Author Topic: fermented foods - what have you pickled? (Read 31392 times)

Morning Sunshine · « **on:** October 27, 2015, 12:19:52 PM »

I love reading the dehydrating thread, so I decided to start a place for fermenting talk. So share your tips, recipes, and favorite fermenting tools

----
As you know, I have been doing lemons for years (http://thesurvivalpodcast.com/forum/index.php?topic=22990.msg252815#msg252815), and we love them. We moved to limes and limequats easily as it is the same concept. Every time I have tried sauerkraut on my own it fails (but always works with a teacher around! go figure).
I did cucumber pickles last summer, and wish I had done more this summer, but forgot. I added dill to them.

I fermented jalapeños this year, as a preservation for recipes. I don't like to eat them by themselves, although one of these days I might try the pickles just to see if they effect me the same as fresh ones do.

I just tried a bottle of green beans, and I love the green beans, just plain no herbs or spices.

I did watermelon pickles also, 2 kinds. One quart of plain and a quart with cinnamon and cloves. The spiced ones are the ones my family likes, so I just made another 3 half-gallon batches. I want us to be eating fermented foods every day as we have so many digestive problems around here.

xxdabroxx · « **Reply #1 on:** October 27, 2015, 12:27:52 PM »

I've only done sauerkraut so far, purple and regular cabbage. Basically chop it up, salt it, smash it, wait a bit then pack it in a jar and let it sit. I used one of the fancy lids with the bubbler on top of a mason jar. Came out pretty good I think.

DrJohn · « **Reply #2 on:** October 27, 2015, 01:17:27 PM »

Cucumbers, carrots, string beans and zucchini so far!

Morning Sunshine · « **Reply #3 on:** October 27, 2015, 01:31:54 PM »

carrots. I really really want to do shredded carrots. I forgot about those, I bet I can get my family to eat those also!

kckndrgn · « **Reply #4 on:** October 28, 2015, 08:47:32 PM »

Kraut and pickles (cucumbers) has been about it for me. I really loved the pickles.

David in MN · « **Reply #5 on:** October 29, 2015, 07:23:08 AM »

Pickles, kraut, kimchi, yogurt (in industry), but my favorite is fermented hot peppers and garlic for homemade hot sauce.

When I have the time to make real Polish sausage and cook it in homemade kraut it brings me back to my grandma's kitchen in Chicago. She's serve it with rye bread and plenty of butter and a healthy scoop of horseradish. Man do I miss it.

Chemsoldier · « **Reply #6 on:** October 29, 2015, 07:44:29 AM »

Cucumber pickles, green beans, kraut. We have not made any for a while. Need to get back at it.

Big_Al · « **Reply #7 on:** October 30, 2015, 03:14:23 PM »

I did some asparagus and beets. 4 quart jars total mild and hot. They were delicious.

xxdabroxx · « **Reply #8 on:** October 30, 2015, 03:50:00 PM »

Quote from: Big_Al on October 30, 2015, 03:14:23 PM

I did some asparagus and beets. 4 quart jars total mild and hot. They were delicious.

How did you go about doing the asparagus? Sounds like it would be great in a bloody mary.

LvsChant · « **Reply #9 on:** October 30, 2015, 04:20:09 PM »

I've only done sauerkraut (in fact, it is time for another batch). It has turned out really well each time, though... I have used a simple empty plastic gallon ice cream container for small batches (has the advantage of being easy to monitor) and also used a big crock with the fancy air lock lid...

MaddoginMass · « **Reply #10 on:** November 01, 2015, 03:27:21 PM »

Sauerkraut and just did 2 quarts of dilly beans this afternoon.

PorcupineKate · « **Reply #11 on:** November 09, 2015, 08:17:00 AM »

I started a crock of sauerkraut last night.

AnnsSolo · « **Reply #12 on:** January 01, 2016, 09:54:32 AM »

DH won't eat anything from the brassicas that I've fermented, but the carrots, lemons and salsa were deemed acceptable. I really like having the carrot sticks around. Has anyone tried celery? Or celery root? Celery is his favorite vegetable, that might go over well.

Morning Sunshine · « **Reply #13 on:** January 01, 2016, 10:07:44 AM »

We made this for Thanksgiving: http://gnowfglins.com/2013/12/09/lacto-fermented-cranberry-sauce/ and it is soooo yummy. I gave the recipe to my 11-yo daughter who more pulverized the ingredients in the blender instead of a rough chop, so it more of a fine relish. And we love it.

LvsChant · « **Reply #14 on:** January 01, 2016, 02:45:12 PM »

Sounds very good, MS. I made my typical cranberry sauce (Barefoot Contessa's recipe) with fresh-squeezed citrus juice and zest... but no probiotics

Morning Sunshine · « **Reply #15 on:** January 29, 2016, 05:37:43 PM »

I have thought about buying a container of fresh salsa from the grocery store to ferment. I buy some every week anyway to put in my eggs, but was wondering about fermenting it. Any thoughts on this? I thought I would add some juice from my fermented jalapeños to kick-start the process. At least until Summer when I can experiment with making my own fermented salsa.

xxdabroxx · « **Reply #16 on:** February 02, 2016, 10:51:29 AM »

I started a mead over the weekend, it's bubbling away but I think the cold weather may be slowing it down a bit.

Nicodemus · « **Reply #17 on:** February 15, 2016, 05:09:20 AM »

Quote from: Morning Sunshine on January 29, 2016, 05:37:43 PM

I have thought about buying a container of fresh salsa from the grocery store to ferment. I buy some every week anyway to put in my eggs, but was wondering about fermenting it. Any thoughts on this? I thought I would add some juice from my fermented jalapeños to kick-start the process. At least until Summer when I can experiment with making my own fermented salsa.

Just ask them what ingredients they put in it. Some might stall a ferment. I'd also wonder what the salt content was and how much more you'd have to add to ensure that some nasty organisms aren't propagated. It sounds easier and less expensive just to start off with your own recipe.

bcksknr · « **Reply #18 on:** February 15, 2016, 09:15:35 AM »

I like red beets. I like saurkraut. So, it was natural that I shredded beets and krauted them. These are wonderful.; sweet and tangy.

Perfesser · « **Reply #19 on:** February 15, 2016, 09:40:27 AM »

Quote

How To Make Fermented Salsa
http://wellnessmama.com/2643/fermented-salsa/
A Fast and Easy Tip

If you don’t have the time or ingredients to make your own salsa, you can get the benefits of fermented salsa by fermenting store bought salsa as well. If possible, use the fresh made salsas in the refrigerated section, but you can ferment canned versions also.

The best inexpensive fermenter is a glass vase. Find one that's just a straight cylinder (or square I guess) Whatever you use for a weight will fit small and big batches perfectly. A collapsible silicone bowl makes a perfect cover/airlock. This is the very start of a batch of kraut, before the brine has come out.

anteau · « **Reply #20 on:** March 16, 2016, 04:50:26 PM »

Cool idea, my cabbage never seems to give off enough water, any ideas why?

mountainmoma · « **Reply #21 on:** March 16, 2016, 04:56:22 PM »

Quote from: anteau on March 16, 2016, 04:50:26 PM

Cool idea, my cabbage never seems to give off enough water, any ideas why?

You shred it, toss with salt and knead it well, knead like bread. You need to add the salt and then knead it, and it releases juices, may not seem like too much, but when you weight it, there will be enough on top to keep air off of fermenting cabbage, I have a picture somewheres on a thread here too, about, 1/4 deep on top after you have weighted it down. The only way I can see that you would fail is not adding the salt before you squeeze and knead (or pound, some people pound it) or not doing it long enough. You are breaking down the cell walls. you will feel it get wet. But, it isnt swimming in water or anything, isnt supposed to...

anteau · « **Reply #22 on:** March 17, 2016, 09:29:55 AM »

Thanks, I think I need to more actively knead or pound

LvsChant · « **Reply #23 on:** March 19, 2016, 04:37:40 PM »

A batch of sauerkraut is in the crock now... about 12.5 lbs of cabbage... got it on the St. Patrick's Day sale for 19 cents/lb.

maxhedroom · « **Reply #24 on:** July 23, 2016, 11:15:32 AM »

I have fermented wine, cukes, yellow squash, hot peppers and garlic.

r_w · « **Reply #25 on:** July 23, 2016, 01:43:09 PM »

Favorite new thing this year is ginger. Sliced thin on mandolin. Sweet, salty, and spicy. So much better than that pink pickled stuff from the store.

xxdabroxx · « **Reply #26 on:** July 27, 2016, 12:18:10 PM »

Quote from: r_w on July 23, 2016, 01:43:09 PM

Favorite new thing this year is ginger. Sliced thin on mandolin. Sweet, salty, and spicy. So much better than that pink pickled stuff from the store.

Care to share your method/ recipe? I wouldn't mind trying it. I've never been a big fan of the pink stuff.

r_w · « **Reply #27 on:** July 27, 2016, 05:56:19 PM »

Quote from: xxdabroxx on July 27, 2016, 12:18:10 PM

Care to share your method/ recipe? I wouldn't mind trying it. I've never been a big fan of the pink stuff.

Sliced thin, tossed with sea salt and bruised like kraut, stuffed in jar, topped with brine. Probably double salt than needed, but I like the extra salty taste.

fritz_monroe · « **Reply #28 on:** August 10, 2016, 07:55:20 AM »

I make beer, wine and mead.

I've attempted to make sauerkraut, but it ended up so salty that I couldn't eat it. Anyone have a fool proof sauerkraut recipe that doesn't end up super salty?

r_w · « **Reply #29 on:** August 10, 2016, 09:49:51 AM »

The sure way is to use the scale and measure it out. I don't remember the amounts, but you can Google it.

News:

Author Topic: fermented foods - what have you pickled? (Read 31392 times)