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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March 30, 2018 | #811 |
Tomatovillian™
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found this http://www.beetsandbones.com/russian-brined-apples/ and from there, another recipe link http://www.beetsandbones.com/russian-brined-plums/ Never heard of any such thing except that people put whole apples in their sauerkraut. I'd like to try at some point.
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March 30, 2018 | #812 |
Tomatovillian™
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You'll show us a picture when it's done? Some people's fridges are very organized, not mine.
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March 30, 2018 | #813 |
Tomatovillian™
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I used to eat that stuff growing up.
I have no idea how or why and how it came about. My mother was always experimenting on me as a lab rat. Worth |
March 30, 2018 | #814 | |
Tomatovillian™
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Quote:
I saw quite a few recipes for German Rotkohl that came up on my search for "German sweet and sour red cabbage" but non of them are for fermentation. Did you come up with it yourself or had your mom's recipe?
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March 30, 2018 | #815 | |
Tomatovillian™
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Kind of a conglomeration of stuff. My moms crock was a giant 5 gallon thing that sat under the telephone on the wall in the dinning room. I remember her seeing a 100 gallon crock one time. Her eyes were glazed over. As a wee little boy I used to haul the sauerkraut down into the basement for her as well as all the other stuff she canned. I did this from the time I could walk to the time I left home. It was my job to place all of the stuff we put up every year on the shelves. I would have to carry the giant jars of pickles with both hands down the stairs and be careful not to drop them. For some reason I just now remembered that. Maybe it is me wanting to relive my childhood of fermenting and canning that is the reason I do it now. Who on earth relives a childhood by fermenting and canning food, no wonder I am so messed up. Worth |
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March 30, 2018 | #816 | |
Tomatovillian™
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Quote:
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March 30, 2018 | #817 | |
Tomatovillian™
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The only difference with me and some other people is I eat healthy so I can live longer to eat. Yes I grew up in the kitchen. Many a time my mother and I would meet in the kitchen in the wee hours of the morning to make popcorn while everyone else was asleep. No I wasn't a mamas boy the woman beat the living hell out of me several times for the crazy stuff I did, I think I was 16 years old the last time she beat me up, with her fists of all things. She was mad because I threw a boot at her and it hit her in the legs and hurt her. I did this because she poured water in my face while I was asleep. She was a hot tempered Mediterranean women so to speak. This huge flair up and then back to normal. I am the same way. Worth |
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March 30, 2018 | #818 | |
Tomatovillian™
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Quote:
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March 30, 2018 | #819 | |
Tomatovillian™
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People were flabbergasted at the way my mother and I got along with each other. One time coming home from the Marines I gave here a hug and broke one of her ribs. Another time I practiced my judo on her and darn near killed her. The dreaded stomach throw/Tomoe nage. https://youtu.be/tOIbQ2cXRHU Last edited by Worth1; March 30, 2018 at 06:56 PM. |
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March 30, 2018 | #820 | |
Tomatovillian™
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Quote:
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April 1, 2018 | #821 |
Tomatovillian™
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I just pulled my KitchenAid food processor off the shelf to make coleslaw.
Then it dawned on me how fast it was. Then it dawned on me as to how much of an idiot I am for not using it to make extra fancy AAAA grade sauerkraut. Worth |
April 2, 2018 | #822 |
Tomatovillian™
Join Date: Feb 2015
Location: Central Illinois
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My first sauerkraut is a half gallon of Sweet Garlic, it's been bubbling nicely for 4 days, 3 weeks or so to go.
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April 3, 2018 | #823 | |
Tomatovillian™
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Here is a new batch of green experiment (loads of parsley, cilantro, culantro, scallion, 1 Grannie Smith apple, cabbage, a bit of ground ginger, caraway seeds) hopefully edible. The kale red white cabbage carrot kraut came out looking all red, taste better then plain red cabbage, the turmeric batch is good, a bit too much turmeric for the amount of cabbage. Should've added a 1/4 tsp or less like a pinch, not a tsp. It is good though in small quantities. A new big kimchi tower is outside again, not posting that one cause i posted kimchi pics before already.
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April 3, 2018 | #824 |
Tomatovillian™
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If it ever warms up and quits raining here... Maybe some morel mushrooms will start popping. When I'm out hunting them, I plan on digging some sassafras roots... Anyone make fermented root beer before? And yes I know of the FDA warning on it being a carcinogen (you would have to drink gallons of it daily).
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April 3, 2018 | #825 | |
Tomatovillian™
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Quote:
Hope your garlic comes out good. |
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