Fermenting Food.

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karstopography
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Re: Fermenting Food.

#121

Post: # 66216Unread post karstopography
Fri Mar 25, 2022 2:27 pm

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6CF81D24-FBB0-4D63-92B1-A29A065067E8.jpeg
Magnolia Petal Mead in the glass. Best mead I’ve made so far. The floral, spicy magnolia fragrance definitely comes through. Actually a completely Dry mead, yet has a perceived sweetness about it with nothing cloying on the palate. The dry yet seems to have a sweetness about it is a goal and isn’t necessarily easy to make happen in my experience. A pétillant naturel type, think bubbles, but not quite as bubbly as a champagne. All wines have some degree of dissolved CO2, a wine too low in dissolved CO2 will appear flat, bland and lifeless on the palate. I don’t fine, filter or stabilize my meads in any way, the clarity comes from time. The little extra CO2 trapped in the bottle or in solution helps stave off oxidation. Still, these meads get better after several months of bottle like most wine. I think the bubbles help intensify the aroma of these meads.

I’ve bottled yesterday the beauty berry mead that was started on February 6th or about then. I’m hopeful, seems promising, the tiny sample I had did taste alcoholic and hot, which is totally expected at this stage and that dominates other flavors this early. That alcohol forward taste will mellow in the months ahead and hopefully some great spicy, floral notes will reveal themselves.. Probably won’t get into this batch until late next fall.
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Zone 9b, located in the Columbia bottomlands, annual rainfall 46”

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karstopography
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Re: Fermenting Food.

#122

Post: # 70773Unread post karstopography
Mon May 30, 2022 6:38 pm

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Another Magnolia petal mead. Tripled the magnolia petal content.
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Zone 9b, located in the Columbia bottomlands, annual rainfall 46”

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karstopography
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Re: Fermenting Food.

#123

Post: # 71871Unread post karstopography
Fri Jun 17, 2022 3:38 pm

DB5472B6-B67F-4A94-B423-7393C94D9EA0.jpeg
I have a couple of pepper ferments going. One started 10 or so days ago and one today. When you have a lot of peppers and need something to do with them. 40 grams or so of sea salt, that’s the cost.
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Zone 9b, located in the Columbia bottomlands, annual rainfall 46”

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worth1
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Re: Fermenting Food.

#124

Post: # 71875Unread post worth1
Fri Jun 17, 2022 4:40 pm

Yeah I'm gonna harvest tomorrow if the deer don't eat them tonight.
Worth
25 miles southeast of Waterloo Texas.

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Re: Fermenting Food.

#125

Post: # 73623Unread post worth1
Mon Jul 11, 2022 5:17 pm

Fermenting some pickling cucumbers.
Started this weekend.
With daytime temperatures in the house at 76F it's going to take about a week or less for kosher style deli pickles.
Dropped a cut up ghost pepper in for flavor.
Worth
25 miles southeast of Waterloo Texas.

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Re: Fermenting Food.

#126

Post: # 74018Unread post worth1
Sat Jul 16, 2022 7:59 am

Just ate one of my deli pickles.
Totally delicious.
Strong garlic taste and acidic sour without vinegar.
Just enough heat from ghost pepper to make mouth tingle.
Crunchy too.
Less than two dollars in cucumbers made an artisan pickle that would cost six dollars at the store.
Not processed and healthy with all the lacto bacteria goodness to boot.

The salt was a hand measured tablespoon to one pint of water.
About three tablespoons of garlic powder.
One big red ripe ghost pepper.

Cucumbers cut in half lengthwise and stuffed in a quart jar.
My airlock lid put on.
Worth
25 miles southeast of Waterloo Texas.

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Re: Fermenting Food.

#127

Post: # 92969Unread post worth1
Sat Mar 25, 2023 2:09 pm

Thought I would toss this one out here.
Worth
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GoDawgs
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Re: Fermenting Food.

#128

Post: # 92989Unread post GoDawgs
Sat Mar 25, 2023 4:46 pm

Got two quart jars of kimchee under way.

Worth, how long did your pickles work?

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Re: Fermenting Food.

#129

Post: # 92995Unread post worth1
Sat Mar 25, 2023 5:42 pm

GoDawgs wrote: Sat Mar 25, 2023 4:46 pm Got two quart jars of kimchee under way.

Worth, how long did your pickles work?
Which ones?
I've always got something going on from time to time.
Haven't made pickles in a while.
The last ones were so galicy they made me burp garlic for hours if not days.
Not comfortable at all but probably healthy :lol:
Worth
25 miles southeast of Waterloo Texas.

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Re: Fermenting Food.

#130

Post: # 93028Unread post karstopography
Sat Mar 25, 2023 11:30 pm

Last night, we ate on the hot dogs the sauerkraut I made late in 2022. My friend was pumped to see the caraway seeds it the sauerkraut. He said his favorite sauerkraut, Bush brand sauerkraut, has caraway seeds then it dawned on my friend that he was eating my homemade sauerkraut from the prior year.

I hadn’t even opened the sauerkraut I made in three months or more. I stuck that sauerkraut in the spare fridge we keep at 33° or so in a two gallon zip bag. I had a bite at lunch before dinner just to make sure it wasn’t toxic or something. The sauerkraut smelled great and tasted great. I never killed the lactobacillus culture by heat or anything or added any vinegar. Even after more than three months, the sauerkraut was still firm with a great bite and a pleasant sourness. I had a big helping on a leftover hotdog at lunch today.

These ferments are surprisingly durable and long lasting.
Zone 9b, located in the Columbia bottomlands, annual rainfall 46”

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Re: Fermenting Food.

#131

Post: # 93040Unread post GoDawgs
Sun Mar 26, 2023 6:11 am

worth1 wrote: Sat Mar 25, 2023 5:42 pm
Which ones?
I've always got something going on from time to time.
The ones you just posted about! The garlicky ones. :D

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Re: Fermenting Food.

#132

Post: # 93049Unread post worth1
Sun Mar 26, 2023 8:15 am

@karstopography
You wouldn't believe how long I've had some in the refrigerator with live bacteria.
So long I don't remember and it's still good.
Worth
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Re: Fermenting Food.

#133

Post: # 93051Unread post TheMad_Poet
Sun Mar 26, 2023 8:40 am

I have made sauerkraut many times with great success. And love it. Have tried fermenting pickles several times, and to me they just don't taste nearly as good as the ones I make with vinegar and can. Or as simple refrigerator pickles. I have the jar lids like karsto shows in his pics. And have followed recipes from on line on cukes and salt mixture. Will try cukes again and try Worths recipe. Last time I made them I did whole cukes, will try halving. How long do you ferment at room temps Worth? I have read that sauerkraut done properly, will last forever in a crock at room temp. You may have to remove mold now and then. I prefer the fridge and no mold!!!
I ferment at room temps for 4-5weeks? Been a while so don't remember exactly.

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Re: Fermenting Food.

#134

Post: # 93057Unread post karstopography
Sun Mar 26, 2023 9:30 am

TheMad_Poet wrote: Sun Mar 26, 2023 8:40 am I have made sauerkraut many times with great success. And love it. Have tried fermenting pickles several times, and to me they just don't taste nearly as good as the ones I make with vinegar and can. Or as simple refrigerator pickles. I have the jar lids like karsto shows in his pics. And have followed recipes from on line on cukes and salt mixture. Will try cukes again and try Worths recipe. Last time I made them I did whole cukes, will try halving. How long do you ferment at room temps Worth? I have read that sauerkraut done properly, will last forever in a crock at room temp. You may have to remove mold now and then. I prefer the fridge and no mold!!!
I ferment at room temps for 4-5weeks? Been a while so don't remember exactly.
My sauerkraut in the 2 gallon zip bag out in the refrigerator was fermented in a gallon sized glass container for 30 days at coolish room temperature. Mostly while the house was in high 60s F. We allow the house to be a little cooler in the late fall and winter. Nothing worse than an overheated house. I took out a little of the sauerkraut from the fermenter at different intervals, but like the 30 day version the best.
Zone 9b, located in the Columbia bottomlands, annual rainfall 46”

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Re: Fermenting Food.

#135

Post: # 93061Unread post TheMad_Poet
Sun Mar 26, 2023 10:19 am

Karsto, I have a 2 gal crock I make it in. Cover it with a large food grade plastic bag filled with salt water solution. The weight of the water in the bag covers and seals the crock nicely, yet allows gases to escape around the edges. I now have a large 1/2 gallon glass jar that I can use the lids with. What I made my last pickles in. Attaching a PDF I got years ago on making Kraut, for any interested.
B2087.pdf
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Re: Fermenting Food.

#136

Post: # 93062Unread post worth1
Sun Mar 26, 2023 10:22 am

TheMad_Poet wrote: Sun Mar 26, 2023 8:40 am I have made sauerkraut many times with great success. And love it. Have tried fermenting pickles several times, and to me they just don't taste nearly as good as the ones I make with vinegar and can. Or as simple refrigerator pickles. I have the jar lids like karsto shows in his pics. And have followed recipes from on line on cukes and salt mixture. Will try cukes again and try Worths recipe. Last time I made them I did whole cukes, will try halving. How long do you ferment at room temps Worth? I have read that sauerkraut done properly, will last forever in a crock at room temp. You may have to remove mold now and then. I prefer the fridge and no mold!!!
I ferment at room temps for 4-5weeks? Been a while so don't remember exactly.
For a deli pickle it is about 5 days or so depending on the salt and temperature.
I picked it up on a video about how a New York deli did it but can't find it now to save my life.
Cut way back if you use garlic powder what a mistake.
Worth
25 miles southeast of Waterloo Texas.

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Re: Fermenting Food.

#137

Post: # 93063Unread post TheMad_Poet
Sun Mar 26, 2023 10:33 am

worth1 wrote: Sun Mar 26, 2023 10:22 am
TheMad_Poet wrote: Sun Mar 26, 2023 8:40 am I have made sauerkraut many times with great success. And love it. Have tried fermenting pickles several times, and to me they just don't taste nearly as good as the ones I make with vinegar and can. Or as simple refrigerator pickles. I have the jar lids like karsto shows in his pics. And have followed recipes from on line on cukes and salt mixture. Will try cukes again and try Worths recipe. Last time I made them I did whole cukes, will try halving. How long do you ferment at room temps Worth? I have read that sauerkraut done properly, will last forever in a crock at room temp. You may have to remove mold now and then. I prefer the fridge and no mold!!!
I ferment at room temps for 4-5weeks? Been a while so don't remember exactly.
For a deli pickle it is about 5 days or so depending on the salt and temperature.
I picked it up on a video about how a New York deli did it but can't find it now to save my life.
Cut way back if you use garlic powder what a mistake.
5 days?? Then refrigerate? That doesn't sound like enuff time? But I will try that and see, that would be super. I may run out and buy some store cukes just to try it out. And practice for this summer, Thnx Worth.
EDIT, Reading some articles about 1 day at room temp, then 7 in refrige, then start eating. NY deli half sour terms are used most articles.

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Re: Fermenting Food.

#138

Post: # 93073Unread post worth1
Sun Mar 26, 2023 11:23 am

TheMad_Poet wrote: Sun Mar 26, 2023 10:33 am
worth1 wrote: Sun Mar 26, 2023 10:22 am
TheMad_Poet wrote: Sun Mar 26, 2023 8:40 am I have made sauerkraut many times with great success. And love it. Have tried fermenting pickles several times, and to me they just don't taste nearly as good as the ones I make with vinegar and can. Or as simple refrigerator pickles. I have the jar lids like karsto shows in his pics. And have followed recipes from on line on cukes and salt mixture. Will try cukes again and try Worths recipe. Last time I made them I did whole cukes, will try halving. How long do you ferment at room temps Worth? I have read that sauerkraut done properly, will last forever in a crock at room temp. You may have to remove mold now and then. I prefer the fridge and no mold!!!
I ferment at room temps for 4-5weeks? Been a while so don't remember exactly.
For a deli pickle it is about 5 days or so depending on the salt and temperature.
I picked it up on a video about how a New York deli did it but can't find it now to save my life.
Cut way back if you use garlic powder what a mistake.
5 days?? Then refrigerate? That doesn't sound like enuff time? But I will try that and see, that would be super. I may run out and buy some store cukes just to try it out. And practice for this summer, Thnx Worth.
EDIT, Reading some articles about 1 day at room temp, then 7 in refrige, then start eating. NY deli half sour terms are used most articles.
Maybe more than 5 days you'll just have to test and see what you like.
Worth
25 miles southeast of Waterloo Texas.

You can't argue with a closed mind.
You might as well be arguing with a cat.

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Re: Fermenting Food.

#139

Post: # 99364Unread post worth1
Sun Jun 11, 2023 1:22 pm

I've got me a big ole quart of disc sliced cucumbers fermenting in salt water dill seeds caraway seeds and one crushed garlic clove for kosher dill pickles.
Probably take about a week.
Totally lost track of the amount of salt to water.
Guessing about 1.5 to 2 tablespoons per quart.
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Worth
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Re: Fermenting Food.

#140

Post: # 99368Unread post worth1
Sun Jun 11, 2023 2:32 pm

I had almost enough cucumbers left to make long slices.
More than enough brine leftover.
I remembered I had a poblano pepper so I used it to top off the jar.
I used the top of the pepper with stem to hold everything down.
Same ingredients inside.
No airlock.
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Worth
25 miles southeast of Waterloo Texas.

You can't argue with a closed mind.
You might as well be arguing with a cat.

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