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.
If itâs in a cool place, it will take longer to ferment. Personally, I think 4 week sauerkraut is too young though many people eat it that early. If it still tastes cabbagey, itâs not ready. I usually let mine ferment at room time (72F) for about a week and then move it to a cooler place to ferment for a full 12 weeks. 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.