|Savoring the Wild|
|by Wildlife and Parks Montana Department of Fish|
Savoring the Wild contains everything a cook needs to know about preparing delicious meals from a wide variety of wild foods.
Results 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.
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.
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.
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.
top of page