Any fellow sauerkrauters here?

The Porch

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The Porch

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If I am making a brine to ferment veg that doesn't contain enough water on its own I mix
1 cup of non chlorinated water to 1 table spoon sea salt

a lot of recipes have the salt by weight due to all salt weighs up different a table spoon of regular table salt is not the same amount as a table spoon of red sea salt

I weighed it out; 2 table spoons of red sea salt is = to 1oz

white sea salt weighs different

So for the ginger I peeled; sliced very thin ; packed it in to the appropriate sized jar and covered with a pre mixed brine; packed/ pushed out all the air pockets ; put a weights in to keep the veg under the brine; and covered with my new masontop vented cover or if I didnt have those I would have used 3 layers thick of cheese cloth and a upside down cup saucer on top of the jar


I bought off amazon some glass weights -

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Britesea

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I have scrubbed a just right sized rock and put it in a ziplock and used that
I have used a zip lock filled with more of the brine. It's usually enough to keep everything below the water level, and if the zip lock springs a leak the escaping brine won't change the brine ratio in the jar.
 

CrealCritter

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Picture of my first ferment attempt at 1 lb carrots, 2 lbs beets and 2 lbs cabbage all shredded weight. I peeled the carrots and beets with a potato peeler, then shredded them. So I guess this would be a raw ferment, since I didn't cook any of the ingredients.

First taste test after skimming, there was scum to skim. it's got a good taste and the carrots and beets are crunchy. Still need more time to ferment, it's still a little to salty. The ferment seems to be rolling along nicely. Interested to see how this experiment turns out. If it's good I'll post the recipe.
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FarmerJamie

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Picture of my first ferment attempt at 1 lb carrots, 2 lbs beets and 2 lbs cabbage all shredded weight. I peeled the carrots and beets with a potato peeler, then shredded them. So I guess this would be a raw ferment, since I didn't cook any of the ingredients.

First taste test after skimming, there was scum to skim. it's got a good taste and the carrots and beets are crunchy. Still need more time to ferment, it's still a little to salty. The ferment seems to be rolling along nicely. Interested to see how this experiment turns out. If it's good I'll post the recipe.
View attachment 22070

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Looks like your granddaughters need to get those nails painted again. 😀

I wish the wife could tolerate cabbage. Not worth it to do the ferment thing just for me
 

CrealCritter

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Looks like your granddaughters need to get those nails painted again. 😀

I wish the wife could tolerate cabbage. Not worth it to do the ferment thing just for me
Ha... She only painted my left hand fingernails. I have acetone, could remove in a few seconds, but I'm not going too. The nail polish will wear off eventually, already starting to wear off. Besides, having fingernails painted by granddaughter is alright by me.
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I would be highly surprised if my wife will eat this experiment. But I know most of my boys will. So this one gallon test will be consumed. Taste test was good and I can envision this would be good on sausage and hot dogs.

I will eat it for the health benefits alone. I try and eat naturally fermented foods a few times a week. The probiotics are great for my gut and helps with "pot belly"

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Mini Horses

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Milks...kefir, yogurt, etc. Most ferments we're accidents and/or results of attempts to hold food without refrigeration. Just that many enzymes are good ones. Bedouin tribes used sheep and camel milk.

Pickling, fermenting, salting, smoking, dehydrating -- none are new, just being rediscovered for their worth. My grandparents were doing this over 100+ yrs ago. Yeah, that long.
 

CrealCritter

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I put my fermented cabbage, beets and carrots in pint jars and topped off with new brine (2 cups spring water, 1 Tablespoon pickling salt). The 5 lbs made 7 pints. I didn't can it, just screwed the lids on to keep it alive.
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It's not bad actually, I eat what was left over in the 1 gallon crock and I'm still alive 😁 It's heavy on the beet and sauerkraut flavor, in that order. I can't taste the carrots. This is OK with me because I like beets. But I would like to taste the carrots.

Thinking maybe 2 lbs cored & shredded cabbage, 2 lbs peeled and shredded carrots and 1 lb peeled and shredded beets next time.

IDK still experimenting...

I'm not ready to post the recipe just yet.

Just in case you're interested, No I haven't taken my fingernail polish off either. But it is wearing off some.
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