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3% by weight (veggies+water) pao cai, Sichuan style

The jar on the right has been going for 5-6 months, I remove veggies and add new regularly. Add salt as required

>>21978526
oh fuck yea bud
got me a jar of honey fermented garlic going on 2 years

>>21978526
Shit thanks for reminding me. That does look delicious, throw some ginger in there next time it really ferments well.

How the fuck do you make to cabbage rotting with none mold or stinky slime on walls doing damage to life and kids health

>>21978710
Everything must be submerged, floaty bits will get into contact with air and rot. I use a metal mesh and a heavy glass ashtray.

>>21978710
actual nigger-brained retard. It’s not rotting. fermentation creates nothing but good bacteria that will consume bad bacteria (and sugar) as food. the salinity of lacto-fermentation also prevents mold from forming.

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>>21978710
I used a bigger version of this in the OP
so much more convenient than pressing down the cabbage with weights
Only bad thing about them is the fact there's no way to vent the lids, so pushing down the top lid will push out the bottom, takes a bit of getting used to
At that point you can just move it to a normal jar and fridge it

>>21978686
>honey fermented garlic
Holy shit, we've got a garden bed growing garlic rn

>>21978710
>cabbage rotting with none mold or stinky slime
How do you think pickles happen

>>21978686
>honey fermented garlic
had this going a couple years ago for like 6 months since i saw brad from bon appetit do it. was pretty good, the candied garlics were something i had never experienced before. but then one day after having them, i saw some red shit in my shit, got irrationally spooked thinking i got botulism and threw out the entire thing. i even periodically added apple cider vinegar to it to keep the ph down but the ph strips i had were very ballpark-y and not exact.

>>21978526
Looks yummy. I wanna try pickling but I have no idea how to sterilize containers so I’m always paranoid