What are you fermenting today?

[freemotion]

Remember that room temp is in the mid 70's F and not in the 90's, so if it is hot, leave it only two days or it could get soft and mushy. It still might. It is a risk we take when we ferment in the heat. Use your cool cellar if you have one!

 

[Blackbird]

Ok, so this week (Wednesday?) I made a batch of sauerkraut. I followed the recipe in NT exactly (with whey), but I found I couldn't get enough juices to cover the vegetation, so I made a 'salt brine' to cover and put a bag filled with water to hold everything down while keeping the water above; per Sally's suggestion. I set it in the canning area down in the basement. It's a bit cold, and dark, and dry. I forgot about it until today, so I checked on it and there is mold along the top.

The jar was clean, right from the dishwasher. What do you think went wrong? Is it salvageable? I have mold allergies so I'm a bit reluctant and a little pissed.

 

[freemotion]

Carefully spoon the mold out and put new brine and a new weighted bag on it. It should be just fine. You can sprinkle a little extra salt on top, for insurance. It is hotter than ideal right now, plus all basements have a little mold floating around....it'll be fine, I'm sure. Just give it the ol' sniff test before eating.

 

[Blackbird]

I'm sorry, you've probably repeated that same thing many times on this very thread.

I can do it! *chants to self* I will not cry! I will not cry!..

Outta my way mold!

 

[Blackbird]

Ok, well after the nasty smell wafted away, it still smelled amazing like before. If it continues to mold I'll add a little more whey.

 

[freemotion]

Add more salt to prevent mold....it'll be fine! Some of the older instructions include regular mold scraping!

 

[Holachicka]

Man oh man... I'm so glad freemotion pointed me towards this thread! I've got hot peppers that will hopefully start bubbling here soon, I'll have to try my hand at some dills later today! Only one question right now, do I need to put something on to of the peppers to submerge them? or will they be ok with some of them floating to the top? they are very finely diced from the food processor.

Thanks!!

 

[FarmerDenise]

Holachicka, I haven't done much fermentation myself, but from everything I've read, YES, you need to cover your peppers to submerge them under the fluid. You can use a ziplock bag filled with water.
My grandmother used to use a plate with a rock on top to make her saurkraut.

 

[Holachicka]

Thanks! I'll get out the cheesecloth and a plate!

Pickles are in!! with a couple of serrano peppers, and garlic. YUM! I can't wait, I am a pickle/saurkraut/gardening fanatic, I think me and fermentation is going to be a good combo!! I'm lucky because My sis in law is korean, so I get all kinds of yummy fermented condiment ideas! (when I find something awesome, I'll share I promise!)

 

[freemotion]

Looking forward to your recipes, and

I used the ziploc bag as a weight, filled with water or brine (in case it leaks it won't dilute your brine) but now I use a wild grape leaf, rinsed, and a scrubbed rock. One less bit of plastic touching acidic food.

Expect to do some skimming, and expect some failures....I've had phenomenal dills and mushy dills. Pig food, we call it. The hens would probably eat it, too. As long as it smells ok, the critters get it here.

The beauty of it is....most common ferments are made with the less expensive veggies, so a loss is not a great loss. But the successes are so much more than what originally went into the jars!

I go to the grocery store and the specialty sections and ethnic sections to look for ideas now!