4
Warning: I was burping my ferments daily for months in my NYC apartment
A friend saw my setup and asked why I wasn't just using an airlock, which made me realize I was creating unnecessary risk for contamination. Anyone else start with a method that seemed right but was actually overcomplicating things?
3 comments
Log in to join the discussion
Log In3 Comments
emery_carter18d ago
Isn't that just letting more oxygen in?
6
the_betty19d ago
Totally get that, did the same thing with my first batch of pickles. TylerMartin's story about stirring is exactly the kind of overthinking trap I fall into too.
4
tylermartin19d ago
Ever think you were doing something the careful way only to find out it was the risky way? I was so sure my cloth-covered jars needed a daily stir to stop mold, which meant taking the lid off all the time. A buddy saw me and just asked why I didn't use a simple weight to keep everything under the brine. Felt like a total facepalm moment, letting in all that air for no reason. Sometimes the easiest fix is the one you skip because you're overthinking it.
1