Hello, looking for advice from anyone who's successfully made water kefir.
I ordered all the necessary tools, and have the dried starter grains sitting in my fridge, but can't figure out one thing about the fermentation process.
All the instructionals I've read online say to fill the jar you're going to ferment in almost fully (usually "to the shoulder" etc). The problem is I wanted to buy a 3 litre Pickl-it jar for economical reasons, and would only be able to fill it about halfway (because the jars I bought for second ferments are less than 1L each).
Is there a specific reason you're supposed to fill the jar fully, or is it just common practice? Would there be an issue with me fermenting in a jar that's only half-full (something to do with the oxygen remaining in the jar maybe)?
I know this is a very specific niche-type question but I figured someone here might know.
asked byAlmostFullyPaleo (8)
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on September 15, 2014
at 03:37 AM
Incase anyone reading this was curious, I actually emailed the company Cultures for Health, and this was their response:
"Thank you for contacting us. Using a larger jar with some empty space is fine for water kefir or any fermentation. The gases produced during fermentation will quickly fill that space and push out any air. For water kefir, the level of liquid in the jar is not so important as the ratio of sugar to water. Always use 1/4 cup sugar per quart of water. With the amount of grains we sent you, you can make up to 2 quarts of water kefir per batch, once the grains are fully rehydrated."
on September 14, 2014
at 08:34 AM
Why not use two jars for secondary fermentation, then you can fill the pickle-it to the shoulder?