Dace
Revolution in Progress
I tried my kombucha again last night. It is getting a bit of effervescense (don''t know why spell check is not helping me on that word) but it is still pretty sweet....I think I am getting closer though!
What are you fermenting today?
- Thread starter ORChick
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big brown horse
Hoof In Mouth
Dace, I think we started almost at the same time, what color is it and what does it have on the surface?
Dace
Revolution in Progress
Mine is a peachy color and has a little bit of funk on top...would have had more but the ants found it and I had to move it. In transport to another location the liq splashed up against the paper towel covering to top and took off the funk that was there 
FarmerDenise
Out to pasture
My sister was visiting from Washington with her SO yesterday, and I showed her how easy it is to make yougurt. And then I made cucumber salad for dinner using the yogurt for the dressing. She now wants a yogurt maker like I have. I'll probably out grow that yogurt maker soon enough and then I can sent it to her for christmas. 
Sister and I finished the last slices of my homemade bread, so It is time for me to make some more. I decided that this time I would soak an assortment of grains on the counter overnight. There should be some sort of fermentation going on, since I certainly have plenty of wild yeastie beastis in my kitchen. I had intended to sprout some barley to add to my next batch of bread, but that'll take more than overnight.
I am wondering, if I should add some whey from the yogurt to the grains.
If you are making your own mustard, would you please post your recipe's. I saved a good sized jar of mustard seed from our field and would love to try and make my own mustard with it. The seeds are black, so I also have some yellow (storebought) mustard seed to use.
The balloons on two of my plum wine experiment have deflated. The balloon on the 1/2 gallon jug is still full. So now I'll have to check my books on what to do next.
Sister and I finished the last slices of my homemade bread, so It is time for me to make some more. I decided that this time I would soak an assortment of grains on the counter overnight. There should be some sort of fermentation going on, since I certainly have plenty of wild yeastie beastis in my kitchen. I had intended to sprout some barley to add to my next batch of bread, but that'll take more than overnight.
I am wondering, if I should add some whey from the yogurt to the grains.
If you are making your own mustard, would you please post your recipe's. I saved a good sized jar of mustard seed from our field and would love to try and make my own mustard with it. The seeds are black, so I also have some yellow (storebought) mustard seed to use.
The balloons on two of my plum wine experiment have deflated. The balloon on the 1/2 gallon jug is still full. So now I'll have to check my books on what to do next.
freemotion
Food Guru
Yes, put a couple of spoonfuls of whey into the grains, that will speed up the process and unlock more nutrients in the grains.
My mustard recipe comes from Nourishing Traditions...I can't tell you if it is good yet, it will be done tonight. I used:
1.5 c yellow mustard powder
2-3 Tbsp slightly crushed brown mustard seeds
Juice of one lemon
2 tsp sea salt
1 Tbsp honey
1 tsp garlic powder (recipe said 2 crushed cloves, but I am not a fan of the raw garlic taste)
2 Tbsp whey (I had kefir whey to use!)
1/2 cup filtered water, and a bit more to get the right consistancy
Ferment at room temp for 3 days....recipe said pint jar, I used a quart jar after the bean blob that took over my kitchen, and I will transfer it to half-pints to store in the fridge tonight.
My mustard recipe comes from Nourishing Traditions...I can't tell you if it is good yet, it will be done tonight. I used:
1.5 c yellow mustard powder
2-3 Tbsp slightly crushed brown mustard seeds
Juice of one lemon
2 tsp sea salt
1 Tbsp honey
1 tsp garlic powder (recipe said 2 crushed cloves, but I am not a fan of the raw garlic taste)
2 Tbsp whey (I had kefir whey to use!)
1/2 cup filtered water, and a bit more to get the right consistancy
Ferment at room temp for 3 days....recipe said pint jar, I used a quart jar after the bean blob that took over my kitchen, and I will transfer it to half-pints to store in the fridge tonight.
freemotion
Food Guru
I realized I left stuff out in the above mustard recipe, so if you saved it, update it! Silly me, I typed it in from memory....too old to be doing that anymore!
I just jarred it up. I ended up adding a LOT more filtered water as it got VERY thick, and I wanted it a bit thinner. So I added and stirred until I liked the consistancy.
It smelled wonderful when I opened the jar, very mustardy. It ended up being a spicy brown mustard....I took a little taste....
(but not mad!) Apparently it is the brown seeds that are spicy??? I will try a batch with just yellow mustard powder, and see how that comes out.
I put it into five little 4 oz canning jars and stuck it in the fridge to mellow. My guess is that it will be an outrageous success.
Oh, and definitely use a bigger jar for the fermenting process. It did rise up in the jar, would've overflowed a pint jar.
I just jarred it up. I ended up adding a LOT more filtered water as it got VERY thick, and I wanted it a bit thinner. So I added and stirred until I liked the consistancy.
It smelled wonderful when I opened the jar, very mustardy. It ended up being a spicy brown mustard....I took a little taste....
(but not mad!) Apparently it is the brown seeds that are spicy??? I will try a batch with just yellow mustard powder, and see how that comes out.I put it into five little 4 oz canning jars and stuck it in the fridge to mellow. My guess is that it will be an outrageous success.
Oh, and definitely use a bigger jar for the fermenting process. It did rise up in the jar, would've overflowed a pint jar.
Henrietta23
Yard Farmer
Finished a batch of yogurt last night. Used it in my oatmeal (Nourishing Traditions recipe) for this morning. Gave each of the dogs a dollup in their breakfast. It's so good! Wish I could add some nice fruit to it and DS to eat it but I haven't gotten him off the commercial stuff yet.
Farmfresh
City Biddy
My pickles are DONE! Ready to bottle them today.
Thanks for the recipe Punkin! They turned out GREAT my best ever pickles!
(see Icicle Pickle recipe on Punkin's journal for the best ever pickle.)
Thanks for the recipe Punkin! They turned out GREAT my best ever pickles!
(see Icicle Pickle recipe on Punkin's journal for the best ever pickle.)
big brown horse
Hoof In Mouth
Did you ferment them? How long did you wait? I've got some in the pantry fermenting, but I'm aftraid to taste one...the one on top is wedged in to keep the other's under the brine. If I take it out to taste, I risk the others floating up to the top of the brine.Farmfresh said:
Farmfresh
City Biddy
I think it was 14 days total. The first week is in brine then after that in sugary sweet vinegar.
