the fermentation, but I'm sure that it would work. Mine goes down to 90°, so I'll have to remember this.
Here are some lids I have, for making lacto-fermented vegetables, in wide mouthed mason jars. It has a vacuum pump, to evacuate the oxygen from the jars, which helps prevent contamination. Works great for kimchi.
https://www.amazon.com/Easy-Fermente...for+fer&sr=8-5
__________________
Dave
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01-14-2021, 06:59 PM
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#15
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Chef Extraordinaire
Join Date: Sep 2010
Location: near Montreal, Quebec
Posts: 25,239
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Hi GB, nice to see you here again. I have no advice about lacto-fermenting. The only things I have successfully lacto-fermented are yogourt and quark.
__________________
May you live as long as you wish and love as long as you live.
Robert A. Heinlein
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01-14-2021, 08:06 PM
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#16
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Ogress Supreme
Site Administrator
Join Date: Jul 2009
Location: Wyoming
Posts: 38,679
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Hi GB!...No help here! Just wanted to say HI!
__________________
“There are only two ways to live your life. One is as though nothing is a miracle. The other is as though everything is a miracle.” - Albert Einstein
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01-14-2021, 09:44 PM
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#17
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Cupcake
Join Date: Dec 2009
Location: Mid-Atlantic, USA
Posts: 3,001
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No help here either, but Welcome Back! Hope you return soon.
__________________
~Kathleen
A little bit Ginger. A little bit Mary Ann.
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01-14-2021, 10:34 PM
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#18
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Chief Eating Officer
Join Date: Jul 2004
Location: USA,Massachusetts
Posts: 25,518
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Man, it feels like I never left. This is great. I am so happy to see you all!
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01-15-2021, 11:11 AM
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#19
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Head Chef
Join Date: Sep 2010
Location: Sunny Central Florida
Posts: 2,366
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Welcome back GB !
Josie
__________________
Practice Random Acts of Kindness ( RAK ) Makes you feel great too 
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01-15-2021, 11:54 AM
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#20
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Chief Eating Officer
Join Date: Jul 2004
Location: USA,Massachusetts
Posts: 25,518
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Thanks, Josie!
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