Misti’s Magnificent Musings and Maddening Menage forum: Fermenting Food resources

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ImageMistirose
Aug 28, 2014 9:05 AM CST
Name: Misti
Fate, TX
Thank you to Wildflowers for sharing this!

to buy a Crock http://www.amazon.com/s/ref=bl_sr_kitchen?_encoding=UTF8&fie...
Book sample http://www.wildfermentation.com/making-sour-pickles-2/
Crock info http://www.sauerkrautcrock.com/
Additional info http://www.foodrenegade.com/3-biggest-fermenting-mistakes-yo...


Fermented foods are super wonderful for us. As she advises we shouldn't heat them or it will kill off all the beneficial wonderfulness of them. Here are some resources to get you started.

What foods do you ferment?

Mostly root vegetables, my favorite is parsnips and turnips together. Cabbage and cucumbers of course. I've been experimenting with fermenting small batches, or just a single jar at a time since it's not always possible to have a big yield. I haven't gotten it down to where it's perfected to my (or our) liking. Just a matter of getting the right amount of salt to make it sour enough but not too salty. I'm also experimenting with hot peppers this year. Did a jar of salsa that I really like.

I have a really large fermenting crock that is excellent but I'm looking to get a smaller one, or an inbetween one.

The thing about fermentation is you don't want to heat your finished product or you will kill the beneficial goodness of the food. But, it keeps on the counter for some time, while it continues to ferment, or in the refrigerator for a month or more.

that sounds very interesting. I love sauerkraut but hmmm cold. I don't have a fermentation crock. where would you get one of those? or can you use other things instead?

I love sauerkraut too. Do you remember when you could get Vlasic sauerkraut in the refrigerator section? That was when it was live food. Now it's sitting on the shelf with the rest of them which means it was probably pasturized and heated to the point that it kills the good bacteria! So, if you want the benefits of live cultures, you just have to make it yourself!

Yes, you can use any type of container that is glass, ceramic or plastic. I prefer the first two choices. If you decide you want to invest in a fermenting crock, I have a good recommendation but not off the top of my head... I'll have to get back on that.

I find a lot of things are better if we do them ourselves. Did you buy a culture to get it started? Good to know, I prefer glass myself. Would love to see where you would recommend buying a crock.

No, I didn't buy a culture, just used the natural method.

Here's my crock, I have the 10 liter size but would like to get the 5 liter too. TSM Brand. It's from Europe, from Poland I think and customized; it has a water reservoir at the lid that makes it unique.

http://www.amazon.com/s/ref=bl_sr_kitchen?_encoding=UTF8&fie...

Very nice. I am very interested in how you do it without buying starter cultures. If you are comfortable telling us, I will be happy to pin it with the link for the crocks.

I just ran across this, the recommendation that lead me to buy the Harsch brand crock ~

http://www.sauerkrautcrock.com/

There are three ways to fermentation, salt, whey, and starter cultures. I use salt.

This is from Sandor Katz' book, Wild Fermentation. I really like the book and recommend it:
http://www.wildfermentation.com/making-sour-pickles-2/
[Last edited Aug 29, 2014 10:16 AM CST]
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