[QUOTE=Karrr_Luda;518425]Thanks for the grand idea Mr. Inventor Worth, it's a wonderful contraption! Must try something similar myself now. Do get another jar and make more peppers! more more peppers!

Although I really love marinated hot peppers..... sweet and hot.... oops, said marinated[/QUOTE]

This was said earlier in the thread and I forgot all about it.:lol:
[url]http://www.tomatoville.com/showpost.php?p=516519&postcount=6[/url]

I think it was because I was looking at the fancy airlocks everyone had.
But I looked on line and they were like $14 a piece.
Buy saving money where I can allows me to buy fancy crocks.
Maybe I should take up clay crock turning firing and glazing.
With the fermenting fad going on a person might be able to make some money at the right arts and crafts fares.:yes:

Worth

My airlocks cost $2.50 each at the brewing store.
Sue

[QUOTE=akgardengirl;518430]My airlocks cost $2.50 each at the brewing store.
Sue[/QUOTE]

Sue we dont have a brewers store in town that I know of.
I would have to drive to Austin and back.
The kit that is sold on line for around $14 is this.
[url]http://www.fermentools.com/products/single-kit[/url]
My place is covered in odds and ends to make stuff out of.:lol:
I found some corks the other day looking for something and last night I couldn't remember where but found two new eyes for my garage door opener while looking for tubing.:))

Worth

nice post, he is using caraway seeds too, cause they make kraut awesome!
I just used my fist as masher in large containers untill now, i guess yours works much better:lol:
And yes, playing with mud is very satisfying. If you have time and desire, that's the thing to do.

A question about the bubbles. How long should the fermenting bubbles be active? My bubble action lasted about 5 days and then, after backing up in a couple of the airlocks, nothing. I had to add brine after that and nothing else happened besides the initial stage. I let it sit on the counter for 3 weeks and just put solid lids on the jars and put into the fridge.
Sue

[QUOTE=akgardengirl;518441]A question about the bubbles. How long should the fermenting bubbles be active? My bubble action lasted about 5 days and then, after backing up in a couple of the airlocks, nothing. I had to add brine after that and nothing else happened besides the initial stage. I let it sit on the counter for 3 weeks and just put solid lids on the jars and put into the fridge.
Sue[/QUOTE]
There are different bacteria that take over after the other one quits.
I think the first one is the most active.
I never got to see bubbles because my mom just used a wet towel over the crock.
Worth

The carrot slaw has stopped putting out bubbles and is probably on its way to the rotting cycle.:))
At least with the blow off tube I can see what is going on.
The air level is half way back up the tube to the water level in the clear bottle.
If I make anymore of these things I will go to the auto parts store and buy what they call a fire wall bushing.
It is the same thing that they sell in the kits or have on the lids you buy for fermenting.
I probably have some here at home.:lol:

Worth

While they're using it for a different purpose, this is essentially the same thing -- [URL]http://thatscountryliving.com/2013/01/party-tip-diy-mason-jar-no-mess-straw-toppers/[/URL]

[QUOTE=Father'sDaughter;518587]While they're using it for a different purpose, this is essentially the same thing -- [URL]http://thatscountryliving.com/2013/01/party-tip-diy-mason-jar-no-mess-straw-toppers/[/URL][/QUOTE]

There are many uses for one product.
The hog ring comes to mind.
Hog ring.
Upholstery.
Clinching off the ends of salami and sausage.

Worth

For the last two days I have had the ac on to keep the temperature at 72 degrees and the heater was at 55.
Today I was freezing to death and realized it was 65 degrees in the house.
Last night it rained a cold rain all night long.
No wonder the carrots slowed down.

Here is a link to fermenting cucumbers from Sandor Katz.
I dont have any of his books but do read a lot of his stuff on line.
I like the explanation on the amount of salt to use best.

Worth.
[url]https://www.google.com/url?sa=t&rct=j&q=&esrc=s&source=web&cd=8&cad=rja&uact=8&ved=0ahUKEwidhOi23NnJAhWDJiYKHVZNCD0QFghxMAc&url=http%3A%2F%2Fwww.wildfermentation.com%2Fmaking-sour-pickles-2%2F&usg=AFQjCNG1GpRT7dZSqB5DPJvZFuUDTrunYg[/url]

Sandor Katz, he is awsome. I had this link to a video interview with him, couldn't find it until now.. [url]https://www.organicconsumers.org/news/fermenting-foods-easiest-way-making-food-scratch[/url] Thanks for the share Worth, totally forgot about it.

[QUOTE=Karrr_Luda;518757]Sandor Katz, he is awsome. I had this link to a video interview with him, couldn't find it until now.. [URL]https://www.organicconsumers.org/news/fermenting-foods-easiest-way-making-food-scratch[/URL] Thanks for the share Worth, totally forgot about it.[/QUOTE]


I have a write up about him I am going to post here.
It is on a word document and need to edit before I post it.
There are some things he said about things not fermenting related that are wrong.:)

Worth

For any of you so inclined, there is a crock giveaway at this website...

[url]http://phickle.com/[/url]

Have any of you heard of glass crock weights? These are part of the giveaway too...

[url]http://www.stonecreektrading.com/products/luna-glass-crock-weight-6-5-diameter[/url]

Thanks worth and Father'sdaughter for the insight. I was able to make this rather quickly. Still have to cut tubing to size and get the cabbage.

[QUOTE=sdambr;518843]Thanks worth and Father'sdaughter for the insight. I was able to make this rather quickly. Still have to cut tubing to size and get the cabbage.[/QUOTE]

Sue that looks great.

My next two will be made from two old antique 1/2 Gallon Ball Ideal Canning jars.
One has the glass lid the other doesn't.
I wont be drilling any holes in an antique glass lid even though I can.
Looks like this one.
I have a green or blue glass one somewhere.
Worth
[IMG]http://existdecor.com/wp-content/uploads/2014/02/Antique-Ball-Ideal-Quart-Canning-Jar-with-Wire-Bail-and-Glass-Lid.jpg[/IMG]

I went to the store today to get some pickling cucumbers but the ones they had weren't up to par.

Worth