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Repacking fermented pesto.
*Insert whiny child voice* “Do I really have to repack my jars when they are eaten down?”
Of course I can’t make you do anything but if you want to keep the full benefit of the ferment you so painstakingly made, you might consider it.
I recommend people repack their jars once they are 50% empty. If it’s more than 50% empty, the ferment has a hard time competing with all the oxygen introduced when you open it to get a serving out. 50% full or more and it does fine. To read more about why oxidation is bad for ferments, check out KerryAnn’s article Does Oxidation Affect Fermentation?
So even though it’s a pain, repack your ferments as you eat them down. Use a spatula to press out air bubbles and don’t worry about filling only to the shoulder. Your ferment shouldn’t be quite so active anymore so you can fill a little fuller.
And because people will ask, yes, that is fermented pesto and it is amazing. Recipe coming…
This Week in Fermenting
Check out these great posts on fermenting from this past week!
Lisa from Lisa’s Counter Culture has a couple new great sounding recipes for Watermelon Salsa and Spiced Watermelon Rinds. I can’t wait to try these! Lisa also has a book coming out this next week which I am so excited to read. Like her on Facebook so you can buy the book when it’s available. It is available for preorder on her website.
Lydia from Divine Health from the Inside Out revamped her recipe for Lactofermented Asian Veggie Medley for a anaerobic fermentation. This sounds delicious!
Bormioli Rocco “Fido” Canning Jars, $3.95-$11.95
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[...] As you are eating your ferment down, don’t forget to repack it into a smaller jar when it is about 50%. You can read more about repacking your ferments here “Repacking Jars“. [...]
Flash frost here. 70 lbs cucumbers. I brined them /calwell culture too (1/2 c salt to 2 qt water). Have fido jars coming 5 l. Submerged them very well. Should I repack them from gallon jars to fidos when the jars get here? What is your opinion?
Personally I would. You have quite a lot of salt so I don’t see mold being an issue. Before eating them, you might want to soak them in fresh water for a little bit to draw out some of the salt to make them more palatable.