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How about a fermented veggies thread? - Page 8

post #141 of 341
Has anyone ever used recipies from this cookbook? http://www.radiantlifecatalog.com/pr.../ct/5/pid/1010

I have made sauerkraut a couple of times now and I want it to have more tangyness and maybe need to look into other recipies.
post #142 of 341
I can't believe I had to dig down so far to find this thread! I just tried my first batch of sauerkraut today and it was so yummy! I made a small batch because DH and I usually don't like kraut, but we've only really had the canned kind. This is a whole different animal! I used the WF recipe, which is exactly how I remember my grandma telling me she used to make it as a child during WWI. She always would rag on me for not liking kraut, and would make me eat a small piece every year at New Year's anyway for good luck. She would be so happy to know I made it--I'd never hear the end of it! I'll be doing up another crock mid-December for our New Year's pork roast and this year I'm going to eat a whole bunch in memory of her!

I got so inspired that I did a crock of mixed veggies this afternoon. I've got carrots, broccoli, turnips, parsnips, garlic and cilantro going now. We'll see how it turns out.

I do have a few questions. I notice people here mentioning their crocks bubbling. Mine didn't. Did it still ferment ok? It tasted fine. It seemed to salty so I replaced some of the brine with water a few times. Does that hurt it? Also, is it really so horrible to cook it? Does it kill all the good bacteria, or is there some left? I'd like to do kielbasa and sauerkraut in the crockpot.

Thanks for inspiring me, everyone!
post #143 of 341
Thread Starter 
Quote:
Originally Posted by anonymous4_20 View Post
It seemed to salty so I replaced some of the brine with water a few times.
This sounds like a good idea. I made a too-salty batch of kimchi awhile back, and although it's mellowed a little, it's still a little too salty. I think I'll try replacing some of the brine like you did.
post #144 of 341
I am waiting for my copy of WF and am anxious to get started. Being on a retirement income and loving books forces me to look around for atalternative book sources. Mostly mine come from used shops, here is a book search site that covers all the major sellers of both new and used books worldwide all combined in one interface. Yes powells is included too. http://www.usedbooksearch.co.uk/
post #145 of 341
Can anyone tell me why my sauerkraut at three weeks tastes like a dirty dishtowel...tasteless and yuk.....

OK so I was covering it with old washcloths....and that's what it tastes like right now.....dur

What do I do? Remove the layers on top? Use new washcloths to cover it? OY It is also tasteless (besides the washcloth taste) and lacks any kind of tang or good flavor...help!!!
post #146 of 341
I am trying to absorb all the good info here but will definitely bookmark and re-read this thread a dozen times! I do have a couple of questions for you.

Is there a standard brine strength that you use for all veggies or does it change depending on the recipe?

For those that use jars, what do you use to weigh down the veggies? Since I'm starting small, jars would work great, but I can't figure out what to use in them for weight.

Thanks so much, everyone!
post #147 of 341
I only leave the kraut towel covered for the first little while. After that, I cover it with a lid. To weigh down the kraut, I've used both a jar & a brine filled plastic bag.

The taste definitely changes over time....

HTH
post #148 of 341
I just made a huge batch of kraut today. For the smaller jars, I leave some room at the top, tuck a whole piece of cabbage at the top so it covers the whole top and is tucked in on the sides and then I wedge a sake cup on top of that and close the lid. For my large glass jar, I covered the top with a few pieces of cabbage, and then stuck a small pyrex bowl filled with pie weights on top of that, covered with the jar lid, and then stuck one of DH's heavy programming books on top of the lid.

In terms of brine strength, I don't usually make a brine unless the veggies aren't making enough brine themselves. I have both WF and NT and I think my recipe for fermented veggies is slightly different from the recipes in the books. If using whey, I use about 4-5 tbsp of whey and 1.5 tbsp salt per 5 lbs of veggies. If not using whey, I use about 2 to 3 tbsp of salt per 5 lbs of veggies. I usually use whey but not as much as NT calls for. If adding extra brine, I use 1 tsp of salt to 1 cup of water.
post #149 of 341
I love how everyone has their different ways of making it work. It points to the fact that it's not really all that tough & you can make it work with things that you likely have on hand. If you haven't tried fermenting veggies & are thinking about doing so, dive in!
post #150 of 341
Phew just caught up, I want to make kraut & am trying to figure out the logistics of a jar/crock.
post #151 of 341
I was wondering if I could use my large Le Cruset pot as a crock...
post #152 of 341
saratc uses one like this, Target has them, pretty darn cheap too! I like that it's glass so you can just give it a quick glance to see if it needs to be packed down, yk?
post #153 of 341
I'm new to fermenting! I'm excited to try everything - I hear so often though that the NT recipes aren't that great. Are there certain ones from NT that are good?

I have ginger carrots going now - it's been 4 days and they're salty. I followed NT non-dairy (so extra salt). They just taste like carrots and salt. It doesn't look like anything's happening, really. I had a lid on, but I've removed it and done the zipper bag/brine thing - now there's a lot of brine covering the top, so perhaps that's been my problem?

It's about 21C in my kitchen cupboard (almost 70 degrees F)...is that warm enough? I'm doing kombucha in there as well.
post #154 of 341
Thread Starter 
Quote:
Originally Posted by waywardsister View Post
I'm new to fermenting! I'm excited to try everything - I hear so often though that the NT recipes aren't that great. Are there certain ones from NT that are good?

I have ginger carrots going now - it's been 4 days and they're salty. I followed NT non-dairy (so extra salt). They just taste like carrots and salt. It doesn't look like anything's happening, really. I had a lid on, but I've removed it and done the zipper bag/brine thing - now there's a lot of brine covering the top, so perhaps that's been my problem?

It's about 21C in my kitchen cupboard (almost 70 degrees F)...is that warm enough? I'm doing kombucha in there as well.
I think the general consensus with the NT fermenting recipes is that they are too salty. Your carrots should be fine otherwise. Give them a few more days, they will change their flavor. The saltiness might mellow with time. Otherwise, if you find them too salty, you could shred some more carrots and ginger and mix them with the first batch.
post #155 of 341
Thanks...I think I'll do that, as they're still mega salty and just taste like carrots.
post #156 of 341


This thread is great!!

I have a batch of ginger carrots hanging out on my counter. My dh is arguing that the container needs to be sealed.

Can anybody explain the difference between lacto fermentation and regular fermentation to me? I really need to get WF, methinks.
post #157 of 341
Regarding the pickled beets recipe in NT...

Has anyone else had them turn out slighlty thick/slimy/filmy? They taste fine otherwise...but is it a bad thing?

Even the beet kvass has the same thing. Is this just the nature of the beet or should I try making them again?
post #158 of 341
Quote:
Originally Posted by nicolelynn View Post
Has anyone else had them turn out slighlty thick/slimy/filmy? They taste fine otherwise...but is it a bad thing?
My one try at ginger carrots had a thick liquid, almost syrup-like consistency. I threw them out. I keep saying that I need to try again but haven't yet. I guess I didn't add enough salt??
post #159 of 341
I use a large old bean pot to do my fermenting... my few batches of sauerkraut that I have done have turned out delicious! The pot is curved though so I use 5 double bagged zipper bags filled with water to seal around the edges.
My house is around 68 degrees. I dont find the times listed in the NT book are enough for me. I usually leave my kraut out for 3 weeks... and my kimchee out for about a week or so. The flavour is always great by then and I have never gotten sick!( touch wood!) The flavour never gets real good for me in the fridge... and I dont have nearly enough room in there!
post #160 of 341

Spring Mix?

So, I made my first sauerkraut and it was yummy! It made me want more and I was eagerly anticipating a long loving relationship with all things fermented. BUT Now, I'm self-diagnosing myself with thyroid/adrenal issue and the main dietary thing is to avoid cabbage, kale, kohlrabi and other 'goiterific'??? veggies. Wait! Those were the veggies I was looking most forward to culturing and finally adding massive doses of those veggies to my diet.

To make a short story long, I am wondering if I can culture spring mix lettus? I'm doing carrots and ginger. I'll look through for other recipes, but I thought the spring mix sounded like an easy way to get more green veggies in...maybe throw a little cabbage in for flavor.

Thoughts? Please excuse any typos...I haven't slept in 5 days due to stomach flu-y kiddo.

Ann
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