I crushed up another batch of vegetables for fermentation, in the style of kimchi, but without the spice:

• green cabbage
• beets
• carrots
• green onions
• ginger
• shredded daikon radish

I also decided to run an experiment on how to seal the top of the container without buying a one-way valve or having the container explode because it was too tight. And so, several rubber bands later:

The rubber bands pull the lids closed, but nowhere near with as much clamping power as the metal latch. Gases can build up but they escape against the (weak) force of the rubber band. I believe this way it will lessen the chances of mold, etc, getting into the jar, because there is a constant outwards force against the lid from released gases.

However I filled it too tall, and the first night I discovered the liquid ran over a bit. I forgot my lesson from my first batch of fermented vegetables — leave room at the top, or else get busy with paper towels.

The blue jar on the right is tinted blue. I found it at a Goodwill store and wanted to take it home for something, so I finally found a use for it. It’s hard though to tell the progress of the ferment, but it looks interesting.

Making veggie-crushing easier on myself

It felt like I was exerting a lot of effort crushing the vegetables. I found that by lower the bowl (standing on a short stool) that it became a lot easier to work. I think hip height is the perfect height for the ergonomics of crushing veggies.