Nothing better than sitting around on your day off and getting a video of your lacto-raspberries going absolutely nutso out of the jar. Hey! Fizzy stuff is better than a fuzzy stiff, right? Uh…

Yeah, that’s active. That’s what happens when you fill the damn thing almost to the brim, put nothing underneath it, and then take two days off, thereby shunning any responsibility of clean up when said razzies do actually decide to go batshit crazy.

This guy was a 3%. For most vegetables, like let’s say a sauerkraut (ha! spelled it right the first time), I go 1.5%. For whatever reason I bumped it to three just to see what would happen. Well, shit…

What are we going to do we these? No idea…I asked Angel to put them in the dehydrator…Maybe they’ll be ready tomorrow. We did this once, two different ways with lacto-blueberries.

The first way. Take 1000 grams of water and dissolve 20 grams of salt in it. Pour the salt solution into a clean jar already packed with fruit.

The second way, weigh out your fruit, let’s say 1000 grams of raspberries, and add 20 grams of salt to them. You know, toss them around a bit before putting them in a jar.

You’ll experience very different results. Kinda cool. The above razzies were done with the first method. It takes less time and produces quicker results. The video and picture are from day three. It’s cooler out now, folks, that means it’s fermentation season. Let’s go.