Information and discussion about canning and dehydrating tomatoes and other garden vegetables and fruits. DISCLAIMER: SOME RECIPES MAY NOT COMPLY WITH CURRENT FOOD SAFETY GUIDELINES - FOLLOW AT YOUR OWN RISK
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#136 |
Tomatovillian™
Join Date: Mar 2015
Location: USA NJ zone 6B
Posts: 228
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Ooh, perilla leaf kmchi, I have loads of shiso growing everywhere all summer long, here's a yummy way to preserve it. http://www.maangchi.com/recipe/kkaennip-jangajji
Thanks Aerial!
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#137 | |
Tomatovillian™
Join Date: Apr 2015
Location: CA
Posts: 410
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Wow that recipe looks good! I never knew what to do with shiso. Thanks Karrr_Luda, you're the adventurous cook.
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Last edited by Aerial; December 28, 2015 at 01:47 AM. |
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#138 |
Tomatovillian™
Join Date: Mar 2014
Location: Ontario, Canada
Posts: 47
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When I make kraut in a 3 gallon crock I just leave it in there until we eat it all. Sometimes as long as a year. The lactic acid brings the pH down low enough that it excludes most harmful bacteria/moulds. The texture does get softer as the months roll on but the flavour (provided you enjoy the sour taste) improves. As long as you keep it 100 percent submerged using weights there is little chance of spoilage.
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#139 | |
Tomatovillian™
Join Date: Feb 2006
Location: Den of Drunken Fools
Posts: 38,539
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I just wanted to refrigerate mine as I liked it the way it was. The rest will go longer. It is much safer than canning because if it does spoil you will know it and wont want to eat it. Worth |
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#140 |
Tomatovillian™
Join Date: Feb 2006
Location: Den of Drunken Fools
Posts: 38,539
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Fermenting update.
One jar had a mold mat on top and some of the cucumbers were over done and a little mushy but very acidic. I saved the better ones and put them in the refregerator in anothe jar. They tasted just like a deli pickle should. The next big jars water looked like something you wouldn't want to eat as it had puffs of garlic powder floating in it. but they are very crunchy and firm and taste like claussen pickles. All of them went into the refrigerator. The red peppers are very good and crunchy with no change in flavor from the last time. They are in the refrigerator. The small quart jar turned out very well also. ![]() The sweet potatoes are a little on the clove side and need more time. Over all these pickles as far a flavor is concerned are much better than you can get in the store with all of the vinegar in them. This has led me to want two more smaller crocks with the water lock on them like Krokatoa. I just cant make my mind up which one the 5 or 10 liter, I am leaning toward the 10 liter. ![]() Worth |
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#141 |
Tomatovillian™
Join Date: Feb 2006
Location: Den of Drunken Fools
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I got really close to 30 pints of sauerkraut all together.
Today I pulled the rest out and put it in quart Ziploc freezer bags. I ended up with 6 of them. There isn't much difference between the 2 week and the 3 week Kraut. Krokatoa has been washed and in its resting spot ready for it's next fermenting adventure. Worth IMG_20160103_0760.jpg |
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#142 |
Tomatovillian™
Join Date: Feb 2006
Location: Den of Drunken Fools
Posts: 38,539
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I also want to add I pulled a pickle out of the jar in the refrigerator and darn it was good.
![]() Very crunchy with a taste of dill like you dont get at the store and without the sour vinegar taste I dont like. Worth |
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#143 |
Tomatovillian™
Join Date: Feb 2006
Location: Den of Drunken Fools
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My sauerkraut passed the sauerkraut haters test.
Let me tell you how it went down. I was in the garden weeding and moving onion sprouts around. My neighbor across the street was putting the trash can back for my other neighbor lady. He stopped and talked and I asked him if he liked sauerkraut. He said no I hate sauerkraut but he would ask his wife. We talked some more about how I make it and so I went inside and brought out a quart bag for him to try. The man almost fell over he said he had never had anything so good and all he has had was the canned stuff. He took the bag home with him. ![]() Worth |
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#144 |
Tomatovillian™
Join Date: Jun 2014
Location: Long Island, NY
Posts: 421
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Just an update, it was delicious. Thanks for getting me started with this!
Tomorrow......batch #2. ![]()
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Sue "There are only two ways to live your life: as though nothing is a miracle, or as though everything is a miracle." Albert Einstein |
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#145 |
Tomatovillian™
Join Date: Mar 2015
Location: USA NJ zone 6B
Posts: 228
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Bravo Worth!!!
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#146 | |
Tomatovillian™
Join Date: Feb 2006
Location: Den of Drunken Fools
Posts: 38,539
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I am glad it turned out good. Thanks but you can thank the bacteria too. ![]() worth |
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#147 | |
Tomatovillian™
Join Date: Jun 2014
Location: Long Island, NY
Posts: 421
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I have been following this thread closely and have been enjoying your posts tremendously. I am glad they were a success. DH is trying to teach me the meaning of moderation. TV is not a good place for that. Ohhhhh, the peer pressure! ![]()
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Sue "There are only two ways to live your life: as though nothing is a miracle, or as though everything is a miracle." Albert Einstein |
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#148 | |
Tomatovillian™
Join Date: Feb 2006
Location: Den of Drunken Fools
Posts: 38,539
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![]() I have my eye on this one. http://www.sausagemaker.com/5-Liter-...-p/24-1418.htm Worth |
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#149 | |
Tomatovillian™
Join Date: Jun 2014
Location: Long Island, NY
Posts: 421
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And then there's this one http://www.sausagemaker.com/German-S...-p/24-1410.htm can't tell the difference.
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Sue "There are only two ways to live your life: as though nothing is a miracle, or as though everything is a miracle." Albert Einstein |
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#150 | |
Tomatovillian™
Join Date: Feb 2006
Location: Den of Drunken Fools
Posts: 38,539
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![]() The more expensive one is made in Poland the other one like mine but smaller is made in China. Mine is made in China but I am not worried about it. Worth |
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