It's no wonder you don't understand why that little device makes a
difference! I don't believe it does! It was my goofy writing that
made it seem as if the device hurries the process. I should have said
that it is ONLY the probiotics that makes the process go more quickly.
Also, another nice thing about using the probiotics is that since
vinegar is produced more quickly, the kimchee or kraut may be somewhat
less likely to spoil.
No sooner had I clicked on the "Send" button, I realized I had goofed
in writing my previous letter. I knew someone would catch the error
and that I would have a chance to correct my sloppy use of words. I am
grateful that you found it so early!
Be well,
Jan B.
"Melanie King" wrote:
When you make the kraut in a jar using devices similar to the Perfect Pickler, how does it work? What causes it to ferment faster than the traditional methods? What is so special about that little plastic vent thing in the lid of the jar? I'm just wondering if there's an easy way to make your own device, but I don't understand how it works well enough to duplicate it. What if you just left a hole in the lid or maybe inserted a straw?
I have also been wondering how the excess liquid gets in the plate
underneath the far - it never looks to me like it has run down the
sides of the jar.
