What to use in pressure fermentation
I'm still pretty new to pressure fermentation and have been using it primarily to make sukimono - cabbage mixed with salt under pressure for about a day.
I would like to make a whole cabbage at a time or even a bit more, but I'm unsure what is the best container for this and a matching weight to close off the air.
Also, I would like to avoid plastics if possible.
Best Answer
I would advise if you are planning make often then I would invest in a gallon fermentation crock. It may cost you anywhere from $100- $200 but if you are making this often then i t maybe worthwhile for you as it will last you for many years and most come with weights already specific to the volume of the crock. My grandmother has one she uses for making kimchi
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Both ale and lager yeast perform well under pressure. Many brewers ferment lager under pressure at higher than normal temperature. This speeds up the fermentation process. Pressure also helps suppress unwanted esters caused by higher fermentation temperatures.What is the best pressure to ferment at?
Most people find that 10-12 PSI is a good number, but cap it off at 15 PSI. At these levels, you wouldn't have to worry all too much about yeast growth, and these levels are enough to gain the benefits of pressure fermentation.Is fermenting under pressure worth it?
Fermenting lagers under pressure is a huge benefit of unitank. When yeast ferment under pressure, the production of fruity esters is greatly reduced. This can allow you to brew a lager at 70F an obtain traditional lager flavor.What can I use as a fermenting bucket?
You can make a DIY fermenter for beer or wine by drilling a hole in a food-grade plastic bucket. Insert a grommet or rubber stopper into the hole for the airlock, and you have a functioning fermenter. Test the bucket to be sure it is air-tight before you use it, and always sanitize thoroughly before use.Getting into Pressure Fermentation
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Answer 2
Check out harsch crocks. Also, a tip for lacto-fermenting whole cabbage heads- carve out a bit of the core at the base and pack that area with salt prior to brining. It helps the bacteria get access to the inner cabbage layers. And use a few of the outer leaves as a lid under the weights. The outer leaves of organic cabbage have all the good bacteria on them. Never use supermarket veg, the sprays kill the good bacteria! Good luck
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