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fermenting Fermentation Weight

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.
 
Well you dont ever want to open the jar during the ferment to scoop any kahm yeast off.  You will be introducing O2 and thats not good, wait till the end if you need to scoop off the top.  Personally I have never had issues with Kahm yeast growing.  I dont use an airlock, I just snug on the tops of the mason jars which allows the excess pressure to slip out when it gets high enough, but the positive pressure will keep any O2 from entering the jar.  The beauty of not using an airlock is that every couple days I tighten the lid and give the jar a shake.  This immerses anything that may be trying to grow on the top back into the brine and lactic acid.  Most things cant grow in the high salt concentrations, acidity, and lack of O2, thats why it grows on the top.  If you keep immersing it then it cant get a foothold.  If you use an airlock then you cant shake it up, it will clog the lock up. 
 
Other people have their own methods, this is just what works for me.
 
Heisenberg said:
 

  The beauty of not using an airlock is that every couple days I tighten the lid and give the jar a shake.  This immerses anything that may be trying to grow on the top back into the brine and lactic acid. 
 
 
I like that idea. I've seen a number of people who claim not to have an issue with kahms yeast and that always bewildered me how they manage it.  I've never had a single batch NOT develop yeast when sitting for extended periods (up until I've found ways to keep things submerged). Even when I ferment pickles for a week, I still have growth floating on top. Using an airlock has never helped it seems. Luckily (or unluckily), I am too stubborn to just give up and will alwyas keep tweaking things till I find something that works for me.
 
I've been using cabbage leaf use the outer leaf with large vane pull leaf and cut into circle put in jar wrapping edges down around mash works fantastic I use white zin or Riesling for brine. Advice I got from JamesN works great no yeast or any nasty and the cabbage leaf works as natural inhibitor as well as helps with starting. Give it a go. :)
 
This is something I've been in search of for a while as well. I've settled on using a cabbage leaf with some sort of glass weight on top. Recently, for my smaller jars, I've been using glass candle lids. For my bigger jars I use the little 4oz ball jam jars. 
 
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