RE: How to ferment carrots (or pretty well any vegetable)
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i am truly in-joying the preserved lemons 🍋 i made after seeing this post on how to do those! however, since the process you share here, for carrots 🥕 veggies, seems very similar… i am wondering why, here, you seem to be so adamant about the ”airlock” aspect in this process…
and, why the author, of the lemon fermenting process post, does emphasize it that much within that post for the lemons 🍋?
is keeping the container sealed, and not allowing air to get in, really that important, or affect the outcome? 🤔
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I'm glad that you are enjoying fermentation. Fermented lemons are a tasty joy to eat with many dishes.
The fermentation process is an anaerobic one, it requires an oxygen free environment, that's why you need to exclude air. If you don't, the food just spoils.
The airlock or at least 'burping' the jar is essential because, during the fermentation process, the microbes give off a lot of carbon dioxide, which can build up to enormous pressure, even enough to buckle a lid.
When you open a jar where the co2 hasn't been released, it is like open a shaken up can of beer!
The other benefit of an airlock is that it is an automatic process and one that you don't have to worry about forgetting. An airlock also prevents oxygen and contaminants from getting in.
An easy to make airlock is a simple deflated balloon or condom stretched loosely over the mouth of the jar. As the gas is produced, it simply fills the balloon until you are ready to release it.
thanks for the further insights! 🙏
No worries. It's hard to cover all of the details in a post, lest the poor readers read on for page after page, That's why I appreciate questions such as yours,. They allow deeper explanations tat add to the value of the original.
👍🏼