Re: Fermentation support thread :D
 

Here's what I would do on Intro and still dealing with yeast. If it's the leaves, I would just get rid of those and skim the top. If it's the pickles, I would probably start over. :twocents

Re: Fermentation support thread :D
 

:scratch

I have no clue how you do that! That's awesome!

I cannot wait to have fermented salsa. I am a big salsa lover. Especially when I was pregnant, it helped the nausea!! :giggle

---------- Post added at 04:28 PM ---------- Previous post was at 04:27 PM ----------

:ty. It was just the leaves so I'll hope it's ok. But maybe I'll limit them jic. How full do you fill your ziplocks?

Re: Fermentation support thread :D
 

feel a pickle. if it's slimy (obviously, not slightly) chuck the lot. if not, then they'll be fine :yes mold does not equal candida. if you have a mold allergy, esp. a severe one, you may well react to a number of ferments, even if there was no visible mold. if that's the case, i'd go with higher salt content and/or shorter fermentation periods. :)

Re: Fermentation support thread :D
 

All three of my jars of pickles turned to complete mush :sick My record so far

Kefir (tired multiple times and ways) = fail
pickles (tried twice) = fail
gingered carrots = fail
beet kavass = technically pass but flavor is a big fail
kombucha = pass
sauerkraut = pass

Maybe I should quit wasting groceries :-/

Re: Fermentation support thread :D
 

:hug

Have you tried Dilly Carrots? There the only ones I like so far...

Re: Fermentation support thread :D
 

I made Kimchee with Napa cabbage & added radishes to one jar and those white Japanese (I think?) turnips to another. The kids loved the radishes. Haven't opened the turnip one yet.

Re: Fermentation support thread :D
 

Angela, tell me how you made your pickles :hug

Re: Fermentation support thread :D
 

I used the recipe from Wild Fermentation. I didn't have any grape leaves though, but she says the are optional. I divided it into three mason jars because I didn't have a big container that would work. I tried Sweetpeasmommy's idea of weighing them down with zipper bags filled with water when they were floating to the top. Everything I got was from the farmer's market, from reliable sources so it should have been good.

---------- Post added at 06:23 PM ---------- Previous post was at 06:22 PM ----------


Maybe I will try these when carrots are more in season, we've been getting a few at a time from our CSA but the girls eat them before I can do anything with them.

Re: Fermentation support thread :D
 

-what pickling spices did you add?
-did you scrub your cucumbers very thoroughly removing every bit of debris?
-which salt concentration did you use (he has a few offered in his recipe) 3 T per quart?
-how long did you leave them out and in what weather?

:) just trying to help. I've never used leaves ( don't have any) but they don't turn soft. they are not perfectly crunchy like from the store, but they are for sure crunchy to some degree. :yes

Re: Fermentation support thread :D
 

I started some fermented beets today.

I also got some purple carrots in my CSA, and I'm dying to make dilly carrots with them. Got red cabbage as well!
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Re: Fermentation support thread :D
 

I love love love spicy kimchee! :yum

Angela, can you tell me about your kefir? What was wrong, where did you get your SCOBY?

Re: Fermentation support thread :D
 

dh made started some cucumbers, I am loving the red cabbage and the serano peppers are awsome!

Re: Fermentation support thread :D
 

My carrots never got sour, just super-salty. So I added some of our probiotic powder to the mix to see what would happen. They got gross. :yuck I threw away the batch. :bag

I'm trying to make them dairy-free, so no whey. I doubled the salt, and I'm wondering if it was too much and inhibited the fermentation? Also, I washed and peeled the carrots - was I supposed to leave them unpeeled? :scratch

I feel like such a failure - I can't even make stuff "go bad" properly. :doh

Re: Fermentation support thread :D
 

I peeled and washed and did the double salt. Did you leave them out for long enough? I love my carrots, oh they are so good.

Re: Fermentation support thread :D
 

I add dried dill that maybe wasn't fresh enough, I did scrub them but who knows maybe I missed a spot. I used the link posted on this thread for recipe and salt information but I don't remember exactly. I left them in my pantry which is rather warm but still climate controled (our house is set at 72 usually) I checked them every other day by about day 8 they were mushy and day 10 they were pretty much dissolving when I touched them. They smelled really yummy and I only had a small amount of mold that I spooned off the top at one point.

RE Kombucha I made my own SCOBY with the bottled kind, I actually have multiple SCOBYs that this point, that is the one that's going well for me.

Kefir maybe worked but it just smelled and tasted so awful we just hated it, but we are dairy free for the most part and not used to milk either. I actually really hate the smell and taste of milk too so I'm not sure I can blame the kefir. I tried it for different amounts of time, with grains and with a powder started, with goats milk, pastured milk ect. We just really don't like it.

This week I tried the cultured salsa, which it says you are only to let it go for two days and today is the second day although not quite 48 hours at this point. It tastes really good, I'm not sure if it's done or not. It pretty much just tastes like salsa, but she does say in her recipe that is how it's supposed to taste.