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#1 |
Rose Garden
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I think we need one of these, and save up all the fermentation wisdom in one place
![]() So, here's my question: you know how nourishing traditions always says to put some whey , like a Tbsp or two, and if not, add another Tbsp of salt. I don't like my ferments too salty though! ![]() ![]()
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#2 |
Rose Garden
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Great idea for a thread! We've been experiementing with ferments too. I just started some Kavass today, I am worried about it being too salty because of what you said.
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#3 |
Rose Garden
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#4 | |
Rose Garden
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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 ![]() ![]() ![]() ![]() ![]() 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. |
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#5 |
Rose Garden
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#6 |
Rose Garden
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I love dilly carrots! And fermented pickles. And golden beet Ginger kraut. And fermented salsa
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#7 |
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#8 |
Rose Garden
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![]() ![]() Just started my 1st batch of dilly carrots with 2ble salt, no whey. ![]()
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#9 |
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There's rye kvass but it's much more involved, almost like making beer. I love beet kvass, I haven't made it in awhile.
Sonshinemama told me how to make my kombucha taste JUST LIKE G.T. Dave's!! Put a single strawberry in a bottle, cap it, and let it sit on the counter. ![]() ![]() ![]() WRT to whey vs salt, I'm sorry I don't know. I've always used whey. I have Wild Fermentation, though, so I can cross-check the recipes later. I want to make cortido. The only ferment I've tried that didn't work was pineapple vinegar. It got moldy. ![]() ![]()
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Lisa, 47. Married to the love of my life for 24 years! Moderator in Theological & Doctrinal Issues, Drawing Closer, Bible Study, & Educating Our Children Mom to 5 wonderful kids, ages 4-16. 2 dogs, 4 cats, and some chickens. My Instagram Personal Training and Wellness Coaching. |
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#10 |
Rose Garden
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I like the strawberry idea!
![]() ![]() The sauerkraut I made last month is almost gone, trying to track down a container to get a larger batch going.
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#11 |
Rose Garden
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I tasted a bit of my carrot ferment. It just tastes like brine - no alcohol flavor at all.
![]() How do I know when they're ready?
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#12 |
Rose Garden
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I think i'll try spiking my stuff with raw ACV and see what happens
![]() I put in the fridge a set of half-salt pickles yesterday and they are soooooo good: tangy and not too salty and yum! I did spike them with ACV, but i feel like pickles are a little easier than some other stuff. I am not happy with my boocha! It's "wrong" half the time ![]() ![]() ![]() ![]()
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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 ![]() ![]() ![]() ![]() ![]() 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. |
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#13 |
Rose Garden
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So...the Beet Kavass, bubbly, pretty, nice beet flavor (there's not way a non beet eater would like it) but way too salty.
---------- Post added at 05:30 PM ---------- Previous post was at 05:28 PM ---------- [QUOTE=DancingWithElves;4017871 I am not happy with my boocha! It's "wrong" half the time ![]() ![]() ![]() ![]() It sort of sounds like maybe your scoby is not very strong. I've let both of mine have several layers of scoby built up and it's much more predicatble and goes much faster 7-10 days usually.
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#14 |
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#15 | |
Rose Garden
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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 ![]() ![]() ![]() ![]() ![]() 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. |
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