Wandering Adventure Party

It’s not as much about “go bad” as to create the perfect conditions for the good bacteria to develop… and those we like thrive in O2-free environment (“anaerobic”)… that’s why all sorts of pickle veggies, sauerkraut etc… are usually sitting under the liquid, held together by weights!

Keep us informed.

have you done them this way before? are you sure you can succeed without using weights to maintain them under the liquid? that’s how i always learned you succeed at lactofermentation, by ensuring it it stays anaerobic…

good luck!