"Ok! So that does make sense then. Thank you for your reply.
I was pretty generous with the amount of water I started with (it was a full three inches). Maybe next time I'll do slightly less, so it will take less time/ energy…"
"I usually start with 2" of water and the water level comes up over half way. Have never had a problem with my All-American canner going dry. But your instincts were good, it's better to have a tad too much water than too little."
I thought I'd update this thread in case anyone comes across it in the future.
I removed the mason jar that was pressing down the plastic bag (which, in turn, was pressing down the plate). Brine was collecting in the well made by…"
"Yes, I am allergic to wasting food (wasting anything, really). Since my boyfriend worked on a farm this season, it's been a challenge to figure out how to use or preserve the bounty he's harvested. I know that my compost pile…"
"Actually, I thought we already were 'friends' on IthaCan! : ) It's great to read about your efforts in eating close to home. It looks like you've done lots this year - it can be addictive - hopefully in a good…"
"Thanks, Rachel. So far it smells really good, actually. Sort of salty with a very mild, pleasurable stink funk. Haha, doesn't sound that good, eh?
There's an interesting discussion of covering kraut on a website I came…"
"Websites recommend finding a warmer spot in the house - perhaps on top of the fridge? Our fridge is built in, and we don't have a spot that is ideal. We also keep the house quite cool, but have a little wood stove in the kitchen which…"
"Thanks, Nancy! This is helpful information. I think scoby is doing fine right now, it might be a bit cool for it (we don't have the heat turned on yet), but hopefully not so cold that fermentation will stop.
How to you keep scoby…"
The cabbage must be covered. Any cabbage that floats will get colonized by other organisms. Occasionally a white scum or mold may develop on the surface of the brine. This can be skimmed off. The kraut underneath will still be good! The best…"
"Sometimes it is easier than other times to separate the mother and daughter. Maybe it is like tree rings - having something to do with the growing conditions? It doesn't matter if you just keep the SCOBY together, or even just cut…"
What you are describing is perfectly normal. The kombucha will form a new layer on top every time it comes in contact with liquid. Since the kombucha mother is made up of lots of tiny organisms, pulling apart and cutting pieces off…"
Actually, I thought we already were 'friends' on IthaCan! : ) It's great to read about your efforts in eating close to home. It looks like you've done lots this year - it can be addictive - hopefully in a good way! ; )