Fermenting. - Page 10

Karrr_Luda · December 27, 2015

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!

Aerial · December 28, 2015

Wow that recipe looks good! I never knew what to do with shiso. Thanks Karrr_Luda, you're the adventurous cook.

Quote:

Originally Posted by Karrr_Luda

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

moray-eel-bite · December 28, 2015

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.

Worth1 · December 28, 2015

Quote:

Originally Posted by moray-eel-bite

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.

This is the way it was done many years ago even on ships.
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

Worth1 · December 28, 2015

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

Worth1 · January 3, 2016

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

Worth1 · January 3, 2016

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

Worth1 · January 7, 2016

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

sdambr · January 7, 2016

Just an update, it was delicious. Thanks for getting me started with this!

Tomorrow......batch #2.

Karrr_Luda · January 7, 2016

Bravo Worth!!!

Worth1 · January 8, 2016

Quote:

Originally Posted by sdambr

Just an update, it was delicious. Thanks for getting me started with this!

Tomorrow......batch #2.

So are you going to go for a bigger crock?
I am glad it turned out good.

Quote:

Originally Posted by Karrr_Luda

Bravo Worth!!!

Thanks but you can thank the bacteria too.

worth

sdambr · January 8, 2016

Quote:

Originally Posted by Worth1

So are you going to go for a bigger crock?
I am glad it turned out good.

worth

Just when I think I have a little self control and can manage with 2-3 quart jars, I begin to hear about 5 & 10 liter Krokatoas. I say for you one of each.

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!

Worth1 · January 8, 2016

Quote:

Originally Posted by sdambr

Just when I think I have a little self control and can manage with 2-3 quart jars, I begin to hear about 5 & 10 liter Krokatoas. I say for you one of each.

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!

I think the little 5 liter one would be fantastic for you.

I have my eye on this one.
http://www.sausagemaker.com/5-Liter-...-p/24-1418.htm
Worth

sdambr · January 8, 2016

Quote:

Originally Posted by Worth1

I think the little 5 liter one would be fantastic for you.

I have my eye on this one.
http://www.sausagemaker.com/5-Liter-...-p/24-1418.htm
Worth

And then there's this one

http://www.sausagemaker.com/German-S...-p/24-1410.htm

can't tell the difference.

Worth1 · January 9, 2016

Quote:

Originally Posted by sdambr

And then there's this one

http://www.sausagemaker.com/German-S...-p/24-1410.htm

can't tell the difference.

I put the other one out as bait so you would see what a bargain you were getting with the one you showed.

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

December 27, 2015	#136
Karrr_Luda Tomatovillian™ Join Date: Mar 2015 Location: USA NJ zone 6B Posts: 228	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! __________________ (:>=

January 7, 2016	#143
Worth1 Tomatovillian™ Join Date: Feb 2006 Location: Den of Drunken Fools Posts: 38,539	Yaw Hoo 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

January 7, 2016	#144
sdambr Tomatovillian™ Join Date: Jun 2014 Location: Long Island, NY Posts: 421	Just an update, it was delicious. Thanks for getting me started with this! Tomorrow......batch #2. __________________ 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

January 7, 2016	#145
Karrr_Luda Tomatovillian™ Join Date: Mar 2015 Location: USA NJ zone 6B Posts: 228	Bravo Worth!!! __________________ (:>=

December 28, 2015	#138
moray-eel-bite Tomatovillian™ Join Date: Mar 2014 Location: Ontario, Canada Posts: 47	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.

December 28, 2015	#140
Worth1 Tomatovillian™ Join Date: Feb 2006 Location: Den of Drunken Fools Posts: 38,539	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

January 3, 2016	#141
Worth1 Tomatovillian™ Join Date: Feb 2006 Location: Den of Drunken Fools Posts: 38,539	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

January 3, 2016	#142
Worth1 Tomatovillian™ Join Date: Feb 2006 Location: Den of Drunken Fools Posts: 38,539	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