What are you fermenting today?
- Thread starter ORChick
- Start date
MsPony
Lovin' The Homestead
Bump, it kinda got lostMsPony said:
Btw, FD when can ypu get mustard? It grows wild like CRAZY down here in Santa Barbara, esp in the hoses pastures! I can harvest all I want, but when?
freemotion
Food Guru
I missed your first question....I would only ferment stuff that is in really good shape. Once it starts to "go" it will have enzymes and bacteria that will take over before the good beasties have a chance to proliferate.MsPony said:Bump, it kinda got lostMsPony said:
Btw, FD when can ypu get mustard? It grows wild like CRAZY down here in Santa Barbara, esp in the hoses pastures! I can harvest all I want, but when?
Trim the strawberries and eat them straight or in a shake.
Toss the salad mix...oh, well, it happens!
Make a quick salsa with the tomatoes and have it for lunch.
Celery....can't help ya. Stir fry for supper, maybe?
Cauliflower...make a cheese sauce and have it as a meal.
MsPony "mustard"? considering your location and seeing it is july I assume you mean mustard SEED? after it blooms it will set seed. If you have tons of plants just cut the seed clusters off and clean later. or you can strip the seeds off and then clean latter. If you intend to store them make sure they are dry first as they will mold when put in a closed container.
TanksHill
Super Self-Sufficient
After ORChick suggestion I went on line and starting reading a bit about sauerkraut. I found it to be easier than I thought. I found a basic recipe in my Nourishing Traditions book and got to work.
I do not have a crock but used mason jars. I watched some videos on line. It seemed pretty easy.
So my sauerkraut is doing its thing. I will let you know how it turns out.
gina
I do not have a crock but used mason jars. I watched some videos on line. It seemed pretty easy.
So my sauerkraut is doing its thing. I will let you know how it turns out.
gina
freemotion
Food Guru
A word of caution...those jars look too full. You need at least an inch of headspace and something to weight down the veggies so they don't float....I can't see that in the picture.....so I'd remove a little and/or put the jars on a thick towel (eta: Duh, they are on something absorbant...) and drape another towel over the top to catch fizzies. (See the Great Bean Blob That Took Over My Kitchen And Almost Ate My 18 lb Cat....some pages back
)
freemotion
Food Guru
Looks like two quart jars and a pint...I'd ditch the pint and get another quart jar and redistribute the cabbage so there is more room. It will expland quite a bit. You can re-distribute it again to conserve space in your fridge once it is done with the active ferment stage. It can really expland a LOT in the warmer weather!
Javamama
Almost Self-Reliant
Nice Gina! I did mine the same way - after 3 days I hesitantly tasted it and lo and behold it tasted like kraut! I don't know why I was so surprised 
And yes, your jars are too full - you will have juice all over. I used a double bag method to seal mine and on the second day it pushed the bag of water out and blew up the empty bag with air. I had even left about 2-3 inches of headspace.
I went ahead and put lids on and put them in the fridge to age but I sat them in bowls in case of any more leakeage.
I have to do pickles today and I'm anxiously waiting for my tomatoes to ripen for salsa.
I don't know why I was so surprised And yes, your jars are too full - you will have juice all over. I used a double bag method to seal mine and on the second day it pushed the bag of water out and blew up the empty bag with air. I had even left about 2-3 inches of headspace.
I went ahead and put lids on and put them in the fridge to age but I sat them in bowls in case of any more leakeage.
I have to do pickles today and I'm anxiously waiting for my tomatoes to ripen for salsa.
