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Old 07-22-2011, 09:43 AM   #76
Blue-EyedLady
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Default Re: Fermentation support thread :D

Quote:
Originally Posted by Thankfulforgrace View Post
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.
Do they taste like anything more than salty carrots?

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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Old 07-22-2011, 09:45 AM   #77
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Default Re: Fermentation support thread :D

Quote:
Originally Posted by Blue-EyedLady View Post
Do they taste like anything more than salty carrots?

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.
Yes, they taste like sour juice that is so good! I didn't do any power. I did use fresh dill though, maybe that helped, b/c I love the dill taste!!

Did you use sea salt? And you don't shake it right? My salt kinda settles at the bottom
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Old 07-22-2011, 09:59 AM   #78
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Default 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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Old 07-22-2011, 12:30 PM   #79
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Default 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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Old 07-25-2011, 08:20 AM   #80
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Default Re: Fermentation support thread :D

Is it okay that my salsa smells a little alcohol-ish? It tastes pretty good.
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Old 07-25-2011, 12:03 PM   #81
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Default 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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Old 07-25-2011, 12:11 PM   #82
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Default Re: Fermentation support thread :D

Do you have a recipe or instructions for using ACV in lacto-fermenting?
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Old 07-25-2011, 01:58 PM   #83
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Default Re: Fermentation support thread :D

i made that up i'm gonna try replacing whey with raw acv
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Old 07-25-2011, 02:00 PM   #84
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Default Re: Fermentation support thread :D

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Originally Posted by DancingWithElves View Post
Angela, i never leave mine out that long
Are you referring to the pickles or the salsa?
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Old 07-25-2011, 02:07 PM   #85
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Default Re: Fermentation support thread :D

pickles
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Old 07-26-2011, 01:59 PM   #86
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Default 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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Old 07-27-2011, 09:36 AM   #87
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Default 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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Old 07-27-2011, 10:45 AM   #88
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Default Re: Fermentation support thread :D

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Originally Posted by DancingWithElves View Post
pickles
So maybe I just let them go for too long and that's why the turned to mush?
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Old 07-27-2011, 11:01 AM   #89
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Default 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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Old 07-27-2011, 02:27 PM   #90
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Default 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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