I have some half gallon ball mason jars…brand new shrink-wrapped. I just used the pickle jar because it was more accessible.
Is it because of the lid? The two piece jobber with the waxy ring? Just using that type of jar makes it ferment better? Or something specific with how they are prepped?
I have some kale that I need to do something with and was thinking a kale kimchi but I have none of the spices and I don’t think my garlic or scallions are ready to pick yet.
I have some half gallon ball mason jars…brand new shrink-wrapped. I just used the pickle jar because it was more accessible.
Is it because of the lid? The two piece jobber with the waxy ring? Just using that type of jar makes it ferment better? Or something specific with how they are prepped?
I have some kale that I need to do something with and was thinking a kale kimchi but I have none of the spices and I don’t think my garlic or scallions are ready to pick yet.