Fermented foods

Raisin vinegar. Tastes awful. Like really bitter. Think it might be the seeds I added (caraway & aniseed). Anyway, gonna keep it to see what happens.
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Got yeast for the pineapple & peach vinegar...
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Quick pulse in the blender, added a bit of honey...
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We'd never done fermenting, at least not intentionally, but at the start of lockdown we did a batch of sauerkraut as an experiment. Red cabbage, with pink Himalayan salt, and a ground-up apple (found a recipe on YouTube) in a Kilner jar. We enjoyed it and it seems foolproof so we have kept going non-stop from one batch to the next.
 
Marsie27 said:
We'd never done fermenting, at least not intentionally, but at the start of lockdown we did a batch of sauerkraut as an experiment. Red cabbage, with pink Himalayan salt, and a ground-up apple (found a recipe on YouTube) in a Kilner jar. We enjoyed it and it seems foolproof so we have kept going non-stop from one batch to the next.
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Nice. How long is your ferment time before putting in the fridge?
 
We start tasting after about 10-14 days - we enjoy it when it still has some crunch. It seemed to take a few days longer in the middle of winter, so I guess the ambient temperature influences things, and it will be interesting to see what happens in mid-summer. As you can tell, we are rookies at this, so suggestions are welcome. Getting a really heavy for size cabbage works best, IMO.
 
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Rabbit holes everywhere...
This looks nice too.

 
@saor

I guess your fermentation jars are custom fit with the airlock?

My berries and strawberries are calming down... only got a muslin cloth for that as I can't find nonmetallic strainers. The raisins are still fermenting like mofos and with apples taking it slow. After this, I might just as well go into beer making. lol.
 
Nemoneiros said:
@saor

I guess your fermentation jars are custom fit with the airlock?

My berries and strawberries are calming down... only got a muslin cloth for that as I can't find nonmetallic strainers. The raisins are still fermenting like mofos and with apples taking it slow. After this, I might just as well go into beer making. lol.
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Come to the beer side its fun!

I have done sourdough and kombucha prior to lockdown so when lockdown hit it wasn't too difficult to do beer and couldn't be happier.

Esp when you understand how to reuse yeast etc.

I now make 25l for about 150 to 180 and that's top shelf ingredients only. I'm toying with the idea of hard kombucha in the next 2 weeks
 
Nice colourful mix of carrots & some white raddish. Also added a bit of liquid from a previous jar.

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saor said:
13mm.
Could probably get away with a 12mm.
It's roughly the same size hole as the middle piece of the grommet.

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Frikken legend. Thanks mate.

Anyone else trying this: I was given a pro tip - place the grommet in hot water so it becomes pliable, then quickly plug the hole with it and get the airlock in there (none of this ios code for any kind of sex act.)
 
Strained the apples today and then added the fermented apples to another bottle with apple juice in it. That will stand for 3 days an it's off to the fridge to drink

Strawberry and the berries are due 10 nov, they've both forming the mother. Finally, the raisins are still fermenting like mofos, but if that's still the case at 2 nov, that's 30 days of it, I'm straining it for vinegarization.
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I'm going to try to make some chutney with the fermented/cultured apples. Just looking for a recipe that I think would fit
 
Pineapple vinegar been standing for a few days. Not sure if that's just floating sediment or crazy mother forming. Blueberries kinda stopped bubbling so that's also open & under cloth right now. Smells really good. Gonne let it stand for a few weeks.

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saor said:
Pineapple vinegar been standing for a few days. Not sure if that's just floating sediment or crazy mother forming. Blueberries kinda stopped bubbling so that's also open & under cloth right now. Smells really good. Gonne let it stand for a few weeks.

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If it's whiteish and not turning into a rainbow you are probably safe. The one on my the berries is light white and then in parts the same colors as the berry-vinegarish itself, it's been like that for a week now. All of them for me started as very light white on top, but first the sides of the jar, about 5mm.

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