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10-25-2011, 10:41 PM | #211 |
Rose Trellis
Join Date: Apr 2009
Posts: 1,774
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Re: Fermentation support thread :D
2 days doesn't sound like long enough to me.....and it can vary so much depending on your temperature, etc. I had my pickles out for probably 2 weeks. I just tasted them every 2 days or so, and when they got to my desired level of sourness, I stuck them in the fridge. I wonder if you could pull them out of the fridge and let them ferment a bit longer.
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Becky (ISFJ) Mama of:
Little lady H (9/06) Little man A (5/08) Crazy man P (4/10) |
10-25-2011, 11:50 PM | #212 | |
Rose Trellis
Join Date: Dec 2005
Location: Amherst, MA
Posts: 1,510
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Re: Fermentation support thread :D
Quote:
now to whether I dare do this with my pickles... i threw away 5 of 21 jars b/c of serious mold problems after about 12 days (recipe said 4 WEEKS!), and the ones in the fridge don't taste quite right... i'm afraid to eat them so they're just sitting there. but i'm too grossed out thinking about pulling them out. I don't want to sit and wait for mold to grow!
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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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10-26-2011, 02:42 AM | #213 |
Rose Garden
I Am A BananaCake
Join Date: Apr 2007
Location: Northeast US
Posts: 25,130
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Re: Fermentation support thread :D
I fermented my pickles for a week.
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10-26-2011, 05:18 AM | #214 |
Rose Garden
Join Date: May 2005
Posts: 12,379
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Re: Fermentation support thread :D
f the taste good they are done. That's exactly how I would describe the taste of my dilly carrots.
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Abbi dh: Jeff ds1: Joey 12/03 ds2: Eli 4/06 ds3: Judah 4/08 |
The Following User Says Thank You to abbiroads For This Useful Post: | rebecuna (10-26-2011) |
06-18-2012, 12:06 PM | #215 |
Climbing Rose
Join Date: Feb 2012
Location: Northeast
Posts: 1,163
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Re: Fermentation support thread :D
Okay, I really want to start making some more fermented foods for our family but I have never done anything except yogurt and kefir before. I got some lacto-fermented carrots from a food swap a few months ago but they honestly were not that good. They just tasted kind of salty and sour but not in a good way (and I do like sour things). How can I make fermented veggies that taste really good?
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Erin INFJ wife to hard-working cowboy DH ~ 6/5/2005 mama to sweet and spunky DD ~ 9/2/09 squishy and serene DS ~ 1/12/14 and my angel baby ~ 1/8/2008 "The work we do is only our love for Jesus in action." ~Mother Theresa |
06-20-2012, 07:13 PM | #216 |
Rose Garden
Not Sharing Exuberantly Anymore
Join Date: Dec 2010
Posts: 9,507
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Re: Fermentation support thread :D
bumping for inspiration. I'm on page 9.
I had a bunch of carrots so I peeled, rinsed, and cut them into circles. Put them in a quart mason jar with some peppercorns and covered with water+2T dissolved sea salt, and a ziplock bag with water, and put in my pantry. The ziplock bag is verrrrrrry close to the lid of the jar (which I put on very loosely). When the mold grows, how am I going to scrape it off? The bag is lumpy and doesn't seem easy to scrape...do I need more water on top of it?? Then, if there is more water on top and you scrape it off...do you need to add more water? |
06-21-2012, 12:26 AM | #217 |
Rose Trellis
Join Date: Mar 2010
Posts: 2,768
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Re: Fermentation support thread :D
So far I have been doing and loving kombucha. I just received my water kefir grains and am rehydrating them. They look okay so far.
I made dilly carrots with dill, garlic, and salt, tight lid, left for four days, they didn't have any problems staying under the water, although the garlic and dill floated to the top, and no mold. They taste like garlic carrots though. It's SO strong. They don't taste salty. I am thinking of using way less garlic next time and maybe leaving them longer than four days from the sounds of this thread. DH gets a slight anaphylactic response when he eats raw vegetables, but he had no problems with the dilly carrot he so bravely tried! Just said it was too garlicky but would eat the next batch with less. I'm so glad he might finally be on board with something like this. I don't understand though why the garlic is added. Isn't garlic a natural antibiotic? Is it killing off any of the bacteria I am trying to cultivate in the dilly carrots? I also have fermented french fries going on right now. They won't have probiotic value once cooked, but apparently fermenting removes the acrylamide browning effect that is carcinogenic. I will try baking them as I am out of tallow to fry them in. We'll see how they turn out! I'd really like to try fermented pickles next. I hate pickles but DH loves them on sandwiches. Do they taste similar to regular dill pickles? ---------- Post added at 01:26 AM ---------- Previous post was at 01:24 AM ---------- Oh and this link How to Make LactoFermented Vegetables Without Whey is interesting. He has some suggestions about what vegetables to use and different flavourings to add. His vegetables in the video look so beautiful! He mixes so many colours together.
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Missina Moved across the country for love. Married in the mountains Sept 6, 2008. Former hotel manager turned placenta encapsulation specialist. I'm finally on facebook! Feel free to add me - Link Zahavah Calvary (Oct 2013) |
06-21-2012, 02:00 PM | #218 | |
Rose Garden
Formerly emilik :)
Join Date: Dec 2010
Location: Southeast CT
Posts: 3,756
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Re: Fermentation support thread :D
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06-21-2012, 09:43 PM | #219 |
Rose Trellis
Join Date: Mar 2010
Posts: 2,768
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Re: Fermentation support thread :D
Hmmm, I'm not sure what he has. I'll have to look that up though. It only developed in maybe the last 5 years or so, and every year seems like there's a new vegetable to add to the list, as he is fine with some but not others. It's really strange. I have no experience with allergies at all, so it's a pleasant surprise when the ferments are okay for him.
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Missina Moved across the country for love. Married in the mountains Sept 6, 2008. Former hotel manager turned placenta encapsulation specialist. I'm finally on facebook! Feel free to add me - Link Zahavah Calvary (Oct 2013) |
01-20-2013, 05:50 PM | #220 |
Deactivated
Join Date: Mar 2011
Posts: 639
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Re: Fermentation support thread :D
Hi mamas,
how can I tell if my sauerkraut is bad? We just opened it up today and sniffed around. It tasted ok, but smelled super strong, and somewhat rotten. No slime. Submerged in water, etc. |
01-21-2013, 08:51 AM | #221 |
Rose Garden
Not Sharing Exuberantly Anymore
Join Date: Dec 2010
Posts: 9,507
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Re: Fermentation support thread :D
If it is bad, you will know. it will taste BAD.
although I think sauerkraut always tastes bad |
The Following User Says Thank You to Stiina For This Useful Post: | shekinah (01-28-2013) |
03-31-2013, 02:57 PM | #222 |
Rose Garden
trying to live like olaf "this is the best day of my life!... and quite possibly the last!"
Join Date: Jun 2010
Location: in the sunshine with my own personal flurry
Posts: 9,563
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Re: Fermentation support thread :D
just made my way through this thread, i haven't fermented anything in ages, so i am not sure if i remember anything anymore. i am trying some kraut cuz man i miss that stuff, and now i have gazillions of book marks open from all the links in here!!
did anyone ever find out how ferments are with ACV?
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Amanda, ENFJ Mommy to my bounty: ds 13 years, dd 12 years, dd 9 years , dd 6 and ds 4 Psalm 13 How long, O Lord? Will you forget me forever?How long will you hide your face from me? 2 How long must I take counsel in my soul and have sorrow in my heart all the day?....because I am shaken. 5 But I have trusted in your steadfast love; my heart shall rejoice in your salvation. 6 I will sing to the Lord, because he has dealt bountifully with me. |
04-05-2013, 07:09 AM | #223 |
Rose Garden
Join Date: Jul 2006
Posts: 5,922
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Re: Fermentation support thread :D
Everyone here ferments their ginger beer by just leaving it out on the counter. We usually drink ours that same day. What do you guys think of just letting this stuff sit on the counter for a couple of days???
I would love to get some fizz into this but im to scared http://www.plantoeat.com/recipes/1060880 |
05-13-2013, 03:04 PM | #224 |
Rose Garden
trying to live like olaf "this is the best day of my life!... and quite possibly the last!"
Join Date: Jun 2010
Location: in the sunshine with my own personal flurry
Posts: 9,563
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Re: Fermentation support thread :D
is the liquid in fermented beets supposed to get thick/syrupy???
the longer it is in my fridge the more syrupy it gets. they still taste and smell okay is it just from the sugar in the beets?
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Amanda, ENFJ Mommy to my bounty: ds 13 years, dd 12 years, dd 9 years , dd 6 and ds 4 Psalm 13 How long, O Lord? Will you forget me forever?How long will you hide your face from me? 2 How long must I take counsel in my soul and have sorrow in my heart all the day?....because I am shaken. 5 But I have trusted in your steadfast love; my heart shall rejoice in your salvation. 6 I will sing to the Lord, because he has dealt bountifully with me. |
05-20-2013, 02:03 PM | #225 |
Rose Garden
Flawed & Forgiven. Rescued, Redeemed & Restored. Image Bearer, Grace Embracer, Joy Seeker & Hope Stirrer.
Join Date: Mar 2005
Posts: 3,983
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Re: Fermentation support thread :D
We recently purchased 3 "perfect picklers" at a homeschool conference. I made two jars of sauerkraut, but only ds & I like it. I have been putting 1/3 cup on a big salad = YUM. Thinking about what to try next--- maybe some salsa starter?? Thoughts on your favorite "pickled" item?
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