Tag Archives: preserved lemons

Glass Weights for Small-Batch Pickling

When you’re making fermented pickles, you must usually weight the food, because until it is well acidified it can easily spoil on exposure to air. Vegetables or fruits fermenting in a crock or plastic bucket are typically weighted with a … Continue reading

Posted in Fermented foods, Fruits, Pickles, Preserving science | Tagged , , , , , , | 19 Comments