Fermenting in bulk

[sasshell]

I want to make several batches of pickled cucumbers this summer so we'll have them in the winter, but don't know how long they will last. Is it like canning, where you can make enough to last the winter?

Also, I made a batch a couple of days ago and read in the NT cookbook to transfer to cold storage in 3 days. Does that mean AFTER I open them, or that they need to be stored in the refridgerator after 3 days? If so, that means the idea of fermenting in bulk is out-as my fridge isn't that big!

[krankedyann]

If you leave out the whey, they won't go soft and slimy, so it will last a very long time. E will tell you, I've had garlic in the fridge for a year, and it was DIVINE.

After three or so days on the counter, you want to slow down the fermentation process, so yes, everything will need to go to he fridge after 2-4 days. You'll eventually develop a feel for this and know when something is ready to go in the fridge once you're used to working with ferments.

I batch ferment using my crockpot insert. It's 3.5 quarts. You can then move things to mason jars to go into the fridge.

[sasshell]

Thanks KerryAnn! I need to be posting on a different site! You are full of great info!

And I did leave the whey out b/c I didn't have any. I guess I can do without it all the time...? And if it has to stay in the fridge I guess buying a bushel of cukes is out of the question.

[krankedyann]

Absolutely. It gives a head start on the good bacteria, but it isn't necessary. Books like Sandor Katz's Wild Fermentation don't use it at all.

Ask E if she still has any of that garlic left for you to try. It's over a year old, and everyone that tried it was moaning over it.

[nourishing]

Also, there are those of us that can't eat ferments started w/ whey, so if you ferment w/o it we can still share... :

As for the garlic, most of what is left lives in Jess' fridge, feel free to give it a try!

[425lisamarie]

I have an extra fridge in the garage and it's pretty much just for extra milk/eggs and jars of sauerkraut and pickles Pretty soon after the cucumbers grow, I'll make about a dozen quarts of kosher dills. I usually have a couple gallons worth of saurkraut. I NEVER use whey at all. I make pickled garlic too, DH loves that. And of course I put it in the pickles too

ETA: Duh, your question was about storage . I put mine in a cool room sometimes half a year

[sasshell]

Originally Posted by nourishing

Also, there are those of us that can't eat ferments started w/ whey, so if you ferment w/o it we can still share... :

As for the garlic, most of what is left lives in Jess' fridge, feel free to give it a try!

Then scratch the whey in fermenting b/c I really do want to share!

Nect time I'm at Jess' I'll be biting into the garlic. And I do still have that small fridge outside, but right now there is a ton of kombucha in it. Looks like I'll be needing another fridge!