I’m thinking mostly of turşu (torshi) and kimchi.
Traditionally, these vegetables are able to ferment fully sealed for weeks, months, or even years. My family ferments turşu for 6 weeks and they fill that bottle to the brim with no problem. But I have seen many reports of people doing European style fermentation who have popped lids and made a mess because they didn’t “burp” the jar.
So what is the difference that makes them not need to release pressure? Can they be made in a metal lid mason jar?
Also, there is vinegar in turşu solution - anywhere from 10% to 50% volume depending on the recipe. Some recipes boil the solution before adding to the jar. I have read many people say both vinegar and boiling will kill your culture, but I have seen both done and they definitely work. Any insights on this?
Yes, they do bubble. And yes, the jar is watertight.
Let me share a couple of random English turşu recipes from a quick google search. You can see they all say to cap the bottle and put it away for days/weeks. No mention of burping even though these are all fermented. Only open when ready to eat.
https://hello-alanya.com/tursu-time/
https://fermentation.love/en/einfache-rezepte/karisik-tursu/
https://www.seriouseats.com/mixed-vegetable-pickles-recipe-7976002
This is exactly how my family does it, too. So how is it possible these don’t require burping? There is still some pressure build up, but certainly not nearly enough to break glass or pop a screw lid. I’m convinced I’ve misunderstood something.
@yoyolll @bjorney from what I understand, screw top jar lids like with Mason jars are a lot more airtight (and therefore more likely to explode) than twist-off lids, which are more common in Europe. With these the most extreme pressure can escape.
Probably depending on how tightly you close them.
@yoyolll @bjorney Jars with replaceable rubber seals are also not completely pressure resistant. The seal works like a gasket for extreme pressure, leaving moderately high pressure behind. I only use Weck jars now, because it works so well. (Will write a blog post soon…) Other brands are Le Parfait and so on. #fermentation
@yoyolll @bjorney tursu sounds great. Can’t wait till August!