Fermenting.

[Hunt-Grow-Cook]

Originally Posted by Karrr_Luda

Didn't know this was possible http://users.sa.chariot.net.au/~dna/kefirkraut.html
kefirkraut?!?! yikes, I think I might give it a try... a tiny little batch just to see.

I used kefir as a starter for a fermented pepper mash one year, it certainly worked. I still think I prefer the traditional fermenting method with salt though. The kefir mash tasted different to me, I didn't care for it. The kefir itself was good and fun to make though.

[Karrr_Luda]

Originally Posted by Hunt-Grow-Cook

I used kefir as a starter for a fermented pepper mash one year, it certainly worked. I still think I prefer the traditional fermenting method with salt though. The kefir mash tasted different to me, I didn't care for it. The kefir itself was good and fun to make though.

What kind of kefir did you use water or milk? I can't imagine using milk kefir as starter for veg, maybe for making bread. But i could be wrong-lack of imagination ... These guys use both water and milk kefir grains to ferment vegies. I only have the milk grains, and didn't start a batch yet.

[Worth1]

I saw the video and I have to say I disagree with some of his ideas.
Not all but some.
The whole idea of you MUST use organic is hog wash.
The statement that regular soap isn't antibacterial is wrong.
The big and I mean really big problem with the anti bacterial crap they want you to use like the purell is it dries your skin out and makes it crack.
This opens you skin up to infection plus it promotes killer germs.
At work they had people standing guard to make you use it or put on gloves.
I either faked using it or put on gloves.
It is absolutely crazy how sanitary people think everything has to be.
We are killing ourselves.
Worth

[Karrr_Luda]

Yeah I thought so too about organic, you use what you can, that's much better than nothing. True about soap too, probably a couple of more fishy things that skipped my attention, but I thougt it was worth watching anyway.

[Worth1]

I was fun at least it wasn't boring.LOL

[Hunt-Grow-Cook]

Originally Posted by Karrr_Luda

What kind of kefir did you use water or milk? I can't imagine using milk kefir as starter for veg, maybe for making bread. But i could be wrong-lack of imagination ... These guys use both water and milk kefir grains to ferment vegies. I only have the milk grains, and didn't start a batch yet.

It was the milk grains. And I agree, I'm thinking that's what caused that "different" flavor I didn't care for. The recipe I used didn't list both, only the milk. I know you can use both though. The milk having more beneficial microbes compared to a water kefir, but Whether or not that aids in actual fermentation, I do not know. It was an experiment either way.

[rxkeith]

it took me awhile to notice this thread.

we do fermented veggies, cabbage, broccoli, carrot, turnip, radish in different combinations.
we bought several 1/2 gallon mason jars to use for crocks.
veggies get shredded in our food processor then added to the jars in layers with a layer of salt in between each layer. tamp down as you go, until you get to the top.
the full jars go in a shallow pan to ferment. we put caps with holes in the middle for an air lock to go in on the jars. we make up a brine solution to keep the veggies covered if more liquid is required.

important, do not use chlorinated water for the brine solution.
after about a week, the air locks come off, and screw caps go on, and jars can go into the fridge.

fermented food is very healthy.
go to any pharmacy, and check out their probiotics.
check out the prices. some in the $20-30 range have 25-30 billion beneficial bacteria.
in a serving of fermented veggies, you have around a trillion beneficial bacteria.
once you have your supplies, it is a cheap, nutritious way to eat.


keith

[neoguy]

How do you make the holes in the caps?

Originally Posted by rxkeith

it took me awhile to notice this thread.

we do fermented veggies, cabbage, broccoli, carrot, turnip, radish in different combinations.
we bought several 1/2 gallon mason jars to use for crocks.
veggies get shredded in our food processor then added to the jars in layers with a layer of salt in between each layer. tamp down as you go, until you get to the top.
the full jars go in a shallow pan to ferment. we put caps with holes in the middle for an air lock to go in on the jars. we make up a brine solution to keep the veggies covered if more liquid is required.

important, do not use chlorinated water for the brine solution.
after about a week, the air locks come off, and screw caps go on, and jars can go into the fridge.

fermented food is very healthy.
go to any pharmacy, and check out their probiotics.
check out the prices. some in the $20-30 range have 25-30 billion beneficial bacteria.
in a serving of fermented veggies, you have around a trillion beneficial bacteria.
once you have your supplies, it is a cheap, nutritious way to eat.


keith

[Worth1]

Someone tried my fermented cucumber and Fresno pepper pickles today.
The first word out of their mouth was wow these are good.

Worth

[coronabarb]

I bet they are, Worth!

[sdambr]

Originally Posted by Worth1

Someone tried my fermented cucumber and Fresno pepper pickles today.
The first word out of their mouth was wow these are good.

Worth

My mouth just watered!

[Karrr_Luda]

Worth, have you ever thought to try ferment hardboiled eggs? I finally did it, (after a year of thinking about it - sSlowpoke here) and I like it. As Always have to eat on my own, cause no one wants to try them. They don't taste fermented though, rather like salted eggs, after 12 days ( that's how long i had them in brine) salty brine gets into the egg whites a bit, but not all the way through. The important part is to use some starter from your other ferments, I added some kimchi juice to the brine and some celery. Started a new batch already. Cool part is the eggs don't go bad in the brine. If you like hardboiled eggs that is.

[Worth1]

Originally Posted by Karrr_Luda

Worth, have you ever thought to try ferment hardboiled eggs? I finally did it, (after a year of thinking about it - sSlowpoke here) and I like it. As Always have to eat on my own, cause no one wants to try them. They don't taste fermented though, rather like salted eggs, after 12 days ( that's how long i had them in brine) salty brine gets into the egg whites a bit, but not all the way through. The important part is to use some starter from your other ferments, I added some kimchi juice to the brine and some celery. Started a new batch already. Cool part is the eggs don't go bad in the brine. If you like hardboiled eggs that is.

I think it is going to take me a year too.
I have never heard of anything like that in my life.

Worth

[berryman]

Karrr, as to the eggs, that's a great idea to me in hopes that I can keep some homegrown through the winter when the hens stop.
How long have you kept them and do you refrigerate?
Thanks

[Worth1]

Originally Posted by berryman

Karrr, as to the eggs, that's a great idea to me in hopes that I can keep some homegrown through the winter when the hens stop.
How long have you kept them and do you refrigerate?
Thanks

You can store raw eggs in (Water Glass) without refrigeration for a long time.

Worth