I swap the meat out between chicken and beef, but I cook once every 8-12 days. The secret is the spicy mayo/teriyaki sauce with homemade fried rice. Oh and that jar of blueberries, that is my first attempt at basic fermentation!
I swap the meat out between chicken and beef, but I cook once every 8-12 days. The secret is the spicy mayo/teriyaki sauce with homemade fried rice. Oh and that jar of blueberries, that is my first attempt at basic fermentation!
Looks tasty. Would totally trigger my SO’s IBS but I would enjoy it.
As for the blueberries… What are you doing with them? Being a bit of a homebrewer, the sealed mason jar gives me concern if you intend to ferment. That’s bottlebomb territory.
Daily or more venting is required. Basically 3% salt brine after a thorough salt wash, and a lump of natural honey for extra measure. I expect failure on a first attempt. There were a bunch of blueberries in the house that were going to go bad and thought why not try fermenting. I’m playing it like the year is 1850 with no intentions of purchasing anything.
I think you’ll be pleasantly surprised at how easy it is to ferment stuff. I like using a lid that can fit an airlock, that way I don’t need to worry about burping. Another option is a latchtop jar with a ruber band holding it shut.
Thanks for the hopeful reinforcing encouragement. How much pressure is good for natural carbonation? I think I can make my own rudimentary check valve cap but I’m not sure what is a good pressure to maintain.
In my experience it is simply necessary to prevent oxygen to get back into you jar, as oxygen is what is needed for mold to develop. In regards to pressure recommendations, I am not of much help, I like to use old preserving jars with a rubber band between jar and lid, that allowes pressure to get out without oxygen getting in.
Ditto what laughsquirrel said. But if you actually want to naturally carbonate, I’m not sure, but there are lots of recipes out there for naturally carbonated sodas that are pretty good.