What are you fermenting today?

[freemotion]

That is awesome, H23!! Tell people to go buy it so a demand will be created! I love it!

 

[rebecca100]

Wow! Where do i learn to ferment? I want to do ACV. Especially since so far that and pickles and cheese and yogurt are the only things I've heard of fermenting, that is, other than the obvious.... alcohol.I have tried cheese and yogurt before and they worked out pretty well.

 

[big brown horse]

Wow! Where do i learn to ferment?

Right here! What do you want to ferment? I've got the fermented veggie thing down, also the almonds and other nuts and have made lacto fermented black beans.

It was pretty easy, just a little stinky.

 

[Wifezilla]

It is not the brown mustard seeds that are hot....my yellow mustard finished fermenting yesterday and is whoa-baby! hot!

You're right. Mine is hot as all heck too and I hardly had any brown mustard seeds to use. Got to admit though...I am not a mustard fan AT ALL and this is pretty tasty once the fire goes down

I popped the swing-top and it fountained almost to the ceiling!

What...no video??

 

[rebecca100]

Okay! Lets start with what can you ferment and what does it turn into after you do it?

 

[freemotion]

It is not the brown mustard seeds that are hot....my yellow mustard finished fermenting yesterday and is whoa-baby! hot!

You're right. Mine is hot as all heck too and I hardly had any brown mustard seeds to use. Got to admit though...I am not a mustard fan AT ALL and this is pretty tasty once the fire goes down

I popped the swing-top and it fountained almost to the ceiling!

What...no video??

Lately, I think dh could follow me around all day with a camera and y'all would make yourselves sick laughing at me!!!

 

[dragonlaurel]

I have a recipe for kombucha tea.. it says I have to get a starter from the health food store. Is that true, or can I make one myself? Please explain the continuous brew method.

Thanks for the bean paste recipe!! (Oh, so much to learn!!)

Check at your local health food store, if they sell the mother or scoby or mushroom, whatever they call it there, for a few dollars, it is worth it. If it is more than postage would be, I can send you one for the postage of a priority box, something like $10.50.

When you get your Nourishing Traditions book, you will see the "regular" method in their recipe. Just remember that it can take longer to brew in colder weather, and it is not an exact science. I often let it go two weeks, three in winter, I smell it until it smells right to me. I think the recipe says 8 days.

For continuous brew, you use a crock with a spigot, and siphon some off and add to the top regularly, rather than waiting for the entire batch to be ready. I am seriously out of fridge space until we can get a second fridge here. When I bottled my kombucha, I would have six quart bottles in my fridge. I often have 4-5 gallons of milk and a gallon or two of yogurt, various cheeses aging, jars of fermenting veggies and various doughs, plus whatever we have that is perishable.....fruit and salad veggies, condiments, whatever. Serious issue here! Sometimes I have to look things over, and decide what can sit out of the fridge for a day without spoiling, until I can get things back under control!

I made kombucha until I moved and there is a bottled brand that can be used for culturing. Use the Plain- unflavored for culture starter. It's a few dollars for the bottle and lots of health food stores stock it. Their website is:
www.synergydrinks.com/synergy.html

The company has instructions on how to use it as a starter.

 

[big brown horse]

Okay! Lets start with what can you ferment and what does it turn into after you do it?

To me the veggies taste pickled. I started with sauerkraut, then cauliflower and carrots, then more sauerkraut. I am also making a "kombucha" tea, but it is not finished yet.

That is all I have done so far, however my plans include pickled (fermented) beets and then jalapenos.

 

[Henrietta23]

That is awesome, H23!! Tell people to go buy it so a demand will be created! I love it!

I think the word is out. I went to get a small bottle of goat's milk to tide us over since we're leaving Thursday. (our local dairy delivers on Wednesday but I cancelled since we're going to be away). Anyway, ALL of it is GONE. When we get back I will go in to find out what day they receive it so I can make sure to be there! I will also be needing mustard seed and more kimchi (off to look up spelling on that one.....)

 

[ORChick]

Free, and Bee, my mustard recipes all say that if the mustard is kept at room temp. it will lose some of that heat more quickly than if it is refrigerated. So just keep it in the cupboard if it is too spicy now. --- Of course, I have no idea just how quickly they mean, or what their definition of "mild" is