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Fermentation is supposed to occur in an anaerobic environment. When you use a method that might allow oxygen into the mix, other bacteria can occur that are really unhealthy. In the past they used oil or sometimes made a paste of flour and water and sealed the tops of the ferments that way, too. If you look in lot of the old still room books there are instructions on how to do it. I know that this isn't a period practice and it might be frowned upon but they make fermentation jars for such things now that use jars that seal tightly and brewers airlocks. While I am all about learning how they did things in period, a lot of people died from exposure to foodborn bacteria in the Middle Ages. Maybe in this case, using the more modern method to make your period ingredient, would be prudent. You could use all the same ingredients and just put them in one of these jars. I made jars that resemble the Pickl-it jars they sell online by getting ahold of some of the fido canning jars and drilling 1/2 inch holes in the lids and putting a rubber grommet in the hole to insert the airlock into. I have pickled key limes and lemons and they are amazing. I am sure they would last for a very long time, if we didn't like them so much. I just like to be safe. YIS Ségnat -----Original Message----- From: Historical Recreation in the Kingdom of Calontir [mailto:[log in to unmask]] On Behalf Of Stefan li Rous Sent: Sunday, July 21, 2013 1:18 AM To: [log in to unmask] Subject: Re: [CALONTIR] pickles Okay, more on this technique, at least for lemons. I was considering these dried or salted, so didn't think of this file. but I guess you could consider them pickled. presrvd-lemons-msg(45K) 10/29/11 Dried, pickled and salted preserved lemons. http://www.florilegium.org/files/FOOD-FRUITS/presrvd-lemons-msg.html ****