On Sep 29, 3:55*pm, Deidzoeb > wrote:
> > The whole idea about having a bag of water is to create *a air lock. * and
> > prevent skimming. every time you remove it it gets a fresh shot of air,
> > totally defeating the purpose of the air lock . * If you must peek , wait
> > at least a week.
> > *by that time it should be actively fermenting
>
> The problem I have is that one or two little shreds of cabbage or
> whatever inevitably float around the edge of the baggie, and then
> those bits start to rot. It's hard to establish an airtight seal when
> there's gas coming out from the fermenting veggies. In fact, if you
> had an airtight seal, like just putting all the veggies and brine
> inside a baggie and squeezing all the air out, I assume the build-up
> of gases would make the bag pop. Or at least you'd see a bunch of gas
> inside the baggie, and the veggies would come in contact with it.
>
> I'll try to leave the bag in for longer periods and see if it changes
> the flavor, but I'm going to have a hard time with those little shreds
> floating around the edges and rotting.

Interesting! I've been checking the crock daily, but still don't see
any scum- maybe I need to look a little harder...I also am kinda
afraid to take off the lid- don't want to infect it with anything, so
I guess I'll just keep doing what I'm doing. It should be done around
the huckleberry liquer I'm attempting! Thanks for your input, and I'll
watch the shreds- I have a few "floaters"!