S Bengi wrote:Add a weight to 'push down' the vegetables below the water level.
Dave Burton wrote: when I let a little air out, so that the containers didn't explode. ... The fruit one does have some chunks floating up to the surface, and the edible vegetable one looks red above the surface.
Dave Burton wrote:I think I know where that red color is coming from now. It is coming from I think the swiss chard or collard greens that I was using. One of them had red stalks and red veins in them.
Well, urghhhh... My poor insides!
I can't exactly stick to the recipes completely in the book. They don't even have pasteurized whole milk on campus. I am kind of trying to stick with mostly stuff from campus, since that's already been paid for, which is why I'm kind of extrapolating to a general recipe that I don't think will involve too many external supplies. And as for keeping the lids tightly sealed, as per the instructions, I can either risk them exploding, which would leave me with a mess when I get back or leave them a little loose and allow them to let gas escape slowly. I would much prefer to have a little gas escape than risk damaging more property than I already have.
Tina Hillel wrote:Been there, done that, NOT pleasant😣
I got greedy with a batch of kimchi. I love kimchi with rice, avocado and an egg. Ate two batches heavy on the veg. Thought I would turn inside out. I ate a mini portion a couple days later to test it and the food was fine. Volume got me.