What are you fermenting today?

[me&thegals]

I still have my kraut fermenting. Some of the purple cabbage jars have mold on the top of the kraut. Can I just carefully scoop it out and let the process continue? Those jars leaked so much fluid that the tops of the jars were left exposed to air.

Still brewing kombucha! Not only has MIL been convereted, but FIL, too! You cannot know how incredible this is unless you knew them When I first set MIL up with a kit, my FIL e-mailed asking me to come over and check on the SCOBY, as he was concerned that thing was going to crawl out of the jar and into their bedroom at night!

 

[xpc]

Interesting! What do you use your inverted sugar for?

Since the fructose molecules are smaller it is perfect for making smooth and rich sugar cookies among other embellishments.

 

[noobiechickenlady]

My very own copy of Nourishing Traditions is on its way to me now

More yogurt. That one I've got down pretty pat. 1 gallon per week and I drain it a tiny bit to get some whey for fermenting.
Kraut, I'm not having any luck with. Maybe I'm not speaking to it kindly enough or putting enough whey/salt in it, but it wants to mold or turn really really nasty smelly and not ferment properly.
More mustard, as DH loved my previous batch so much he's eaten almost all of it.
The mayo made with ghee tasted wonderful! BUT, after I stuck it in the fridge, I had mayo-flavored butter. Solid as a chunk of frozen cheese. I'll put more water in after its emulsified next batch or use half ghee/half some other oil. For now, we're just chipping out what we want for our sandwich and letting it sit for a few minutes to warm up. Once its at room temp, it's spreadable.

And since DH poured out my 2 pints of whey he has been instructed to not touch anything in the fridge unless he put it there and/or KNOWS its gone bad. Otherwise, keep yer dirty paws off it!

 

[Javamama]

Kinda bittersweet, but my Grandma died a few weeks ago and Mom found a fermenting crock in her stuff when they cleaned out her apartment. So I guess I'll be trying out all kinds of things, sauerkraut first.

I am still working on Mayo. Can't get the flavor right to even try fermenting it. It's the oils. I do not use vegetable, corn or canola and all the other oils are very strong tasting. My last mix of grapeseed and coconut wasn't bad. I don't use mayo very often, so I might have to break my no veggie oil rule.

I love the salsa so far.

 

[dragonlaurel]

Kinda bittersweet, but my Grandma died a few weeks ago and Mom found a fermenting crock in her stuff when they cleaned out her apartment. So I guess I'll be trying out all kinds of things, sauerkraut first.

I am still working on Mayo. Can't get the flavor right to even try fermenting it. It's the oils. I do not use vegetable, corn or canola and all the other oils are very strong tasting. My last mix of grapeseed and coconut wasn't bad. I don't use mayo very often, so I might have to break my no veggie oil rule.

I love the salsa so far.

Sorry about your Grandma.
It's good that somebody in the family will be using her old crock. Those old skill should be kept going.

 

[Wifezilla]

Just popped in to say Ginger Carrots Are YUM!

I really like how those turned out.

I also fermented plain ginger. WOH did that get hot!!! A few pieces chopped up and cooked with chicken is really tasty.

 

[freemotion]

And since DH poured out my 2 pints of whey he has been instructed to not touch anything in the fridge unless he put it there and/or KNOWS its gone bad. Otherwise, keep yer dirty paws off it!

Have some Post-Its and a Sharpie in a kitchen drawer and label EVERYTHING with what it is and the date. That helps a lot here, but still isn't fool- (or dh-) proof.

The Post-Its won't stick to cold jars, so if you forgot to label one, use a rubber band to keep it in place.

Sometimes I have to write things like, "Touch this and DIE!"

 

[Javamama]

Touch this and DIE!

But I totally agree!

Ooohhh, I have ginger and carrots. Methinks that sounds lovely for the upcoming cold months ahead.

I did some mayo today that will be on the counter for about 7 hours before putting it in the fridge. It was my best tasting batch so far, but don't ask me for specifics.

 

[freemotion]

I did not like ginger carrots. I may have to try that one again, with less salt.

I have a double batch of mustard started, and a made-up recipe of horseradish mustard. I used the regular mustard recipe and ground up a big hunk of horseradish root, added extra salt, whey, and garlic proportionally, and it is also on its fermenting journey. Wow, that one made my eyes water!!!

 

[Wifezilla]

Based on your previous experience, I halved the amount of salt