What are you fermenting today?

[ORChick]

As to what I am fermenting today - just the usual: kefir, wine vinegar, and am trying to see if I can get some malt vinegar going. It isn't smelling very vinegar-y yet though, and has been on the counter for about 6 weeks so far.

What was your starter for the malt vinegar? anything with hops is going to take quite a while if it ferments at all. that is why hops is added to beer originally as a Preserative and now days for the bitter flavor.

After several years of making ACV I finally got a mother culture! So I thought I would give malt vinegar a try with the mother in a local microbrew ale (I think it was). It has been 2 months now, and, while the concoction doesn't smell particularly vinegar-y, after tasting it a few minutes ago I can say that it is definitely vinegar . So now I have active, live ACV, red and white wine vinegars, and malt - and a viable mother. I'm not too sure why I have gone to the trouble; they were/are fun experiments, but there is only so much vinegar that a family of 2 can consume . Good thing it doesn't go bad .

 

[TanksHill]

Picked my first 10 beets from the garden yesterday. Mostly Bulls Blood some of the Heirloom yellows I got from Baker Creek. Roasted and julienned. Now fermenting as per Nourishing Traditions Recipe.

Love it!!!!

 

[Wifezilla]

Since my salsa ingredients are never ready at the same time, do you think it would be a good idea to ferment the ingredients separately? Then, once I get them all fermented, mix them together?

 

[TanksHill]

I have never made the fermented salsa. I have heard everyone raving about it. I think Free might be the person to ask.

I guess it wouldn't hurt to try.

g

 

[Wifezilla]

Yeah, I'll soon have cilantro and chives coming out of my ears but we are 3 months away from tomatoes

 

[freemotion]

Since my salsa ingredients are never ready at the same time, do you think it would be a good idea to ferment the ingredients separately? Then, once I get them all fermented, mix them together?

Yes, I'd do that! Sometimes it gets too sour, and I think adding some fresh veggies would tone it down, too.

 

[Wifezilla]

That would be easy enough to do. With cilantro, it just doesn't taste right dried and frozen makes it too mushy. If I ferment them I have a much better chance at keeping a good flavor and texture.

 

[TanksHill]

Picked my first 10 beets from the garden yesterday. Mostly Bulls Blood some of the Heirloom yellows I got from Baker Creek. Roasted and julienned. Now fermenting as per Nourishing Traditions Recipe.

Love it!!!!

So I took my beets out of the cupboard yesterday. Maybe someone can tell me if this is a problem. The liquid on the beets is kind of syrupy. I don't remember it being like this last time. They taste great and I tried them, I'm not dead. The only thing I can think of is the same consistency my kefir gets. That kinda goooy consistency.

Any ideas??

g

 

[Wifezilla]

Some of my stuff has gotten a bit thicker over time. I never worried about it and I am still alive too

Maybe just the natural starch reacting??

 

[TanksHill]

That would make sense. Thanks.

Hey Wifezilla what do you know about the carb count of milk once it turns to kefir??

I mixed some kefir cheese and cream cheese as a veggie dip. But then I started thinking about how many carbs there are in milk. Just wondering. sorry to get off topic.

g