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07-10-2011, 03:16 PM | #61 |
Rose Garden
Join Date: Aug 2008
Posts: 30,329
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Re: Fermentation support thread :D
Here's what I would do on Intro and still dealing with yeast. If it's the leaves, I would just get rid of those and skim the top. If it's the pickles, I would probably start over.
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The Following 2 Users Say Thank You to sweetpeasmommy For This Useful Post: | DancingWithElves (07-10-2011), Thankfulforgrace (07-10-2011) |
07-10-2011, 03:28 PM | #62 | |
Rose Garden
Join Date: Mar 2008
Location: Beautiful Colorado
Posts: 8,415
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Re: Fermentation support thread :D
Quote:
I have no clue how you do that! That's awesome! I cannot wait to have fermented salsa. I am a big salsa lover. Especially when I was pregnant, it helped the nausea!! ---------- Post added at 04:28 PM ---------- Previous post was at 04:27 PM ---------- . It was just the leaves so I'll hope it's ok. But maybe I'll limit them jic. How full do you fill your ziplocks?
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07-10-2011, 04:04 PM | #63 |
Rose Garden
Blissed out in the January sun
Join Date: Jul 2008
Location: that perfect place :)
Posts: 11,701
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Re: Fermentation support thread :D
feel a pickle. if it's slimy (obviously, not slightly) chuck the lot. if not, then they'll be fine mold does not equal candida. if you have a mold allergy, esp. a severe one, you may well react to a number of ferments, even if there was no visible mold. if that's the case, i'd go with higher salt content and/or shorter fermentation periods.
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The Following 2 Users Say Thank You to DancingWithElves For This Useful Post: | sweetpeasmommy (07-10-2011), Thankfulforgrace (07-10-2011) |
07-19-2011, 05:42 AM | #64 |
Rose Garden
Join Date: Nov 2006
Location: Virginia
Posts: 11,512
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Re: Fermentation support thread :D
All three of my jars of pickles turned to complete mush My record so far
Kefir (tired multiple times and ways) = fail pickles (tried twice) = fail gingered carrots = fail beet kavass = technically pass but flavor is a big fail kombucha = pass sauerkraut = pass Maybe I should quit wasting groceries
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07-19-2011, 05:48 AM | #65 | |
Rose Garden
Join Date: Mar 2008
Location: Beautiful Colorado
Posts: 8,415
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Re: Fermentation support thread :D
Quote:
Have you tried Dilly Carrots? There the only ones I like so far...
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07-19-2011, 12:07 PM | #66 |
Rose Garden
I Am A BananaCake
Join Date: Apr 2007
Location: Northeast US
Posts: 25,124
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Re: Fermentation support thread :D
I made Kimchee with Napa cabbage & added radishes to one jar and those white Japanese (I think?) turnips to another. The kids loved the radishes. Haven't opened the turnip one yet.
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07-19-2011, 03:18 PM | #67 |
Rose Garden
Blissed out in the January sun
Join Date: Jul 2008
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Re: Fermentation support thread :D
Angela, tell me how you made your pickles
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~I r e n e~
sweet and sassy wife, mama, healer, part-time dragon-slayer the worst PM answerer ever my belongs to the babywearing 'Architect' Dancing with my three Magical Elves Smiles the Stampede Sugar Plump & Double Dimples Kissing each elf 1,000,000 times a day, and when there's time left tracking gnomes, singing folk songs on the porch, befriending dragonflies, and bopping sun-frosted 'fros through the dandelion fields. |
The Following User Says Thank You to DancingWithElves For This Useful Post: | AngelaVA (07-19-2011) |
07-19-2011, 03:23 PM | #68 | |
Rose Garden
Join Date: Nov 2006
Location: Virginia
Posts: 11,512
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Re: Fermentation support thread :D
I used the recipe from Wild Fermentation. I didn't have any grape leaves though, but she says the are optional. I divided it into three mason jars because I didn't have a big container that would work. I tried Sweetpeasmommy's idea of weighing them down with zipper bags filled with water when they were floating to the top. Everything I got was from the farmer's market, from reliable sources so it should have been good.
---------- Post added at 06:23 PM ---------- Previous post was at 06:22 PM ---------- Quote:
Maybe I will try these when carrots are more in season, we've been getting a few at a time from our CSA but the girls eat them before I can do anything with them.
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07-19-2011, 03:33 PM | #69 |
Rose Garden
Blissed out in the January sun
Join Date: Jul 2008
Location: that perfect place :)
Posts: 11,701
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Re: Fermentation support thread :D
-what pickling spices did you add?
-did you scrub your cucumbers very thoroughly removing every bit of debris? -which salt concentration did you use (he has a few offered in his recipe) 3 T per quart? -how long did you leave them out and in what weather? just trying to help. I've never used leaves ( don't have any) but they don't turn soft. they are not perfectly crunchy like from the store, but they are for sure crunchy to some degree.
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~I r e n e~
sweet and sassy wife, mama, healer, part-time dragon-slayer the worst PM answerer ever my belongs to the babywearing 'Architect' Dancing with my three Magical Elves Smiles the Stampede Sugar Plump & Double Dimples Kissing each elf 1,000,000 times a day, and when there's time left tracking gnomes, singing folk songs on the porch, befriending dragonflies, and bopping sun-frosted 'fros through the dandelion fields. |
The Following User Says Thank You to DancingWithElves For This Useful Post: | AngelaVA (07-22-2011) |
07-21-2011, 04:09 PM | #70 |
Rose Garden
I Am A BananaCake
Join Date: Apr 2007
Location: Northeast US
Posts: 25,124
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Re: Fermentation support thread :D
I started some fermented beets today.
I also got some purple carrots in my CSA, and I'm dying to make dilly carrots with them. Got red cabbage as well! Posted via Mobile Device |
07-21-2011, 05:47 PM | #71 |
Rose Garden
Why climb a mountain? Because it's there!
Join Date: Mar 2005
Location: Selkirk Mountains
Posts: 52,860
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Re: Fermentation support thread :D
I love love love spicy kimchee!
Angela, can you tell me about your kefir? What was wrong, where did you get your SCOBY? |
07-21-2011, 07:21 PM | #72 |
Rose Garden
Join Date: May 2005
Posts: 12,379
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Re: Fermentation support thread :D
dh made started some cucumbers, I am loving the red cabbage and the serano peppers are awsome!
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The Following User Says Thank You to abbiroads For This Useful Post: | Soliloquy (07-27-2011) |
07-21-2011, 07:47 PM | #73 |
Rose Garden
The Lion Cub
Join Date: Mar 2008
Location: Northern Arizona
Posts: 10,798
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Re: Fermentation support thread :D
My carrots never got sour, just super-salty. So I added some of our probiotic powder to the mix to see what would happen. They got gross. I threw away the batch.
I'm trying to make them dairy-free, so no whey. I doubled the salt, and I'm wondering if it was too much and inhibited the fermentation? Also, I washed and peeled the carrots - was I supposed to leave them unpeeled? I feel like such a failure - I can't even make stuff "go bad" properly.
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07-21-2011, 08:32 PM | #74 | |
Rose Garden
Join Date: Mar 2008
Location: Beautiful Colorado
Posts: 8,415
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Re: Fermentation support thread :D
Quote:
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"We can do no great things-only small things with great love." Mother Teresa |
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07-22-2011, 06:37 AM | #75 | |
Rose Garden
Join Date: Nov 2006
Location: Virginia
Posts: 11,512
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Re: Fermentation support thread :D
Quote:
RE Kombucha I made my own SCOBY with the bottled kind, I actually have multiple SCOBYs that this point, that is the one that's going well for me. Kefir maybe worked but it just smelled and tasted so awful we just hated it, but we are dairy free for the most part and not used to milk either. I actually really hate the smell and taste of milk too so I'm not sure I can blame the kefir. I tried it for different amounts of time, with grains and with a powder started, with goats milk, pastured milk ect. We just really don't like it. This week I tried the cultured salsa, which it says you are only to let it go for two days and today is the second day although not quite 48 hours at this point. It tastes really good, I'm not sure if it's done or not. It pretty much just tastes like salsa, but she does say in her recipe that is how it's supposed to taste.
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