What are you fermenting today?

Almost nothing gets recycled in our house.....meaning, we donate almost nothing to the town recycling bins! I have to ask my friends to save jars for me! I might catch up one day, but no, I have to break a jar occasionally and give ones away that never come back, in spite of begging, pleading, threats.... :rolleyes:

I will take the parsley/cilantro thing under advisement....

What can't you ferment? I have no clue. I plan to experiment with every darn thing I can think of. Of course, many things would be disgusting if fermented....spaghetti sauce comes to mind. Although....once heated......oh, nevermind!

New used fridge arrives tomorrow night!!!! WATCH OUT! There will be bubbling and brewing galore in Western MA!!!!
 
By the way freemotion and anyone else if you don't use cilantro in salsa that is ok. I have made salsa w/o it and it is fine. I was being too extreem when I said you have to use it. Sorry. I forget that there are tons of authentic recipes without cilantro.
 
Not to worry, BBH, I ask for opinions all the time and then ignore them! :D Or not. Just trying to decide is all. I get a kick out of making things TOTALLY for free, but not if it is not edible, that takes the fun right out of it!
 
I will mail you some cilantro. To not use cilantro in your salsa is a crime.
 
OK, I'll take your cilantro. Who would milk Mya if I was in jail? Not dh....he has been VERY emphatic about that......cityboy! ("Who you callin' boy?" he would say..... :lol: )
 
Hee hee hee. My husband is from a very small town, but he is still a city boy in many ways :P

Anyone ever try this?

Homemade Lacto-Fermented Mayonnaise

Makes 2 to 2 1/2 cups

Equipment:
Blender or food processor (optional: you can use a whisk)

Ingredients:
3 pastured egg yolks, room temperature
1 1/2 - 2 cups olive oil (from a grower you trust see my resources page)
3-5 tablespoons lemon juice or wine vinegar
1/2 teaspoon sea salt
1/4 teaspoon mustard
2-3 tablespoons whey (from kefir or yogurt, instructions on how to make whey)

1. Mix the egg yolks for 1-2 minutes. If using cold (not room temperature), mix a few minutes more. This is the key to mayonnaise that will set. If you use cold egg yolks, the mayo will not set unless they are warmed up in the blender (or whisked long enough in a warmed bowl).

2. Add the lemon juice (or vinegar), sea salt, and mustard. Mix for 30 seconds more.

3. With the blender running, add the olive oil drop by drop. When I say drop by drop, I mean drop by drop. Or at least a very thin, slow stream. This is the other very important element for making a mayo that will emulsify. If you go too fast, youll end up with runny mayonnaise.

4. Once youve added about 1/2 a cup of oil, the sauce should have thickened into a heavy cream, and now you can add the oil in a thicker stream. Not too fast, though (especially if you are a beginner). If the mayo becomes too thick, add a few more drops of lemon juice or vinegar.

5. Blend in the whey. Spoon into a mason jar, cover with a lid, and leave it on the counter or in a cupboard (at room temperature) for several hours. Then transfer to the fridge."

I also need to get some fish sauce to make ketchup.
http://wewantorganicfood.com/2009/03/24/how-to-make-organic-ketchup/
 
I love cilantro in my salsa!

I tasted my kombucha today, I started it on Tuesday. It is still really sweet....so the wait is still on :)
 
Hey, maybe I should taste my kombucha too!

When will my fermented pickles be ready? I think they have been fermenting for 3 days now. They smell delicious!! (I didn't cut them up, I left them whole.)
 
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