Fermenting.

[Cole_Robbie]

http://sciencenordic.com/alcoholism-...tinal-bacteria

My gut bacteria are all a bunch of tiny alcoholics, those little bas**rds.

[Worth1]

Originally Posted by Cole_Robbie

http://sciencenordic.com/alcoholism-...tinal-bacteria

My gut bacteria are all a bunch of tiny alcoholics, those little bas**rds.

[recruiterg]

I made another batch of Sauerkraut today. One is apples & kraut, one is apples, kraut and caraway seeds, the third is apples, kraut, dill seed and garlic.

Question: I am using some rocks I found in the garden to weigh the kraut down. Rocks are cleaned, of course. The rock won't change the flavor, will they?


Sent from my iPhone using Tapatalk

[recruiterg]

Sent from my iPhone using Tapatalk

[Worth1]

Originally Posted by recruiterg

I made another batch of Sauerkraut today. One is apples & kraut, one is apples, kraut and caraway seeds, the third is apples, kraut, dill seed and garlic.

Question: I am using some rocks I found in the garden to weigh the kraut down. Rocks are cleaned, of course. The rock won't change the flavor, will they?


Sent from my iPhone using Tapatalk

Not unless they are iron ore.

Worth

[clkingtx]

I tried some dilly beans. I didn't have canning salt, so I just used what I had(regular iodized). I used ro water, and about 2-4 Tbsp on the salt in my quart of water. I used a grape leaf, and a few cloves of garlic for flavor. It sat out for a week or so, and I tasted one. It tasted suprisingly beany, and was crisp. They are discolored, but I read that could be because of the iodine and such in the salt. When I am able, I will get canning salt(really want to try sauerkraut). The only problem is it is WAY too salty, it kind of hurt my stomach.

Can I dilute the brine solution in the beans? I was thinking half brine/half fresh water, and see how that tastes. They are just sitting in the fridge waiting for me to decide.

Thanks Worth, for starting this thread, it is encouraging me to experiment with this! I could use all the help I can get in the health department!

[Worth1]

Originally Posted by clkingtx

I tried some dilly beans. I didn't have canning salt, so I just used what I had(regular iodized). I used ro water, and about 2-4 Tbsp on the salt in my quart of water. I used a grape leaf, and a few cloves of garlic for flavor. It sat out for a week or so, and I tasted one. It tasted suprisingly beany, and was crisp. They are discolored, but I read that could be because of the iodine and such in the salt. When I am able, I will get canning salt(really want to try sauerkraut). The only problem is it is WAY too salty, it kind of hurt my stomach.

Can I dilute the brine solution in the beans? I was thinking half brine/half fresh water, and see how that tastes. They are just sitting in the fridge waiting for me to decide.

Thanks Worth, for starting this thread, it is encouraging me to experiment with this! I could use all the help I can get in the health department!

Drop it down to 2 tablespoons of canning salt per quart of water and let it ferment for at the very least two weeks a month to 6 weeks is better.

You have to allow the acid to develop.
And your welcome.

Worth

[Worth1]

Am I repeating myself?
I cant tell you how much I love this Habanero sauce I made.
It isn't because I made it or how great a pepper person in am.
It was an experiment that far surpassed my wildest dreams.

It is so good that you can get the flavor without the heat if you are sparing with it.

Worth

[Shrinkrap]

Cole Robbie; I hope you are aware of phototherapy for psoriasis. Definitely a good option. And insurance will pay. They won't for vitiligo.

Worth; Are there details about your sauce somewhere?

My smoked chinensis and fresno for sauce;

[Worth1]

Originally Posted by Shrinkrap

Worth; Are there details somewhere?

My smoked chinensis and fresno for sauce;

Way back in this thread let me look.

[Worth1]

Originally Posted by Worth1

Am I repeating myself?
I cant tell you how much I love this Habanero sauce I made.
It isn't because I made it or how great a pepper person in am.
It was an experiment that far surpassed my wildest dreams.

It is so good that you can get the flavor without the heat if you are sparing with it.

Worth

Post 306.

As far as fermenting the peppers it is a no brainer.
Two to three table spoons of salt to one quart of water and forget about them.

http://www.tomatoville.com/showpost....&postcount=306

[Worth1]

I didn't want to say this before but it is like taking a hit off a big ole hog leg.
You get a body rush without the massive heat.
It is very strange.
Worth

[Shrinkrap]

Thanks!

[Tropicalgrower]

Originally Posted by Cole_Robbie

http://sciencenordic.com/alcoholism-...tinal-bacteria

My gut bacteria are all a bunch of tiny alcoholics, those little bas**rds.

Antibiotics are also a leading cause of the decline of intestinal flora.The nurse at my old Dr.s office made sure to tell me to supplement with Acidophilus whenever I was prescribed any antibiotics..

[recruiterg]

How long do you guys let your sauerkraut ferment? I just cracked one jar after one week. Best batch ever. I watched some youtube videos that say you should ferment for 7-10 days, then put in the fridge for 8-10 weeks. What do you guys do?