Hey guys. I've been doing a lot of hunting around recently for ideas on how to keep fermenting peppers submerged during the fermenting process to prevent kahms yeast from forming. (I don't have the motivation to baby it every day by continually skimming the yeast off the top during longer ferments)
I've come across an easy way to do it in my pint canning jars when I am doing smaller test batches that I figured may be helpful to share: Chibani individual greek yogurt containers! Cutting off the very bottom of the container creates a disk the fits perfectly inside the neck of the jar. Otherwise if I want it to sit inside the shoulders of the jar I trim 1/4" higher of the containers bottom. Liquid pools above while peppers stay below.
Here's a pic of the one I did this morning:
(EDIT, I can't seem to post pics, so I made it my profile image lol)
For my larger jars I've been cutting other food safe plastic storage containers to create flexible fermentation barriers, but I am still experimenting to find the perfect fit. I've used glass vase beads to weight the lids down if needed but I had a bad day last week when one accidently slipped into my juicer. >(
I'm still trying to master the fermentation process and keep the kahms yeast at bay (despite using airlocks). Being a few weeks along with a couple of jars, so far these lids are giving me the most success.
I've come across an easy way to do it in my pint canning jars when I am doing smaller test batches that I figured may be helpful to share: Chibani individual greek yogurt containers! Cutting off the very bottom of the container creates a disk the fits perfectly inside the neck of the jar. Otherwise if I want it to sit inside the shoulders of the jar I trim 1/4" higher of the containers bottom. Liquid pools above while peppers stay below.
Here's a pic of the one I did this morning:
(EDIT, I can't seem to post pics, so I made it my profile image lol)
For my larger jars I've been cutting other food safe plastic storage containers to create flexible fermentation barriers, but I am still experimenting to find the perfect fit. I've used glass vase beads to weight the lids down if needed but I had a bad day last week when one accidently slipped into my juicer. >(
I'm still trying to master the fermentation process and keep the kahms yeast at bay (despite using airlocks). Being a few weeks along with a couple of jars, so far these lids are giving me the most success.