How about a fermented veggies thread? - Page 14

[FernG]

Originally Posted by Theoretica

Ok so I made the kimchi yesterday. I got MAJOR kudos from DH when he came home from work cause the ENTIRE house smelled like a Korean market. So, apparently that means I did it right.

Here's my question...

When I was mixing the paste, it made these...fumes???....that hit my nose/mouth and I started bawling...think something along the lines of a nuclear onion explosion? So I pasted it blindy onto the leaves and was smearing it around, couldn't see a thing from the tears, so I'm SHOVING it by handfuls into the jars and pounding it in while sobbing uncontrollably :. I stumble to the sink and wash my hands, that helps TREMENDOUSLY, and I look over at the counter and realize I still have over half of it to pack into jars. I've got tears STREAMING down my face, my eyes are red, I mean this is a bit much! 7yo DD comes in to ask what's wrong...I said oh I'm just making kimchi...she says "OH MAMA ARE YOU SAD CAUSE YOU MADE EVERYTHING STINK NOW?"



Anywhoo...has anyone experienced this? We're still dealing with the house smelling kimchi-ish, not a bad thing in itself, and nothing horrible, just a strong smell of it. I can see where ppl say it can stink up the house, if you aren't used to it at least.

So....anyone else think their kimchi was gonna knock 'em dead....literally???

This is hilarious! I like strong tastes and smells, but I guess someone who is more sensitive would react that way. If I store kimchi in closed jars in my fridge, all of my food tastes like garlic and pepper. I guess you made it the "right" way!

[Etoile]

My sauerkraut is actually starting to taste like sauerkraut! It's been fermenting for about a week now. I am very interested in making Kimchi next... I loooove the kimchi from the asian market but I read the label... it's definitely fermented, but it's got MSG in it! And i'm sure it's in no way organic.
Who's done salsa? I want to try it out with our garden tomatoes this summer. DH says he'll "try it". Does it taste much different from normal salsa, in a bad way?

I really, really want to get a Harsch crock. Maybe for my b-day...

[TzippityDoulah]

Originally Posted by Brisen

I'm making borsht for lunch today. I cook potatoes and carrots and peas in stock (I prefer beef, but I have chicken), and then once they are cooked and the heat is off, I add in some l-f beets (I don't to it like in NT, I chop them, smaller than regular pickled beets, but big enough that they are pieces, yk? they are a bit crispy, still) and saurkraut.

would you mind sharing the recipe? I had it once and I thought it was great! but I also seriously doubt it was with "healthy" natural ingredients...

(also how do you say it?!?!)

[Peek-a-boo]

Subbing

[Etoile]

Is anyone doing any LF with their garden bounties? I started a batch of pickled turnips using the NT recipe (no whey, extra salt) the day before yesterday. I can't wait to try them, I hope they are good--I like turnips but I got a jar of LF turnips from my CSA and they were kind of yucky--had an odd smell--maybe because they do use whey? there were other vegetables in it that i didn't recognize that might have been it, too.
I'm going to do cucumber pickles for the first batch in my new Harsch crock. Then, sauerkraut.

[velcromom]

I'll be using cucumbers from my garden to make pickles, hopefully... they are just starting to flower now so I hope I get good production. I wanted to have carrots for ginger carrots but they aren't doing so well. I'd love to have cabbage for kraut but most cole crops don't love the heat here so I'm planning to grow them in a winter garden.

Another question - has anyone got any ideas why my last batch of whole cucumber pickles became hollow in the centers? They tasted great, but were full of brine.

[readytobedone]

fermenting beets and turnips?

i'm about to embark on my first real lactofermenting adventure

i just set up my first water kefir brew, and now i'm gonna do some veggies :

anyway, i just bought organic beets and turnips and found a website that decribes how to ferment them in salt water. it says just slice them up and put them in mason jars with salt water (1 cup of water mixed with 2 tbsp. sea salt per 1 qt. jar) for ~3 days, then store them in the fridge. is that about it, oh wise TF mamas?

anything else you would add to beets and turnips? onions maybe? and i just do them raw?

oh, and for the water, i assume i need to use spring water, like i did with the water kefir?

TIA!

[Etoile]

I did my turnips & beets raw, in 1/4-1/2 inch thick chunks, with thickly sliced red onion. I think that salt ratio might be too much. I've had luck with 1 tb plus 1 tsp of salt per cup of water.

[vegmom]

Subbing!
I have got some yogurt cheese going and am going to make beet kvass, sauerkraut and for the first time... kimchee. I am also going to put some whey in coconut water and hopefully the fermentation will eat up the sugars.

[AnnieMarie]

subbing I love sauerkraut and want to expand my knowledge of making fermented foods :

[Etoile]

My turnips w/ beets & onions have turned out pretty good but not sour enough, I think I put them in the fridge too soon. Do you think they'll sour up after a while in the fridge or should I take them back out and leave them on the counter a few more days?

I think with the next batch of turnips from the garden I'm going to make a korean pickled turnips recipe. I'll let you know how they turn out!

[AnnieMarie]

Originally Posted by Etoile

I did my turnips & beets raw, in 1/4-1/2 inch thick chunks, with thickly sliced red onion. I think that salt ratio might be too much. I've had luck with 1 tb plus 1 tsp of salt per cup of water.

That sounds yummy, I am going to try making some today

Originally Posted by vegmom

Subbing!
I have got some yogurt cheese going and am going to make beet kvass, sauerkraut and for the first time... kimchee. I am also going to put some whey in coconut water and hopefully the fermentation will eat up the sugars.

Please share your yoghurt cheese recipe, that sounds yummy!

I made kimchee for the first time yesterday thanks to Tanya's recipe, can't wait to have some. am also going to make sauerkraut today

[velcromom]

Originally Posted by Etoile

My turnips w/ beets & onions have turned out pretty good but not sour enough, I think I put them in the fridge too soon. Do you think they'll sour up after a while in the fridge or should I take them back out and leave them on the counter a few more days?

I think they will, I've done that with sauerkraut and it continued to ferment slowly in the fridge til it was "done". The only hard part about that is the waiting, so if you want to eat it sooner take it back out!

I'm putting up some fresh garden cukes today, two friends have given me some from their garden while I wait for mine to produce. I'm using garlic I grew, but my dill didn't do much so I bought some. I guess dill, like basil, doesn't do well in our heat.

[deditus]

I'm glad this thread got bumped - it is definitely the time of year for fermenting! I have a pint of green beans waiting to be brined and a head of savoy cabbage.
Does anyone store their ferments in a cellar? I am going to run out of room in my fridge. We have a room in our basement that stays pretty cool.

[luvmy7blessings]

Can you share your recipe for green beans?

[greenmom4]

Has anyone used probiotics to lf? A friend of mine splits open a caplet and uses that in her sauerkraut as she doesn't like salt or whey. I haven't tasted hers, though, and I'm curious if the fermentation works as well this way...

My pineapple vinegar is ready to go and I'm making cortido tonight!!

[Elecampane]

subbing. I've had a series of spectacular LF failures this summer and I need the inspiration to keep trying!

[deditus]

Originally Posted by luvmy7blessings

Can you share your recipe for green beans?

Well this my first time making them so I don't know how they'll turn out! I had enough green beans to stuff a pint jar full, stuck in 1 clove garlic, 1 head dill, 10 peppercorns, and 2 grape leaves. I dissolved 2 T coarse Celtic sea salt in 2 cups water and poured that in the jar (had a bit left of course). I'll update when I taste test.

[greenmom4]

Where -do- you buy grape leaves? Do you have to get them mail order? I don't know that I've ever seen them around here...

[snowbunny]

Originally Posted by greenmom4

Where -do- you buy grape leaves? Do you have to get them mail order? I don't know that I've ever seen them around here...

Ask at your farmers market. You can also use horseradish leaves too. Alternatively, many specialty shops carry canned or frozen grape leaves. I haven't tried them so I can't attest to their usefulness in comparison to fresh leaves.

I just put up a gallon of sour pickles and plan to do a gallon of sauerkraut tonight. LOVE fermented veggies.