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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#391 | |
Tomatovillian™
Join Date: Feb 2006
Location: Den of Drunken Fools
Posts: 38,539
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You just tasted Kosher deli style pickles this is about how long they go. To get a good acidity you need to go for at least 14 days but better for 21 days but this all depends on the amount of salt and temperature. You can let it just sit out of you want, no need to refrigerate and as time goes by it will become more acidic. I have had some in the refrigerator for months and it is still good and will continue to be good. Worth |
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#392 |
Tomatovillian™
Join Date: Apr 2008
Location: Wichita Falls Texas
Posts: 446
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My dilly beans are bubbling away, I reduced the salt in the brine and put them out in a warm room. I will have to try one soon. Having to take an antibiotic right now, so maybe they will help with the stomach issues.
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Carrie |
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#393 |
Tomatovillian™
Join Date: Feb 2006
Location: Den of Drunken Fools
Posts: 38,539
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How much salt and how warm?
Sounds like success. ![]() Worth |
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#394 |
Tomatovillian™
Join Date: Apr 2008
Location: Wichita Falls Texas
Posts: 446
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You said to make it about 2 Tbsp salt per quart of water, so since I had used 4 originally, I dumped half the brine out, and filled up with fresh water. That should have halved the salt in there(making it 2Tbsp per quart), if I am thinking right. The room is probably high 70s to low 80s. If when I taste it, it still is too salty, I will just make a fresh brine solution with the proper amount. It is really odd when I think something is too salty; as I like very salty foods. My favorite snack to eat is olives, and I drink the juice sometimes, too.(especially when they are made without vinegar, YUM!)
Thanks!
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Carrie |
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#395 |
Tomatovillian™
Join Date: Feb 2006
Location: Den of Drunken Fools
Posts: 38,539
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That should work, at that temperature I bet they are bubbling.
The reason you thought they were salty at first was because they weren't fermented yet. Once fermented the flavors and acid hide the salty taste. |
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#396 |
Tomatovillian™
Join Date: Jan 2006
Location: Cypress, TX
Posts: 963
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Does anyone have experience with this?
https://www.thegrommet.com/mortier-p...entation-crock MikeInCypress
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"Growing older, not up" |
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#397 | |
Tomatovillian™
Join Date: Feb 2006
Location: Den of Drunken Fools
Posts: 38,539
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Here is a 5 liter for 69 dollars and they are practically fool proof. I buy from these folks all of the time, have been since before I invented the internet. You cant see what is going on but you can hear it. ![]() http://www.sausagemaker.com/German-S...-p/24-1410.htm |
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#398 |
Tomatovillian™
Join Date: Feb 2006
Location: Den of Drunken Fools
Posts: 38,539
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My last jar of Habs I had fermenting are done after I dont know how long, months.
I just ate one whole, seeds and all. What a blast and how flavorful. ![]() ![]() Worth |
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#399 |
Tomatovillian™
Join Date: Feb 2006
Location: Hampton, Virginia
Posts: 1,433
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It's good reading everyone post again, Amen!!.
I am taking a 2 day break from Farming and Fermenting. Hard Farming Work "Just keep a "Girl Farmer" like me from posting. I miss you'll Take Care.
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May God Bless you and my Garden, Amen https://www.angelfieldfarms.com MrsJustice as Farmer Joyce Beggs ![]() |
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#400 | |
Tomatovillian™
Join Date: Feb 2006
Location: Den of Drunken Fools
Posts: 38,539
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![]() Tonight I chopped up one of my fermented/brined limes into some homemade potato salad. I cant imagine anything better to do with them. The rind has softened and they are the bomb for sure. I also dumped in a goodly portion of the Habanero sauce I made and some of the fermented jalapenos. Best potato salad ever. Worth |
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#401 |
Tomatovillian™
Join Date: May 2016
Location: West Los Angeles
Posts: 203
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I ferment in small batches and started off with this recipe:
http://www.thekitchn.com/how-to-make...son-jar-193124 But I've actually reduced the salt even further than the recipe calls for - I usually chop up cabbage until it fills up my biggest pyrex bowl (either a whole small cabbage or half a large cabbage ~ 2 lbs) and I add half a tablespoon of kosher sea salt and squeeze for 10 minutes then pack it into a mason jar and cover with a towel and push down every couple of hours. Never needed to add water. It only takes mine about 3 days. I'm sure it would be better and taste better if I could do it longer but that's all I can manage right now with kids and family. |
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#402 |
Tomatovillian™
Join Date: May 2011
Location: Wisconsin
Posts: 307
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i'm starting my first fermentation adventure this weekend sometime! Just some kraut.
![]() I will read this thread and will check back once I actually do it!
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Desire' Mother of 3, homesteader, canner, gardener, dwarf tomato participant. |
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#403 | |
Tomatovillian™
Join Date: Feb 2006
Location: Den of Drunken Fools
Posts: 38,539
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![]() Not the expert but what I did and it is fantastic. The only thing I would change is I would add dill seeds I love dill. Worth http://www.tomatoville.com/showpost....5&postcount=39 |
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#404 |
Tomatovillian™
Join Date: Jan 2016
Location: Vancouver Island Canada BC
Posts: 1,253
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I add caraway seeds to kraut.
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#405 |
Tomatovillian™
Join Date: Feb 2006
Location: Den of Drunken Fools
Posts: 38,539
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I used to be a big fan of caraway seeds until I was forced to eat caraway beef stew about 30 years ago.
It had WAY too many caraway seeds in it. ![]() I just got back from the store doing some shopping. I dont go around like some kind of nut preaching about fermenting in public. But I just gave the cashier instructions on how to ferment. ![]() I had a whole pile of stuff and one was a about 2 pounds of fresh jalapeno peppers. He was trying to figure out what I as doing with all of this stuff making chili? No these are for fresh eating but sometimes I buy a bunch to ferment. Really how do you do that? That is how it got started he was very interested in it. Young guy in his 30's. The lady bagging my groceries was interested the lady in line behind me was interested. I swear I could have put a sign up on how to ferment and there would have been an audience. ![]() Then there was the lady that wanted to know what on earth I had in my cart in the meat section. It was sweet breads. She was a lot older than me and had never had them her excuse was she wasn't from Texas. ![]() Worth |
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