Re: Bone broths easiest ready uncooked, now not cooked

I spotted some white foam lately, effervescent & coated it with foil….smells sturdy too…..do you stir your fermented merchandise or go away them ?

I best do submerged fermentation and not using a stirring, and I’ve by no means viewed the set-up you’re the use of. I do not wish to provide the flawed knowledge, because you appear to be following another kind of set-up.

Here is what I understand about fermentation, from http://ift.tt/19oUUFq “The simple key to successful vegetable fermentation is to make sure your vegetables are submerged in liquid. That’s it, the big secret. Usually the liquid is salty water, also known as brine, but fermentation can be done without salt, or with other liquids, such as wine or whey.” In this case, meat and bones are also added to ferment by the same principle. By submerged, I mean “completely underwater.” Submersion is done so that undesirable airborne bacteria, molds/yeasts, and fungus don’t develop on your product.

I’m involved that your ferment will grow to be a poisonous, inedible, swampy slime. How do you forestall your finish-product from becoming compost?

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