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Old 07-10-2011, 08:24 AM   #46
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Default Re: Fermentation support thread :D

Subbing to this thread

I have water kefir going, but that's just about it. I will probably start some dilly carrots today.

ETA: Oh, wait, and I have yogurt going too
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Last edited by Punkie; 07-10-2011 at 08:32 AM.
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Old 07-10-2011, 09:18 AM   #47
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Default Re: Fermentation support thread :D

Subbing and a question...

So my pickles have all sorts of mold it's on top of the leaves. Should I through it out? I'm having a hard time finding stuff to put over them to weigh things down...
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Old 07-10-2011, 09:34 AM   #48
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Default Re: Fermentation support thread :D

You want to keep those carrots and pickles submerged. The best way I have found is a ziploc bag with water in it on top.
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Old 07-10-2011, 09:41 AM   #49
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Default Re: Fermentation support thread :D

Bananacake your photos in the blog look wonderful!

I just started 3 quart jars of pickles. Is it okay that they are fit in there fairly tightly? They sure look pretty, I hope they turn out. I did two more jars of sauerkraut too, this time I'll let them go for longer.

Is there such a thing as fermented salsa? The farm market near me sells imperfect tomatoes every monday for 50 Cents a pound - I think I'm going to do some spaghetti sauce and either can or freeze it but I was also wondering if there is something that could be fermented using tomatoes.

My family has rated the beet kavass as two passionate thumbs down. I'm going to drink it though. I wonder if there is anything I could add it too that's supposed to be salty to sneak it in?
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Old 07-10-2011, 09:53 AM   #50
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Default Re: Fermentation support thread :D

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Originally Posted by sweetpeasmommy View Post
You want to keep those carrots and pickles submerged. The best way I have found is a ziploc bag with water in it on top.
That's heavy enough? I love how simple that is!!
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Old 07-10-2011, 10:09 AM   #51
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Default Re: Fermentation support thread :D

I know it seems too easy.

Angela, there is a lactofermented salsa recipe in the GAPS recipes by stage sticky.
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Old 07-10-2011, 11:19 AM   #52
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Default Re: Fermentation support thread :D

Fermented salsa is AMAZING! NT has a recipe, I'm sure other places do, too

Abbi, I would start by fermenting veggies you already eat-- cucumber, cabbage, onions, garlic. When you feel ready to try carrots, fermented ones will have less sugar than non, so that would be the way to start. IIRC you don't react to methanol so that part should be fine.

---------- Post added at 01:17 PM ---------- Previous post was at 01:14 PM ----------

I'm buying a few of these http://www.pickl-it.com/products/bundles/ because my life is so maxed out right now.

---------- Post added at 01:19 PM ---------- Previous post was at 01:17 PM ----------

Abbi you already know you like fermented red cabbage, make some of that goodness!
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Old 07-10-2011, 11:22 AM   #53
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Default Re: Fermentation support thread :D

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Originally Posted by sweetpeasmommy View Post
I made some lactofermented applesauce and I *think* it said 3 days. I know it's hot here, but it's been 2 days. When I tasted it yesterday it was delicious. Today it tastes like alcohol. Given C's previous ability to convert ALL sugars even fruit to alcohol in the brain, I don't want him to eat that even if he would. If I let it go another day, will the alcohol be gone or is it a lost cause?
Lisa, I was hoping you would know the answer to this.
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Old 07-10-2011, 11:30 AM   #54
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Default Re: Fermentation support thread :D

Oh, one more question. I could easily go crazy making this stuff with all the produce available this time of year but then, doesn't it have to go in the fridge? In other words, I'm limited to how much I make by how much fridge space I have right? It's not like hot water or pressure canning where I can put it on the pantry shelves and store if for a year is it?
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Old 07-10-2011, 11:31 AM   #55
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Default Re: Fermentation support thread :D

I've never fermented fruit. I would imagine it would go really fast because the apples are mashed. Did you refrigerate it or leave it out after tasting?
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Old 07-10-2011, 11:32 AM   #56
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Default Re: Fermentation support thread :D

I left it out.
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Old 07-10-2011, 11:33 AM   #57
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Default Re: Fermentation support thread :D

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Oh, one more question. I could easily go crazy making this stuff with all the produce available this time of year but then, doesn't it have to go in the fridge? In other words, I'm limited to how much I make by how much fridge space I have right? It's not like hot water or pressure canning where I can put it on the pantry shelves and store if for a year is it?
You can pressure can them and lose the probiotic quality but it wil still be very nourishing. If your basement is cool, I think you can keep them down there but check before eating. I bet if you ask one of the TF bloggers you'd get an answer.
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Old 07-10-2011, 02:57 PM   #58
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Default Re: Fermentation support thread :D

interwebs ate my reply

I was saying, that mold is normal on pickles skim it off, rinse the weight, and carry on.
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Old 07-10-2011, 03:08 PM   #59
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Default Re: Fermentation support thread :D

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interwebs ate my reply

I was saying, that mold is normal on pickles skim it off, rinse the weight, and carry on.
Even if it's a lot? What if I have yeast issues? I'm just worried. thanks!!
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Old 07-10-2011, 03:15 PM   #60
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Default Re: Fermentation support thread :D

I've never had mold on anything when I use quart jars. I don't weigh it down either.

I love fermented salsa! You do not need to peel or seed the toms (can you tell I'm super low maintenance? )
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