Brisbane Local Food

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Has any one here done any preserving using lacto-fermentation?  If so how do you store your jars once made?

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Comment by Dave Riley on January 1, 2019 at 19:14

Here's the search link for FERMENTATION:Link (search fermentation)

Definitely store the fermented foods  in the sealed containers so that the ferment drowns and is anaerobic.  Most ferments should keep for up to a year that way.

As for storage containers: after the initial ferment you can store your goodies in anything from ziplock bags to recycled glass jars --so long as you make sure the acidification doesn't interact with any metal lid.

I find recycled food jars work better than bought ones.

Given the limited space available in any one's fridge, select your ferments carefully rather than be too ethusive and productive. I have my own ferment storing -- kimchi- fridge.

From my POV -- if you do the searching as in HERE (search kimchi)-- I'm a kimchi guy.

Comment by Elaine de Saxe on January 1, 2019 at 15:45

Dave, lots of BLFers do fermentation, there should be many posts on the subject. Use the 'search' box on BLF to see what turns up. Usually home-fermentation products are stored in the 'fridge since there's no preservatives in them.

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