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How about a fermented veggies thread? - Page 2

post #21 of 341
Quote:
As for crocks, I would love to get my hands on some! but for now, I just use glass jars. It drives me nuts though- people collect crocks as antiques to sit on shelves and look at, so I can't find any to make my fermented veggies in
!!

I wish I had more info than this, but: I've had several people tell me to watch out for old, old crocks, b/c some of them have been painted with lead paint. There is some way you can test for this...but my memory isn't so great. I'm sorry to just have that scary info and no helpful way to find out. The woman who got me into fermenting won't even use old crocks, she bought a bunch of really nice (and really $$$) ones from Lehmans.
post #22 of 341
yay! i am so glad to see this thread. i love my fermented veggies. i lost the taste for all my homemade stuff wheni got pg this time around ( i was addicted to bubbies pickles, but all my stuff made me queasy) , but im finally getting it back. i have made saurkraut, kimchee, cucumber pickles, beets, and miso pickles, all with great success. i was suprised to hear someone mention that making kraut was supposed to be hard- it is so easy! me and ds (26 m) eat it by the forkful raw, and then drink the juice!! mmmmm. i also love the book wild fermentation. its so inspiring. i havent expiremented with homemade non-veggie ferments, except for breads. i am very excited about making homemade yogurts and cheeses someday, and i definitely want to start making my own beer.

two recipes that intrigued me that i havent tried yet are the one where you mix buckwheat groats with yogurt (i know, not a veggie!) and the one where you ferment greens in their own juices.
post #23 of 341
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!
post #24 of 341
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post #25 of 341
Ok you all have inspired me to to make more things.I started pickles with lots of garlic yesterday and I am so excited.I love pickles and really hope they turn out. I am gonna try beet kvass later today.
post #26 of 341
We are about to replenish our supply of homemade sauerkraut and (my favorite) ginger carrots
post #27 of 341
OK, My beet kvass was ready last night.

ummmm...I don't think I like it.

But I'll try some cold today! I also looked on ebay for "crocks" and there where some cheep ones but shipping kills ya cuz the weight! When I did a search on google under "stonewear crocks" some good sights came up that payed for shipping even! Take a look! I think I'm going to get back into my ceramics and through some. The local art leage by me has classes that include all supplys. For the price of buying one big crock I can whip out 30! CROCKS FOR ALL!!!!lol

Anyway, My garden is going and I look forward to pickles and getting my WF book someday from amazon! I have TONS of veggies growing(Minus okra! LOL) and I'm totally phyched to make radish kimche and krout! Evn that garlic sounds great, but I'll have to just buy some, I didnt try growing that yet!

Great thread!
post #28 of 341
This is the crock I'd like to buy. The ne plus ultra of crocks. But at that price until I get the fermenting down and am doing it regularly it's mason jars for us.

Beet kvass is very nice with a slice of lemon squeezed and added to the glass. It gets better with time. I'm impressed by all the good results people are getting with their ferments. I'm still trudging away trying to avoid the slime factor with mine.
post #29 of 341
i got my green beans packed up in brine.... a la wild fermentation style, covered with a cloth. put in dill, garlic, peppercorns... hopefully they'll stay crunchy!

i'm gonna fry up those okras, and make some cornbread. i'm a good texan at heart!

last night we had dosas for dinner. yummmy!! the recipe was from WF. anyone try those yet? i'm thinking i would prefer garlic in them rather than ginger, though.
post #30 of 341
subbing
post #31 of 341
Thread Starter 
Aaaah! I keep forgetting about that bag of beets in my fridge. I better do something with em soon! I've lent out my copy of NT. Can someone tell me why I might want to make beet kvass?

Finally got my kimchi done today- yay! My baby kept asking (crying!) for it everytime he saw it on the counter..."kim kim?....kim kim?" He ate two bowls of unfermented cabbage, onions, carrot, garlic, and ginger! I tried something different this time- I added about 1/4 c. of the last batch to my new batch. I'll be interested to see if that speeds up the fermentation process at all.
post #32 of 341
Quote:
Originally Posted by carnelian
This is the crock I'd like to buy. The ne plus ultra of crocks. But at that price until I get the fermenting down and am doing it regularly it's mason jars for us.

Beet kvass is very nice with a slice of lemon squeezed and added to the glass. It gets better with time. I'm impressed by all the good results people are getting with their ferments. I'm still trudging away trying to avoid the slime factor with mine.
I swear thats the crock I saw at this "Trendy" natural food store in our town. They wanted $119 for it and I almost wet my pants laughing! Now that I see the prices I'm running out to get that one! (NOT!) It sounds fantastic though, and I love there little justification for the price ("...if your family eats 8oz. of krout each-per day, blah, blah, blah...", but still...thats EXPENSIVE! Were talking clay here people!

Has anyone tryed the Ketchup? No one awnsered yet?

I CANNOT WAIT to get my book! Amazon is taking 4 weeks or more to send stuff, what gives! I'm going to make some NT krout this weekend I think, I have some whey in the fridge any-WHEY! HAHAHAHHA..oh come on, that was funny! I going on 4 hours of sleep here gang!

LOL
post #33 of 341
Subbing.

I want to learn how to do this too! What's the best/easiest thing to start with? Ginger carrots sound YUMMY!
post #34 of 341
Thread Starter 
Quote:
Originally Posted by squirrelletta

Has anyone tryed the Ketchup? No one awnsered yet?

I
Hmmm...I guess you'll just have to try it and let me know how it turns out!

Quote:
I want to learn how to do this too! What's the best/easiest thing to start with? Ginger carrots sound YUMMY!
Here's what I do for ginger carrots: (they are easy)
Grate a bunch of carrots- enough to fill a quart-size jar. Add a few cloves of minced garlic (like 2 or 3), and about a Tbsp of chopped fresh ginger. Add a couple tsp's of salt, mix it all up, pack it into the jar tightly so the juice comes to the top. Let it sit on the counter, covered with a piece of cloth for a few days, but pack the veggies down daily under their liquid. When it suits your taste, put a lid on it and transfer to the fridge.
post #35 of 341
Quote:
Originally Posted by Hibou
Here's what I do for ginger carrots: (they are easy)
Grate a bunch of carrots- enough to fill a quart-size jar. Add a few cloves of minced garlic (like 2 or 3), and about a Tbsp of chopped fresh ginger. Add a couple tsp's of salt, mix it all up, pack it into the jar tightly so the juice comes to the top. Let it sit on the counter, covered with a piece of cloth for a few days, but pack the veggies down daily under their liquid. When it suits your taste, put a lid on it and transfer to the fridge.

Do you add water? you mention juice coming to the top? I think I'm missing something...
post #36 of 341
The salt will draw juice out.
post #37 of 341
I have a 5 gallon carboy and we made Ginger Beer. It was good. My husband liked it a lot.
post #38 of 341
Thread Starter 
Quote:
Originally Posted by Vaquitita
Do you add water? you mention juice coming to the top? I think I'm missing something...
Quote:
The salt will draw juice out.
No water added. By packing it down firmly enough, the carrots' own juice will rise to the top.
post #39 of 341
Thread Starter 
Quote:
Originally Posted by lao80
I have a 5 gallon carboy and we made Ginger Beer. It was good. My husband liked it a lot.
Did you use the recipe in WF? Did you use sugar? Would it work with honey or rapadura?
post #40 of 341
ok, the ketchup's on the counter! I tasted some though and it ROCKS!!! I cannot wait till its done.

2 questions though...

1. the ketchup is thick, do air pockets on the side of the jar matter?
2. Does the lid need to be on/tight?

Also...(ok, 3-9 questions! )

Can sauerkrout be left un-capped? Can I just cover it with cheesecloth/plastic wrap? I dont have my wf book yet and NT says jar it with a cap, so Im confussed. I found 2 killer crocks (Old crock pot inserts-perfect size)at goodwill today! They cost me only $4.00! So now I'd like to use them this weekend, How should i cover krout, Kimchee and ginger carrots? If liquid is over them, is that good enough?

Thanks Wild Fermenters!
Nick
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