noobiechickenlady
Almost Self-Reliant
Yeah, that would have worked a few months ago, but you guys convinced me to stop using those things 
What are you fermenting today?
- Thread starter ORChick
- Start date
- Thread starter
- #672
The masala dosa were very good; I wasn't able to make them quite as thin as is usual, but that would just need practice I imagine. Definitely a keeper. DH was even suggesting other curries that we do that would make good fillings.
FarmerDenise
Out to pasture
I just started my kefir today.
Farmfresh
City Biddy
Hubby is making a new batch of beer.
FarmerDenise
Out to pasture
I made the mustard from Nourishing Traditions, using the mustard seeds I gathered from our wild mustard last summer. It has to sit for 3 days before it gets put in cold storage. I can hardly wait.
freemotion
Food Guru
Cool! From your own seeds! Would you mind starting a thread on how to grow mustard seeds? I have questions....FarmerDenise said:
We only use homemade mustard now. I love it! I make horseradish mustard for dh and dad, too. I'd love to make it from seeds that I grew myself.
Rebecka
Lovin' The Homestead
Wow! what a great thread! I had no idea so many things could be fermented or even how good for you it is. ( thanks to google ) . We have been brewing mead and beer for years , but I never considered the actual benefits of fermenting before. So, just because I dont have enough irons in the fire.. anyone got book recommendations. The chickens are getting bored with what I am reading to them 
And.. I found that fermenting crocks are kind of pricey.. any recommendations on a less expensive option?
And.. I found that fermenting crocks are kind of pricey.. any recommendations on a less expensive option?- Thread starter
- #678
I have a Harsch fermenting crock - one of those German ones with a channel that the lid fits into that can be filled with water, to form a water seal. It was pricey, but I am happy with the way it works, and that I don't have to rinse a cloth and weights every day or so. So the crock is in the kitchen, on a low shelf; there is Sauerkraut in it, and water in the "moat". Except I keep noticing that the water is way, way down, to the point of allowing air into the crock - which is not the idea. Surely it can't be evaporating that quickly? Well, no .... I caught my young cat lapping it up! I have no idea why she prefers standing on her hind legs, and reaching up to get her water, rather than getting it from the (always full) cat water dish. But if the Sauerkraut fails it is Cecelia's fault!
FarmerDenise
Out to pasture
The mustard grows wild in our area. If you look at pics of Sonoma or Napa county, you will often see fields with yellow wild flowers. It's mustard. The seeds are black. The old Italians eat the flowering tops before they open cooked like broccoli, many eat the leaves in salads or as cooked greens and the bees love it. It also makes a good green cover crop in the vinyards. We had lots of it growing last year, so I thought I'd try and gather the seeds and see if I could make mustard using the seeds. I have used them in pickles before and it worked well. These seeds are also smaller than the yellow mustard seed you buy at the store. My mustard sure smelled really good.freemotion said:
It also grows in the winter - rainy and cold - season. I would think you could grow mustard in the summer in New England.
TanksHill
Super Self-Sufficient
We have fields of mustard growing here. Now I will need to keep my eyes open for it.
At what point can you get the seeds FD?
We really need a thread seed collection and storage. I have started planting heirlooms in the veggie garden and don't have the slightest idea on how to save seeds.
g
At what point can you get the seeds FD?
We really need a thread seed collection and storage. I have started planting heirlooms in the veggie garden and don't have the slightest idea on how to save seeds.
g
