"mangodance" > wrote in message
...
> Noel Gieleghem wrote:
>
> > Re David's comment on lack of fermentation...that's so amazing. Mine
> > have always "misbehaved" and fermented. It would be interesting to
> > compare the two and see what the flavor difference (if any) might be.
> > Virtual taste testing would be such fun. I've always accepted it as a
> > fact, and they definitely change in flavor over their course of their
> > lives. They settle down after about a month, and just mellow after
> > that. I don't ever refrigerate and mine don't mould, althought they
> > are very frisky in the fermentation stage.
>
> I'm 3 weeks or so into my first batch and I have yet to see real
> fermentation. I took off the snap-top metal and glass top and used a
> cut freezer bag with a pinhole or two and thick rubber bands to cover
> the cannisters. I just eyeballed the salt...but used PLENTY. I have
> had a hell of a time keeping lemons submerged. I'm going to use a
> baster to get some of the liquid out, and push in a heavy glass on the
> top. The rinds are looking somewhat translucent though. I wonder if I
> maybe used so much salt that fermentation isn't going to happen? Anyone?
>

I use plenty of salt and they don't ever ferment as far as I can tell. The
softening and translucency of the skin, pulping of the flesh and
intensification of the flavour all happen. My view is that fermentation is
not required, that it is just a fairly harmless by product of a low salt
mix. In another 3-5 weeks you can judge for yourself.

Next year when my orchard has grown some more I expect to have surplus
citrus fruit so I may do high and low salt batches and see what difference
it makes.

David