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Old 07-05-2011, 03:47 PM   #1
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Default Fermentation support thread :D

I think we need one of these, and save up all the fermentation wisdom in one place

So, here's my question: you know how nourishing traditions always says to put some whey , like a Tbsp or two, and if not, add another Tbsp of salt. I don't like my ferments too salty though! I make half-salt pickles and they are wonderful! Although a little fragile. For most recipes adding another whole Tbsp of salt DOUBLES the salt for the ferment, that's a lot. What dairy-free spike can we use? Raw ACV? non-dairy kefir?
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Old 07-05-2011, 03:58 PM   #2
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Default Re: Fermentation support thread :D

Great idea for a thread! We've been experiementing with ferments too. I just started some Kavass today, I am worried about it being too salty because of what you said.
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Old 07-05-2011, 04:10 PM   #3
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Default Re: Fermentation support thread :D

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Old 07-05-2011, 04:40 PM   #4
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Default Re: Fermentation support thread :D

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Originally Posted by AngelaVA View Post
Great idea for a thread! We've been experiementing with ferments too. I just started some Kavass today, I am worried about it being too salty because of what you said.
what kind?
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Old 07-05-2011, 06:21 PM   #5
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Default Re: Fermentation support thread :D

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Originally Posted by DancingWithElves View Post
what kind?
Beet, what other kinds are there?
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Old 07-05-2011, 06:25 PM   #6
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Default Re: Fermentation support thread :D

I love dilly carrots! And fermented pickles. And golden beet Ginger kraut. And fermented salsa
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Old 07-05-2011, 07:10 PM   #7
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Old 07-05-2011, 07:13 PM   #8
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Default Re: Fermentation support thread :D


Just started my 1st batch of dilly carrots with 2ble salt, no whey.
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Old 07-05-2011, 07:34 PM   #9
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Default Re: Fermentation support thread :D

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Originally Posted by AngelaVA View Post
Beet, what other kinds are there?
There's rye kvass but it's much more involved, almost like making beer. I love beet kvass, I haven't made it in awhile.

Sonshinemama told me how to make my kombucha taste JUST LIKE G.T. Dave's!! Put a single strawberry in a bottle, cap it, and let it sit on the counter. .

WRT to whey vs salt, I'm sorry I don't know. I've always used whey. I have Wild Fermentation, though, so I can cross-check the recipes later.

I want to make cortido.

The only ferment I've tried that didn't work was pineapple vinegar. It got moldy. . Oh, and I'm a sourdough flunkie but I'm grain-free now so it doesn't matter.
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Old 07-06-2011, 03:15 AM   #10
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Default Re: Fermentation support thread :D

I like the strawberry idea! I have to brag that my Kombucha has been very much like GT's lately as well . I got some larger mason jars and after I harvest it initially I divide it into the mason jars along with some pieces of peeled, sliced ginger and put the lid on tight and put it in the pantry for 2 days. Then I add some cranberry or cranberry blend juice to it before chilling it. It's very much like the gingerberry kombucha only still not quite as fizzy.

The sauerkraut I made last month is almost gone, trying to track down a container to get a larger batch going.
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Old 07-06-2011, 07:46 AM   #11
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Default Re: Fermentation support thread :D

I tasted a bit of my carrot ferment. It just tastes like brine - no alcohol flavor at all. They've been soaking for 4 days now.

How do I know when they're ready?
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Old 07-07-2011, 08:43 AM   #12
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Default Re: Fermentation support thread :D

I think i'll try spiking my stuff with raw ACV and see what happens

I put in the fridge a set of half-salt pickles yesterday and they are soooooo good: tangy and not too salty and yum! I did spike them with ACV, but i feel like pickles are a little easier than some other stuff.

I am not happy with my boocha! It's "wrong" half the time Sometimes bubbly, sometimes not. Sometimes takes a month. Sometimes I get a tiny little flimsy scoby. I don't know I have a set going right now and I hope it's good. I also have a few extra scoby's in the fridge I should go set on of them to brew too, see what happens.
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Old 07-07-2011, 02:30 PM   #13
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Default Re: Fermentation support thread :D

So...the Beet Kavass, bubbly, pretty, nice beet flavor (there's not way a non beet eater would like it) but way too salty.

---------- Post added at 05:30 PM ---------- Previous post was at 05:28 PM ----------

[QUOTE=DancingWithElves;4017871

I am not happy with my boocha! It's "wrong" half the time Sometimes bubbly, sometimes not. Sometimes takes a month. Sometimes I get a tiny little flimsy scoby. I don't know I have a set going right now and I hope it's good. I also have a few extra scoby's in the fridge I should go set on of them to brew too, see what happens.[/QUOTE]

It sort of sounds like maybe your scoby is not very strong. I've let both of mine have several layers of scoby built up and it's much more predicatble and goes much faster 7-10 days usually.
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Old 07-07-2011, 02:32 PM   #14
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Default Re: Fermentation support thread :D

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Old 07-07-2011, 05:10 PM   #15
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Default Re: Fermentation support thread :D

Quote:
It sort of sounds like maybe your scoby is not very strong. I've let both of mine have several layers of scoby built up and it's much more predicatble and goes much faster 7-10 days usually.
how'd you do that
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