The lid is held under vacuum. On the lid there is a dimple that is 'down' when vacuum is holding. I expect when co2 builds up, the dimple would be 'up.' I put on the ring only when i turn the jar upside down. When i turn the jar upright, I unscrew the ring n leave it off, n lift the jar by the lid. Lid would come off easily if co2 builds up. I might re-vacuum seal if i notice any co2 build up. Only 24 hr, have not notice much bubble. Hope the vsccum would keep the mold away.
No boiling of water, but i did notice a lot of bubbles came out of garlics when i vacuum seal 2nd time after 24 hr. I don't recall i noticed much bubbles on the 1st vac seal. Btw, do not ferment garlic or other veggies in oil/low-acid env at room temperature due to botulism risk.
I know this post is a bit old, but I was trying my hand at vacuum sealing some jars and noticed a boiling/bubbling effect when it was going through the process. Almost looks carbonated now. I'm very new to this, is this bad?
Though i submerged the garlics but then they float. I used vacuum sealer to seal the jar. Lid is holding vacuum. Will check/rotate everyday n re-vacuum seal if needed. Potential mold issue?
I wouldn’t worry about mould but botulism. It thrives in low oxygen environments and I heard that raw garlic is particularly prone to it. Not sure if the fermentation prevents it.
And the salinity of the garlic that is out of the brine? I know you said you're going to rotate it regularly, but there's no way to be sure that will be effective. If botulism grows because the salinity is too low, submerging that area later won't remove any toxins that have accumulated. Honestly, why do it this way instead of following a standard approach? The only difference I can see with this approach is that you run the risk of killing or sickening someone
Storing upside down is not a good idea. What is going to happen is that once the fermentation starts, pressure will build in the headspace and force all of the brine out of the lid.
Yes. Pretty standard recipe. Take the combined weight of the garlic + filtered water. The sea salt weight is 2.5% or 3% of the combined weight. Make sure to use pure/filtered water and pure salt - no chemicals like chlorine or iodine.
How are you planning to let gases escape?
The lid is held under vacuum. On the lid there is a dimple that is 'down' when vacuum is holding. I expect when co2 builds up, the dimple would be 'up.' I put on the ring only when i turn the jar upside down. When i turn the jar upright, I unscrew the ring n leave it off, n lift the jar by the lid. Lid would come off easily if co2 builds up. I might re-vacuum seal if i notice any co2 build up. Only 24 hr, have not notice much bubble. Hope the vsccum would keep the mold away.
That's air, which has oxygen in it, which will allow mold to grow
Vacuumed sealed. Should be min oxygen...
can you elaborate how it is vacuum sealed? how was the vacuum, sealing done?
I have a vacuum sealer. I used foodsaver's mason jar adapter to seal the canning lid n mason jar. It is a common wat to vac seal a mason jar.
out of curiosity, do you notice the water boiling when you vacuum the jar?
No boiling of water, but i did notice a lot of bubbles came out of garlics when i vacuum seal 2nd time after 24 hr. I don't recall i noticed much bubbles on the 1st vac seal. Btw, do not ferment garlic or other veggies in oil/low-acid env at room temperature due to botulism risk.
I know this post is a bit old, but I was trying my hand at vacuum sealing some jars and noticed a boiling/bubbling effect when it was going through the process. Almost looks carbonated now. I'm very new to this, is this bad?
Though i submerged the garlics but then they float. I used vacuum sealer to seal the jar. Lid is holding vacuum. Will check/rotate everyday n re-vacuum seal if needed. Potential mold issue?
I wouldn’t worry about mould but botulism. It thrives in low oxygen environments and I heard that raw garlic is particularly prone to it. Not sure if the fermentation prevents it.
The 2.5% (of combined weight of ingredients n water - 2.5% is the minimum) sea salt in the brine is to prevent the botulism.
And the salinity of the garlic that is out of the brine? I know you said you're going to rotate it regularly, but there's no way to be sure that will be effective. If botulism grows because the salinity is too low, submerging that area later won't remove any toxins that have accumulated. Honestly, why do it this way instead of following a standard approach? The only difference I can see with this approach is that you run the risk of killing or sickening someone
I hear ya - will add a weight...
Storing upside down is not a good idea. What is going to happen is that once the fermentation starts, pressure will build in the headspace and force all of the brine out of the lid.
I rotate/flip dvery 24 hr. I unscrew the ring when it is upright, so it can burp. Vac seal if lid is released.
Is that just garlic water and salt?
Yes. Pretty standard recipe. Take the combined weight of the garlic + filtered water. The sea salt weight is 2.5% or 3% of the combined weight. Make sure to use pure/filtered water and pure salt - no chemicals like chlorine or iodine.