|Food in History (Penguin Cookery Library)|
|by Reay Tannahill|
Spanning over half a million years, this describes the world history of food and the way in which food has influenced the whole course of human de...
1 - 6 of 6 for fermentation crock
In pickling, a ... and allowed to ferment. The fermentation creates lactic acid ... Fill a stone crock or jar with ... water several times before using.
In a 4 gallon crock with a lid, ... pickles will not ferment properly), 1 pint ... kept about 86°F, fermentation will be complete ... 1/4-inch headspace in jars.
You will need ... gallon of your crock. For instant, ... 65 degrees to ferment. Check kraut ... scum and mold. Fermentation will be complete ... makes about 15 quarts.
Wash, mash or ... taste. Put into crock and add water, ... few days to see if fermenting has stopped. When done, open each bottle, then reseal for good.
To 1 gallon ... 1 week to ferment, stirring each ... wine in a crock or barrel fermentation is complete. Transfer to bottles or leave in barrel or crock.
Remove outer leaves ... large 8 gallon crock thoroughly mix 5 ... for fermenting cabbage. Fermentation is usually complete ... or frozen. I freeze ours.
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