Fermenting With An Airlock

Having grown up in a suburb of Oklahoma City, my mind keeps returning to the events of yesterday, and a blog post seems more insignificant than usual.

I’m thankful that my family and friends made it through and are out giving comfort and aid.



I have been fermenting for a couple of years now, and though I am pleased with the results, I am always tweaking.

I first used the information I found in the book Wild Fermentationand I have found help at Cultures for Health and Picklemetoo.


I am always looking for good books on the subject, and I am often asked about the process of fermentation.

I have a favorite beginner book now. Real Food Fermentation by Alex Lewin covers the basics simply and clearly. He also has a variety of simple recipes. If you want to try fermenting, this is a great place to start.


An article I came across recently gave me the final nudge to move to an airlock system. I don’t think it is absolutely necessary, but it has proven helpful for us. I’ve not been entirely successful in waiting the full 28 days before consuming these yummy veggies, but I’m working on it.


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