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Post by paquebot on Oct 31, 2017 18:08:54 GMT -5
That looks like a food-grade cap on the jar. If so, it would be lined, not bare metal. Martin It's the lid that came with one of the kosher dill jars. The finished surface should tolerate acidity and salt. I'm watching for rust / degradation. Also watching for a plastic lid that fits. I guess more head space would be a good idea. I've got some kohlrabi spears working right now. All instructions that I've ever seen call for 1" head space. That's standard for all fermenting processes in jars. Never have had anything bubble over yet but see no reason so tempt matters. Martin |
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