by: Sandy |
Ok, so I love to make kimchi, sauerkraut and pickles. I use wide mouth mason jars and half or full gallon jars. You need to weigh down the veggies to submerge them below the brine for proper fermentation but what to use? Plates? I didn’t have any small enough to fit the mouth… Rocks? Umm, I have a dog and see lots of cats all over the hood wandering…. Plastic bag filled with brine. Not so crazy about the plastic part…so how about some unglazed porcelain pickle weights? Non porous, no need for glaze so no worries about heavy metals and easy to clean. I’m in.
Here are some in action…they work great!
If you’d like to purchase a set go to the store tab.
by: Sandy |
I know butter comes in cubes but I’m partial to the round butter dish. These fit half a cube and is meant to be left out at room temperature. The other half? Wrap and keep in the frig so it stays fresh. I figure it takes a while for most people to go through a whole cube…It does for me any way.
I made the first round dish back at Nicky’s studio last summer. I’ve been using it for awhile and decided the lid needed a notch for the butter spreader handle to stick out of. A friend saw the picture of the bunny butter dish on facebook and wanted a monkey butter dish. Came out rather nice…my first sale to boot! Next batch will be with some brown stoneware.