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Old 09-05-2011, 05:01 PM   #166
NeshamaMama
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Default Re: Fermentation support thread :D

Quote:
Originally Posted by emilik View Post
I'm ready to start my second double-batch of pickles - talk to me about using the leftover liquid as a starter. I can do that, right? How? What do I add? Just the cukes? Extra salt? The liquid has obviously been in my fridge since I stuck my first batch in there, is it okay to take it out and let it sit again while I ferment the second batch in it?
because I'm still unsure of this question. I have a whole bunch of cukes waiting to be made into delicious pickle-y goodness.
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Old 09-05-2011, 05:02 PM   #167
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Default Re: Fermentation support thread :D

I don't know but I have reused feremnt juice and it worked fine.
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Old 09-05-2011, 05:03 PM   #168
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Default Re: Fermentation support thread :D

Did you just stick your new veggies in the juice and pull it out of the fridge to ferment? Did you add anything more (extra water/salt/etc.)?
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Old 09-05-2011, 05:04 PM   #169
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Default Re: Fermentation support thread :D

Finally made dilly carrots!
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Old 09-05-2011, 05:07 PM   #170
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Default Re: Fermentation support thread :D

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Originally Posted by emilik View Post
Did you just stick your new veggies in the juice and pull it out of the fridge to ferment? Did you add anything more (extra water/salt/etc.)?
I was making salsa and using some previously fermented peppers in it. I just threw all the juice in and acted like I was starting from the beginning with the salsa.
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Old 09-06-2011, 06:02 PM   #171
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Default Re: Fermentation support thread :D

i made some LF pickles...they smell slightly sulphury. is that normal?
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Old 09-07-2011, 01:20 PM   #172
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Default Re: Fermentation support thread :D

Can I make salsa without cilantro?
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Old 09-07-2011, 02:50 PM   #173
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Default Re: Fermentation support thread :D

I don't see why not.

Any ideas on how to use up my celery?
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Old 09-08-2011, 08:58 PM   #174
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Default Re: Fermentation support thread :D

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Originally Posted by bananacake View Post
Can I make salsa without cilantro?
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I guess, but I think cilantro is essential in salsa personally
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Old 09-11-2011, 01:35 PM   #175
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Default Re: Fermentation support thread :D

I got a cabbage and a bunch of tomatoes today. Gonna make some sauerkraut and salsa!

(Since when did I start looking at vegetables and wondering about their fermentation potential? )
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Old 09-11-2011, 01:36 PM   #176
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Default Re: Fermentation support thread :D

I do that too!
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Old 09-11-2011, 05:38 PM   #177
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Default Re: Fermentation support thread :D

I think my pickles are almost done. I'm not totally sure though.....will they still taste pretty salty? Also, should I change out the brine when I put them in the fridge, or can I just keep them in the brine that they're in now? Oh, and can I just put a regular lid on my gallon jar to store them?
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Old 09-11-2011, 05:57 PM   #178
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Default

Quote:
Originally Posted by Thankfulforgrace View Post
I guess, but I think cilantro is essential in salsa personally
I just didn't have any on hand, but I since got some.
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Old 09-11-2011, 06:28 PM   #179
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Default Re: Fermentation support thread :D

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I just didn't have any on hand, but I since got some.
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I thought you didn't like it.
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Old 09-14-2011, 04:23 PM   #180
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Default Re: Fermentation support thread :D

I keep reading all over the websites with recipes about how long this stuff keeps but mine doesn't seem to. My sauerkraut lasted about 6 weeks in the fridge, pickles 3-4 weeks, fruit stuff and salsa 2-3 weeks. It's not exactly inspiring me to make big batches of it. I wonder if I got some of the body ecology starter or if I used those special jars with the air pressure lock if it would last longer.
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