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Rosie_0801

Fermentation Experimentation

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I need to like some fermented foods. I just don't. Or it gives me gas (sorry, is that too much info?)

I am having some horrible intestinal issues and wish I could figure out how to fix it.

What fermented foods have you eaten that give you gas? There are other types that can give the probiotics you want without the gas.

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My batch of Chinese cabbage and radishes turned out very nicely. I'm currently cooking potato to add to a new batch of sauerkraut. Apparently adding mashed potato is the right and true path in a village in Poland somewhere. I'm not sure if I'm going to be brave enough to eat it. There's something about mashed potato that says "do not ferment this" to me!

 

 

Does anyone have any tips on what adjustments need to be made due to the presence or absence of light when fermenting? In glass jars, it all turns out nicely. In the crock, I haven't managed it yet.

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What's going wrong with the crock? I've never found a difference wrt light so I'm intrigued.

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What's going wrong with the crock? I've never found a difference wrt light so I'm intrigued.

 

Light is the only difference I can think of. Maybe it is something else, though.

 

Whenever I try anything in the crock, it develops a nasty antiseptic smell. 

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Hmm. Is the crock porous or does it have a crack or hard-to-reach area where there might be some mold hiding? You could sanitize it and see if that makes a difference.

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It happened the first time I used it, so I don't think so.

 

Hmm. I'm stumped. My friends and I all use both jars on the counter and fermentation crocks with no noticeable differences. I use the crock if I have a higher volume.

 

What type of crock is it?

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Hmm. I'm stumped. My friends and I all use both jars on the counter and fermentation crocks with no noticeable differences. I use the crock if I have a higher volume.

 

What type of crock is it?

 

A Mad Millie 3L crock.

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Hmm. I'm stumped. My friends and I all use both jars on the counter and fermentation crocks with no noticeable differences. I use the crock if I have a higher volume.

 

What type of crock is it?

 

Same here. If it's just a little or I am trying out something new, I ferment in the mason jar, larger quantities in a crock. My crock has an airlock system which I don't have for my mason jars but you can get lids with airlock.

 

ETA: While mine is not a "mad Millie" it looks very similar. Is your crock coated on the inside? Are you using the weights to make sure the stuff stays below the fluid line?

Edited by Liz CA

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ETA: While mine is not a "mad Millie" it looks very similar. Is your crock coated on the inside? Are you using the weights to make sure the stuff stays below the fluid line?

 

Yep, it is and yep, I do.

 

Ha. A mystery.

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Yep, it is and yep, I do.

 

Ha. A mystery.

 

Does it have a water moat to seal it? I can't tell from the photos. It's very cute!

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Maybe add even more salt to crowd out undesirables? I can't think of anything else after that but to sterilize it. With my crock I can add boiling water and the stones can be baked. Maybe it's new but someone returned it at one point? 

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https://www.culturesforhealth.com/fermented-vegetable-master-gallon.html

 

Here is a glass container with weights and airlock lid if anyone else is interested.

 

ETA: Rosie let us know how the mashed potatoes ferment.

I tend to make the same stuff over and over. It's good but I could add to my repertoire of 4-5 recipes.

Edited by Liz CA

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Thought of one more thing in addition to increasing the salt. You could also prime the pump by adding a spoonful of juice from a good culture or a live culture yogurt whey (with lactobacillus) if you haven't tried that yet, just to give the bacteria you want a head start.

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Maybe add even more salt to crowd out undesirables? I can't think of anything else after that but to sterilize it. With my crock I can add boiling water and the stones can be baked. Maybe it's new but someone returned it at one point? 

 

Maybe it is just a matter of underdoing the salt. Huh. I'll have to fiddle around some more. I don't want to use dairy cultures when I don't have a fridge. I've tried them before and ew. :lol:

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ETA: Rosie let us know how the mashed potatoes ferment.

I tend to make the same stuff over and over. It's good but I could add to my repertoire of 4-5 recipes.

 

What are your specialties? 

 

I was *really* happy with the Chinese cabbage and radish, so try that if you haven't. :)

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ETA: Rosie let us know how the mashed potatoes ferment.

I tend to make the same stuff over and over. It's good but I could add to my repertoire of 4-5 recipes.

 

It wasn't so tasty because I over salted it. I want to have another go though.

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Fermented carrots and ginger are quite good, as is fermented garlic for adding into recipes. I don't love the tang of most fermented veggies unfortunately so I've been lazy on what I ferment

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