What are you fermenting today?
- Thread starter ORChick
- Start date
big brown horse
Hoof In Mouth
I guess we have to keep tasting it. 
I just cut more cabbage for more saurkraut.
I also am attempting to ferment cauliflower and carrots together. Let you know how that turns out. I have tons of huge carrots still in the garden. I remember I added them to my kraut last batch, so I hope this works well with cauliflower too.
My pickles are frothing up now. My kombucha tea looks like it has mold on top. Little dots of white stuff all over the top.
I just cut more cabbage for more saurkraut.
I also am attempting to ferment cauliflower and carrots together. Let you know how that turns out. I have tons of huge carrots still in the garden. I remember I added them to my kraut last batch, so I hope this works well with cauliflower too.
My pickles are frothing up now. My kombucha tea looks like it has mold on top. Little dots of white stuff all over the top.
- Thread starter
- #263
I figure my fermented stuff is ready when it tastes good to me 
.
One of my books even suggests taking a taste every week or so to get to know the different stages, and when things are as *you* like them.
I have done that fermented mayonnaise; very nice. Plan to make some more soon - this hot weather just calls out for salads, and cold meat or fish, and stuffed eggs, and mayonnaise-y stuff. It goes against all we have ever learned though to leave something with egg yolks out on the counter for several hours, doesn't it?
I am fermenting some mustard right now - using my favorite recipe that I have used for years for tarragon honey mustard, but adding whey, and letting it ferment.
.One of my books even suggests taking a taste every week or so to get to know the different stages, and when things are as *you* like them.
I have done that fermented mayonnaise; very nice. Plan to make some more soon - this hot weather just calls out for salads, and cold meat or fish, and stuffed eggs, and mayonnaise-y stuff. It goes against all we have ever learned though to leave something with egg yolks out on the counter for several hours, doesn't it?
I am fermenting some mustard right now - using my favorite recipe that I have used for years for tarragon honey mustard, but adding whey, and letting it ferment.
freemotion
Food Guru
I'm back!!! With my fermenting fridge!!!! 
But we got caught in torrential rain and now I can't plug it in for a few days while the motor dries out....in spite of the tarp.... 
Patience, patience....
I made the fermented mayo last time, and I made three batches so I wouldn't have to make it again too soon. It tastes great, and the nice thing is that it will keep for weeks in the fridge once fermented.
As for when things are done....they are done when it is time to put them in the fridge, but they are often MUCH yummier weeks later. So I tend to make some to try now and some to hide in the back of the fridge. Case in point....my many-months-old gingerale. Can't wait to make that one again, without the salt, and let it sit in my NEW FRIDGE!!! Did I tell you I have another fridge, just for aging stuff??????
BBH, not to worry, that is the new mushroom forming. Those blobs of mold are not mold, they are the new colonies that will grow into each other and form one big pancake-shaped colony, your "baby" scoby. And your pickles are done, they will be better in a few weeks, though. Slice into one and take a taste, then return it to the brine (or eat it all) and let it age some more, see what you like best. I like the mellowness stuff gets when it is a bit older, rather than the "sharpness" of a fresh ferment.
Kombucha should not be sweet at all, it needs to "eat" all the sugar, then it is ready. You will learn through trial and error what works for you, and will be able to tell by your nose. Now that I have my second fridge....oh, did I tell you I got a second fridge??? I will go back to the basic way of making kombucha and abandon the continuous brew method, which is not really working to my liking. I used to ferment it in a closet across from my main bathroom, and when it is ready, I can smell it through the louver door. Mmmmm!
WZ, put that jar in a paper bag and mark it "urine sample for Mom's doctor appointment!" and it will be safe!
But we got caught in torrential rain and now I can't plug it in for a few days while the motor dries out....in spite of the tarp.... Patience, patience....I made the fermented mayo last time, and I made three batches so I wouldn't have to make it again too soon. It tastes great, and the nice thing is that it will keep for weeks in the fridge once fermented.
As for when things are done....they are done when it is time to put them in the fridge, but they are often MUCH yummier weeks later. So I tend to make some to try now and some to hide in the back of the fridge. Case in point....my many-months-old gingerale. Can't wait to make that one again, without the salt, and let it sit in my NEW FRIDGE!!! Did I tell you I have another fridge, just for aging stuff??????
BBH, not to worry, that is the new mushroom forming. Those blobs of mold are not mold, they are the new colonies that will grow into each other and form one big pancake-shaped colony, your "baby" scoby. And your pickles are done, they will be better in a few weeks, though. Slice into one and take a taste, then return it to the brine (or eat it all) and let it age some more, see what you like best. I like the mellowness stuff gets when it is a bit older, rather than the "sharpness" of a fresh ferment.
Kombucha should not be sweet at all, it needs to "eat" all the sugar, then it is ready. You will learn through trial and error what works for you, and will be able to tell by your nose. Now that I have my second fridge....oh, did I tell you I got a second fridge??? I will go back to the basic way of making kombucha and abandon the continuous brew method, which is not really working to my liking. I used to ferment it in a closet across from my main bathroom, and when it is ready, I can smell it through the louver door. Mmmmm!
WZ, put that jar in a paper bag and mark it "urine sample for Mom's doctor appointment!" and it will be safe!
freemotion
Food Guru
My understanding is "Basic Beans" is the basic method, not so much the type of beans. I use it for everything. I plan to lacto-ferment my next box of peanuts for boiled peanuts, instead of just brining them.sylvie said:
big brown horse
Hoof In Mouth
Thanks freemotion!!!!!!!
freemotion
Food Guru
First ever batch of mustard is on the counter, ready to start bubbling. I am learning to use bigger jars and transfer to smaller ones later! It takes me a while, but I get there.....
