What are you fermenting today?

[Henrietta23]

Hmmm, after my first attempt at making kimchee I went back to buying it. Maybe I should give it another try this summer.

Did you ferment it? I recently read that the real flavor doesn't develop for at least six months! I want to try this next.

I tried. I had some starter. I don't think it worked right. It didn't taste anything like the store bought kind.
I want to try sauerkraut next. Mmmm!

 

[freemotion]

Well, let me warn you now....the sauerkraut doesn't taste anything like the storebought kind, either! Just like pretty much anything homemade or homegrown doesn't resemble storebought. So expect a very different, fresher and crispier taste and texture. If you don't like it, don't give up too soon, put it in the back of the fridge and check it in a few months. You might like it better then.

 

[big brown horse]

Yay for the sauerkraut!

I have my sprouted wheat in the oven right now.

When you put something in the oven....put some tape or a sticky note right over the knob to turn the oven on. That's what I do here. I also have to put notes on things that say, "Don't throw this out!" since dh tends to not recognize a project from a failure!

The sauerkraut I made is wonderful! We eat it everynight. My friend who hates sauerkraut actually asks for it when she comes over. Waay better than storbought. It has crunch!!

Good idea on the sticky note on the oven. I'm going to do that next time. (I was actually the one who told her to preheat the oven, but don't tell.)

Good luck on the kimchee!!!

 

[ORChick]

I started some ginger beer this morning. I got the recipe here: http://down---to---earth.blogspot.com/2007/05/ginger-beer.html and made it for the first time last year. I changed the recipe in that I used fresh, grated ginger (about twice as much as dried), and honey instead of sugar. I recently saw that Sally Fallon has a similar recipe in "Nourishing Traditions".

(A little preserving trick for those who like ginger, but not the price - if you find fresh ginger at a good price buy however much you want, take it home, and peel it all; drop the pieces into a clean jar, and cover with white rum or vodka, and then store in a cool spot. I buy several pounds every Spring when we are in the SF Bay Area at a little Indian market that I know (at 49 cents a pound last time ). The ginger stays good through the year, and even longer if I buy more than I can use up.)

 

[big brown horse]

ORchick! What a fantastic trick! I am soo making that Ginger Beer too!

Cant wait to try it!
What do you do with that vodka? I hope you don't let it go to waste.

 

[Wifezilla]

I made some mead. Haven't done any in years, but they had local clover honey at the farmer's market...so what the heck?

I made about 2 1/2 gallons. My first batch of yeast didn't work so I had to get more, but a quick trip to the homebrew shop for some champagne yeast did the trick. It is happily bubbling away now.

 

[freemotion]

Update on my bean paste....came home just now, and it overflowed the jars.....just cleaned up bean juice from the counter, cupboards, floor, under the stove, the rug by the sink....WOW! I've never had a ferment overflow in a day. I did leave the inch of headspace. I wonder if my jars will explode????? The beans are right up against the glass dome lids....

 

[ORChick]

ORchick! What a fantastic trick! I am soo making that Ginger Beer too!

Cant wait to try it!
What do you do with that vodka? I hope you don't let it go to waste.

BBH, I have tried, I really have, but a ginger vodka tonic is just beyond me . However, I do usually re-use the vodka/rum for another batch of ginger with no ill effects. I wouldn't use it for more than that because the ginger juice is bound to dilute the alcohol. Though maybe I could use half the old, and top it up with new ...

 

[FarmerDenise]

I keep wine vinegar going at all times. I got a bottle of wonderfull homemade oak aged wine vinegar from a friend many years ago. I keep adding leftover red wine to it and keep it covered with a piece of fabric. My friend has since died, but I still have his vinegar.
I was doing some research on making wines and hope to make some fruit wine this year.
Free, I like your sticky note suggestion. SO thinks most of what I make is not fit for human consumption, until he sees someone make it on tv and then he brags about me making that same thing
Just the other day he showed the lavender salt to his friend:, "check this out, it is good on fish" he says (he has never even tried it), his friends tastes it and thinks it would go good on chicken.

 

[Hattie the Hen]

I started some ginger beer this morning. I got the recipe here: http://down---to---earth.blogspot.com/2007/05/ginger-beer.html and made it for the first time last year. I changed the recipe in that I used fresh, grated ginger (about twice as much as dried), and honey instead of sugar. I recently saw that Sally Fallon has a similar recipe in "Nourishing Traditions".

(A little preserving trick for those who like ginger, but not the price - if you find fresh ginger at a good price buy however much you want, take it home, and peel it all; drop the pieces into a clean jar, and cover with white rum or vodka, and then store in a cool spot. I buy several pounds every Spring when we are in the SF Bay Area at a little Indian market that I know (at 49 cents a pound last time ). The ginger stays good through the year, and even longer if I buy more than I can use up.)

Hi there!

I just wanted to say that you can store fresh ginger in sherry too. Personally I prefer this as I then use the liquid in Chinese & Japanese dishes where it substitutes for their wines. It is also much cheaper here in the UK.

I'm new here ( I have been over here, lurking for a few months now). I came via BYC & TEG (same user-name). I wasn't sure that I fitted in because I don't have more land than my gardens. I do have chickens, & will happily eat those who are surplus or aggressive. I am keeping myself in vegetables once again -- after a few years off due to illness. I own a lot of tools which I love to use.

I'm looking forward to learning a lot from you all & joining in the discussions. I have enjoyed them a lot in my "lurking mode"!

Hattie