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Old 05-21-2013, 04:07 PM   #226
BarefootBetsy
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Default Re: Fermentation support thread :D

Whole cabbage leaves

I love putting savory food - like pot roast and veggies - into one, wrapping it up, and eating it like a burrito. So tasty!
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Old 05-30-2013, 10:28 AM   #227
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Default Re: Fermentation support thread :D

Newbie ?

Is the water from my fridge filtered enough? Or what water should I use?
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Old 05-30-2013, 11:16 AM   #228
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Default Re: Fermentation support thread :D

Does your filter remove chlorine? I think that is the biggest thing, because that is put in water to kill organisms - exactly what you DON'T want when fermenting.
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Old 05-30-2013, 11:22 AM   #229
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Default Re: Fermentation support thread :D

Quote:
Originally Posted by houseforjoy View Post
is the liquid in fermented beets supposed to get thick/syrupy???

the longer it is in my fridge the more syrupy it gets. they still taste and smell okay is it just from the sugar in the beets?

anyone?
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Old 05-30-2013, 06:30 PM   #230
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Default Re: Fermentation support thread :D

If it tastes and smells ok, keep on eating them.
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Old 06-03-2013, 09:02 AM   #231
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Default Re: Fermentation support thread :D

Quote:
Originally Posted by me View Post
Everyone here ferments their ginger beer by just leaving it out on the counter. We usually drink ours that same day. What do you guys think of just letting this stuff sit on the counter for a couple of days???
I would love to get some fizz into this but im to scared
http://www.plantoeat.com/recipes/1060880
Or what about a sourdough starter? I was wanting to make one from wild yeast. Can anyone walk me through how to set out the water, flour, sugar thing? And how to feed/keep it?
I don't have grapes.
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Old 06-03-2013, 09:29 AM   #232
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Default Re: Fermentation support thread :D

Me, I have actually pinned a couple things on sourdough. Are you on pinterest?

Sidenote--I have my first batch of milk kefir on the counter & am a little . I reeeeealllly hope it works!
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Old 06-03-2013, 09:53 AM   #233
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Default Re: Fermentation support thread :D

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Old 06-06-2013, 06:24 AM   #234
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Default Re: Fermentation support thread :D

I found this on ginger ale. I just don't know if it has to be in a glass with a lid. Because I don't have anything that large, unless I want to make 1 cup of ginger beer
thehealthyhomeeconomist.com/how-to-make-ginger-ale/

etaooh this one! im going to be fearless and just make it, ha ha ha
pvnutritionaltherapy.com/how-to-make-homemade-ginger-ale-and-why-you-should-avoid-store-bought-brands/

Quote:
Originally Posted by 2TMama View Post
Me, I have actually pinned a couple things on sourdough. Are you on pinterest?

Sidenote--I have my first batch of milk kefir on the counter & am a little . I reeeeealllly hope it works!
I am.

Last edited by me; 06-06-2013 at 12:49 PM.
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Old 06-26-2013, 12:21 PM   #235
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Default Re: Fermentation support thread :D

I'm making pickles, but I got small jars. Do I need to leave room at the top, or could I just put the lid on not tight and that will allow enough gas to escape? In the recipe I found it didn't even say to use a lid (just to weigh them down)
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Old 07-27-2013, 12:52 PM   #236
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Default Re: Fermentation support thread :D

Quote:
Originally Posted by houseforjoy View Post
is the liquid in fermented beets supposed to get thick/syrupy???

the longer it is in my fridge the more syrupy it gets. they still taste and smell okay is it just from the sugar in the beets?
i've definitely had this happen. i agree with another poster....if it smells okay than it's good to go!
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Old 07-27-2013, 04:43 PM   #237
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Default Re: Fermentation support thread :D

I have a question.

I have been shredding cabbage, onions and carrots and packing it in whey with some salt. I then put it directly in the fridge and start eating it after a day. I call it "curtido" even though it is packed in whey instead of water with vinegar. Anyway, I found out that is not how to lactoferment. It was working great for me, but I was curious.


So, I took a very small jar and put some of my shredded cabbage in it with water and a little salt and whey. I covered it loosely and let it sit on my counter for days and days. Nothing seemed to happen. I tasted it and it seemed ok... but there was never any sign of fermentation so I was not sure that it was safe to eat and I threw it away. What did I do wrong, besides throwing it away, I mean. And what am I creating with pure whey that tastes so good. I guess it is healthy since it must soak up some protein and calcium.


Oh, and one more question. How long does whey keep in the fridge?
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Old 07-27-2013, 06:27 PM   #238
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Default Re: Fermentation support thread :D

Quote:
Originally Posted by Hermana Linda View Post
I have a question.

I have been shredding cabbage, onions and carrots and packing it in whey with some salt. I then put it directly in the fridge and start eating it after a day. I call it "curtido" even though it is packed in whey instead of water with vinegar. Anyway, I found out that is not how to lactoferment. It was working great for me, but I was curious.


So, I took a very small jar and put some of my shredded cabbage in it with water and a little salt and whey. I covered it loosely and let it sit on my counter for days and days. Nothing seemed to happen. I tasted it and it seemed ok... but there was never any sign of fermentation so I was not sure that it was safe to eat and I threw it away. What did I do wrong, besides throwing it away, I mean. And what am I creating with pure whey that tastes so good. I guess it is healthy since it must soak up some protein and calcium.


Oh, and one more question. How long does whey keep in the fridge?
i don't think there's anything harmful or unhealthy about eating it the way you were (other than that brassicas like cabbage can be difficult to digest if they're not fermented or cooked and aren't recommended for those with thyroid problems) and, in fact, whey is very good for you even if it's not used to ferment. it's basically the liquid you skim off of yogurt that has all the good probiotics and friendly flora in it.

i think the best sign of fermentation that i use when i'm fermenting in mason jars is to wait until i can't "pop the top" anymore...meaning that the metal top can't be pushed down anymore, which usually happens after 4 or 5 days depending on the temperature of my kitchen. i was told that that's the sign that it's done. some people like to leave things like sauerkraut and cortido out for two weeks (or longer), though (i do this with mine, but i make it in a pickl-it), and then store it in the fridge for two weeks before eating it. i think everyone has their own method. you might want to check out Wild Fermentation by sandor katz.

i keep my whey in the fridge for up to 6 months.
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Old 07-27-2013, 06:42 PM   #239
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Default Re: Fermentation support thread :D

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Old 08-19-2013, 11:32 AM   #240
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Default Re: Fermentation support thread :D

I want to make these in the worst way...has anyone done it? http://lindsayleighbentley.com/2013/...pickled-beets/
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