What are you fermenting today?

[Boogity]

I cannot believe that I just spent the past two hours reading posts in this thread. This is fascinating stuff. Please keep this thread alive (just like the cultures we're brewing . You guys are great.

 

[Wifezilla]

Glad you liked the thread

Here is another one for you...
http://www.vietworldkitchen.com/blo...cha-chile-sauce-recipe-tuong-ot-sriracha.html

This stuff is delicious.

My first batch turned out so well I started another batch right away. The second batch uses habanaro peppers so I may have to cut it with something. I did add some sweet red peppers to the initial fermentation, but I may need a LOT more!

 

[Boogity]

Hmmmm let's see now . . . what am I fermenting today?

My one week old ACV

My 4th batch of sauerkraut this season

I have some elderberry wine under way down in the root cellar. DW and DD like a little wine now and then but I cannot stand any wine.

And a couple drinking glasses with water and heirloom tomato seeds getting ready to be dried and put in the freezer until next spring.

Fall is a busy time here at PlayStation . . .

 

[TanksHill]

I am waiting patiently for another batch of sauerkraut to finish.

 

[freemotion]

Boogity, I found the same jar you have your ACV bubbling in at a local discount store...went back and bought three more! One has dills, one has brine for feta cheese, and two I use as primaries for one gallon batches of wine! It will become my 'kraut jar next, no doubt!

 

[Wifezilla]

I jarred 4qts of kimchi. Used regular cabbage though instead of nappa, but it tastes good and that's what counts. Fermented more vietnamese tabasco I used habanero peppers so USE SPARINGLY would be a bit of an understatement

I have some jalapenos bubbling that can go in a jar tomorrow.

My next project is purple cabbage kraut.


QUESTION!!!

I know we ferment to get a dose of that good bacteria plus we release vitamins and minerals and make the food more nutritious and digestible...BUT...I am really limited on space! What are your thoughts on water bath canning a few things after they are fermented? Bad idea? Ok for some things but not others?

 

[freemotion]

You certainly could, but of course you know that it would be just canned food. Why go through the time involved in fermenting just to can it? On the other hand, you don't use white vinegar, so that would be healthier....just thinking out loud, here.

I'd be more inclined to eat it up and start another batch if you don't have room or the inclination to get a second fridge. Seems like eating things up isn't a problem in your household!

 

[Wifezilla]

Not with my boys LOL

Since I use ACV the food would still be healthier than regular icky store food. But I do not have room for another fridge. My house is just tiny. :: fuss fuss ::

I do have some storage room for canned goods though hence the question. I think for the sauces that we use more slowly, I may can a few. I will keep what I can "alive" but I know I am going to run out of fridge space here shortly

 

[Boogity]

Wifezilla - I think it was you who mentioned fermenting salsa a few weeks ago. Can you share with us how you make it? What do you use, what is the process, etc. If it was not you tell me to sit down and shut up. Thanks.

 

[Wifezilla]

I may have mentioned it. The recipe is from Nourishing Traditions by Sally Fallon, but several bloggers have it on their sites. Here is where I first read about it...

http://www.thenourishinggourmet.com/2008/09/cultered-or-lacto-fermented-salsa.html