What are you fermenting today?

[TanksHill]

You have to be kidding me??? Ignore sauerkraut for 3 months??? We already picked out a recipe for he firs dish. Sunday dinner will be sauteed onions and bacon with sauerkraut and kielbasa. I can't wait to try it with the beautiful green crunchy kraut!!!!!!

gina

 

[BriteChicken]

Hey Guys and Gals!

I'm new to this whole self suffiencent stuff but am eager to learn and one thing I wanted to ask you is: Can you ferment Dill pickles?

I sure hope so because I don't have a pressure canner yet and have some cucs that need pickling... If so are there different recipes for pickle spears and pickle chips?

Thanks in advance for any advice or even recipes...

 

[freemotion]

Here ya go...This is what I just made and just now put in the fermenting fridge in the cellar:

Two quart jar, fill about 3/4 full with small whole cukes or slices.
Add 1.5 Tbsp whole mustard seeds, about the same of dill....I used fresh dill, mostly the flower heads since that is what was ready and the best. 2-3 whole cloves garlic if desired. 1.5 Tbsp Celtic or Redmond Real Salt and about the same of whey. Cover with filtered or well water (not chlorinated.)

Weight the cukes down with a ziploc filled with brine or as I did, a grape leaf and a scrubbed and sanitized rock.

Room temp 3 days, then into the fridge for a few weeks/months.

 

[chicken stalker]

Holy Cow....I had a cuc explosion overnight in the garden! Boy they are fast buggers.
Couple questions at fermenting pickles.
1. Can I use a food grade bucket?
2. Can I slice them or do they have to remain whole?

ohh and what's with the grape leaf...to keep them crisp right? During fermentation?

 

[MsPony]

Spaghetti sauce, I love it. Now, I prefer cooked veggies in it, so I ferment it after cooking to yield best gastro results, right?

 

[big brown horse]

I've got a whole crock full of cukes fermenting with dill, garlic, crushed red pepper, mustard seeds and pink peppercorns.

 

[freemotion]

Spaghetti sauce, I love it. Now, I prefer cooked veggies in it, so I ferment it after cooking to yield best gastro results, right?

Ooo, I wouldn't ferment spaghetti sauce....it will taste like salsa. I made a batch of "salsa" with Italian herbs....it was great, but like salsa and pickles, the fermenting creates a sour taste. So, at least for me, that wouldn't work as a pasta sauce. Unless this is something I haven't heard of or tasted?

 

[freemotion]

Holy Cow....I had a cuc explosion overnight in the garden! Boy they are fast buggers.
Couple questions at fermenting pickles.
1. Can I use a food grade bucket?
2. Can I slice them or do they have to remain whole?

ohh and what's with the grape leaf...to keep them crisp right? During fermentation?

1. If you'd like. I prefer glass, so I use canning jars or gallon glass jars. Some use crocks from crock pots, sometimes found without the base at Goodwill, tag sales, etc.

2. Either or!

Grape leaf is supposed to preserve crispness in canned pickles, so I look forward to seeing if it will help with fermented ones. Even if it doesn't, I always look for ways to reduce my contact with plastics. This way looks nice, too. Nice and rustic. Or gourmet, if you prefer that word. I do!

 

[freemotion]

I've got a whole crock full of cukes fermenting with dill, garlic, crushed red pepper, mustard seeds and pink peppercorns.

You go, girl! I haven't tried pepper yet....I picked some cukes and dill tonight, and will start a batch tomorrow. I think I'll add some pepper.

 

[MsPony]

Makes sense free!! Do you think your fermentwd herb mix could go on? Or would it be the samew...it would taste sour?