Coffee with Moe - Autumn_2023

Until you upgrade
Use a simple clean ziploc filled
with water/rocks to weigh down your
produce, keeping your ferment
anaerobic (below the surface)
Keep bugs out with a paper
coffee filter and
an elastic band. Simple.
You can upgrade to glass
weights and fermentation
lids (airlock) if you feel like getting
fancy .
4 years in & I’m still going
through my first box of
fermentation coffee filters.
(I’m a french press kinda girl)
Keep water a half inch + above your
fermenting fruit or veg and about the
same distance from the top of your
jar. A jar that’s too full can be plain ol’
messy to move around.
Especially since the process of
fermentation will cause the
brine to bubble up.
You can easily account for this
top space requirement when
prepping your veg/fruit.
Botulism on your mind?
It has to be mentioned!!!
#1
A well done ferment develops
lactobacillus bacteria and lives
in an anaerobic environment.
Both of these measures create
unsuitable conditions for
Botulism.
#2
Make sure everything you use
is clean, clean, clean. This too is
very helpful.
#3
Still worried? Get a book out of
the library or do a little digging
on the internet using a
reliable resource. You’ll find
out that it’s not as big of a
worry as you first thought.
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* Save the extra brine
for next time.
Just cap your mix
(For evaporations sake)
and you’re ready to
start up your next
ferment. Woo Hoo
Dry salting:
1 Tbsp for every 1.5 lbs
Dry salting shredded carrots or cabbage
(think Kraut) will help to release the water
within.
Massage/mix in salt so that the veg is coated.
This will allow the salt to draw water out.
(Place a dish towel over your bowl to prevent
flies in your mix)
Let stand for an hour-ish
Massage/mix and press out exess water.
If you do need to add brine in the end to
completely submerge your mixture before use
the 3% recipe on page one as a topper upper.
* Shredded fermented carrots are my fav to have
on-hand. Not only are they easy and great as an
extra topper on almost anything. Adding some left
over carrot brine to your jar when starting up a
ferment will kick start the process.
I choose carrots because the mild sweetness of
carrot brine work well with almost all fermented food
I create. The only thing to remember is only use extra
brine, your carrots still need cover to thrive.
Set your mind at ease.