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How about a fermented veggies thread? - Page 7

post #121 of 341
Hello! I'm just getting started with fermented foods and have some questions for some BTDT folks.

I'm excited to try the gingered carrots, but i'm on SCD for yeast so I don't want to let it ferment without a cover. Do I follow the recipe, add some water to cover the carrots and then put the cover on tightly? I have some whey from dripped yogurt, should I try adding that and cutting down on the salt?

I was also thinking about trying green beans and asparagus. I just put them in the jar raw?

I am drooling at the thought of kimchee and sauerkraut, but it will be many months before I can eat them!

Thanks for your help- I am eagerly awaiting my copy of NT.
post #122 of 341
I made gingered carrots in the fall. I think I just used salt water to pack them in -- 2 tsp per quart of water is sounding familiar, but don't quote me on that. I used Wild Fermentation as a guide. I should have taken notes! I packed in the salt water and carrots and put on the lid, then kept in a warm cupboard for a few weeks, then transferred to a cool basement. That method has worked for me with saurkraut, cortido, and other veggies -- but I haven't yet opened the ginger carrots, and a few months ago we moved -- since then, they've been sitting on top of cupboards in our kitchen, exposed to light and in a warm place, so now I don't know if I'll ever open them. I had fun making all those l-f veggies, but I'm far from being in the habit of eating them. I don't even know what I would eat ginger carrots with. The only veggies I've really used are the saurkraut (with sausage), cortido (with eggs or as coleslaw after adding mayo), and beets (which I added to borsht at the end of cooking, so it probably defeated the purpose of fermenting).
post #123 of 341

First attempt !

I just put the lid on my first batch of sauerkraut-type-stuff. I put in purple cabbage, and some sliced carrots and peeled zuchinni. It is myfirst attempt at fermentation. I followed the recipe here:

http://www.healingcrow.com/ferfun/ferfun.html

So, I guess in 3-4 days, I will try it.

Linda B.
post #124 of 341
Help! My sauerkraut is NASTY! I followed the instructions from NT for the dairy free version (but lots less caraway), but had to add a tiny bit of water to make the liquid cover it. I left it on the counter covered by a towel and stirred it/packed it down daily for 3 days, then transferred to the fridge. It smells NOTHING like the raw sauerkraut that I have purchased before and loved. It smells like the time I tried to make my own wild sourdough starter. I have another head of cabbage and I'd really like to make some sauerkraut with it. What am I doing wrong???
post #125 of 341
The purple sauerkraut/carrots/zucchini I jarred with brine on Friday was three days old today, and I tried it, and I love it I'm so thrilled that a little cabbage in salt water is all you need to get fermentation going - cool !

It is bubbling happily, but it's so good the way it is, that I want to stop the fermentation. Do I just put it in the fridge now ? And in the fridge, do I have to keep the brine level over the top of the top of the veggies to keep it from growing aerobic bacteria now ? And how long will it be good stored in the fridge ?

Also for my next batch, I think I want to do purple cabbage with cucumber chunks, and in a different jar, purple cabbage with carrot chunks. I was thinking of throwing in some green beans too. Would that be good ?

Linda B.



Quote:
Originally Posted by llp34
I just put the lid on my first batch of sauerkraut-type-stuff. I put in purple cabbage, and some sliced carrots and peeled zuchinni. It is myfirst attempt at fermentation. I followed the recipe here:

http://www.healingcrow.com/ferfun/ferfun.html

So, I guess in 3-4 days, I will try it.

Linda B.
post #126 of 341
Quote:
Help! My sauerkraut is NASTY! I followed the instructions from NT for the dairy free version (but lots less caraway), but had to add a tiny bit of water to make the liquid cover it. I left it on the counter covered by a towel and stirred it/packed it down daily for 3 days, then transferred to the fridge. It smells NOTHING like the raw sauerkraut that I have purchased before and loved. It smells like the time I tried to make my own wild sourdough starter. I have another head of cabbage and I'd really like to make some sauerkraut with it. What am I doing wrong???
How is the temperature in your house right now? I've heard that if it is into the 80's then some of the wrong bacteria/yeast develop. I did noe batch of sauerkraut when it was about 68 degrees and my latest batch when it was about 80 degrees. they both turned out, but the cooler batch was quite a bit tastier than the warmer.
post #127 of 341

Burpy carrots ?

My red cabbage sauerkraut came out really good, and I ate it, and never had any ill effects from it. So I made some red cabbage kraut with carrot chunks in it. The fermentation went really well - the brine was actually fizzy. The carrots are really yummy, and I like eating them, but they seem to make me a bit burpy. Does that mean something went wrong ? Are they bad for me to eat ? Or do they just need to mellow in the fridge and slow down a little bit ?

TIA,

Linda B.
post #128 of 341
Quote:
Originally Posted by llp34
My red cabbage sauerkraut came out really good, and I ate it, and never had any ill effects from it. So I made some red cabbage kraut with carrot chunks in it. The fermentation went really well - the brine was actually fizzy. The carrots are really yummy, and I like eating them, but they seem to make me a bit burpy. Does that mean something went wrong ? Are they bad for me to eat ? Or do they just need to mellow in the fridge and slow down a little bit ?

TIA,

Linda B.
Yum! I have my first 2 batches of fermented veggies on the counter now, ginger carrots and asparagus. Your kraut sounds sooo good. I am on SCD and have not gotten to cabbage yet but I may try making some to see if I can handle it.

As for burping, I don't know if its bad but the kraut is safe to eat unless it smells gross.
post #129 of 341
Hi, I'm just getting into this fermenting stuff.

I made some salsa two days ago (using whey plus my usual salsa recipe...NT's salsa recipe looked CRAZY : ). I checked it today and it was very bubbly, it almost looked alive. I tried one tomato chunk and put the rest into the fridge to see if the taste will change in a week or two. It was good but I'm just not in the mood for salsa tonight.

I'm subbing!
post #130 of 341
Quote:
Originally Posted by Ruthla
I just took the Wild Fermentation book out of the library, and I think it's one I'm going to actually purchase- unless I can find something else with similar info that doesn't throw in all that OT stuff. I really DON'T need the politics of transgendered people in one of my recipe books!
yeah I didn't care much for that either....
post #131 of 341
I LOVED Wild Fermentation and Sandor. I could feel his heart in the recipes and I loved that he talked about his community and politics.
post #132 of 341
Quote:
Originally Posted by Selu
I LOVED Wild Fermentation and Sandor. I could feel his heart in the recipes and I loved that he talked about his community and politics.
you could definitely see his heart which is quite genuine, for sure. their community sounded neat too...I just wasn't expecting that when I got it.
post #133 of 341
Quote:
Originally Posted by Ruthla
I just took the Wild Fermentation book out of the library, and I think it's one I'm going to actually purchase- unless I can find something else with similar info that doesn't throw in all that OT stuff. I really DON'T need the politics of transgendered people in one of my recipe books!
Let me know if you find a different one...I would really prefer not to buy the book for that reason, although some of the recipes look good. Maybe I'll buy a used copy and cut the recipes out and toss the rest of the book.
post #134 of 341
Quote:
Originally Posted by Selu
I LOVED Wild Fermentation and Sandor. I could feel his heart in the recipes and I loved that he talked about his community and politics.
Me too! I felt like the discussion of the author's community really gave context to how his recipes came about and/or evolved and helped frame their health significance.
post #135 of 341
Hi there! I'm VERY new to the whole of ferments. Last winter, I unsuccessfully tried to do a wild sourdough starter out of Wild Fermentation but it was a miserable failure.

Right now, I have sauerkraut brewing away on my counter in a crock and it smells like… stinky. I used just cabbage and salt; all the cabbage is submerged beneath the brine. It’s not a bad stinky exactly; it’s sort of a sour milk stinky. I suppose that’s the lactic acid?

Now, is this smell just something I’ll need to get used to? It's only been brewing for 3 days. I’m not sure if my pregnant nose can handle this for weeks on end. Plus, I’m having company in a few weeks (mom and dad). They already think I’m a bizarro

Thanks for your help!
post #136 of 341
Edited because I was in the in the wrong thread, lol.
post #137 of 341
Quote:
Originally Posted by mzfern
Hi there! I'm VERY new to the whole of ferments. Last winter, I unsuccessfully tried to do a wild sourdough starter out of Wild Fermentation but it was a miserable failure.

Right now, I have sauerkraut brewing away on my counter in a crock and it smells like… stinky. I used just cabbage and salt; all the cabbage is submerged beneath the brine. It’s not a bad stinky exactly; it’s sort of a sour milk stinky. I suppose that’s the lactic acid?

Now, is this smell just something I’ll need to get used to? It's only been brewing for 3 days. I’m not sure if my pregnant nose can handle this for weeks on end. Plus, I’m having company in a few weeks (mom and dad). They already think I’m a bizarro

Thanks for your help!
I cover and seal my kraut while it is fermenting. It will still ferment but it will not be 'wild', (take yeasts and bacteria from the air.) I rememeber the days of smelling everything so strongly! Let your nose be your guide, if it doesn't smell like you want to eat it, don't eat it.
post #138 of 341
Cover and seal... hmm... that might be tricky. I'm using a crock I got from Goodwill, muslin over the veggies, and a bag full of water to weigh it down. The brine has risen around the circumference of the bag. I have the outside of the crock covered with a tea towel to protect it from any spiders, etc (I live in the country and I seem to be overrun with spiders no matter what I do).

Please don't take this the wrong way. To those of you who don't cover and seal their crocks -- have you learned to live with the sour milk smell in your kitchen? Thanks for your honesty
post #139 of 341
I am making the root beer now. It was a bit expensive the sassafras (if you have the luck to find it). I hear it's illegal...I don't if this is true or not.

Anyways it cost me about $18. for the sassafras alone for a 2 qt mason jar. I have tasted it yet...probably will be ready in a few weeks. I will let ya know.

I have made the cherry chutney...very yummy!

how about those open crocks (you find at thrift stores) and just place a cloth over it?

I have made the gingered carrots but didn't care for them too much.

I have a recipe for a polish potato soup that calls for saurkraut...if anyone is interested let me know ( I am too lazy to get up and get the recipe right now )
post #140 of 341
Beet kvass question - ds and I tried to make some beet kvass a couple days ago - I only left it in the cupboard for 2 days, and then transferred to the fridge. Today I tried a little and it smelled like dirt (basically like an unpeeled beet) and didn't taste like much at all except salt. Should I put it back in the cupboard for a few more days. There's nothing bubbly about it (should there be?). I just used beets, whey, sea salt and water ... though I covered the mason jars with lids and not cloth. Should I put cloth over them instead and leave them to ferment a bit longer?
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