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Alternatives to oil layer when fermenting?

Asked on August 21, 2013
Created August 21, 2013 at 8:32 PM

I'm making a batch of homemade fermented sriracha.

I put a layer of coconut oil on top to act as a barrier for oxygen. I noticed that the fermenting makes the sriracha so fluffy, that the oil just seeps down and mixes, instead of staying put on the surface. Is there a solution to prevent the mixing, other than getting a proper (expensive) fermenting jar?

Also, this time the fermentation was a bit more aggressive than previous times I've made it, and it flowed over. I took some of it out of the jar to make room for expansion, and put it aside in the fridge. Will it stay ok in the fridge for a week or two when I can re-use the full jar, or should I get a new jar for it and restart fermenting right away?

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