Fermenting. - Page 44

encore · February 8, 2017

well i find the pusher a lot easier, as you push it in , and in the case of the kraut, which makes it's own brine, the next day i just open lid up check for anything that might be floating, in this case one little piece, close the lid up and forget about it til you want to taste test it. no weights to get off kilter or sink, or have to mess around with trying to get out of jar when you want to taste, no burping jars, i just think it's alot faster and easier, many differant ways to do it, i just prefer this product. ---tom

BigVanVader · February 8, 2017

I was looking at the lids because I know myself well enough to know I would forget to burp my jars and the water level tubing dohickeys look like a PITA to clean. When I'm trying to decide if something is worth it I consider my time. I don't have enough of it and anything that saves me some fiddling I'm ok with. That said I do think they are overpriced.

encore · February 8, 2017

the system i'm using will take you less than 5 mins. if that to clean everything up. you must be a really busy guy! lol like i said, everyone has their own way of doing things, @ 10 bucks a piece for everything but jar, to me it's worh it.---tom

BigVanVader · February 8, 2017

I was speaking to why I will likely buy those lids I linked encore, those things you posted look neat as well.

encore · February 8, 2017

oh i missed that , i understand what your says now. lol if you get them let us know how they turn out, just wondering how you keep everything below brine in that one, unless i missed that too lol---- take care---tom

encore · February 8, 2017

read some questions and answers on site, they recommend some type of weight to keep it down, but others stated they didn't use weight and got no mold.

MuddyToes · February 9, 2017

Quote:

Originally Posted by Worth1

Not meaning to put down any of these products it is just that I am having great luck with my mason jars and lids.
No mold and I am packing the product so it doesn't float to the top.

I just started a batch of daikon radish.
I bet they will be fantastic because I love salted radishes.

Worth

Hi Worth, did you slice or chop the daikon or keep it whole? I think it sounds good, too.

I just finished making a batch of kraut: mixed green and purple cabbage with a shredded turnip and a shredded golden beet. I flavored it with a little bit of minced ginger. Came out really good. It made about 2-1/2 qts.

I really want to make kimchee. I love the pickled daikon my husband brings home from the Korean grocer. Sometimes they add a little too much garlic for my palate though.

Worth1 · February 9, 2017

Sliced is all I did no spices.

Worth

Worth1 · February 9, 2017

I wonder what a short ferment on some shredded iceberg lettuce would be like?
Might do that this weekend.
Worth

Worth1 · February 11, 2017

I wonder what it is with the Brassica plants and fermenting.
The radishes are really going to town big time.
For people that like the it the smell coming out of the jar is heavenly.

Worth

encore · February 12, 2017

just wondering if anyone fermented any garlic? i have some that is i little over a week into fermenting, and was wondering if it's supposed to look all cloudy like this? i spooned the foam off the top, no mold, smelled like pretty strong garlic! lol suppose to keep it fermenting for 4 -5 weeks or until it stops bubbling, according to recipe before putting in frig.. ----tom

Worth1 · February 12, 2017

Someone here did and they haven't reported back yet.
The cloudiness is fine.

Worth

Worth1 · February 18, 2017

The fermented radishes are a real let down to me.
Now they taste like sour salty radishes.

Worth

NewWestGardener · February 18, 2017

It might be best to ferment the young garlic, fully-grown but before the stalks die off and the skins dry. My family used to do it every fall, peel off the outer dirty layers and ferment them whole. after the initial ferment in lightly salted water, they are kept in water with soy sauce and sugar added, so they always look dark. They are not that garlicky then, but delicious. You may find Japanese version of that in Asian grocery shops.

NewWestGardener · February 18, 2017

My mom used to make it this way: pick, wash, and soak the soy beans, then boil them, mash them up into a dry paste, which is then formed into big bricks , I'd say about 6"x6"x12". Then wrap them up in clean paper, and leave them on a indoor shelf to ferment and dry, for two-three months.
In the coming spring, the bricks, now look like super old moldy bread, are broken into 2-3 inch chunks, and placed inside a huge clay vault (is that the right word? Big deep open mouthed clay container), in which water and salt are added. Quite a bit of salt actually, 1 to every 3-4 volume measure of the soy paste. Then we used a tool similar to that used in making butter, a stick with a small flat board at the end, to stir and turn the mixture a few times everyday, outside in the sun. The pot is covered with a piece of cheese cloth with weights tied to its corners. In a few weeks, it will be ready, the consistency is similar to that of pancake mixture.
We used miso a lot, mostly as a salad dressing, with garlic and vinegar. Or added to fried hot chili peppers with pork to make a nice condiment. Or as a more flavorful substitute of soy sauce.
Cooked, salted and fermented soy beans themselves are also used in cooking. Like in some Szechuan dishes.
I doubt anyone would try these, but I just want to tell how those things are done by some people in another part of the world.

February 18, 2017	#660
NewWestGardener Tomatovillian™ Join Date: Nov 2010 Location: Vancouver, BC, Canada Posts: 564	Anyone tried making Miso? My mom used to make it this way: pick, wash, and soak the soy beans, then boil them, mash them up into a dry paste, which is then formed into big bricks , I'd say about 6"x6"x12". Then wrap them up in clean paper, and leave them on a indoor shelf to ferment and dry, for two-three months. In the coming spring, the bricks, now look like super old moldy bread, are broken into 2-3 inch chunks, and placed inside a huge clay vault (is that the right word? Big deep open mouthed clay container), in which water and salt are added. Quite a bit of salt actually, 1 to every 3-4 volume measure of the soy paste. Then we used a tool similar to that used in making butter, a stick with a small flat board at the end, to stir and turn the mixture a few times everyday, outside in the sun. The pot is covered with a piece of cheese cloth with weights tied to its corners. In a few weeks, it will be ready, the consistency is similar to that of pancake mixture. We used miso a lot, mostly as a salad dressing, with garlic and vinegar. Or added to fried hot chili peppers with pork to make a nice condiment. Or as a more flavorful substitute of soy sauce. Cooked, salted and fermented soy beans themselves are also used in cooking. Like in some Szechuan dishes. I doubt anyone would try these, but I just want to tell how those things are done by some people in another part of the world. Last edited by NewWestGardener; February 18, 2017 at 08:57 PM.

February 8, 2017	#646
encore Tomatovillian™ Join Date: May 2015 Location: wisconsin Posts: 536	well i find the pusher a lot easier, as you push it in , and in the case of the kraut, which makes it's own brine, the next day i just open lid up check for anything that might be floating, in this case one little piece, close the lid up and forget about it til you want to taste test it. no weights to get off kilter or sink, or have to mess around with trying to get out of jar when you want to taste, no burping jars, i just think it's alot faster and easier, many differant ways to do it, i just prefer this product. ---tom

February 8, 2017	#647
BigVanVader Tomatovillian™ Join Date: Mar 2014 Location: Greenville, South Carolina Posts: 3,099	I was looking at the lids because I know myself well enough to know I would forget to burp my jars and the water level tubing dohickeys look like a PITA to clean. When I'm trying to decide if something is worth it I consider my time. I don't have enough of it and anything that saves me some fiddling I'm ok with. That said I do think they are overpriced.

February 8, 2017	#648
encore Tomatovillian™ Join Date: May 2015 Location: wisconsin Posts: 536	the system i'm using will take you less than 5 mins. if that to clean everything up. you must be a really busy guy! lol like i said, everyone has their own way of doing things, @ 10 bucks a piece for everything but jar, to me it's worh it.---tom

February 8, 2017	#649
BigVanVader Tomatovillian™ Join Date: Mar 2014 Location: Greenville, South Carolina Posts: 3,099	I was speaking to why I will likely buy those lids I linked encore, those things you posted look neat as well.

February 8, 2017	#650
encore Tomatovillian™ Join Date: May 2015 Location: wisconsin Posts: 536	oh i missed that , i understand what your says now. lol if you get them let us know how they turn out, just wondering how you keep everything below brine in that one, unless i missed that too lol---- take care---tom

February 8, 2017	#651
encore Tomatovillian™ Join Date: May 2015 Location: wisconsin Posts: 536	read some questions and answers on site, they recommend some type of weight to keep it down, but others stated they didn't use weight and got no mold.

February 9, 2017	#653
Worth1 Tomatovillian™ Join Date: Feb 2006 Location: Den of Drunken Fools Posts: 38,539	Sliced is all I did no spices. Worth

February 9, 2017	#654
Worth1 Tomatovillian™ Join Date: Feb 2006 Location: Den of Drunken Fools Posts: 38,539	I wonder what a short ferment on some shredded iceberg lettuce would be like? Might do that this weekend. Worth

February 11, 2017	#655
Worth1 Tomatovillian™ Join Date: Feb 2006 Location: Den of Drunken Fools Posts: 38,539	I wonder what it is with the Brassica plants and fermenting. The radishes are really going to town big time. For people that like the it the smell coming out of the jar is heavenly. Worth

February 12, 2017	#657
Worth1 Tomatovillian™ Join Date: Feb 2006 Location: Den of Drunken Fools Posts: 38,539	Someone here did and they haven't reported back yet. The cloudiness is fine. Worth

February 18, 2017	#658
Worth1 Tomatovillian™ Join Date: Feb 2006 Location: Den of Drunken Fools Posts: 38,539	The fermented radishes are a real let down to me. Now they taste like sour salty radishes. Worth

February 18, 2017	#659
NewWestGardener Tomatovillian™ Join Date: Nov 2010 Location: Vancouver, BC, Canada Posts: 564	It might be best to ferment the young garlic, fully-grown but before the stalks die off and the skins dry. My family used to do it every fall, peel off the outer dirty layers and ferment them whole. after the initial ferment in lightly salted water, they are kept in water with soy sauce and sugar added, so they always look dark. They are not that garlicky then, but delicious. You may find Japanese version of that in Asian grocery shops.