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The Cookbook (Recipes, Cooking, & Food Prep) *Public* You can share recipes here, talk about "what's for dinner," and ask all sorts of questions related to cooking and food preparation. A public forum. |
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07-22-2011, 09:43 AM | #76 | |
Rose Garden
The Lion Cub
Join Date: Mar 2008
Location: Northern Arizona
Posts: 10,798
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Re: Fermentation support thread :D
Quote:
I left them out for three days, then put them in the fridge while on vacation for 3 days, then pulled them out again. I think I left them out for about a week before trying the probiotic powder. After that, I think it was 4 or 5 days later when I tried them again and tossed them out. They were starting to get soft at that point. I used dried dill that I've had forever - would that be the problem? I forgot that you're supposed to use fresh herbs only. Oh, and they were conventionally grown, not organic carrots.
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07-22-2011, 09:45 AM | #77 | |
Rose Garden
Join Date: Mar 2008
Location: Beautiful Colorado
Posts: 8,415
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Re: Fermentation support thread :D
Quote:
Did you use sea salt? And you don't shake it right? My salt kinda settles at the bottom
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07-22-2011, 09:59 AM | #78 |
Rose Garden
The Lion Cub
Join Date: Mar 2008
Location: Northern Arizona
Posts: 10,798
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Re: Fermentation support thread :D
I'm pretty sure my salt is sea salt. It's very finely ground, so it dissolves easily. I didn't shake it but I did, erm, "swirl" it quite a bit.
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Mama to The Engineer (7 yo) "When I grow up, I'm going to build Highway 100!"
The Imaginative Adventurer (4.5 yo) "I'm going to rescue you!" and The Lion Cub (1 yo)- Smart, cute, strong, and unstoppable! Sister to BlessedBlue forever Co-Founder and Lead Writer at Food Allergies On Ice |
07-22-2011, 12:30 PM | #79 |
Rose Garden
Join Date: Mar 2008
Location: Beautiful Colorado
Posts: 8,415
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Re: Fermentation support thread :D
Don't swirl. And I think I left mine out for 5 days so I think you need to do it longer next time.
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"We can do no great things-only small things with great love." Mother Teresa |
07-25-2011, 08:20 AM | #80 |
Rose Garden
Join Date: Nov 2006
Location: Virginia
Posts: 11,512
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Re: Fermentation support thread :D
Is it okay that my salsa smells a little alcohol-ish? It tastes pretty good.
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Wife to David since July 2005, Mama to Genevieve born June 2006 and to Gabrielle born February 2009 |
07-25-2011, 12:03 PM | #81 |
Rose Garden
Blissed out in the January sun
Join Date: Jul 2008
Location: that perfect place :)
Posts: 11,701
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Re: Fermentation support thread :D
Angela, i never leave mine out that long but i also moved around while fermenting so much that i know it really depends on the house you are doing it in i've lived in a perfectly nice clean apartment that was absolutely not suitable for fermentation everything, almost everything was ruined there, it was very frustrating. some homes are perfect, everything works.
fresh dill usually makes a big difference in my experience i keep promising to make carrots with ACV instead of whey, but i have not managed it yet
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sweet and sassy wife, mama, healer, part-time dragon-slayer the worst PM answerer ever my belongs to the babywearing 'Architect' Dancing with my three Magical Elves Smiles the Stampede Sugar Plump & Double Dimples Kissing each elf 1,000,000 times a day, and when there's time left tracking gnomes, singing folk songs on the porch, befriending dragonflies, and bopping sun-frosted 'fros through the dandelion fields. |
07-25-2011, 12:11 PM | #82 |
Rose Garden
Join Date: May 2005
Posts: 12,379
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Re: Fermentation support thread :D
Do you have a recipe or instructions for using ACV in lacto-fermenting?
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07-25-2011, 01:58 PM | #83 |
Rose Garden
Blissed out in the January sun
Join Date: Jul 2008
Location: that perfect place :)
Posts: 11,701
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Re: Fermentation support thread :D
i made that up i'm gonna try replacing whey with raw acv
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~I r e n e~
sweet and sassy wife, mama, healer, part-time dragon-slayer the worst PM answerer ever my belongs to the babywearing 'Architect' Dancing with my three Magical Elves Smiles the Stampede Sugar Plump & Double Dimples Kissing each elf 1,000,000 times a day, and when there's time left tracking gnomes, singing folk songs on the porch, befriending dragonflies, and bopping sun-frosted 'fros through the dandelion fields. |
07-25-2011, 02:00 PM | #84 |
Rose Garden
Join Date: Nov 2006
Location: Virginia
Posts: 11,512
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Re: Fermentation support thread :D
Are you referring to the pickles or the salsa?
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Wife to David since July 2005, Mama to Genevieve born June 2006 and to Gabrielle born February 2009 |
07-25-2011, 02:07 PM | #85 |
Rose Garden
Blissed out in the January sun
Join Date: Jul 2008
Location: that perfect place :)
Posts: 11,701
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Re: Fermentation support thread :D
pickles
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~I r e n e~
sweet and sassy wife, mama, healer, part-time dragon-slayer the worst PM answerer ever my belongs to the babywearing 'Architect' Dancing with my three Magical Elves Smiles the Stampede Sugar Plump & Double Dimples Kissing each elf 1,000,000 times a day, and when there's time left tracking gnomes, singing folk songs on the porch, befriending dragonflies, and bopping sun-frosted 'fros through the dandelion fields. |
The Following User Says Thank You to DancingWithElves For This Useful Post: | AngelaVA (07-25-2011) |
07-26-2011, 01:59 PM | #86 |
Rose Garden
Join Date: Mar 2008
Location: Beautiful Colorado
Posts: 8,415
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Re: Fermentation support thread :D
So my curious mind wants to know why some recipes say cover loosely and others say tightly. I'm guessing fermentation happends either way?
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"We can do no great things-only small things with great love." Mother Teresa |
07-27-2011, 09:36 AM | #87 |
Rose Garden
Blissed out in the January sun
Join Date: Jul 2008
Location: that perfect place :)
Posts: 11,701
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Re: Fermentation support thread :D
here's what i learned:
i used to under the impression that vegetable and fruit ferments needed to "breathe" b/c that the expression my parents and grandparents used when i was growing up. however, that is not really the case. they need to off-gas some more violently so, and if the lid were to be on tight, you might get an explosion (ask me how i know). The process should be anaerobic, and sometimes it's achieved by submerging the stuff in the brine, but sometimes you can't do that, like with chutneys and sauces. it's different with other ferments. my gf sourdough needs to breathe, as does kombucha.
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~I r e n e~
sweet and sassy wife, mama, healer, part-time dragon-slayer the worst PM answerer ever my belongs to the babywearing 'Architect' Dancing with my three Magical Elves Smiles the Stampede Sugar Plump & Double Dimples Kissing each elf 1,000,000 times a day, and when there's time left tracking gnomes, singing folk songs on the porch, befriending dragonflies, and bopping sun-frosted 'fros through the dandelion fields. |
The Following 2 Users Say Thank You to DancingWithElves For This Useful Post: | Thankfulforgrace (07-27-2011), wallflowermama (08-07-2011) |
07-27-2011, 10:45 AM | #88 |
Rose Garden
Join Date: Nov 2006
Location: Virginia
Posts: 11,512
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Re: Fermentation support thread :D
So maybe I just let them go for too long and that's why the turned to mush?
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Wife to David since July 2005, Mama to Genevieve born June 2006 and to Gabrielle born February 2009 |
07-27-2011, 11:01 AM | #89 |
Rose Garden
Why climb a mountain? Because it's there!
Join Date: Mar 2005
Location: Selkirk Mountains
Posts: 52,860
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Re: Fermentation support thread :D
Ble eyed lady-- if they were salty you didn't leave them out long enough. 4 days is minimum unless it's super hot. It took mine 5 days. When they taste sour they go in the fridge. I rinsed my carrots well but did not peel them. And I swirl the jar once a day while fermenting. It will get cloudy when it's almost done, if it's cloudy then only a day or two longer.
Abbi-- any tips for hot peppers or just standard recipe? I found recipes for fermented hot pepper mash (like tabasco) but it takes a month! Boo! I don't have enough space right now for such a long ferment. FERMENTED SALSA (adapted from NT) 4 tomatoes, seeded and diced 2 small onions, finely diced 3/4 hot or mild peppers, chopped 6-8 cloves garlic, minced 1 bunch cilantro, leaves only, chopped 1 tap dried oregano juice of 2 lemons 1 Tbsp. sea salt 4 TBSP whey OR an extra TBSP salt 1/4 cup filtered water Mix well and place in a quart jar. Press down, adding more water if necessary to cover veggies. Cover and leave at room temp for 2 days (or until done) then refrigerate. I tried not using the lemon juice once and it wasn't nearly ad good. ---------- Post added at 12:57 PM ---------- Previous post was at 12:53 PM ---------- FERMENTED KETCHUP 3cups tomato paste 1/4 c whey 1 Tbsp sea salt 1/2 c maple syrup 1/4 t cayenne 3 cloves garlic, mashed 1/2 c homemade or commercial fish sauce Mix, cover, let sit for 2 days then refrigerate. I haven't tried this one but wanted to share. Am I going to be the first GCM to ferment herring and sardines? . I only have to find a good source! I can't wait! ---------- Post added at 01:01 PM ---------- Previous post was at 12:57 PM ---------- APRICOT BUTTER 4 cups unsulphured dried apricots 1 Tbsp sea salt 1/4 c whey 1/4 - 1/2 c raw honey Cook apricots in filtered water until soft. Let cool slightly then transfer to food processor with slotted spoon. Add remaining ingredients and process. Taste and add more honey if not sweet enough. Place in jars, cover tightly, let sit for 2 days before refrigerating. Use within 2 months. Great on oatmeal or pancakes. |
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07-27-2011, 02:27 PM | #90 |
Rose Garden
Join Date: May 2005
Posts: 12,379
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Re: Fermentation support thread :D
I just did salt and water for the peppers. I chopped them and covered in liquid and they were ready in a couple days.
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The Following User Says Thank You to abbiroads For This Useful Post: | Soliloquy (07-28-2011) |
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