Fermentation support thread :D - Page 8

Soliloquy · 08-07-2011, 09:13 AM

Yes, good!! In warm weather I "burp" my jars when I think about it and don't screw the lids on very tightly.

AngelaVA · 08-08-2011, 09:15 AM

The blueberry preserves came out so yummy!!! I know my kids will eat them and hopefully not react to the whey. It's been only 24 hours but they taste fermented to me. The directions say 2 days but I think I'm going to transfer them to the fridge to make sure to avoid the alcohol taste I got when I let my salsa go for 36 hours instead. That won't mess them up will it?

---------- Post added at 12:15 PM ---------- Previous post was at 12:14 PM ----------

Quote:

Originally Posted by LisaM

In post 89 I have a recipe for fermented apricot butter, I bet you could use peaches, just skip the soaking.

So far so good with this, I purreed about 8 cups of diced peaches and then cooked them down to about 4 1/2 cups so sort of the reverse of what she's doing with the dried fruit in the NT's butters I think (hope). They taste really good so far, they don't taste fermented yet though so I'm still waiting.

shirelingmum · 08-08-2011, 01:36 PM

so totally unrelated (well not completely:P) but i'm so excited for this thread! i make all sorts of fermented things like water kefir, milk kefir, kombucha, yogurt, etc. wanting to find others who do and hone my skills too^_^ great to see/meet you all! (i've been a part of GCM for a while but knew that i needed to be more involved as of late! i need Gentle encouragement!) so anyhow. sweet

AngelaVA · 08-10-2011, 01:58 PM

My pickles actually worked this time!!!

Eating one right now.

Thankfulforgrace · 08-10-2011, 04:06 PM

Quote:

Originally Posted by AngelaVA

My pickles actually worked this time!!!

Eating one right now.

Oh good!!! I'm happy for you. It's so frustrating to go to tons of work and have it not turn out!

wallflowermama · 08-10-2011, 05:31 PM

Quote:

Originally Posted by Thankfulforgrace

So my beet kvass is suppose to be ready today so I just tasted it and it seemed watery-not strong enough. I wonder if it's either I didn't use big enough beets or if it needs to go longer than two days....

Not sure if someone already answered your question or not, but I just made mine too(with salt only) and they taste like salty beet water.

I made them before with whey and it was basically the same taste. So I'm guessing that's fine.

If they are sour that's probably okay too...

bananacake · 08-11-2011, 03:27 PM

Can I make pickles out of regular cukes?

I got about 11+ pounds of "seconds" heirloom tomatoes today for $8.98

Fermented salsa, here I come!

Blue-EyedLady · 08-11-2011, 09:03 PM

Ok, my pickles have quite a "bite" to them, but they're not really sour yet. However, the water has gotten quite cloudy. Do I stick them in the fridge or let them go a little longer? They've been on the counter since last Thursday (so 1 week) and the house is about 75 degrees.

The dilly carrots have a milder bite, but are also not yet sour. They've been going since Saturday, so 5 days now. The jar foams every time I open it. DH says that's just not right!

ReedleBeetle · 08-11-2011, 10:45 PM

I find dilly carrots are best after 7 days and then get better the longer they are in the fridge. However, they don't keep well after a certain point, it seems.

AngelaVA · 08-12-2011, 04:16 AM

My kids really liked the pickles, they already finished one of the quart jars, I am contemplating putting more cucumbers back in the same brine to try again, it seems like it would still be good.

everydaygrace · 08-12-2011, 05:47 PM

Okay, I'm curious. What is the difference between alcohol and other fermented foods? Does alcohol not have the probiotic benefit? And if not, why not?

AngelaVA · 08-13-2011, 05:28 AM

Quote:

Originally Posted by everydaygrace

Okay, I'm curious. What is the difference between alcohol and other fermented foods? Does alcohol not have the probiotic benefit? And if not, why not?

I think you can make home fermented beer and wine that does have probiotic benefits but the storebought kind is too processed. Other fermented foods you are going for 'lacto' variety bacterias instead of alcohol. Sometimes with fruit stuff you may get trace amounts of alcohol depending on how well it went. I think that's way you have to have whey or a starter culture with fruit, to avoid making wine instead.

curlymopmom · 08-14-2011, 07:14 PM

I'm avoiding my ferments. I've been distracted this week and most of them have mold on the top.

IIRC, I can just take the mold off and keep the rest... Right?

abbiroads · 08-15-2011, 05:53 AM

right, though some survive that better than others. I have had cabage turn a really gross gray.

Thankfulforgrace · 08-15-2011, 07:21 AM

So no pickling cucumbers or good tomatoes at the farmers market. boo.

Quote:

Originally Posted by curlymopmom

I'm avoiding my ferments. I've been distracted this week and most of them have mold on the top.

IIRC, I can just take the mold off and keep the rest... Right?

Depends on how they taste. Slimy I believe isn't good.

08-07-2011, 09:13 AM	#106
Soliloquy Rose Garden Why climb a mountain? Because it's there! Join Date: Mar 2005 Location: Selkirk Mountains Posts: 52,860	Re: Fermentation support thread :D Yes, good!! In warm weather I "burp" my jars when I think about it and don't screw the lids on very tightly.

08-08-2011, 01:36 PM	#108
shirelingmum Rose Bouquet "My lips will praise You!" Join Date: Sep 2008 Location: Pacific Northwest (otherwise known as Middle Earth) Posts: 567	Re: Fermentation support thread :D so totally unrelated (well not completely:P) but i'm so excited for this thread! i make all sorts of fermented things like water kefir, milk kefir, kombucha, yogurt, etc. wanting to find others who do and hone my skills too^_^ great to see/meet you all! (i've been a part of GCM for a while but knew that i needed to be more involved as of late! i need Gentle encouragement!) so anyhow. sweet __________________ Quirky hobbitwife to her bearded love since 2006 Mummy to 4 hobbitses and one little one born to heaven 9/23/10

08-10-2011, 01:58 PM	#109
AngelaVA Rose Garden Join Date: Nov 2006 Location: Virginia Posts: 11,512	Re: Fermentation support thread :D My pickles actually worked this time!!! Eating one right now. __________________ Wife to David since July 2005, Mama to Genevieve born June 2006 and to Gabrielle born February 2009

08-11-2011, 03:27 PM	#112
bananacake Rose Garden I Am A BananaCake Join Date: Apr 2007 Location: Northeast US Posts: 25,126	Re: Fermentation support thread :D Can I make pickles out of regular cukes? I got about 11+ pounds of "seconds" heirloom tomatoes today for $8.98 Fermented salsa, here I come! __________________ 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

08-11-2011, 09:03 PM	#113
Blue-EyedLady Rose Garden The Lion Cub Join Date: Mar 2008 Location: Northern Arizona Posts: 10,798	Re: Fermentation support thread :D Ok, my pickles have quite a "bite" to them, but they're not really sour yet. However, the water has gotten quite cloudy. Do I stick them in the fridge or let them go a little longer? They've been on the counter since last Thursday (so 1 week) and the house is about 75 degrees. The dilly carrots have a milder bite, but are also not yet sour. They've been going since Saturday, so 5 days now. The jar foams every time I open it. DH says that's just not right! __________________ 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

08-11-2011, 10:45 PM	#114
ReedleBeetle Rose Garden Hangin' on for dear life! Join Date: Jan 2007 Location: WV, I'm a mountain momma Posts: 25,579	Re: Fermentation support thread :D I find dilly carrots are best after 7 days and then get better the longer they are in the fridge. However, they don't keep well after a certain point, it seems. __________________ RiAnnon infj Single Momma to LegoCraft May 2005

08-12-2011, 04:16 AM	#115
AngelaVA Rose Garden Join Date: Nov 2006 Location: Virginia Posts: 11,512	Re: Fermentation support thread :D My kids really liked the pickles, they already finished one of the quart jars, I am contemplating putting more cucumbers back in the same brine to try again, it seems like it would still be good. __________________ Wife to David since July 2005, Mama to Genevieve born June 2006 and to Gabrielle born February 2009

08-12-2011, 05:47 PM	#116
everydaygrace Climbing Rose Join Date: Dec 2010 Location: SW Virginia Posts: 1,173	Re: Fermentation support thread :D Okay, I'm curious. What is the difference between alcohol and other fermented foods? Does alcohol not have the probiotic benefit? And if not, why not? __________________ Wife to Jack of All Trades since 2007. Mama to WiggleWorm (DS, 6/2010) and Snugglebug (DD, 12/12).

08-14-2011, 07:14 PM	#118
curlymopmom Deactivated Join Date: Dec 2008 Posts: 12,494	Re: Fermentation support thread :D I'm avoiding my ferments. I've been distracted this week and most of them have mold on the top. IIRC, I can just take the mold off and keep the rest... Right?

08-15-2011, 05:53 AM	#119
abbiroads Rose Garden Join Date: May 2005 Posts: 12,379	Re: Fermentation support thread :D right, though some survive that better than others. I have had cabage turn a really gross gray. __________________ Abbi dh: Jeff ds1: Joey 12/03 ds2: Eli 4/06 ds3: Judah 4/08

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