Any Sprouters? Fermenters?

[JumpyTheFrog]

I have made half-hearted attempts in the past at fermenting veggies and sprouting. I want to clean up my eating even more. Does anyone have any favorite types or sources of sprouting seeds? Does anyone want to talk about fermenting without the use of dairy?

[Liz CA]

Yes, I regularly make fermented veggies...or rather let them ferment. :)

[SparklyUnicorn]

This isn't the exact one we have, but we have one like it:

 

https://www.amazon.com/TSM-Products-31061-Fermentation-10-Liter/dp/B00JG7CHLI/ref=sr_1_2?ie=UTF8&qid=1468265003&sr=8-2&keywords=sauerkraut+pot

 

We just shred the cabbage and salt then pound it while in the pot until it releases a lot of water.  You can add other things in there live clove or juniper berries.  Then you basically let it rot for awhile.  We have tried adding a bit of shredded carrot to the cabbage and that's good too.  No dairy necessary, but this isn't a quick process.  I believe the method with the whey is used because it is quicker. 

Edited July 11, 2016 by SparklyUnicorn

[JumpyTheFrog]

Yes, I regularly make fermented veggies...or rather let them ferment. :)

 

Do you use salt, whey, or another starter?

[friscomom]

I sprout beans and whole lentils pretty often. I dont use any special apparatus for it. To start with, I wash the beans and soak them overnight in plenty of water. Then I drain the water in the morning and leave the beans in a sunny kitchen window. I rinse the beans every 6 - 8 hours and drain them again. Little sprouts usually emerge in 2 days (unless its very cold). I start using them from the 3rd day. I usually sprouts moong beans, whole garbanzo beans, fenugreek seeds, whole lentils, etc.

[IfIOnly]

I bought this nondairy veggie starter culture: http://www.culturesforhealth.com/caldwell-starter-culture-for-fresh-vegetables.html

 

You just need to save some of the liquid for the next batch. You get a lot of starter too, so you'll have plenty if you forget to save some or your liquid gets contaminated.

 

I buy 5 pound (i think) bags of coleslaw mid/cabbage, carrots at a local restaurant store and make huge batches placed in half gallon jars. I let mine ferment for longer than most because neat stuff happens the longer you wait, but I'm fuzzy on the details. It's been awhile since I researched it all. The cabbage isn't organic with all the good microbes that make the probiotics and a successful ferment, so that's why I use a starter culture.

[IfIOnly]

I also have these: https://www.amazon.com/gp/aw/d/B00B2B98K4/ref=mp_s_a_1_2?ie=UTF8&qid=1468266676&sr=8-2&pi=SL75_QL70&keywords=Fermenting+lids

 

I made my own for cheaper though and found all the parts on Amazon.

Edited July 11, 2016 by ifIonlyhadabrain

[JumpyTheFrog]

I just bought some of the Calder's starter today.

 

Yesterday I started (using salt) gingered carrots and snow peas with carrots.

 

I also am trying to sprout broccoli seeds again. I hope they don't get moldy this time.

[IfIOnly]

I just bought some of the Calder's starter today.

 

Yesterday I started (using salt) gingered carrots and snow peas with carrots.

 

I also am trying to sprout broccoli seeds again. I hope they don't get moldy this time.

Oh, the snow peas ferment sounds yummy.

 

What do you use for sprouting? I've had success with quart mason jars and lids like these: https://www.amazon.com/gp/aw/d/B004UB5GQ8/ref=mp_s_a_1_1?ie=UTF8&qid=1468274042&sr=8-1&pi=SL75_QL70&keywords=Mason+jar+sprouting+screen

 

They have different size holes for different seeds. Scroll down for great customer pics. They are great for storing too because the allow ventilation, which help prevent mold growth.

 

A colander with plate or towel over works great for mung, nuts, sunflower seeds etc.

Edited July 11, 2016 by ifIonlyhadabrain

[Rosie_0801]

I used to grow sunflower greens when I had somewhere to put them.

[Prairie~Phlox]

I also have these: https://www.amazon.com/gp/aw/d/B00B2B98K4/ref=mp_s_a_1_2?ie=UTF8&qid=1468266676&sr=8-2&pi=SL75_QL70&keywords=Fermenting+lids

 

I made my own for cheaper though and found all the parts on Amazon.

 

I made my own too.  I ferment cabbage into kraut all the time.  Actually I just started some today, I just use salt.

[Liz CA]

I have made half-hearted attempts in the past at fermenting veggies and sprouting. I want to clean up my eating even more. Does anyone have any favorite types or sources of sprouting seeds? Does anyone want to talk about fermenting without the use of dairy?

 

I never use dairy in the fermenting process. Water and salt and a little Kefir whey. Cut the veggies up, leave about 1 inch at the top of the mason jar, cover loosely while letting it sit at room temperature. Tighten cap and put in fridge after 3-4 days. They keep for months.

 

Check here for many tips and other starters for fermenting:  https://www.culturedfoodlife.com/

Edited July 11, 2016 by Liz CA

[aaplank]

I use the Perfect Pickler. I actually bought it at a homeschool convention. It screws on to any canning jar. When you buy a kit it comes with very high quality salt and a book with recipes that takes you step by step through the process. It is very user friendly and does not take long to do. I can't recommend it enough. http://www.perfectpickler.com/

 

I use a very simple sprouter. It doesn't make a lot at a time but I can easily keep it on my kitchen counter right next to the sink. I see it and remember to rinse and shake every day so ther's lest waste. It's also very easy to clean. I have found that the simpler and less cumbersome the product, the lorenI will use it and keep a good system going.

https://sproutpeople.org/easy-sprout-sprouter/

 

I usually buy my sprouting seeds from the Sprout People because I like their small samples of mixes to try.

 

It really is a lot of fun once you get a system worked out. And very tasty, too. Good luck!

[momacacia]

Second sprout.people.

 

I'd love some tips on pickles. I'd like to try but haven't yet.

[Desert Strawberry]

I do both. I have tutorials on my blog if you want to dig around a little . I have switched from a sprouting lid on a mason jar to a square of cheesecloth. Much better and I can run multiple jars at the same time.