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-   The Cookbook (Recipes, Cooking, & Food Prep) *Public* (http://www.gentlechristianmothers.com/community/forumdisplay.php?f=430)
-   -   Fermentation support thread :D (http://www.gentlechristianmothers.com/community/showthread.php?t=415314)

sweetpeasmommy 07-07-2011 05:32 PM
Re: Fermentation support thread :D
 
:dillycarrots

AngelaVA 07-07-2011 05:39 PM
Re: Fermentation support thread :D
 
Quote:
Originally Posted by DancingWithElves (Post 4018913)
how'd you do that :shifty
When I make a batch of Kombucha I just leave the baby scoby that forms in with the next batch. Do that a few times and the scoby gets really thick. IDK if that's a sanctioned way to do it per say but it worked for me :)

---------- Post added at 08:39 PM ---------- Previous post was at 08:38 PM ----------

Quote:
Originally Posted by sweetpeasmommy (Post 4018957)
:dillycarrots
We need some fermented food emoticons :D

charla 07-07-2011 07:12 PM
Re: Fermentation support thread :D
 
:popcorn

bananacake 07-08-2011 06:09 AM
Re: Fermentation support thread :D
 
I made my first kraut of the season with golden beets & 3 tiny little heads in cabbage from the farm. I usually add ginger, but I didn't have any.

Also made a pint of dilly carrots with dill, spring garlic, and carrots from the farm, and then a larger batch with store carrots.

Blue-EyedLady 07-08-2011 08:47 PM
Re: Fermentation support thread :D
 
Quote:
Originally Posted by Blue-EyedLady (Post 4015312)
I tasted a bit of my carrot ferment. It just tastes like brine - no alcohol flavor at all. :scratch They've been soaking for 4 days now.

How do I know when they're ready?
Any input on this? I've never tried fermenting veggies before, and we don't eat sauerkraut or anything like that, so I'm not sure what it's supposed to taste like...

Soliloquy 07-08-2011 10:39 PM
Re: Fermentation support thread :D
 
Quote:
Originally Posted by DancingWithElves (Post 4017871)

I am not happy with my boocha! It's "wrong" half the time :shrug Sometimes bubbly, sometimes not. Sometimes takes a month. Sometimes I get a tiny little flimsy scoby. I don't know :scratch I have a set going right now and I hope it's good. :nails I also have a few extra scoby's in the fridge :think I should go set on of them to brew too, see what happens.
You got your SCOBY from me, correct? What kind of tea and what kind of water are you using? What kind of sugar? Where are you brewing?

---------- Post added at 12:39 AM ---------- Previous post was at 12:38 AM ----------

Quote:
Originally Posted by AngelaVA (Post 4018970)
When I make a batch of Kombucha I just leave the baby scoby that forms in with the next batch. Do that a few times and the scoby gets really thick. IDK if that's a sanctioned way to do it per say but it worked for me :)[COLOR="Silver"]
I do that all the time. I only separate them when they get ridiculously big or when someone wants one. I used to have 6 gallons going :shifty but I'm down to 3 since I stopped drinking it between meals. (I actually can't have it at all right now :pout but I'll be drinking it again soon.)

bananacake 07-09-2011 03:51 AM
Re: Fermentation support thread :D
 
About the carrots: I didn't taste the brine. I always leave mine for the full 7 days, and when I open it, it explodes like champagne or a shaken soda bottle.
Posted via Mobile Device

AngelaVA 07-09-2011 08:50 AM
Re: Fermentation support thread :D
 
Just got a good deal on some pickling size cucumbers. Anyone have favorite recipes/instructions for fermented cucumbers?

dukeofhazzard 07-09-2011 10:26 AM
Re: Fermentation support thread :D
 
Lisa, you wouldn't happen to have a scoby available would you? Are they mailable?

bananacake 07-09-2011 12:32 PM
Re: Fermentation support thread :D
 
Quote:
Originally Posted by AngelaVA (Post 4022371)
Just got a good deal on some pickling size cucumbers. Anyone have favorite recipes/instructions for fermented cucumbers?
http://www.wildfermentation.com/reso...p?page=pickles

I just used water, salt, dill & garlic and not the other stuff. I did it in quart jars and not a bucket. Well, I did the bucket method & didn't like it.

BarefootBetsy 07-09-2011 12:41 PM
Re: Fermentation support thread :D
 
Subbing! :yes

DancingWithElves 07-09-2011 01:02 PM
Re: Fermentation support thread :D
 
Lisa, yes, it's your scoby :yes and I had your boocha, and I know it was fine. I use filtered (clorine free) water, reg. black tea, plain organic white sugar (before then, non-organic, still plain), and i was using glass containers with cloth over them.

The batch that was never gonna be done I didn't have the heart to dump out. so, i poured the liquid into a plastic pitcher and left it there for a few days. Suddenly it turned into perfect, bubbly, tangy boocha :scratch So, now i'm using that tiny scoby that formed on top of that to brew more in that same pitcher. it's looking to be the best batch i've had yet :shrug While the set i have in the glass, made from a back-up scoby is not looking that good. go figure!


PICKLES: wanna make some half-salts? i love those :yum

curlymopmom 07-09-2011 01:28 PM
Re: Fermentation support thread :D
 
Great idea for a thread!

My dilly carrots (made with double salt) should be done in a few days. Same with my sauerkraut.

AngelaVA 07-09-2011 01:56 PM
Re: Fermentation support thread :D
 
Quote:
Originally Posted by bananacake (Post 4022726)
http://www.wildfermentation.com/reso...p?page=pickles

I just used water, salt, dill & garlic and not the other stuff. I did it in quart jars and not a bucket. Well, I did the bucket method & didn't like it.
Thanks, I was struggling to find containers and thinking about a quart jar as well, how did you weigh the cucumbers down (or did you not find you needed to?) ?

I'm not fond of really garlicy things, I'm wondering if I should reduce the garlic a bit. :think

bananacake 07-09-2011 03:01 PM
Re: Fermentation support thread :D
 
I didn't weigh them down. Just put on a tight lid.
Posted via Mobile Device


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