should not create any problem especially
that you are keeping it wiped up.
I have made kimchi which ferments and I put
the jars in a large pot to catch the dripping.
I suspected I may have needed to leave more
head room in the jars for the fermenting to
occur but it seems to be a common thing and
once your veggies are fermented for as long
as you like, refrigerate your jars and it
will be fine.
Here is a gizmo I am considering which would
take the problem of bubbling out of the
equation as it is like a safety valve which
allows the gas to escape harmlessly.
http://store.therawdiet.com/pisaandkimch.html
I also have since been given a fermenting
crock and it uses a seal which creates a
little "moat" of water around the lid so in
fermenting, the bubbling escapes out but does
not allow air "in".
//www.curezone.org/forums/fm.asp?i=1091370#i
Let us know how your first batch goes. What
veggies did you use? I am going to get more
adventuresome. I fermented some kraut but
did it too long for me and its not crunchy,
but my kimchi has always been fabulous.
best wishes,
Zoe
-_-