Re: Fermentation support thread :D
 

Oh my goodness, the dilly carrots I'm making are so beautiful! I used purple, white & orange carrots from my farmshare. I hope they taste as good as they look :lol

I made 6 more quarts of pickles tonight. I'm out of dill, or I'd make more. And um, I need to find a second fridge within a week so I can store all this stuff :shifty

If I ever decide to do GAPS, we will be all set!

Re: Fermentation support thread :D
 

I use leftover jars saved from food. Coconut oil jars work well but I save any glass jar I can.

Re: Fermentation support thread :D
 

Okay, my second attempt at fermented carrots is done. I tasted one, and the the texture was rubbery, it was very tangy, and the garlic was overpowering. Did I do it wrong?

Re: Fermentation support thread :D
 

Sounds about right to me! Try using less garlic next time.
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Re: Fermentation support thread :D
 

Sounds fine to me. You can use less or no garlic if you wish!

Re: Fermentation support thread :D
 

Speaking of garlic, does anyone just ferment garlic? Do you think eating it out of the dilly carrot jars has the same effect as eating it unfermented raw?
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Re: Fermentation support thread :D
 

Does anyone pickle eggs in the fermented juice? I'm using the juice from the purple dilly carrots to pickle some eggs :)
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Re: Fermentation support thread :D
 

:hi2 Can I jump in here? Now that the pool is closed for the summer, I'm moving on to putting up all of the stuff from our garden.

First up is pickles. I really REALLY want to do fermented pickles, but I don't have the fridge space to store them through the winter. Will it totally negate the good stuff in them if I can them?

And I'm also wondering if anyone has a good tried and true fermented dilly bean recipe. TIA! I'm looking forward to having you all to bounce ideas off of. :rockon

Re: Fermentation support thread :D
 

Alright, I've done dilly carrots, pickles, kraut, and salsa so far (and failed at ginger beer because I forgot to keep feeding my little bug. it's still on my counter. :bag). Everything has been excellent. :yum

I use double salt and no whey, random glass jars that I save from the store, and have discovered that for whatever reason my house and the current temperature necessitate a slightly shorter fermentation time that generally recommended or else I start to get alcohol flavor. Double salt does make them salty, but I haven't minded so far, except for the kraut, which makes me feel sick if I eat more than a couple tbsp. at a time. :shrug

I'm ready to start my second double-batch of pickles - talk to me about using the leftover liquid as a starter. I can do that, right? How? What do I add? Just the cukes? Extra salt? The liquid has obviously been in my fridge since I stuck my first batch in there, is it okay to take it out and let it sit again while I ferment the second batch in it?

Anyone want to share any good fruit ferment recipes? Someone did berry preserves, right?

Oh, and can I also say that as someone with OAS who hasn't been able to eat a raw carrot in 10 years, how AWESOME it was to crunch down on dilly carrots to my heart's content. :rockon Fermenting has opened up a whole new world of food possibilities! It has changed my snacking life. :shifty

Re: Fermentation support thread :D
 

My garlic/basicl/ginger carrots came out awesome! They are crisp, garlicky, gingery deliciousness.

Next I am doing yellow an red bell peppers. My dh is doing his own carrots.

Pickled garlic by itself is fantastic too - highly recommend it.

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** where do you guys get your whey? I have greek yogurt, and it is stingy about giving up any whey for me.

Re: Fermentation support thread :D
 

Recipe for the bolded please! :poke That sounds DELICIOUS!

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I get my whey from my homemade yogurt. I wonder though if greek yogurt is too thick? That's what I'm making right now. Hmmm.

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Okay someone hold my hand. I have a gallon of dill pickles fermenting on my counter. They're on day 3 and not ready yet, but it is exciting! I grew up doing sauerkraut, so I'm not totally new to fermenting veggies. I just hope these turn out better than our regular old vinegar canned pickles. :)

Re: Fermentation support thread :D
 

I was thinking of pressing it and making it into salad dressing. I'm not sure on the effects though.

Re: Fermentation support thread :D
 

I ave some celery and zuchinni I need to use. Any ideas for fermenting them?