New answers tagged storage-method
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If anybody does use vinegar solely as a preservative, the substantial matter ( pickle etc.) Must be used ( refrigerated or otherwise) 'online'.
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In my experience, it can last for up to 24 hours, but it must be stored correctly. I hope this infographic helps.
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It is the opposite. Fermenting lowers the pH of the cream, making it taste sour. And the time you can ferment it is limited by how sour you can stand to eat it. If you ferment it for too long, the taste will be simply unpleasant.
Typical fermentation times are similar to yogurt and will depend on your culture. I ferment with thermophillic lactobacilii ...
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Drop'em in boiling water for 5 seconds. Place them in a ziploc-style bag an remove as much air as possible. I guarantee zero smell will permeate your fridge. And 100% of their juicy aromatic essence will be retained. Even a week later.
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Coat the chopped onions in a bit of the cooking oil you'll be using.
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The Italians made theirs, all in one day, laid on cloth covered tables and dried in the sun, then stored in cardboard boxes.
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I have been storing onions in a glass cup that has a nice secure lid. The onion smell does not infiltrate the fridge, but it's impossible to get the smell out of the lids.
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You can freeze tallow. Dehydration and the freeze-thaw cycle of home freezers are the enemies of long term storage. You can't stop the freeze-thaw cycle, but if you minimize exposure to dehydration (freezer burn) by storing full containers, or even vacuum packing, you can keep them that way for quite a while.
You added a picture, which is helpful. I ...
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Like the other response said, keep your jars out in a warm spot in your home. I am in California too. Ferments do really well at 72 degrees and over. The colder your temperature, your ferment will take longer. Like CA winters can be cold, relatively, and my pickles and green tomatoes take a over month and a half for full sour. In the summers, I can turn out ...
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Easy way to prevent crystallization: store honey in a clay jar!! ( ceramic). Never crystallizes.
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