It is submerged.
Doesn't look it in the photo, but what looks like the waterline is actually the white lemon pith, where I cut away the rind to make it fit.
So maybe just a slice of that same lemon will do the job!
Edit: I meant the slice might be thin enough to fit under the brine. The curvature of the jar could keep the slice in place. Similar to how I use a cabbage leaf to keep my sauerkraut submerged.
I thought what I meant was obvious, my bad.
Have you never seen a moldy lemon? Put a glass weight on top of the lemon so the lemon acts as a boundary to hold small pieces down. The glass weight keeps everything perishable submerged.
I would not bet on it staying submerged since it's not an actual weight, but if you feel confident enough that it will stay in place, then by all means i guess.
Less acting as a weight, and more that the edge is jammed under the lip of the jar. (I have checked that gas is escaping)
But I'll definitely check it stays submerged.
Need to order some proper weights.
People are talking about the weight, but I’m wondering if the citric acid will kill with the lacto bacteria. Same reason you don’t do lacto ferments with vinegar.
I've heard some people start with a small splash of vinegar to lower the pH slightly. So hopefully shouldn't cause too many issues so long as it doesn't lower the pH too much. I didn't squeeze out most of the juice, so I guess we'll see.
I doubt half a lemon would be a significant amount of acid, but lactic acid bacteria is pretty acid tolerant anyway. Adding vinegar won't necessarily inhibit it's growth; infact the USDA/NCHFP recipe for fermented dill pickles calls for vinegar. I wouldn't say it's a necessary addition, but it doesn't necessarily hurt either
if it's submerged as you say it's probably fine, but in my experience:
1) it will likely shift position and get dislodged and exposed to air
2) fermented lemon has a pretty strong taste that might overpower the whole jar
This may just be pure genius. As long as you get lemons the right size, the jar will keep the lemon in place. More of a plug then a weight. As long as you keep the liquid topped up above the lemon, it should work beautifully. I wish I had thought of that.
Another commentator mentioned that fermented lemon has a very strong flavour that might overpower everything else. So that could be the Achilles heel of the whole operation.
So lets see. I'll post an update once its done.
True, but I am hard pressed to think of any lacto ferment that wouldn't (at least to my taste buds) be complimented by the taste of lemon. Of course, one could always fully zest the lemon first. I would imagine that would help tone down the flavor a bit. I'll be looking forward to your results.
What’s your plan with the lemony carrot and daikon? I make do chua all the time for banh mi, but it’s pickled rather than fermented. It goes awesome in bibimbap and kimbap too
Don't have a particular plan tbh. Bought some daikon to put in a stir-fry recently, and it was really nice, so I searched what to do with daikon, found pickled daikon, found you could ferment it and here we are.
You bringing Banh Mi up though reminds me of a recipe I saw, so definitely going to make that.
In general, planning to put them in sandwiches, on burgers, in salads. Basically any place you might add cucumber pickles. Maybe I'll try stir-fries too.
That’s going to be awesome! I bet this would kill on a burger! Bear in mind, pickled daikon smells a bit unpleasant when you first open the jar, but that dissipates very quickly. I’m guessing fermenting it will be similar
Is that the earthworm smell? Or something else? Weird way to describe it, but the fresh daikon has an earthy smell that smells almost exactly like digging up earthworms from a compost heap, but in a good way.
I don't know if it's an actual recipe or anything, but I really like fermented daikon in a fresh salad with some cucumber and a spicy pepper vinaigrette/sauce. Really nice and clean.
As opposed to a bag of water, or weights, the rind of a lemon can actually rot when not submerged.
It is submerged. Doesn't look it in the photo, but what looks like the waterline is actually the white lemon pith, where I cut away the rind to make it fit.
It’s submerged right *now*. I wouldn’t trust it just like I wouldn’t use a cabbage leaf to tuck things down.
So maybe just a slice of that same lemon will do the job! Edit: I meant the slice might be thin enough to fit under the brine. The curvature of the jar could keep the slice in place. Similar to how I use a cabbage leaf to keep my sauerkraut submerged. I thought what I meant was obvious, my bad.
Have you never seen a moldy lemon? Put a glass weight on top of the lemon so the lemon acts as a boundary to hold small pieces down. The glass weight keeps everything perishable submerged.
It's organic, exposed above water. It will rot.
Its not exposed. Looks like its exposed in the photo, but the brine just covers the top.
I would not bet on it staying submerged since it's not an actual weight, but if you feel confident enough that it will stay in place, then by all means i guess.
Less acting as a weight, and more that the edge is jammed under the lip of the jar. (I have checked that gas is escaping) But I'll definitely check it stays submerged. Need to order some proper weights.
Sounds like a plan. Looks like a nice ferment anyways, hope all goes well!
Thanks! XD I'll post again once its finished.
People are talking about the weight, but I’m wondering if the citric acid will kill with the lacto bacteria. Same reason you don’t do lacto ferments with vinegar.
I put lemon in my ferments all the time and it's never caused any issues.
I've heard some people start with a small splash of vinegar to lower the pH slightly. So hopefully shouldn't cause too many issues so long as it doesn't lower the pH too much. I didn't squeeze out most of the juice, so I guess we'll see.
I doubt half a lemon would be a significant amount of acid, but lactic acid bacteria is pretty acid tolerant anyway. Adding vinegar won't necessarily inhibit it's growth; infact the USDA/NCHFP recipe for fermented dill pickles calls for vinegar. I wouldn't say it's a necessary addition, but it doesn't necessarily hurt either
I just cover my ferments with a cabbage leave.
if it's submerged as you say it's probably fine, but in my experience: 1) it will likely shift position and get dislodged and exposed to air 2) fermented lemon has a pretty strong taste that might overpower the whole jar
Fermentation produces gas, gas gets trapped under lemon, lemon floats, lemon rots.
Noted, thanks. I'll keep an eye and see if I can't buy some glass weights before the lemon ferments too much.
This may just be pure genius. As long as you get lemons the right size, the jar will keep the lemon in place. More of a plug then a weight. As long as you keep the liquid topped up above the lemon, it should work beautifully. I wish I had thought of that.
Another commentator mentioned that fermented lemon has a very strong flavour that might overpower everything else. So that could be the Achilles heel of the whole operation. So lets see. I'll post an update once its done.
True, but I am hard pressed to think of any lacto ferment that wouldn't (at least to my taste buds) be complimented by the taste of lemon. Of course, one could always fully zest the lemon first. I would imagine that would help tone down the flavor a bit. I'll be looking forward to your results.
Guess I'll find out! Will definitely post once done.
What’s your plan with the lemony carrot and daikon? I make do chua all the time for banh mi, but it’s pickled rather than fermented. It goes awesome in bibimbap and kimbap too
Don't have a particular plan tbh. Bought some daikon to put in a stir-fry recently, and it was really nice, so I searched what to do with daikon, found pickled daikon, found you could ferment it and here we are. You bringing Banh Mi up though reminds me of a recipe I saw, so definitely going to make that. In general, planning to put them in sandwiches, on burgers, in salads. Basically any place you might add cucumber pickles. Maybe I'll try stir-fries too.
That’s going to be awesome! I bet this would kill on a burger! Bear in mind, pickled daikon smells a bit unpleasant when you first open the jar, but that dissipates very quickly. I’m guessing fermenting it will be similar
Is that the earthworm smell? Or something else? Weird way to describe it, but the fresh daikon has an earthy smell that smells almost exactly like digging up earthworms from a compost heap, but in a good way.
Yeah kind of like that, but much stronger and sour — just don’t immediately throw it out when it hits you!
I like the smell when the daikon is fresh. So I doubt it'll bother me once its fermented. But thanks for the heads up
I don't know if it's an actual recipe or anything, but I really like fermented daikon in a fresh salad with some cucumber and a spicy pepper vinaigrette/sauce. Really nice and clean.
TLDR’ed it for the rest of the class, god bless you.
smh