Jump to content

Menu

Fermentation Experimentation


Recommended Posts

  • Replies 115
  • Created
  • Last Reply

Top Posters In This Topic

Top Posters In This Topic

Popular Posts

One of the very favorite food memories of mine is the lemon pickle and lime pickle made by my best friends father when I was a boy.   The Dad was Armenian and French, a Dutch citizen, but grew up in

Can we talk about home brewing, too? Here's a super easy way to make homemade hard cider: www.mrmoneymustache.com/2014/04/22/brew-your-own-cider/   Great for lazy people like me. :)

I regularly ferment beets, carrots and apples - all chopped up in the food processor. Put in mason jar, leave at least 1 inch on top for bubbling. Add water to cover all veggies, sprinkle a little wh

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?

Link to post
Share on other sites

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
Link to post
Share on other sites

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? 

  • Like 1
Link to post
Share on other sites

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
Link to post
Share on other sites

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.

  • Like 1
Link to post
Share on other sites

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:

Link to post
Share on other sites

 

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. :)

Link to post
Share on other sites
  • 2 weeks later...

 

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.

Link to post
Share on other sites
  • 1 month later...

Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!

Register a new account

Sign in

Already have an account? Sign in here.

Sign In Now

×
×
  • Create New...