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InvisibleAlabamaApe
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Who ferments Vegetables?! (Sauerkraut Thread!?)
    #17769137 - 02/08/13 06:30 PM (10 years, 11 months ago)

I think we should have a fermented vegetables thread. Until you realize how easy it is to make incredible sauerkraut and kim chi, etc at home and how cheap you're hooked.

Anyone else have experience? Last batch i enjoyed was about 2 quarts of red and green cabbage sauerkraut (whole batch goes red) with some dill and garlic. Wowee. Been thinking of buying some air-locks and getting into doing it completely on the reg.

Anyone have recipes, pics, or experience to share?


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I like big basidiocarps and i cannot lie, you other enthusiasts can't deny.


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InvisibleLunarEclipse
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Re: Who ferments Vegetables?! (Sauerkraut Thread!?) [Re: AlabamaApe]
    #17771553 - 02/09/13 07:43 AM (10 years, 11 months ago)

Quote:

AlabamaApe said:
I think we should have a fermented vegetables thread. Until you realize how easy it is to make incredible sauerkraut and kim chi, etc at home and how cheap you're hooked.

Anyone else have experience? Last batch i enjoyed was about 2 quarts of red and green cabbage sauerkraut (whole batch goes red) with some dill and garlic. Wowee. Been thinking of buying some air-locks and getting into doing it completely on the reg.

Anyone have recipes, pics, or experience to share?




We must be on the same page.  Or did you get this book too?  It has all kinds of stuff in it, what a great reference.

But no I haven't tried kraut or kim chi but am going to soon. 

http://www.westonaprice.org/thumbs-up-reviews/wild-fermentation


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Anxiety is what you make it.


Edited by LunarEclipse (02/09/13 07:47 AM)


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Offlinefalcon
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Re: Who ferments Vegetables?! (Sauerkraut Thread!?) [Re: AlabamaApe]
    #17772442 - 02/09/13 12:03 PM (10 years, 11 months ago)

You don't need airlocks for lactic acid fermentation. Put some water in a plastic bag and put that on top of your kim chi or sauerkraut, that will exclude air, the water will hold the bag against the surface of what you're fermenting.

Broccoli makes a tasty kim chi.

I have Katz's book that Lunar posted a link to, it's a good reference for fermented food prep.


Edited by falcon (02/09/13 12:29 PM)


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OfflineMoody Vaden
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Re: Who ferments Vegetables?! (Sauerkraut Thread!?) [Re: falcon] * 1
    #17799377 - 02/14/13 05:34 AM (10 years, 11 months ago)

I love lacto fermentation.  You name the veggie, I've fermented it.  Did salsa last summer.  Kraut, Kimchi, Kale, Turnips, carrots, etc... I used to fool with the weight but found an airlock to be so much easier.

When I do kale, I don't use any salt because I prefer it that way.  Salt is not necessary for lacto fermentation.

Some Fish Peppers...


Last batch of Kraut...


Beet Kvaas...


Some cabbage and assorted radishes...


And lacto fermented eggs!


The sky is the limit as to what you can ferment.


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OfflineMoody Vaden
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Re: Who ferments Vegetables?! (Sauerkraut Thread!?) [Re: Moody Vaden]
    #17799382 - 02/14/13 05:36 AM (10 years, 11 months ago)

"Nourishing Traditions" by Sally Fallon (no relation to Neil) has lots of great recipes in it as well.  I believe I read somewhere that Katz has a new book out.


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InvisibleAlabamaApe
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Re: Who ferments Vegetables?! (Sauerkraut Thread!?) [Re: Moody Vaden]
    #17799917 - 02/14/13 09:04 AM (10 years, 11 months ago)



Yeah, i mean.... you can pickle that!


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Offlinex7x_x7x
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Re: Who ferments Vegetables?! (Sauerkraut Thread!?) [Re: AlabamaApe]
    #17800600 - 02/14/13 11:44 AM (10 years, 11 months ago)

hey! i'm missing something the last 40 years of my life! where i can find detailed data on fermentation?


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Offlinefalcon
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Re: Who ferments Vegetables?! (Sauerkraut Thread!?) [Re: Moody Vaden]
    #17803337 - 02/14/13 08:14 PM (10 years, 11 months ago)

Lactofermented pickled eggs!!! Haven't seen that before.

Is that fermented fish and peppers or name of a pepper?


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Offlinedstark
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Re: Who ferments Vegetables?! (Sauerkraut Thread!?) [Re: falcon]
    #17805289 - 02/15/13 03:33 AM (10 years, 11 months ago)

Wowow!!:smile:) veey nice thread, need to start this asap:)


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Offlinefalcon
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Re: Who ferments Vegetables?! (Sauerkraut Thread!?) [Re: dstark]
    #17807199 - 02/15/13 01:37 PM (10 years, 11 months ago)

Yes, thread is good, I just added some eggs to some brine!


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InvisibleAlabamaApe
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Re: Who ferments Vegetables?! (Sauerkraut Thread!?) [Re: falcon]
    #17809369 - 02/15/13 06:59 PM (10 years, 11 months ago)

anyone have a good source for those airlocks to recommend? and an explanation on using them/how they work thnx


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I like big basidiocarps and i cannot lie, you other enthusiasts can't deny.


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Offlinefalcon
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Re: Who ferments Vegetables?! (Sauerkraut Thread!?) [Re: AlabamaApe]
    #17813066 - 02/16/13 12:54 PM (10 years, 11 months ago)

I'm curious about this now too.  I did an image search, this came up, lacto fermentation airlock system
Most of the pictures are of the same kind of airlocks used for brewing wine.

This looks like a good how to http://www.picklemetoo.com/2012/03/12/diy-airlock-system-for-lactofermentation/.


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Offlinebigbigbilly
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Re: Who ferments Vegetables?! (Sauerkraut Thread!?) [Re: falcon]
    #17817001 - 02/17/13 02:44 AM (10 years, 11 months ago)

so you can use a lacto airlock instead of weighing down your veg?
I just checked out wild fermentaion, lunar that is awesome! thanks for sharing it.


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OfflineMoody Vaden
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Re: Who ferments Vegetables?! (Sauerkraut Thread!?) [Re: bigbigbilly]
    #17823399 - 02/18/13 06:09 AM (10 years, 11 months ago)

Falcon, that is the name of the pepper.

AlabamaApe, You can get those airlocks at any brewers supply store, or even Amazon if you don't have a local place.

I was using a plate for weight, when I noticed that the brine was eating the enamel off the plate.  That's when I switched to airlocks and have used ever since.


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OfflineMoody Vaden
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Re: Who ferments Vegetables?! (Sauerkraut Thread!?) [Re: falcon]
    #17823404 - 02/18/13 06:11 AM (10 years, 11 months ago)

Quote:

falcon said:
I'm curious about this now too.  I did an image search, this came up, lacto fermentation airlock system
Most of the pictures are of the same kind of airlocks used for brewing wine.

This looks like a good how to http://www.picklemetoo.com/2012/03/12/diy-airlock-system-for-lactofermentation/.




Wow! Some interesting recipes on that site, thanks for sharing that!


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OfflinegeokillsA
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Re: Who ferments Vegetables?! (Sauerkraut Thread!?) [Re: AlabamaApe]
    #17831404 - 02/19/13 04:54 PM (10 years, 11 months ago)

I do, see --> KIMCHI - Seasoned & Fermented Vegetables

(Kind of want to try those eggs, but a little freaked out!)




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Offlinefalcon
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Re: Who ferments Vegetables?! (Sauerkraut Thread!?) [Re: Moody Vaden]
    #17831460 - 02/19/13 05:00 PM (10 years, 11 months ago)

I tried the eggs, they are good somewhat saltier than I expected, not very sour though. Today was the 4th day of fermenting at room temp and the water was cloudy after that time. I put them in the fridge today.  I used the brine recipe that they used here. I didn't add the garlic or the dill. I started a new batch today, I'm going to add some garlic and a pickling spice mix to it tomorrow.

Are your pickled fermented eggs sour?


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OfflineAndromeda
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Re: Who ferments Vegetables?! (Sauerkraut Thread!?) [Re: falcon]
    #17832579 - 02/19/13 08:25 PM (10 years, 11 months ago)

My grandma makes kimchi over here.


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OfflineMoody Vaden
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Re: Who ferments Vegetables?! (Sauerkraut Thread!?) [Re: Andromeda]
    #17834431 - 02/20/13 07:02 AM (10 years, 11 months ago)

That's a beautiful ferment, geokills.

Falcon, do you have access to raw whey?  I think the eggs are sour but a bit weaker than the veggies come out, but that's what my buds tell me, fwiw.


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Offlinefalcon
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Re: Who ferments Vegetables?! (Sauerkraut Thread!?) [Re: Andromeda]
    #17837618 - 02/20/13 06:24 PM (10 years, 11 months ago)

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.


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InvisibleAquila chrysaetos
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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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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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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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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.


--------------------
"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]
    #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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