Fermented foods

maumau said:
Great, you'll enjoy it. Not sure it's necessary but I've been putting a tiny bit of oil in the "well" where the lid fits to make it 100% airtight. You need to keep an eye and make sure it doesn't go rancid.

Don't forget the ........ pics :)
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Finally got to see it in the flesh! Beautiful!

20201225_092134.jpg


Will update when the first batch of ingredients goes in.
 
saor said:
Saurkraut, saurkraut! Or what's it gonna be?
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The jar came with a few recipes, one of them being an aubergine pickle, and we have eggplant here that was about to go south, so that's the first test!

20201225_102539.jpg20201225_104627.jpg20201225_104637.jpg


The recipe said innoculant was optional, and we don't have any of the "legit" fermenting stuff yet (keffir etc) so this one was a good bet for us. We'll see how it turns out in three weeks :D
 
PoppieChoffel said:
The jar came with a few recipes, one of them being an aubergine pickle, and we have eggplant here that was about to go south, so that's the first test!
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I've been buying some aubergine pickle for the past couple weeks, and I'm absolutely addicted to it. I hope yours turns out nicely!
 
Most of my vinegar batches are done. I'll definitely make more (order best to meh)
  1. Lime - turned out very good and strong
  2. Strawberries - also quite good and strong
  3. Raisins - makes an excellent balsamic base
  4. Apples - ok, not so strong
  5. Black berries - even less than apples
  6. Apples, berries and cherries - pretty much same as the black berries
Started a new batch as mangoes and another one being lichies. I'll see how that goes, but which after it's lime, strawberries and raisins when I need more.
 
Stumbled upon this:

www.backwoodshome.com

Preserve the harvest naturally through wild fermentation - Backwoods Home Magazine

By Jereme Zimmerman Issue #154 • July/August, 2015 Little hands are ideal for helping to stuff jars with vegetables. Just be sure to “pay” your help — but don’t let them eat it all! For a homesteader, it is important to be prepared to preserve the harvest in as many ways as possible. As summer […]
www.backwoodshome.com

and the benefits of fermenting chicken feed, gives it a whole lot more goodness:

www.backwoodshome.com

Fermenting Chicken Feed - Backwoods Home Magazine

Feeding fermented chicken feed can cut your feed costs as well, because the birds will be able to digest the fermented feed more effectively.
www.backwoodshome.com
 
So I have these two ferments on the go since the date on the jars. I tried the older one during the week and it's delicious. Will probably give it a rough blend into a chunky sauce this weekend. First one is Thai red chillies and garlic and 2nd one is the same with pineapple.

Since I opened it to test, it has developed a white film over the top and google tells me it's Kahm Yeast. It's also saying that it's fine as long as there is no mould and there is indeed no mould.

P2pb5j7.jpg
 
For those that have made sauerkraut, how long do you normally leave it to ferment for?

My fermentation has been very active, the bottle on the right went right through the airlock and the little holes on top. The liquid in the bottle on the left is almost to the top of the jar now.
 
Quad Pipe said:
So I have these two ferments on the go since the date on the jars. I tried the older one during the week and it's delicious. Will probably give it a rough blend into a chunky sauce this weekend. First one is Thai red chillies and garlic and 2nd one is the same with pineapple.

Since I opened it to test, it has developed a white film over the top and google tells me it's Kahm Yeast. It's also saying that it's fine as long as there is no mould and there is indeed no mould.

P2pb5j7.jpg
Click to expand...
kam yeast is just a term people use for anything that is not a lactic acid bacteria colony, it could be anything . the fact that it formed a pellicle after you opened it probably points to some form infection that grows in the presence of oxygen.

if it becomes more acidic after a bit you probably have an Acetobacter infection. it's an infection that grows in the presence of oxygen, but tbh there is really no visual way to tell what infection that is.

if it grows mold you should dump it as it is the only infection that could straight up kill you, if it doesn't you can leave it and it may ferment further and become awesome or it could turn to crap.
 
seth963 said:
kam yeast is just a term people use for anything that is not a lactic acid bacteria colony, it could be anything . the fact that it formed a pellicle after you opened it probably points to some form infection that grows in the presence of oxygen.

if it becomes more acidic after a bit you probably have an Acetobacter infection. it's an infection that grows in the presence of oxygen, but tbh there is really no visual way to tell what infection that is.

if it grows mold you should dump it as it is the only infection that could straight up kill you, if it doesn't you can leave it and it may ferment further and become awesome or it could turn to crap.
Click to expand...

Oddly one of my two has done the exact same - no mould, just the white layer.
 
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