Large-Scale Fermentation Systems: Hygienic Design Principles - Chemical Engineering
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Complete Fermentation Kit for Vegetables
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Folinstall 1.5 Gallon Large Fermentation Jars with 2 Airtight Lids and 3 Airlocks, Wide Mouth Glass Mason Jar with Scale Mark, Pickle jars, Mead Making Kit, Kimchi Containers, 2 Pack
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Qianfenie 1 Gallon Large Fermentation Jar with Airlocks and Airtight SCREW Lid, Wide Mouth Glass Jar with Scale Mark, Heavy Duty Fermentation Lid with Silicone Gasket and Seal, Pickle Jar
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2 Pack 1.5 Gallon Large Fermentation Jars with Airtight Lids & Airlocks, Wide Mouth Glass Mason Jar for Mead Making, Brewing - 100% Leak-proof Pickle jars Kimchi Container with Handles & Bases
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Large Traditional Sichuan Chinese Glass Fermenting Jar with Water Seal Airlock Lid, Glass Fermentation Crock for Pickling, Kimchi, Sauerkraut, and Fermentation (4.5 Liter, 155 Oz, 1.21 Gallons)
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2 Pack Large Fermentation Jars, 1.5 Gallon Glass Jars with 100% Airtight Lid & 3 Airlocks, Large Mason Jars with Scale Line, Pickle Jar, Sourdough Starter Jar for Veggies, Sauerkraut, Kombucha
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Here's how I made my fermented hot sauce: I cut and de-seeded about 10 peppers : a jalapeno, a couple serranos, and several Anaheim. I cut one large carrot, two big garlic cloves, and one shallot. I added it all to a half gallon jar and topped it with brine (2 cups water to 1 tbsp kosher salt - make as much as you need to fill your jar). I topped it with a fermentation weight and fermentation lid. I just let it sit for one week. After that, I poured all the solids into a blender and added a few
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