Pack The Jar

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Fill the Jar up to, but not above the start of the shoulder. Of course, do as I say, not as I do. I tend to overfill my jar, causing overflow, far too often. This can lead to problems with spoilage as the airlock can be rendered ineffective if it is not caught early enough. I manage this risk by checking on my ferments several times a day in the first three days. If you want to pack the Jar and mostly abandon it for a week, then it would be good advice to leave a sufficient headspace in the Jar ~ at least 2 ½ inches. It is also important to have the Jar at least ⅔ full, so that there is sufficient carbon dioxide released by the desirable microbes (LAB) to force the lighter oxygen out of the jar. If there is too much headspace, there will be too much oxygen feeding the undesirable microbes, and causing unsightly oxidation of the vegetables. The more headspace in your jar, the higher risk of spoilage, so the optimum level is to fill the vegetables right to the base of the shoulder.
Add the brine just enough to cover the produce by about ¼ to ½ inch. As gasses are created the vegetables may expand enough to push their way into the Airlock if the Jar is overfilled into the neck area of the Jar.
Self-brining vegetables (thinly sliced or shredded beets and cabbage) form a second category of fermentable produce. Depending upon the moisture content of these self-brining vegetables, they may not need any additional brine to keep them submerged, which is important to prevent spoilage during the early stages of fermentation. If they do need a little extra liquid as the jar is being packed, add just enough 2% brine to cover the vegetables by ¼ to ½ inch.
Vegetables poking up out of the brine will not ferment, and are not protected from spoilage by the aerobic microorganisms. Generally, small bits are easily removed with bamboo tongs, and while you are not going to get every single bit, the more you can remove, the better. Proper placement of the Brine (Submersion) Bowl may entirely eliminate this issue, except where a larger Jar size leaves more of the brine surface area exposed. Jar size and vegetable preparation are significant variables in this process; the important part is to know that you don’t want your vegetables up out of the brine when you seal the Jar.
Place the Brine Bowl on top of the vegetables and brine. It is important to allow enough headspace in the Jar that the Brine Bowl is not grinding against the lid as you close it ~ there should be a small gap between the Brine Bowl and the lid. If this is not possible, then some of the vegetables should be removed to allow enough head space in the Jar. When the Brine Bowl is optimally placed, the brine should be just below the neck, and not to the top of the Jar. The Brine Bowl will displace some of the brine; therefore, adjust the brine level so that it both covers the vegetables and the brine is not up into the neck of the Jar.
Add the brine just enough to cover the produce by about ¼ to ½ inch. As gasses are created the vegetables may expand enough to push their way into the Airlock if the Jar is overfilled into the neck area of the Jar.
Self-brining vegetables (thinly sliced or shredded beets and cabbage) form a second category of fermentable produce. Depending upon the moisture content of these self-brining vegetables, they may not need any additional brine to keep them submerged, which is important to prevent spoilage during the early stages of fermentation. If they do need a little extra liquid as the jar is being packed, add just enough 2% brine to cover the vegetables by ¼ to ½ inch.
Vegetables poking up out of the brine will not ferment, and are not protected from spoilage by the aerobic microorganisms. Generally, small bits are easily removed with bamboo tongs, and while you are not going to get every single bit, the more you can remove, the better. Proper placement of the Brine (Submersion) Bowl may entirely eliminate this issue, except where a larger Jar size leaves more of the brine surface area exposed. Jar size and vegetable preparation are significant variables in this process; the important part is to know that you don’t want your vegetables up out of the brine when you seal the Jar.
Place the Brine Bowl on top of the vegetables and brine. It is important to allow enough headspace in the Jar that the Brine Bowl is not grinding against the lid as you close it ~ there should be a small gap between the Brine Bowl and the lid. If this is not possible, then some of the vegetables should be removed to allow enough head space in the Jar. When the Brine Bowl is optimally placed, the brine should be just below the neck, and not to the top of the Jar. The Brine Bowl will displace some of the brine; therefore, adjust the brine level so that it both covers the vegetables and the brine is not up into the neck of the Jar.