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Under brine ceramic balls plastic bag.
The hardest part was coming up with a good container for the brine.
Use the fermentation weight to hold your lacto fermented veggies well under the brine.
Lacrosse ball bag champion sports lacrosse ball bag is perfect for storing and transporting up to 75 balls.
Plastic bag with brine i often use this method because it can fill every nook and cranny.
In that case the plastic is in direct contact.
Under 25 25 to 250 250 to 500 over 500 custom.
Whiskey stones if you have any soapstone whiskey rocks around they can be used like the marbles to weigh your ferments.
Just pile any extra tail from the bag up on top of the jar like a tidy little turban then screw a 2 piece mason jar lid onto your ferment just fingertip tight.
I ve read of people using plastic bags filled with brine as a weight to hold the food under the water.
In this case there is no direct contact of the plastic and the food.
Twirl the bag around to make a kind of seal.
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What i ended up using was a very large plastic bowl with a lid that we use for salads sometimes and then using a bowl to weight the two pieces of salmon i had down into the brine.
Each bag can hold up to a 23 lb.
However condensate collects on the bottom of the plastic and no doubt drips into the brine.
Set includes three large disposable bags.
Heavy duty bi polymer walls resist punctures and the double zipper prevents leaks.
Fill some brine into a ziplock bag and use to weigh down vegetables.
Brining poultry pork and other meat is simple with our heavy duty leak proof brining bags.
Overfilling bag will prevent you from putting the lid back on only loosely secure your lid to allow carbon dioxide to escape a cabbage leaf or other large vegetable pieces.
I use brine not water in case the bag leaks.
Once the vegetables are fermented transfer them and their brine to storage jars still attempting to keep the brine over the veggies.
For those days when you re running low on energy this technique ticks the box.
This worked but didn t seem very elegant of a solution and i think it could be better.
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I use brine not water in case the bag leaks.
If none of the above options are available ferment in a large bowl and use a plate to press down the top of the vegetables.
Add weight to the top of the plate to keep the vegetables submerged.