Why does the Mortier Pilon cookbook and instructions claim that you can ferment food in significantly less time that it actually takes?
In the cookbook that came with my 5L crock it frequently claims that I can ferment things in 2 days. Or 5 days.
This seems like total bullshit, unless I'm missing some magical step.
Sauerkraut! The Mortier Pilon fermentation cookbook says my sauerkraut will take five days. That's crazy short. Talk to me about fermentation times.
Is this a legal thing?
Is it the government?
Is it CYA?