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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November 29, 2017 | #721 | |
Tomatovillian™
Join Date: Nov 2011
Location: Omaha Zone 5
Posts: 2,514
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Quote:
I am still here so there must be a hint of truth to that interpretation! My diet is salt restricted, and I enjoyed sauerkraut for the first time in many years. It was a very tiny bit sweet, just the way I like it. I have two of the jar with weight kits and they work well for a small quantity. I would like to make more now. Don't know if I would trust or enjoy using a store bought cabbage for this. I'll have to check the local organic grocer and see what is available. - Lisa |
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December 12, 2017 | #722 |
Tomatovillian™
Join Date: Feb 2006
Location: Den of Drunken Fools
Posts: 38,539
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December 13, 2017 | #723 |
Tomatovillian™
Join Date: Jan 2014
Location: Tomato Cornhole
Posts: 2,550
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The Easy Fermenter Wide Mouth Fermenting Lids - 3 Pack + Pump
Your Price: $29.99 You Save: $9.01 (23%) You get a 10% coupon with a email sub too, it should load up automatically when you're on this page. https://nourishedessentials.com/prod...easy-fermenter |
December 14, 2017 | #724 |
Tomatovillian™
Join Date: Feb 2006
Location: Den of Drunken Fools
Posts: 38,539
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I like my airlocks, 'Gives it the mad scientist look.
Worth |
January 14, 2018 | #725 |
Tomatovillian™
Join Date: May 2013
Location: New Mexico
Posts: 2,052
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I took the Bait for the Easy Fermenter wide mouth lids and weights. I don't know why the Easy Fermenter lids seem to make fermenting easier, because the difference between screwing on a Easy Fermenter lid and a regular Ball type lid with an airlock is not so much. I have been getting a bunch of fermenting recipes from Easy Fermenter so I have been playing with them quite a bit. I've fermented Fizzy Tomatoes and Curried Cauliflower. The tomatoes were a dud because I didn't use the right "whey" the recipe called for. I just put in some pure yogurt. The Curried Cauliflower came out pretty good, but it is way way salty. I hope to leach out some of the salt by soaking the cauliiflower in regular water.
Now I'm a week into fermented garlic in apple cider vinegar, and I just finished setting up Brussels Sprouts Kimchi. Here's a pic of them in action. I expect the B Sprouts to overflow the fermenter because I loaded it too high. |
January 16, 2018 | #726 | |
Tomatovillian™
Join Date: Feb 2006
Location: Den of Drunken Fools
Posts: 38,539
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Quote:
Tried a few recipes and found them to be way too salty. Right now I have a jar of ghost peppers on the counter I have no idea how long they have been there. Didn't write down any dates or anything and dont care. Just took the lid off and they smell heavenly. Worth |
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January 27, 2018 | #727 |
Tomatovillian™
Join Date: Feb 2015
Location: Central Illinois
Posts: 1,836
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What about hard boiled eggs? Years ago about every bar you went to had a big jar of eggs, I'm guessing they were pickled instead of fermented.
A historic restaurant here on Rte 66, "The Ariston" has been serving Brussels Sprouts at their salad bar for years and won't give up the recipe. They must be fermented, I think I'll try to make a batch. |
January 27, 2018 | #728 |
Tomatovillian™
Join Date: Feb 2006
Location: Den of Drunken Fools
Posts: 38,539
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I remember the eggs, the sausages and the pigs feet at bars too.
They were all pickled and sat on the counter. Now with the food safety police and so on those days are practically over with. Something I dont get is you can buy the sausages in the package in the store on the rack. |
January 30, 2018 | #729 |
Tomatovillian™
Join Date: Feb 2015
Location: Central Illinois
Posts: 1,836
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I went the Masontops "pickle pipe" route and just finished with my first batches! 2 quarts of White Kimchi, 1 quart Brussel Sprouts, 1 quart Gardiniera
Sent from my iPhone using Tapatalk |
January 30, 2018 | #730 | |
Tomatovillian™
Join Date: Feb 2015
Location: Central Illinois
Posts: 1,836
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Now the hard part... waiting. I can see I need 4 more pipes and weights and to find some 1/2 gallon wide mouth mason jars somewhere. Sent from my iPhone using Tapatalk |
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January 30, 2018 | #731 |
Tomatovillian™
Join Date: Aug 2007
Location: Erie, PA
Posts: 44
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I purchased Ball, half-gallon, wide mouth jars at Walmart.
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February 4, 2018 | #732 |
Tomatovillian™
Join Date: Feb 2006
Location: Den of Drunken Fools
Posts: 38,539
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This pint of months long fermented ghost pepper sauce will soon be on its way to Colorado.
Just made it today. Worth IMG_20180204_28696.jpg |
February 11, 2018 | #733 |
Tomatovillian™
Join Date: Feb 2015
Location: Central Illinois
Posts: 1,836
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February 11, 2018 | #734 | |
Tomatovillian™
Join Date: Feb 2015
Location: Central Illinois
Posts: 1,836
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Quote:
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February 11, 2018 | #735 | |
Tomatovillian™
Join Date: Feb 2006
Location: Den of Drunken Fools
Posts: 38,539
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Quote:
I never was a big fan of them but my mother was. She even liked chicken foot soup and all other manner of things gristle, fin, bone and skin like including crispy salty fried fish tails and boiling pig heads on the stove for head cheese. Came from French family too. Worth |
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