What are you fermenting today?

Recipe? I just cut up some jalapenos I didn't want to go bad and some garlic cloves I had leftover from making spaghetti squash lasagna. Covered them in whey, filtered water and some sea salt and that was it! Hubby loves them and would have eaten them long ago if the fridge hadn't been such a mess :D
 
My sourdough starter is fed and doing its thing on the counter & I have sourdough bread slowly rising and fermenting in the fridge so it will be tangy and ready to bake in the morning. I love making it this way - no fuss, no muss, no hanging around waiting for dough to rise. The crust comes out kinda chewy, the crumb is soft and just sour enough that you know it's sourdough.
I have 2 quarts of refrigerator Gardiniera mix pickling, and I am trying to get some homemade wine (apple/peach) to turn into vinegar in a cool, dark corner of my kitchen.
I also have jumped on the kefir bandwagon and my first batch will be ready tomorrow. (Thank you Free!)
I am marinading chicken in OJ I juiced yesterday... is that a form of fermenting? :idunno
 
Hi freemotion! :frow

I have just set some black beans to soak for your bean paste, and went back over the first pages of the thread here to remind myself how you do it. And I was just wondering where you got the idea/recipe? Or is it all your very own? I don't see anything like it in NT. Just curious. Thanks.

I made some last year, and quite liked the result, but DH wasn't keen. So your original recipe was way too much just for me. I'm starting with only 1 cup of beans for this time.
 
ORChick said:
Hi freemotion! :frow

I have just set some black beans to soak for your bean paste, and went back over the first pages of the thread here to remind myself how you do it. And I was just wondering where you got the idea/recipe? Or is it all your very own? I don't see anything like it in NT. Just curious. Thanks.

I made some last year, and quite liked the result, but DH wasn't keen. So your original recipe was way too much just for me. I'm starting with only 1 cup of beans for this time.
Click to expand...
:frow backatcha! I have no idea where I got the recipe...probably misunderstood something I read in NT and the great bean blob was born!
 
This evening I have got 4 different bowls soaking and fermenting on the kitchen counter. 1 has black beans in for Free's black bean paste. 1 has white beans in for baked beans - soaking tonight, cooking the beans tomorrow, and letting the slow cooker meld all the flavors for baked beans on Thursday. And then I got the idea to try something that has long tempted me, some Indian dosas - pancakes made from fermented rice and lentils, filled with a dry curry; so bowl 3 contains some brown basmati rice, and #4 has some moong dahl soaking. I understand that any lentil should work, and split peas too, I would imagine. I found a recipe in one of my cookbooks, and was going to proceed with that, just adding some whey, and then thought I should check NT - and there it was! Page 510, if anyone wants to look, "Indian style pancakes". I have had these, and liked them, in Indian restaurants, but never done it myself, so we will see how it goes. I found this youtube video on the process of putting them all together, which was interesting, though she uses a quick batter, without fermenting. I think I will use a version of her potato masala to fill the pancakes.
http://www.youtube.com/watch?v=5d4CaV5W8JU
 
Mmmm, masala dosa. How did they turn out OR?

I had a visit from a long distance friend who convinced me to go ahead and taste my last batch of saurkraut. Its been in the back of the fridge for a while, couple of months I think?
Anyways, I believe we have success!! Sour, crunchy & just a little salty. We both kept dipping back into it after that first taste.

Any ideas on how to hide salsa long enough to ferment it? I've tried 4 times to get one going and the jar always ends up empty in the sink before it ferments. :rolleyes:
 
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