ADMIN..... move this thread to the NEW FORUM..... "Fermenting foods for Health and Storage" or what ever it is going to be called..... please..... Dave
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Morning all, I have read about fermenting pickles etc. on the forum.... and I have read about it on web sites.... Now I need opinions on methods...
Pickles.... some say to add whey for "lacto fermentation" and if you don't, "add more salt"....
Q... is there a difference in finished product one way or the other ???
Q... why add the whey? and can you add whey powder, or pour off the liquid from "all natural" sour cream, yogurt etc....
For crisp pickles some say, "add a grape leaf, or horseradish leaf" of which I have both.... because it adds tannins which crisp stuff up......
They don't say how to clean the leaves, or how many, or if you can dehydrate them to use in the winter or vac pack, or freeze for later use....
Q. Has anyone used either leaf or both or what ???
These recipes are just like my mom's recipes.... she never gave you all the ingredients or specifics.... She was such a good cook.....
I got some air locks coming for using in 2 quart jars my local farm store has in stock, and a small 1 gallon crock for trying pickled cabbage....
Q.. Once fermented in the crock, can it be moved to a sealed, sterilized quart jar in the fridge for storage ???
I need advice on the Sauerkraut also.. and any favorite recipes for Kim Chi....
Maybe we need a new thread on "Fermenting Food"..... Healthy stuff from what I read and have read here....
This whole exercise is a beginning to a "future preserving food" for my home.... starting small now and seeing how it goes..... tweaking recipes etc.....
I think Diggy has mentioned fermented stuff on here before, and that is where the interest started.... then the video last week on fermenting in quart jars....
Now it is time to get started.....
Dave
+++++++++++++++++++++++++++++++++++++++++++++++++++++++++
Morning all, I have read about fermenting pickles etc. on the forum.... and I have read about it on web sites.... Now I need opinions on methods...
Pickles.... some say to add whey for "lacto fermentation" and if you don't, "add more salt"....
Q... is there a difference in finished product one way or the other ???
Q... why add the whey? and can you add whey powder, or pour off the liquid from "all natural" sour cream, yogurt etc....
For crisp pickles some say, "add a grape leaf, or horseradish leaf" of which I have both.... because it adds tannins which crisp stuff up......
They don't say how to clean the leaves, or how many, or if you can dehydrate them to use in the winter or vac pack, or freeze for later use....
Q. Has anyone used either leaf or both or what ???
These recipes are just like my mom's recipes.... she never gave you all the ingredients or specifics.... She was such a good cook.....
I got some air locks coming for using in 2 quart jars my local farm store has in stock, and a small 1 gallon crock for trying pickled cabbage....
Q.. Once fermented in the crock, can it be moved to a sealed, sterilized quart jar in the fridge for storage ???
I need advice on the Sauerkraut also.. and any favorite recipes for Kim Chi....
Maybe we need a new thread on "Fermenting Food"..... Healthy stuff from what I read and have read here....
This whole exercise is a beginning to a "future preserving food" for my home.... starting small now and seeing how it goes..... tweaking recipes etc.....
I think Diggy has mentioned fermented stuff on here before, and that is where the interest started.... then the video last week on fermenting in quart jars....
Now it is time to get started.....
Dave
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