Fermenting.

[Gerardo]

In my other life, as I was grabbing Eppendorfs from waterbaths, it always hit me that something could cook perfectly in there. Good to hear they are available.

[velikipop]

Originally Posted by Worth1

I will get back with you and tell you after I research the parts and I put in a mail box at the house.




Yes me all you need to do is put the required amount of (non) iodized salt to water.
2 to 3 tablespoons per quart and pour it in a jar full of garlic and let it do its thing for a few weeks.
I just make a quart of water at a time and toss what I dont use it makes it easy that way.
The small onions came out great too and I mean real good.
I just use the lids and let off pressure everyday.
A little mineral oil on the ring makes them easier to unscrew and helps prevent rusting.

No need for silly stuff they sell.

Worth

Excellent!! I will give that a try. I am assuming that you peel the garlic rather than pop the whole head in and that it will not turn black as the ones produced by the fermenter do. Thanks Worth.

[Worth1]

Originally Posted by velikipop

Excellent!! I will give that a try. I am assuming that you peel the garlic rather than pop the whole head in and that it will not turn black as the ones produced by the fermenter do. Thanks Worth.

Yes you will want to peel the clove as though you were going to eat it.

Worth

[Worth1]

All I am going to say is the stuff I make doesn't look like a hack job and would look nice on any counter and better AND safer than much of the stuff you could buy.
I wont get into the thermal dynamics of how heated water circulates in the right container.

[salix]

Alex, I have 2 jars of garlic in the fridge. Just peeled it, added a tiny bit of salt, filled with water to cover and added 2 Tablespoons of fresh whey. Left it on the counter for a couple of days till it was bubbling nicely then into the fridge. Apparently this is good to store for 9 to 12 months. That was done because I also end up with a lot of sprouting garlic. Makes a change from dehydrating and grinding.

For what it's worth, have used the very same method to ferment peppers, strips of carrots and daikon, beets etc. So far, so good. Can hardly wait till asparagus season - that has to be a better way than freezing to keep them from a mushy end.

[velikipop]

Originally Posted by salix

Alex, I have 2 jars of garlic in the fridge. Just peeled it, added a tiny bit of salt, filled with water to cover and added 2 Tablespoons of fresh whey. Left it on the counter for a couple of days till it was bubbling nicely then into the fridge. Apparently this is good to store for 9 to 12 months. That was done because I also end up with a lot of sprouting garlic. Makes a change from dehydrating and grinding.

For what it's worth, have used the very same method to ferment peppers, strips of carrots and daikon, beets etc. So far, so good. Can hardly wait till asparagus season - that has to be a better way than freezing to keep them from a mushy end.

I just did a small jar of garlic using Worth's method. I hope it works because I have lots of garlic and some is starting to sprout. I would love to try the method on the other vegetables using whey.

Alex

[Worth1]

Originally Posted by velikipop

I just did a small jar of garlic using Worth's method. I hope it works because I have lots of garlic and some is starting to sprout. I would love to try the method on the other vegetables using whey.

Alex

Keep us updated please all input and observations are welcome and help others.

Worth

[velikipop]

Originally Posted by Worth1

Keep us updated please all input and observations are welcome and help others.

Worth

The are doing well in a small jar. There is a lot of fermentation going on and I will move them to the fridge in a day or so. Every time I open the lid to let the gas out the smell of garlic comes pouring out.

[Worth1]

Let them roll for at least two weeks or until the action slows way down.
Then they will be ready for the fridge.
More is better.

[Rajun Gardener]

Alright Worth, give me a recipe to ferment some cauliflower, I have on hand onions, ginger, carrots and fresh hot peppers(cowhorn, tobasco and jalapeno) and a few spices of course.

That head of cauliflower is huge, we ate some fresh last night and made a big bowl of pasta salad for supper but I still have 1/3 left. It's so fresh even the stalk is tender and juicy. Like a fool I planted 24 plants and need to find a way to store them and make up new recipes.

I saw this recipe with curry powder, it looks pretty http://www.culturesforhealth.com/lea...d-cauliflower/

[Worth1]

I would go with the usual brine solution with some dill seed peppers and garlic myself.

Worth

[Rajun Gardener]

I don't have dill seeds just celery seeds, pickling spice blend and mustard seeds.

[Worth1]

You certainly have enough heads to experiment.
Sounds like you are ready for a 15 liter German fermenting crock.

Worth

[Rajun Gardener]

They're not all ripe now, I have 6 more that should be ready in a week or 2 and the others are babies I just transplanted in the raised bed. I bought 2 9 packs of what was supposed to be cauliflower and broccoli but both are cauliflower so I'll deal with those later while I experiment with these early plants.

[MikeInCypress]

What do you think of this "kit"?
n this kit you get 2 complete fermenting systems, which contain the following:

• 2 ClearView AirLocks

• 2 Wide-mouth fermenting lids

• 2 NoSpill fermenting gaskets

• 2 Wide-mouth storage lids

• 2 storage gaskets

• 1/4 pound salt

• Recipe book, The Mastery of Brine Pickling

• Clear, simple instructions.
MikeInCypress