Fermentation support thread :D - Page 14

MTmomma · 10-19-2011, 04:47 PM

I love soups with kraut. My mom makes a dill potato soup that is just delicious!

Speaking of kraut, I checked on my crock today, and I think my 6 gallons is perfectly ready! Now I'm debating on what I want to do with it. My grandma always canned hers, but I don't really want to lose the super powers that is has right now. On the other hand, I don't have cold storage for it, and I don't want it to go bad. Thoughts?

abbiroads · 10-19-2011, 04:49 PM

If I put ferments in my crockpot on warm would that be to high of a temperature? I have three jars of dilly carrots that are ready but my saukraut I started weeks ago is still no where close and my salsa isn't ready either.

bananacake · 10-20-2011, 01:43 PM

Quote:

Originally Posted by abbiroads

If I put ferments in my crockpot on warm would that be to high of a temperature? I have three jars of dilly carrots that are ready but my saukraut I started weeks ago is still no where close and my salsa isn't ready either.

It would be too warm in mine. Mt "warm" setting is very warm.

AngelaVA · 10-23-2011, 01:13 PM

Quote:

Originally Posted by abbiroads

If I put ferments in my crockpot on warm would that be to high of a temperature? I have three jars of dilly carrots that are ready but my saukraut I started weeks ago is still no where close and my salsa isn't ready either.

I wonder if you put them on warm and left the cover open what temp it would be? Do you have a heating pad? Maybe you could place it in the cupboard with the ferments for a couple hours and then keep the cupboard closed to trap the warmth?

---------- Post added at 04:13 PM ---------- Previous post was at 04:10 PM ----------

Quote:

Originally Posted by MTmomma

I love soups with kraut. My mom makes a dill potato soup that is just delicious!

Speaking of kraut, I checked on my crock today, and I think my 6 gallons is perfectly ready! Now I'm debating on what I want to do with it. My grandma always canned hers, but I don't really want to lose the super powers that is has right now. On the other hand, I don't have cold storage for it, and I don't want it to go bad. Thoughts?

I think it will still be nutritious and yummy if you can it, it just won't have the probiotics in it I don't think. Otherwise maybe you can put it in smaller jars and use space in the door of your fridge if you don't have too many condiments?

We are going through sauerkraut really fast here now, I need to find a way to make larger batches - what kind of crock do you have?

MTmomma · 10-23-2011, 03:52 PM

Quote:

Originally Posted by AngelaVA

I think it will still be nutritious and yummy if you can it, it just won't have the probiotics in it I don't think. Otherwise maybe you can put it in smaller jars and use space in the door of your fridge if you don't have too many condiments?

We are going through sauerkraut really fast here now, I need to find a way to make larger batches - what kind of crock do you have?

I have a 6 gallon red wing crock that my great grandmother used.

Chaos Coordinator · 10-23-2011, 06:42 PM

okay what do you put in them to get them to ferment? i didn't add anythign extra to my pickles, the online recipe i foudn said you could just do it with extra salt, but i dont think they're actually doing anything.

bananacake · 10-24-2011, 12:41 PM

Do any of you save your ferment juice and use it for something? Like with pickles, green beans or carrots that have a lot of juice leftover? Like make salad dressing? Or just drink it?

Blue-EyedLady · 10-24-2011, 06:33 PM

I've been using it with olive oil for salad dressing. On the GAPS diet you're supposed to drink it, but I haven't quite gone that far with it yet...

AngelaVA · 10-24-2011, 06:39 PM

Quote:

Originally Posted by bananacake

Do any of you save your ferment juice and use it for something? Like with pickles, green beans or carrots that have a lot of juice leftover? Like make salad dressing? Or just drink it?

I took the garlic and dill and some of the liquid from my dilly carrots and made tarter sauce, it was pretty good.

---------- Post added at 09:39 PM ---------- Previous post was at 09:37 PM ----------

Quote:

Originally Posted by Chaos Coordinator

okay what do you put in them to get them to ferment? i didn't add anythign extra to my pickles, the online recipe i foudn said you could just do it with extra salt, but i dont think they're actually doing anything.

Yep that's it. There is naturally good bacteria on the veggies. How long have they been going, have you tasted them? I let my first pickles go waaaaaay too long, they pretty much dissolved.

Blue-EyedLady · 10-24-2011, 07:12 PM

Tarter sauce! I

tarter sauce, and I haven't had it in so long! Off to google...

bananacake · 10-25-2011, 09:37 AM

Another question: during the summer, I was leaving my dilly carrots for a week. It was likely 80-90 degrees. It's 65-70 now. Should I just add an extra day?
Posted via Mobile Device

10-25-2011, 07:13 PM

Quote:

Originally Posted by bananacake

Another question: during the summer, I was leaving my dilly carrots for a week. It was likely 80-90 degrees. It's 65-70 now. Should I just add an extra day?
Posted via Mobile Device

I just keep checking mine everyday to see if they are done - smell and taste test.

abbiroads · 10-25-2011, 07:25 PM

I just realized that my only ferment that has been ready in any reasonable amout of time since it started getting cool was the dilly carrots I put whey in and my sour cream. So I added whey to everything else tonight and I hope I will have some new ferments ready soon!

Chaos Coordinator · 10-25-2011, 07:52 PM

Quote:

Originally Posted by AngelaVA

Yep that's it. There is naturally good bacteria on the veggies. How long have they been going, have you tasted them? I let my first pickles go waaaaaay too long, they pretty much dissolved.

they were out for 2 days per the recipe i used, and been in the fridge a few months. i havent tasted one recently, but when i did they were just salty.

rebecuna · 10-25-2011, 08:39 PM

and you know dilly carrots are done when...??? I don't know what they're supposed to taste like. They taste great right now, kind of like carrot-flavored pickles, but are still crunchy... does that mean they're not done yet? How would I know if they're underdone?

10-19-2011, 04:47 PM	#196
MTmomma Rose Trellis Join Date: Apr 2009 Posts: 1,774	Re: Fermentation support thread :D I love soups with kraut. My mom makes a dill potato soup that is just delicious! Speaking of kraut, I checked on my crock today, and I think my 6 gallons is perfectly ready! Now I'm debating on what I want to do with it. My grandma always canned hers, but I don't really want to lose the super powers that is has right now. On the other hand, I don't have cold storage for it, and I don't want it to go bad. Thoughts? __________________ Becky (ISFJ) Mama of: Little lady H (9/06) Little man A (5/08) Crazy man P (4/10) Made in Montana

10-19-2011, 04:49 PM	#197
abbiroads Rose Garden Join Date: May 2005 Posts: 12,379	Re: Fermentation support thread :D If I put ferments in my crockpot on warm would that be to high of a temperature? I have three jars of dilly carrots that are ready but my saukraut I started weeks ago is still no where close and my salsa isn't ready either. __________________ Abbi dh: Jeff ds1: Joey 12/03 ds2: Eli 4/06 ds3: Judah 4/08

10-23-2011, 06:42 PM	#201
Chaos Coordinator Rose Garden They need freedom to just be fluffy mashed potatoes and feel their fluffy feelings. Join Date: Oct 2009 Location: Up to my earballs in little boys. Posts: 20,259	Re: Fermentation support thread :D okay what do you put in them to get them to ferment? i didn't add anythign extra to my pickles, the online recipe i foudn said you could just do it with extra salt, but i dont think they're actually doing anything. __________________ Joy Progressive Methodist Enfp mama to Sparrow, 10 Zion, 7.5 Baby Gus, 4.5 Preschool teacher. Musician. Timelord. Www.justicemercymayhem.wordpress.com "What you plant in the kingdom will surely grow, and what you grow with love will surely bloom, and the fruit of the spirit will come back to you."

10-24-2011, 12:41 PM	#202
bananacake Rose Garden I Am A BananaCake Join Date: Apr 2007 Location: Northeast US Posts: 25,129	Re: Fermentation support thread :D Do any of you save your ferment juice and use it for something? Like with pickles, green beans or carrots that have a lot of juice leftover? Like make salad dressing? Or just drink it? __________________ Brenna 3 kiddos (16 1/2, 14 & 9) Praying for semi-son, age 35 I live by the motto: seek first to understand. "Fools find no pleasure in understanding but delight in airing their own opinions." Proverbs 18:2

10-24-2011, 06:33 PM	#203
Blue-EyedLady Rose Garden The Lion Cub Join Date: Mar 2008 Location: Northern Arizona Posts: 10,798	Re: Fermentation support thread :D I've been using it with olive oil for salad dressing. On the GAPS diet you're supposed to drink it, but I haven't quite gone that far with it yet... __________________ 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

10-24-2011, 07:12 PM	#205
Blue-EyedLady Rose Garden The Lion Cub Join Date: Mar 2008 Location: Northern Arizona Posts: 10,798	Re: Fermentation support thread :D Tarter sauce! I tarter sauce, and I haven't had it in so long! Off to google... __________________ 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

10-25-2011, 09:37 AM	#206
bananacake Rose Garden I Am A BananaCake Join Date: Apr 2007 Location: Northeast US Posts: 25,129	Re: Fermentation support thread :D Another question: during the summer, I was leaving my dilly carrots for a week. It was likely 80-90 degrees. It's 65-70 now. Should I just add an extra day? Posted via Mobile Device

10-25-2011, 07:25 PM	#208
abbiroads Rose Garden Join Date: May 2005 Posts: 12,379	Re: Fermentation support thread :D I just realized that my only ferment that has been ready in any reasonable amout of time since it started getting cool was the dilly carrots I put whey in and my sour cream. So I added whey to everything else tonight and I hope I will have some new ferments ready soon! __________________ Abbi dh: Jeff ds1: Joey 12/03 ds2: Eli 4/06 ds3: Judah 4/08

10-25-2011, 08:39 PM	#210
rebecuna Rose Trellis Join Date: Dec 2005 Location: Amherst, MA Posts: 1,510	Re: Fermentation support thread :D and you know dilly carrots are done when...??? I don't know what they're supposed to taste like. They taste great right now, kind of like carrot-flavored pickles, but are still crunchy... does that mean they're not done yet? How would I know if they're underdone? __________________ me- Becky DH- P DS1- The koodle. 7 (June 06) DS2- Turtle, VBAC baby. 4 (October 09) Healing rheumatoid arthritis through GAPS since October 2011 Remembering Little Bean- January 2009

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