What are you fermenting today?

garden pixy said:
My first ever attempt at fermenting (sauerkraut) has just been placed in the cellar.
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You'll be addicted in no time! Mine took a couple of batches before I figured out how to get it right for us. I think results can vary some depending on your temperature. Let us know how it turns out!
 
I put my fermented black bean paste in the fridge last night and it smells heavenly! Nachos for supper....hoping for some red tomatoes in the garden today! But I cleaned out the fridge and found almost a half gallon of salsa I made late last fall from storebought tomatoes so if that is not too sour, that'll do.

I did have to scrape a little mold off the top of the beans, but I probably should've put them in the fridge after two days instead of three in this weather. The nice thing about ferments is that you can scrape the top off and what is underneath is almost always perfectly good.
 
freemotion said:
The nice thing about ferments is that you can scrape the top off and what is underneath is almost always perfectly good.
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My poor sister would be appalled. :lau :gig :lau She is obsessive about refrigerating food fast and not keeping leftovers more than a couple days. If in doubt, throw it out is her motto.
 
freemotion said:
I put my fermented black bean paste in the fridge last night and it smells heavenly! Nachos for supper....hoping for some red tomatoes in the garden today! But I cleaned out the fridge and found almost a half gallon of salsa I made late last fall from storebought tomatoes so if that is not too sour, that'll do.

I did have to scrape a little mold off the top of the beans, but I probably should've put them in the fridge after two days instead of three in this weather. The nice thing about ferments is that you can scrape the top off and what is underneath is almost always perfectly good.
Click to expand...
Aww man! I just tossed a batch of beet green kimchi because it has a pea size fuzz ball on it. :( I did sneak a piece. It tasted fine but didn't want to risk it.
 
chicken stalker said:
freemotion said:
I put my fermented black bean paste in the fridge last night and it smells heavenly! Nachos for supper....hoping for some red tomatoes in the garden today! But I cleaned out the fridge and found almost a half gallon of salsa I made late last fall from storebought tomatoes so if that is not too sour, that'll do.

I did have to scrape a little mold off the top of the beans, but I probably should've put them in the fridge after two days instead of three in this weather. The nice thing about ferments is that you can scrape the top off and what is underneath is almost always perfectly good.
Click to expand...
Aww man! I just tossed a batch of beet green kimchi because it has a pea size fuzz ball on it. :( I did sneak a piece. It tasted fine but didn't want to risk it.
Click to expand...
NOOOOOOOOOOOOO!!!!!!! :hit Sniffle.....
 
Yeh, figuring out how long to leave stuff out is tricky. I like mine really sour, so right now it's about 5 days. In the winter it's about twice that. Not sure if stuff just ferments more slowly here? I know bread takes a LOT longer to rise. And the brewers I know say their stuff takes longer too.
 
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