Hi all, I've recently become interested in home lacto-fermentation after reading "Nourishing Traditions" and "Wild Fermentation". Strengthening my immune system around flu season is always a good idea!
I have done a bit of research and found kits with plastic food grade containers with an airlock, glass jars with an airlock, and old fashioned stoneware crocks. The cost difference is significant between the plastic/glass and stoneware. Stoneware of course being significantly more expensive.
I'm steering towards the Glass or Stoneware options because I am not comfortable with chemical leaching from plastic containers, but I am confused with the instructions provided on the glass kits.
Two particular brands are "Picklemeister" and "Perfect Pickler" and both claim to speed up the process from multiple weeks in a stoneware crock, to 4 days in the airlock/glass kits. How is this possible? The Harsch stoneware crock also says it locks in with its lid, so why the significant difference in fermentation time? Am I not getting as much "good bacteria" when only fermented for 4 days? Will it taste significantly different by speeding up the process?
Does anyone have experience with either kits or stoneware crocks? I can't find an unbiased comparison between the two methods (fast and slow fermentation).