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InvisibleAquila chrysaetos
I M P E R I V M


Registered: 12/13/12
Posts: 473
Loc: The Road to Awe
Re: Who ferments Vegetables?! (Sauerkraut Thread!?) [Re: AlabamaApe]
    #17837728 - 02/20/13 06:47 PM (10 years, 11 months ago)

Great thread. Thanks for starting it.
I love fermented foods but I only make kefir at the moment. Hoping to branch out to some sauerkraut/veggies soon.


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OfflineMoody Vaden
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Registered: 09/26/10
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Re: Who ferments Vegetables?! (Sauerkraut Thread!?) [Re: falcon]
    #17848513 - 02/22/13 05:45 PM (10 years, 11 months ago)

Quote:

falcon said:
Andromeda, post a recipe if you can please.

Mood Vaden, don't know, I'll look around. I wonder though if you can substitute another sugar and use something else for the minerals, like seaweed.




Only one way to find out.  Let us know!


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OfflineMoody Vaden
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Registered: 09/26/10
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Re: Who ferments Vegetables?! (Sauerkraut Thread!?) [Re: Aquila chrysaetos]
    #17848517 - 02/22/13 05:46 PM (10 years, 11 months ago)

Quote:

Aquila chrysaetos said:
Great thread. Thanks for starting it.
I love fermented foods but I only make kefir at the moment. Hoping to branch out to some sauerkraut/veggies soon.




I do kefir too.  Love the stuff.  Way better for you than yogurt, for sure.  I've only ever done it in milk, though.


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Offlinefalcon
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Re: Who ferments Vegetables?! (Sauerkraut Thread!?) [Re: Moody Vaden]
    #17858259 - 02/24/13 02:54 PM (10 years, 10 months ago)

I have some powdered kelp on hand I'll try that with some sugar.

Here's the few things that I have fermented and on hand now,



The jar on the left is pickled Watermellon rind,

I made the brine with a broth of simmered pickling spices and strained them and then added salt, sugar, dried dill leaf, and a little more mustard seed and  coriander, there was corriander and mustard seed in the pickling spice. The pickling spice, besides the coriander contained cinnamon, allspice, broken bay leaves, dried ginger, mustard seed, chilis and maybe some other spices, those are the ones that I can discern. This tastes good and crunchy, probably a little too chewy for most people's taste, the fermentation didn't make the rind much softer than it started after dicing.

The middle jar is fermented broccoli, not much in this besides what you can see there is some garlic, a little onion, ginger,salt, sugar and there was one Thai pepper for a gallon of broccoli in this batch. I made a batch with a dozen thai peppers also, but gave that away as it was way too hot for me. Next batch I make for myself I'll use a couple of Thai peppers per gallon.

The right jar is Kim chi made from green cabbage, carrots, garlic, green onion, ginger and red pepper flakes and salt.

Theres no brine covering these as these are taken out of larger jars, and will be eaten shortly.


Edited by falcon (02/24/13 08:15 PM)


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OfflineLiquidSmoke
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Registered: 09/04/01
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Re: Who ferments Vegetables?! (Sauerkraut Thread!?) [Re: falcon]
    #17858575 - 02/24/13 04:12 PM (10 years, 10 months ago)

Awesome, love me some pickling :thumbup:


watermellon rind huh?  I've never tried that before.


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Offlinefalcon
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Re: Who ferments Vegetables?! (Sauerkraut Thread!?) [Re: LiquidSmoke]
    #17858814 - 02/24/13 04:58 PM (10 years, 10 months ago)

Watermellon is time consuming to peel, because the rind and peel are tough it's worth it though.


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OfflineLiquidSmoke
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Re: Who ferments Vegetables?! (Sauerkraut Thread!?) [Re: falcon]
    #17858854 - 02/24/13 05:06 PM (10 years, 10 months ago)

I know it's a traditional Southern cuisine item, I'm just very curious about it, as a lover of pickled items, having never tried it.


What does it taste like?  Texture?


--------------------
"Shmokin' weed, Shmokin' wizz, doin' coke, drinkin' beers.  Drinkin' beers beers beers, rollin' fatties, smokin' blunts.  Who smokes tha blunts?  We smoke the blunts" - Jay and Silent Bob strike Back


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Offlinefalcon
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Re: Who ferments Vegetables?! (Sauerkraut Thread!?) [Re: LiquidSmoke]
    #17859725 - 02/24/13 07:33 PM (10 years, 10 months ago)

Before it's pickled, it tastes like watermelon without being sweet, very little flavor at all. After pickling it takes on the flavors of whatever you use in the pickling.
The texture is like a tough parsnip without the stringy bits before and after fermenting.

I did this with a lactic acid fermentation, I expected some tenderizing, but it didn't get tender. I think in the south it is cooked in a vinegar pickling solution and this softens it up some.


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OfflineMoody Vaden
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Re: Who ferments Vegetables?! (Sauerkraut Thread!?) [Re: falcon]
    #17864975 - 02/25/13 06:22 PM (10 years, 10 months ago)

Those are some delicious looking ferments, Falcon.  I got two going right now.  I'll get some pics and post.


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Offlinefalcon
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Re: Who ferments Vegetables?! (Sauerkraut Thread!?) [Re: Moody Vaden]
    #17930333 - 03/09/13 06:02 PM (10 years, 10 months ago)

I used a an airlock not this one though,



these grommets are used for electrical wiring, after I made this I smelled one of the grommets and they have a strong unpleasant rubber smell. I went to a brewery store and bought some food grade grommets, they were only 50 cents a piece, they are the same size as the electrical grommets but don't stink. I bought a couple new airlocks also, the one in the picture is at least 5 or 6 years old.

I made a gallon of sauerkraut with the airlock, it turned out well.


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OfflineJiminy
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Re: Who ferments Vegetables?! (Sauerkraut Thread!?) [Re: falcon] * 1
    #17981812 - 03/19/13 09:48 PM (10 years, 10 months ago)

I've fermented lots of sauerkraut, beets, and carrots. I've had some good turnips... but I harvested mine when they were kind of woody - yuck. Now that I've seen the eggs... I will try that too.

My favorite is a combo of the cabbage, beets and carrots. I do some with spices and some straight.

I cook with the sauerkraut a lot too. Many amazing recipes exist.

When it comes to bung locks and weight... I used them at first but hardly need to now. As long as the jars are well packed and the brine is covering the veggies you won't have a problem. I check mine every day or two and make sure the brine is still covering everything. When I pack quart mason jars I pack them well and only a little bit of stuff on the top wants to float up.

I've also been doing a bunch of kombucha and recently started a red wine vinegar that is already smelling awesome. At one point I tried kefir... but it was gross.

Last weekend I turned a gallon of milk into a pound and a quarter of mozzarella cheese in about a half hour. HEAVENLY! All I needed was some rennet and citric acid powder. I will definitely be doing that again.

This fall I'm hoping to make my own apple cider and I've always wanted to try making my own tofu or miso.


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