- Thread starter
- #841
I started a corned beef brisket today, to be ready for St Patrick's Day.
http://nourishedkitchen.com/home-cured-corned-beef/
http://nourishedkitchen.com/home-cured-corned-beef/
What are you fermenting today?
- Thread starter ORChick
- Start date
FarmerDenise
Out to pasture
I have beet kvas going. I have never tasted it. We'll see what I think of it. I like the way it smells though.
freemotion
Food Guru
A new batch of sauerkraut on my counter, about two gallons!
GardenWeasel
Lovin' The Homestead
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Strawberries! My first attempt at wine coached by one of my egg customers.
freemotion
Food Guru
Oooh, let us know how it turns out! Next year! 
framing fowl
On a mission
Monday I started another batch of sauerkraut, this time in a gallon glass jar with whey.
This morning I started the ginger carrots from Nourishing Traditions.
Tonight my salmon should be dethawed so I'm going to use Bubblingbrooks' recipe on fermenting it in the fridge for 4 days before tossing it in the smoker.
This morning I started the ginger carrots from Nourishing Traditions.
Tonight my salmon should be dethawed so I'm going to use Bubblingbrooks' recipe on fermenting it in the fridge for 4 days before tossing it in the smoker.
- Thread starter
- #847
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framing fowl
On a mission
I never thought about that! I've always "dethawed" stuff. I grew up hearing it that way. I'm going to ask my mom next time I talk to her.
framing fowl
On a mission
The ginger carrots I made using the nourishing traditions recipe tasted horribly salty to me when I tested it yesterday. (The recipe calls for 1 Tbsp salt and 4Tbsp whey for 4C carrots packed into a pint jar) Anyone have any ideas for me? Can I just start gradually using less salt until I find the least amount I can use and still get a good ferment?
freemotion
Food Guru
I found that recipe to be chokingly salty. I think there was a printing error. I would try not mixing much salt in, just a smidge, then sprinkle a tsp of salt on top to protect from mold while the good bacteria is building up. Then you can scrape off the top before serving. I wouldn't use that much whey, either, it is not necessary. Maybe a Tbsp.
