I’m thinking mostly of turşu (torshi) and kimchi.
Traditionally, these vegetables are able to ferment fully sealed for weeks, months, or even years. My family ferments turşu for 6 weeks and they fill that bottle to the brim with no problem. But I have seen many reports of people doing European style fermentation who have popped lids and made a mess because they didn’t “burp” the jar.
So what is the difference that makes them not need to release pressure? Can they be made in a metal lid mason jar?
Also, there is vinegar in turşu solution - anywhere from 10% to 50% volume depending on the recipe. Some recipes boil the solution before adding to the jar. I have read many people say both vinegar and boiling will kill your culture, but I have seen both done and they definitely work. Any insights on this?
@yoyolll @kimchiconcept
> it might be acting as a very simple one-way airlock
That’s what I think it does! If the pressure goes above a certain point, the rubber temporarily gives way. It never completely goes to normal, there’s always a higher pressure inside, once it has gone up. And this way all the oxygen gets displaced, so you end up with a protective atmosphere. At least for long enough until you want to open and eat what’s inside.