Originally Posted by missi66
I am just getting started on fermenting veggies. I did my first sourkraut last week and it is so so so very good. Way better than I thought it would be. Of course it is taking every bit of self restraint not to cook it with a pork roast or god forbid hot dogs!!! I want to try kimchi next. How do you do your garlic? I love garlic so maybe I shouldn't know...I might become obsessed! I also want to try pickles but am kinda scared I will screw it up some how. I am a well rounded cook, so I do not know why I feel so intimidated by ferments! I guess I just need to try.
That's great that your sauerkraut turned out well! That seems to be one ferment that a lot of people have trouble with! For me, it was a bit of a stretch learning to eat it raw, since I always ate it cooked before. Now if I heat it, I fry up some onions in butter then I toss in the sauerkraut just to heat it up a little. As for garlic, well this is honestly the first time i've tried it alone, so I'll let you know how it turns out, but what I did was pack about 3-4 c. cloves into a quart jar, then I covered it with a brine solution made of 2 c. cold green tea, and 1 Tbsp sea salt. I thought maybe the tannins in the tea would help to keep the garlic crunchy. In Wild Fermentation, Katz talks about using plants with high tannin content to keep veggies from going soft. I know green tea doesn't have a very high tannin content, but thought it might help anyways. This summer I hope to collect some labrador tea leaves which are very high in tannin content, to use in my fermented veggie crocks.
|I've been reading Wild Fermentation by Sandor Elix Katz. Awesome book! Well... there are lots of weirdnesses, but also a TON of good recipes. I can't wait to try some of them. I got the book from my library because I didn't want to buy it without knowing more about it. I think I'm gonna have to buy this one...
I finally bought it too. I like his recipes much better than SF's, and I love the diversity- flipping thru the book totally inspires me!
Brisen- your soup sounds awesome! When I made sour beets, I shredded mine. They turned out great. Only made them once, but I have a big bag of beets in the fridge so if I get my kimchi done, I might get to them in the next day or two.
Has anyone made their own ginger beer or root beer? Thought this might be a good way to get my dh to start on fermented foods (he thinks it's totally creepy). I am specifically wondering about sweetners. I don't want to use refined white sugar, but would it be better to use honey or Rapadura?