Topic profile page for Fermented.
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Topic "Fermented" was discussed 0 times on 0 sites in last 3 months
Started 4 days, 13 hours ago (2009-12-22 15:19:00)
by johnjsr
I have been making Fermented Dill Cucumber pickles for a year or so and I always trimmed a little off the blossom end. I read there was an enzyme that would stop or retard fermentation if they were left on. Should I also do that with my green tomato pickles? thanks john
Started 1 week, 3 days ago (2009-12-17 04:34:00)
by amylahminute
My lacto-fermented comedy of errors: help please Tonight was supposed to be my first batch of lacto-fermented soda. I made my sugary blueberry liquid base. I had yogurt whey I strained off a couple weeks ago. I was all ready to go. Except I decided to strain my whey through a coffee filter one more ...
Started 1 week, 3 days ago (2009-12-16 21:39:00)
by FarmSchool
I was just curious if anyone else is eating many fermented foods. Tomorrow Im pickling (by fermentation, not vinegar) 10-15lbs of carrots. I do cabbage & beets all the time. Wanted to know if the carb count is any different if things are FERMENTED???
Started 2 days, 22 hours ago (2009-12-24 06:57:00)
by Yves
Just came back from Vietnam. Obviously tremendous food, and more often than not, interesting imported wines. Curiously enough, there is one local winery, Vang Dalat. Their white wine discouraged me from trying the red, yet I find the tasting notes on their website absolutely glorious: "The strong fragrance of fermented fruit adhered to fermented wine fragrance. Sour tasting adhered...
Started 6 days, 14 hours ago (2009-12-20 14:19:55)
by Tizona
hello people. wasn't sure where to put this question so I thought I would give it a shot here, this seems like a fairly active forum. I am looking for some recommendations for a high quality whole food supplements/powder/bar/whatever. Raw or fermented would be great, but not necessarily. I am not talking about a strict multivitamin or multi-mineral, but rather something more ...
Started 3 days, 13 hours ago (2009-12-23 15:12:00)
by wocdamsmile
Potent home brew found in Mobilong Prison PRISONERS in a South Australian jail have been using fermented fruit pulp to mix up a potent and illegal home brew. A plastic bag containing 20 litres of the 12 per cent alcohol concoction was found in a cleaning closet at the Mobilong Prison, east of Adelaide, during routine checks last week. Correctional Services Minister Tom ...
Started 5 days, 17 hours ago (2009-12-21 11:23:00)
by dogmom327
Okay I'm weird...I had a dream last night that I dried sauerkraut. I have no idea why I was doing that (in the dream)--possibly an unhealthy love for my dehydrator. This got me thinking though, has anyone every dehydrated fermented veggies? I'm thinking maybe at a nice low temp (not above 110 or 115 so they would still be raw)? Maybe some sliced carrot chips? Sauerkraut as a ...
Started 1 week ago (2009-12-20 00:00:00)
by Stelvis
I'm reading a book right now called "Wild Fermentation" by Sandor Ellix Katz, about how to make your own fermented foods (sauerkraut, kimchi, kefirs, miso, etc.) and the importance of naturally fermented foods to general health and well-being. It's something that we've lost in our modern sanitized age and it's inspired me to start a batch of sauerkraut in my basement today. Anyway, in his ...
Started 5 days, 20 hours ago (2009-12-21 08:24:00)
by kewlmoose
OK, from here on the days get longer again! In no time at all we'll be able to ride without electric gear again! I'm gonna celebrate with a couple of fermented malt beverages, cheers everyone!
Started 1 week, 1 day ago (2009-12-18 19:18:00)
by colbystephens
Here's my stash. These are all bottle conditioning right now, meaning they're already fermented and now are getting carbonated. Conditioning also knocks off the rough edges... Almost 150 bottles. 2/3 of that will be ready Christmas day. The other 1/3 will be ready in 3 weeks. Top Shelf: Pale Ale. Middle Shelf: Peppermint Stout. Floor: Black Lager. Sorry for the crummy cell pic... and...
Started 4 days, 19 hours ago (2009-12-22 09:14:00)
by capmikee
Quote: Originally Posted by RainboZ It smelled wonderful at first. I used lots of thyme, but after 12 hours it was horrid. I let it go as long as I could stand it. My dh and kids made me promise not to ever make it again. I think it was the smell of the bones cooking that was gross. That's what happens in our house too. I am ...
Started 3 days, 4 hours ago (2009-12-24 00:26:00)
by johnjsr
Mike, I'm using the same method I've used for cucumber pickles. The brine is 2 quarts RO water, 1/2 cup pickling salt and 1/4 cup of white vinegar. I add 1 tbsp dill seed, 4 garlic cloves, 2-4 hot chili peppers and 2 tsp mustard seeds. That is for each gallon of pickles. I keep the crock in a spot that is reliably 70-75 degrees. It takes about 3 weeks. I got this recipe from the Ohio State web ...
Started 2 days, 7 hours ago (2009-12-24 21:40:00)
by mandoo*
i never got used to the smell everytime my grandmother cooked this for us, lol. ive tasted it but its not one of my faves. they're .. alright i suppose?
