I'm a science guy, but my degree is in meteorology and not biochemistry. I've done a lot of reading on lacto-fermenting, but I'm by no means an expert. I've never looked at lactobacillus through a microscope, however I have eaten plenty of sauerkraut, kimchi, kefir, and kombucha. Point is, I have some knowledge on the subject, but should an expert feel the need to correct me on something, please do.
I keep mine in half gallon mason jars. I bought some cheap plastic covers, drilled holes in them, and put airlocks from a brew store in them. They look a lot like those Pickl-It fermenting containers. Right now I have 4 jars going...3 fermenting and 1 ready to serve. When the feeding jar is empty, I refill it and drain the extra brine from the next jar in line into the new jar. Then I top it off with water. Keeping the feed submerged reduces your chances of mold and yeasts. Lacto-fermentation is an anaerobic process so you strive to eliminate oxygen from the picture. You want the good guys to win out over the bad guys.
I keep mine in half gallon mason jars. I bought some cheap plastic covers, drilled holes in them, and put airlocks from a brew store in them. They look a lot like those Pickl-It fermenting containers. Right now I have 4 jars going...3 fermenting and 1 ready to serve. When the feeding jar is empty, I refill it and drain the extra brine from the next jar in line into the new jar. Then I top it off with water. Keeping the feed submerged reduces your chances of mold and yeasts. Lacto-fermentation is an anaerobic process so you strive to eliminate oxygen from the picture. You want the good guys to win out over the bad guys.
