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08-15-2011, 08:34 AM | #121 |
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Re: Fermentation support thread :D
One batch of pickles smelled good. The other two smelled off, so I threw them out. My green beans seem fine. One was moldy, one not.
Is the water supposed to be cloudy-ish? I wish I knew someone around here who did this so I could know what's normal. I am to try this stuff. |
08-15-2011, 09:21 AM | #122 | |
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Re: Fermentation support thread :D
Quote:
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08-15-2011, 11:12 AM | #123 |
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Re: Fermentation support thread :D
I think someone said cloudy means almost ready or ready...
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08-15-2011, 09:11 PM | #124 |
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Re: Fermentation support thread :D
I've made pickles and saurkraut now. We had the saurkraut with dinner tonight, and DH loved it. That's saying something b/c he's not always easy to please w/ food.
(Yes, the water is cloudy in mine. I really like Wild Fermentation. He has really great descriptions of each step that have helped me a lot.) I started water and milk kefir a couple days ago and they seem to be doing well so far. |
The Following User Says Thank You to WingsOfTheMorning For This Useful Post: | Thankfulforgrace (08-15-2011) |
08-15-2011, 09:14 PM | #125 |
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Re: Fermentation support thread :D
Good (about Wild Fermentation) because I'm like #20 on the library wait list for that book. I can't wait till it's in!
My milk kefir has been sitting out for a long time (maybe 9 days?). Totally forgot about it. I hope I didn't ruin the grains. |
08-17-2011, 08:46 AM | #126 |
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Re: Fermentation support thread :D
I see a pickled pepper recipe in NT but not a spicy pepper one. I'm thinking about the jars of jalepenos you can get in the store and put on nachos and stuff and wondering if I can do a lactofermented version?
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The Following User Says Thank You to AngelaVA For This Useful Post: | abbiroads (08-17-2011) |
08-17-2011, 09:51 AM | #127 |
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Re: Fermentation support thread :D
I'm having ferment troubles. GAH! I had to throw out pickles last night. Didn't even get to try them.
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08-17-2011, 09:52 AM | #128 |
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Re: Fermentation support thread :D
I lacto-fermented sarano peppers. They ruled!
---------- Post added at 09:52 AM ---------- Previous post was at 09:51 AM ---------- Why did you have to throw them out?
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The Following User Says Thank You to abbiroads For This Useful Post: | AngelaVA (08-17-2011) |
08-17-2011, 10:17 AM | #129 |
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Re: Fermentation support thread :D
Oh look I found one http://www.cookinggodsway.com/lacto-...pepper-slices/
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08-17-2011, 10:19 AM | #130 |
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Re: Fermentation support thread :D
When I opened them at the end of the ferment, they had large, poof, white, cottony looking mold on them and they were SUPER mushy.
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08-17-2011, 10:21 AM | #131 |
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Re: Fermentation support thread :D
ugh! were they submerged? That seems to be our biggest trouble with pickles. How often did you checke them? I have found that checking things often helps me notice problems early enough to solve them without having to throw stuff out.
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08-17-2011, 10:25 AM | #132 |
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Re: Fermentation support thread :D
That's what happened to me before too. I finally had success when I let them ferment for a much shorter time. The directions I had say 2-4 weeks for whole picking cucumbers but mine were perfect at 7 days. Okay maybe they don't have as high of a probiotic content and such but hey they tasted good! When I did slices I only left them for 2 days (I reused the same brine though so it might have had a head start from that )
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08-17-2011, 08:09 PM | #133 |
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Re: Fermentation support thread :D
I've been trying to check my stuff every day while dinner's going. I did have to throw out a pickle that didn'y stay submerged.
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08-18-2011, 11:33 AM | #134 |
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Re: Fermentation support thread :D
Anyone doing salsa?
I let my salsa go 3.5 days, with varying degrees of salt, as an experiment. Even the full salt ones had some mold, but just a small amount to skim off the top. The directions said 2-3 days, and it is on the warm side in here (80+ degrees most of the time). I guess I shouldn't have tested the boundaries quite so much!
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08-18-2011, 11:39 AM | #135 | |
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Re: Fermentation support thread :D
Quote:
New pickle Q: I found some more dill and pickling cukes but the only sea salt I could find is iodized sea salt - will that be okay?
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Wife to David since July 2005, Mama to Genevieve born June 2006 and to Gabrielle born February 2009 Last edited by AngelaVA; 08-18-2011 at 11:47 AM. |
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The Following User Says Thank You to AngelaVA For This Useful Post: | Thankfulforgrace (08-18-2011) |
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