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Call the company directly and ask. I do that with all my foods (I live without a refeigerator). I met people who never refrigerate mayonaisse and lived to tell. Turns out you don't need to if you don't introduce any other food particles into it! Now I never refrigerate mayo, or many other foods and condiments. So it pays to call the company and insist on the ...


1

Assuming the jar is in the fridge? Fridge is very drying and the small amount of water sucked up from stems (that leave the water to be cut) isn't enough in your case. Cutting while remaining underwater sometimes makes a difference. I have better luck wrapping herbs loosely in very damp papertowel and storing in tupperware in fridge. After 2 weeks even ...


3

More sodastream bottles is the best option if you are starting from a sodastream. The best other alternative is to act just like a really old-fashioned soda counter. Mix and store your syrups/flavors. Measure syrup into the glass. Add plain soda-water and mix. Thus, your sodastream bottle only ever has plain carbonated water in it, not a specific ...


0

My hypothesis is that you don't really need something to push the kimchi down to prevent it from oxygen if you just carefully bleed a little bit of pressure from the jars in the beginning of fermentation. The active bacteria and yeasts will secrete CO2 which is heavier than air and you will bleed out the air on top, leaving a covering blanket of CO2 on top ...



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