What are you fermenting today?

[TanksHill]

Oops, thanks I did not see that.

gina

 

[TanksHill]

Oooo get one for me too would ya??? That sounds wonderful. So when we get to the Stevia thing please let me know. I put a plant in the garden last month. I just need to keep my kids from eating it.

gina

The sauerkraut has been amended. Sorted and weighted. Lets hope for the best.

When using whey in the brine the estimated time is what 3 days???? The only thing I notice is that when I added the Ziploc there was not much room left for expansion. Good thing I put a towel down. Do the jars need to be in the dark? I have them in the cupboard, but started thinking about your explosion. Maybe they should go on the counter????

I am going t find a crock. I think a weighted plate would be much easier.

 

[ORChick]

Neither DH nor I are particularly fond of pickles - me more than him, but not much for either of us. I have made the little French style cornichons, and they are tasty, but I still have most of 2 quarts left from (I think) 3 quarts made a couple of years ago. I usually pull them out for guests. But I do like to use sweet cucumber relish in some of the things I make - a spoonful in a pasta salad dressing for example. So I have been buying a jar or two every year. But now (after looking at the label of the most recent purchase ) I want to make my own. Does anyone have a tried and true recipe for me? I would prefer it not so very sweet, but would be interested in any recipe. Thanks.

 

[freemotion]

I would like to try some sweet pickles this year, too, without all the sugar.

I just made a bunch of whole dills from the garden, and picked a bunch of dill that is going to seed and fermented a jar of the green seeds. I'm afraid that by the time my cukes really start coming in, my dill will be done, so I am trying a new experiment....fermented dill to add to batches of pickles.

Both are in jars on the counter where there is some light, but no direct sunlight comes into my Northwest kitchen.

Both have a grape leaf and a rock weighting them down. I had to go through the pasture to get the leaves and had to tuck the two freshly-picked grape leaves into my shirt like something out of a B Western if I wanted to make it out of the pasture alive....I was mobbed by goats!

 

[Wifezilla]

Hee hee hee.

It's like walking through the duck pen with lettuce in your hand. Suicide mission anyone?

 

[MsPony]

So you make extraxt using vodka? Can you make a rasberry one the same way?

The cucumber relish sounds delish!

Does anyone know if fermented foods would be beneficial to rabbits?

 

[freemotion]

So you make extraxt using vodka? Can you make a rasberry one the same way?

Started a thread since it doesn't really fit here and will be hard to find later: http://www.sufficientself.com/forum/viewtopic.php?pid=157189#p157189

 

[FarmerDenise]

Ive got the current things going bad, and only on page 20 of this thread, what can I do with them?

strawberries
salad mix
tomatoes
celery *dog wont eat it LOL*
cauliflower

Bump, it kinda got lost

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?

I just noticed your question about the mustard. Do a search on here on mustard. Several people had asked me, so I did a seperate post.

 

[TanksHill]

Ok so today is day 3 of my sauerkraut ferment. I used the recipe from nourishing traditions with whey. How do I know if it's done? It smells and taste really good. Still bright green, I did not expect that. In the book the recipe states on day 3 to move to cold storage. Does she mean the fridge?

Well, that's where mine is.

gina

 

[freemotion]

Yes, the fridge, unless you have a good, steady root cellar. It will not only retain its color well, but will also remain crunchy.

Smells and tastes good? It is done! It will get better with age. Try to ignore it for 3-4 months if you can.