We all have the best intentions…but sometimes it’s just easier to take a shortcut…like I did recently in one of my jars of fermented tomatoes. If you’ve been fermenting anything for awhile, then you know that you must keep the vegetables beneath the surface of the brine (liquid). Otherwise you do take the chance that mold may form. I’ve successfully been able to avoid this up til now. I’ve gotten pretty creative with ways to weigh down my ferments, but once in awhile some vegetable matter will pop up slightly above the surface. It’s been no biggie…up til now!
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