1 Shielding to protect workers by using trench boxes or other types of supports to prevent soil cave-ins. 2  Always provide a way to exit a trench--such as a ladder, stairway or ramp--no more than 25 feet of lateral travel for employees in the trench. 3  Keep spoils at least two feet back from the edge of a trench.
Instructions. 1  Whisk starter culture and sea salt into 1Â½ quarts filtered water until well-dissolved. 2  Place beets into a 1-gallon vegetable fermenter or fermentation crock. 3  Allow the kvass to ferment at room temperature for at least one week before straining and serving.
It just needs to ferment longer. 4 week sauerkraut isnât fully fermented. It takes a minimum of 10 weeks to get a good sauerkraut. Some people donât touch it for a full 6 months. It shouldnât taste like cabbage and shouldnât taste salty. started fermenting my sauerkraut in a fido jar about 3 weeks ago. I noticed a few days after it started fermenting, it had risen over the brine. I didnât know at the time that I should open it and add more brine so it has been sitting there over the brine for 3 weeks.