[masraum]

Originally Posted by TimT

Some reading in laymen's terms bout the whys and how's of lacto fermentation...

The Science of Lactic Acid Fermentation: Pickles, Kraut, Kimchi, and More


BTW, the bubbles produced are no where near as plentiful as when homebrewed beers is fermenting..

I have to be careful when making kraut. If the jar is too full, the bubbles will cause the contents to expand until I get fluid coming out of the airlock, so I put our jars in a shallow pan. I also watch the kraut the first 3-4 days and will often take it out and rap on the sides of the jar to try to shake a bunch of the bubbles out.

Before the next time, we're going to go get a traditional kraut making crock to use instead of the gallon jars that we've been using. Then we'll use the jars just for kombucha. We've got 10 bottles (3 different flavors) of kombucha on their second ferment (adding bubbles and fruit flavor) after this weekend. Put a little fruit and sugar in the bottom of a Grolsch-style bottle and then mostly fill with kombucha and seal for a week or so. Then refrigerate.