Fermentation support thread :D

DancingWithElves · 07-05-2011, 03:47 PM

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!

I make half-salt pickles and they are wonderful! Although a little fragile. For most recipes adding another whole Tbsp of salt DOUBLES the salt for the ferment, that's a lot. What dairy-free spike can we use?

Raw ACV? non-dairy kefir?

AngelaVA · 07-05-2011, 03:58 PM

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.

Katydid · 07-05-2011, 04:10 PM

DancingWithElves · 07-05-2011, 04:40 PM

Quote:

Originally Posted by AngelaVA

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.

what kind?

AngelaVA · 07-05-2011, 06:21 PM

Quote:

Originally Posted by DancingWithElves

what kind?

Beet, what other kinds are there?

bananacake · 07-05-2011, 06:25 PM

I love dilly carrots! And fermented pickles. And golden beet Ginger kraut. And fermented salsa

Posted via Mobile Device

WingsOfTheMorning · 07-05-2011, 07:10 PM

Blue-EyedLady · 07-05-2011, 07:13 PM

Just started my 1st batch of dilly carrots with 2ble salt, no whey.

Soliloquy · 07-05-2011, 07:34 PM

Quote:

Originally Posted by AngelaVA

Beet, what other kinds are there?

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.

. Oh, and I'm a sourdough flunkie but I'm grain-free now so it doesn't matter.

AngelaVA · 07-06-2011, 03:15 AM

I like the strawberry idea!

I have to brag that my Kombucha has been very much like GT's lately as well

. I got some larger mason jars and after I harvest it initially I divide it into the mason jars along with some pieces of peeled, sliced ginger and put the lid on tight and put it in the pantry for 2 days. Then I add some cranberry or cranberry blend juice to it before chilling it. It's very much like the gingerberry kombucha only still not quite as fizzy.

The sauerkraut I made last month is almost gone, trying to track down a container to get a larger batch going.

Blue-EyedLady · 07-06-2011, 07:46 AM

I tasted a bit of my carrot ferment. It just tastes like brine - no alcohol flavor at all.

They've been soaking for 4 days now.

How do I know when they're ready?

DancingWithElves · 07-07-2011, 08:43 AM

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

Sometimes bubbly, sometimes not. Sometimes takes a month. Sometimes I get a tiny little flimsy scoby. I don't know

I have a set going right now and I hope it's good.

I also have a few extra scoby's in the fridge

I should go set on of them to brew too, see what happens.

AngelaVA · 07-07-2011, 02:30 PM

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

Sometimes bubbly, sometimes not. Sometimes takes a month. Sometimes I get a tiny little flimsy scoby. I don't know

I have a set going right now and I hope it's good.

I also have a few extra scoby's in the fridge

I should go set on of them to brew too, see what happens.[/QUOTE]

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.

dukeofhazzard · 07-07-2011, 02:32 PM

DancingWithElves · 07-07-2011, 05:10 PM

Quote:

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.

how'd you do that

07-05-2011, 03:47 PM	#1
DancingWithElves Rose Garden Blissed out in the January sun Join Date: Jul 2008 Location: that perfect place :) Posts: 11,701	Fermentation support thread :D 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! I make half-salt pickles and they are wonderful! Although a little fragile. For most recipes adding another whole Tbsp of salt DOUBLES the salt for the ferment, that's a lot. What dairy-free spike can we use? Raw ACV? non-dairy kefir? __________________ ~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.

07-05-2011, 03:58 PM	#2
AngelaVA Rose Garden Join Date: Nov 2006 Location: Virginia Posts: 11,512	Re: Fermentation support thread :D 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. __________________ Wife to David since July 2005, Mama to Genevieve born June 2006 and to Gabrielle born February 2009

07-05-2011, 04:10 PM	#3
Katydid Rose Garden Join Date: Mar 2005 Posts: 7,516	Re: Fermentation support thread :D __________________ *Homeschooling Mama of Four*

07-05-2011, 06:25 PM	#6
bananacake Rose Garden I Am A BananaCake Join Date: Apr 2007 Location: Northeast US Posts: 24,832	Re: Fermentation support thread :D I love dilly carrots! And fermented pickles. And golden beet Ginger kraut. And fermented salsa Posted via Mobile Device

07-05-2011, 07:10 PM	#7
WingsOfTheMorning Deactivated Join Date: Oct 2009 Location: Oklahoma Posts: 4,560	Re: Fermentation support thread :D

07-05-2011, 07:13 PM	#8
Blue-EyedLady Rose Garden The Lion Cub Join Date: Mar 2008 Location: Northern Arizona Posts: 10,798	Re: Fermentation support thread :D Just started my 1st batch of dilly carrots with 2ble salt, no whey. __________________ 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

07-06-2011, 03:15 AM	#10
AngelaVA Rose Garden Join Date: Nov 2006 Location: Virginia Posts: 11,512	Re: Fermentation support thread :D I like the strawberry idea! I have to brag that my Kombucha has been very much like GT's lately as well . I got some larger mason jars and after I harvest it initially I divide it into the mason jars along with some pieces of peeled, sliced ginger and put the lid on tight and put it in the pantry for 2 days. Then I add some cranberry or cranberry blend juice to it before chilling it. It's very much like the gingerberry kombucha only still not quite as fizzy. The sauerkraut I made last month is almost gone, trying to track down a container to get a larger batch going. __________________ Wife to David since July 2005, Mama to Genevieve born June 2006 and to Gabrielle born February 2009

07-06-2011, 07:46 AM	#11
Blue-EyedLady Rose Garden The Lion Cub Join Date: Mar 2008 Location: Northern Arizona Posts: 10,798	Re: Fermentation support thread :D I tasted a bit of my carrot ferment. It just tastes like brine - no alcohol flavor at all. They've been soaking for 4 days now. How do I know when they're ready? __________________ 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

07-07-2011, 08:43 AM	#12
DancingWithElves Rose Garden Blissed out in the January sun Join Date: Jul 2008 Location: that perfect place :) Posts: 11,701	Re: Fermentation support thread :D 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 Sometimes bubbly, sometimes not. Sometimes takes a month. Sometimes I get a tiny little flimsy scoby. I don't know I have a set going right now and I hope it's good. I also have a few extra scoby's in the fridge I should go set on of them to brew too, see what happens. __________________ ~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.

07-07-2011, 02:30 PM	#13
AngelaVA Rose Garden Join Date: Nov 2006 Location: Virginia Posts: 11,512	Re: Fermentation support thread :D 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 Sometimes bubbly, sometimes not. Sometimes takes a month. Sometimes I get a tiny little flimsy scoby. I don't know I have a set going right now and I hope it's good. I also have a few extra scoby's in the fridge I should go set on of them to brew too, see what happens.[/QUOTE] 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. __________________ Wife to David since July 2005, Mama to Genevieve born June 2006 and to Gabrielle born February 2009

07-07-2011, 02:32 PM	#14
dukeofhazzard Deactivated Join Date: Jun 2007 Posts: 5,745	Re: Fermentation support thread :D

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