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Old 07-07-2011, 05:32 PM   #16
sweetpeasmommy
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Default Re: Fermentation support thread :D

:dillycarrots
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Old 07-07-2011, 05:39 PM   #17
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Default Re: Fermentation support thread :D

Quote:
Originally Posted by DancingWithElves View Post
how'd you do that
When I make a batch of Kombucha I just leave the baby scoby that forms in with the next batch. Do that a few times and the scoby gets really thick. IDK if that's a sanctioned way to do it per say but it worked for me

---------- Post added at 08:39 PM ---------- Previous post was at 08:38 PM ----------

Quote:
Originally Posted by sweetpeasmommy View Post
:dillycarrots
We need some fermented food emoticons
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Old 07-07-2011, 07:12 PM   #18
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Default Re: Fermentation support thread :D

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Old 07-08-2011, 06:09 AM   #19
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Default Re: Fermentation support thread :D

I made my first kraut of the season with golden beets & 3 tiny little heads in cabbage from the farm. I usually add ginger, but I didn't have any.

Also made a pint of dilly carrots with dill, spring garlic, and carrots from the farm, and then a larger batch with store carrots.
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Old 07-08-2011, 08:47 PM   #20
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Default Re: Fermentation support thread :D

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Originally Posted by Blue-EyedLady View Post
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?
Any input on this? I've never tried fermenting veggies before, and we don't eat sauerkraut or anything like that, so I'm not sure what it's supposed to taste like...
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Old 07-08-2011, 10:39 PM   #21
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Default Re: Fermentation support thread :D

Quote:
Originally Posted by DancingWithElves View Post

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.
You got your SCOBY from me, correct? What kind of tea and what kind of water are you using? What kind of sugar? Where are you brewing?

---------- Post added at 12:39 AM ---------- Previous post was at 12:38 AM ----------

Quote:
Originally Posted by AngelaVA View Post
When I make a batch of Kombucha I just leave the baby scoby that forms in with the next batch. Do that a few times and the scoby gets really thick. IDK if that's a sanctioned way to do it per say but it worked for me [COLOR="Silver"]
I do that all the time. I only separate them when they get ridiculously big or when someone wants one. I used to have 6 gallons going but I'm down to 3 since I stopped drinking it between meals. (I actually can't have it at all right now but I'll be drinking it again soon.)
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Old 07-09-2011, 03:51 AM   #22
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Default Re: Fermentation support thread :D

About the carrots: I didn't taste the brine. I always leave mine for the full 7 days, and when I open it, it explodes like champagne or a shaken soda bottle.
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Old 07-09-2011, 08:50 AM   #23
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Default Re: Fermentation support thread :D

Just got a good deal on some pickling size cucumbers. Anyone have favorite recipes/instructions for fermented cucumbers?
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Old 07-09-2011, 10:26 AM   #24
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Default Re: Fermentation support thread :D

Lisa, you wouldn't happen to have a scoby available would you? Are they mailable?
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Old 07-09-2011, 12:32 PM   #25
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Default Re: Fermentation support thread :D

Quote:
Originally Posted by AngelaVA View Post
Just got a good deal on some pickling size cucumbers. Anyone have favorite recipes/instructions for fermented cucumbers?
http://www.wildfermentation.com/reso...p?page=pickles

I just used water, salt, dill & garlic and not the other stuff. I did it in quart jars and not a bucket. Well, I did the bucket method & didn't like it.
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Old 07-09-2011, 12:41 PM   #26
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Default Re: Fermentation support thread :D

Subbing!
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Old 07-09-2011, 01:02 PM   #27
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Default Re: Fermentation support thread :D

Lisa, yes, it's your scoby and I had your boocha, and I know it was fine. I use filtered (clorine free) water, reg. black tea, plain organic white sugar (before then, non-organic, still plain), and i was using glass containers with cloth over them.

The batch that was never gonna be done I didn't have the heart to dump out. so, i poured the liquid into a plastic pitcher and left it there for a few days. Suddenly it turned into perfect, bubbly, tangy boocha So, now i'm using that tiny scoby that formed on top of that to brew more in that same pitcher. it's looking to be the best batch i've had yet While the set i have in the glass, made from a back-up scoby is not looking that good. go figure!


PICKLES: wanna make some half-salts? i love those
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Old 07-09-2011, 01:28 PM   #28
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Default Re: Fermentation support thread :D

Great idea for a thread!

My dilly carrots (made with double salt) should be done in a few days. Same with my sauerkraut.
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Old 07-09-2011, 01:56 PM   #29
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Default Re: Fermentation support thread :D

Quote:
Originally Posted by bananacake View Post
http://www.wildfermentation.com/reso...p?page=pickles

I just used water, salt, dill & garlic and not the other stuff. I did it in quart jars and not a bucket. Well, I did the bucket method & didn't like it.
Thanks, I was struggling to find containers and thinking about a quart jar as well, how did you weigh the cucumbers down (or did you not find you needed to?) ?

I'm not fond of really garlicy things, I'm wondering if I should reduce the garlic a bit.
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Old 07-09-2011, 03:01 PM   #30
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Default Re: Fermentation support thread :D

I didn't weigh them down. Just put on a tight lid.
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