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T O P I C    R E V I E W
GailMN Posted - May 11 2020 : 12:37:12 PM
I apologize if there is already a topic out there, I searched and could not find what I was looking for. I would like to try fermenting veggies, like carrots, green beans, onions and others. I have looked at a few sites but I always find experience of others is the best teacher, so hoping I will get some good ideas and advice. The sites I look at want to push special equipment, self burping lids and specific containers. I would like to use things I have on hand to begin. Thanks for advice on getting started.

Farmgirl Sister #506
Aim high; shoot for the moon and if you miss it, grab a star.
25   L A T E S T    R E P L I E S    (Newest First)
nubidane Posted - Jul 26 2020 : 7:20:18 PM
Oh I would totally do that. Sweet and salty. Yum
StitchinWitch Posted - Jul 26 2020 : 3:42:22 PM
Lisa -- you are right, but I have yet to try chocolate covered bacon or bacon ice cream.

Judith

7932
Happiness is Homemade
nubidane Posted - Jul 26 2020 : 1:57:12 PM
Judith,
Umm, anything with bacon is good. LOL
GailMN Posted - Jul 26 2020 : 11:56:48 AM
Michele - I will definitely try the variation. How long do you leave the variation sit? I think I will get a small batch started tomorrow! Thank you for posting.

Farmgirl Sister #506
Aim high; shoot for the moon and if you miss it, grab a star.
StitchinWitch Posted - Jul 26 2020 : 11:20:39 AM
Michelle -- The sauerkraut with bacon sounds good.

Judith

7932
Happiness is Homemade
windypines Posted - Jul 26 2020 : 03:24:09 AM
Gail, saurkraut pack shredded cabbage in quart jars. Add one tsp canning salt, and fill with cold water. Put lid on and screw band. Let sit till it is done oozing out. The new variation of this recipe is pack shredded cabbage in a quart jar. Add 1 T vinegar, 1/2t salt and pour boiling water over all. Then put lids on and let sit. Both will ooze out so put in a cake pan or something to catch the liquid. My mom did the first recipe for 60 years, and the variation now for a couple years. A good way to eat it is, fry up some bacon, take bacon out and leave grease. Rinse off saurkraut dump in pan. Get it heated up, add some caraway seed, and brown sugar at the end. Then put the bacon back in it and serve.

Farming in WI

Michele
FGOTM June2019

GailMN Posted - Jul 25 2020 : 1:12:30 PM
Yummy, I have never used marconi peppers, anything comparable? I have a porch that is partially insulated, does not freeze over winter but the fall and winter are cool so I think I will be able to store in that porch. I live in Minnesota.


Farmgirl Sister #506
Aim high; shoot for the moon and if you miss it, grab a star.
nubidane Posted - Jul 25 2020 : 1:09:25 PM
Gail, those pickles are the best. I cannot seem to go back to canning them, but my problem is refrigerator space!
I'm with you, I love the crushed red pepper. I also add tons of garlic cloves, peppercorns and dill.
I made on batch of kind of mixed with onions, marconi peppers and carrots, no dill or garlic; they are equally as good.
GailMN Posted - Jul 25 2020 : 11:03:40 AM
Thank you Yellow Rose - I was delighted.


Farmgirl Sister #506
Aim high; shoot for the moon and if you miss it, grab a star.
YellowRose Posted - Jul 25 2020 : 07:22:52 AM
Gail, good job on your first batch of pickles.



Sara~~~ FarmGirl Sister #6034 8/25/14
FarmGirl of the Month Sept 2015. & Feb 2019

Lord put your arm around my shoulders & your hand over my mouth.
GailMN Posted - Jul 25 2020 : 06:53:32 AM
On July 16th I tried my first pickles. I made two quarts, I tried them two days ago, so good, I am going to leave them for another few days, wanted them a little more sour. Started another two quarts, I added some red pepper flakes to one of them, I like a little heat, we'll see! So easy and with the addition of grape leaves they stay very crunchy.

Farmgirl Sister #506
Aim high; shoot for the moon and if you miss it, grab a star.
YellowRose Posted - Jul 25 2020 : 06:02:36 AM
Michelle, you pack in water & salt - makes its own vinegar (brine). Use non-chlorine water. Give it a try.

Sara~~~ FarmGirl Sister #6034 8/25/14
FarmGirl of the Month Sept 2015. & Feb 2019

Lord put your arm around my shoulders & your hand over my mouth.
windypines Posted - Jul 25 2020 : 05:47:37 AM
this topic is sparking my interest. hummmm........... I do make sour kraut, that would be like fermenting I think??? Pack in jars, with a little salt and vinegar and water. Then put jars lids on and let sit in the dark.

Farming in WI

Michele
FGOTM June2019

YellowRose Posted - Jul 24 2020 : 05:46:14 AM
Tasted the green tomato relish this and it was ready. Very good.

Sara~~~ FarmGirl Sister #6034 8/25/14
FarmGirl of the Month Sept 2015. & Feb 2019

Lord put your arm around my shoulders and your hand over my mouth.

YellowRose Posted - Jul 10 2020 : 2:07:33 PM
If it winters over outside in Ohio it should be okay in Texas unless the heat would do it in. Glad you told me it spreads or I would have put it right next to the sage in my raised bed.

Sara~~~ FarmGirl Sister #6034 8/25/14
FarmGirl of the Month Sept 2015. & Feb 2019

Lord put your arm around my shoulders and your hand over my mouth.

nubidane Posted - Jul 10 2020 : 2:04:13 PM
Not hard to grow, and it will spread. Mine is in a 5 gallon bucket. After I harvest, I just stick a bit of the root back in the bucket and it will take off for the next year. I wouldn't mind having a bit more than I do though.
YellowRose Posted - Jul 10 2020 : 1:17:39 PM
Lisa you have given me another reason to grow horseradish. I've never given it a try but have wanted to. Is it hard to grow? Is it like growing garlic which I grow? Your veggies sound so yummy.

Sara~~~ FarmGirl Sister #6034 8/25/14
FarmGirl of the Month Sept 2015. & Feb 2019

Lord put your arm around my shoulders and your hand over my mouth.

nubidane Posted - Jul 10 2020 : 12:56:56 PM
Grape leaves, oak leaves or horseradish leaves. I've even read bay leaves and tea bags, but I think those might alter the flavor.
I just did a batch of dill fermented cukes, and a batch of carrots, spring onions, carrots, cukes and crushed red pepper. They are SOOO good.
I usually use oak leaves, but couldn't find any decent green ones, so did horseradish this time. Turned out fine, but I think the shinier surface of the oak leaves will hold up better over time. Next time I will glean oak leaves from the tree up the road. I have even been know to freeze oak leaves for winter ferments.
YellowRose Posted - Jul 10 2020 : 09:48:43 AM
Talked with my sister who has canned for years and she said "grape leaves make the pickles crisper".

Sara~~~ FarmGirl Sister #6034 8/25/14
FarmGirl of the Month Sept 2015. & Feb 2019

Lord put your arm around my shoulders and your hand over my mouth.

YellowRose Posted - Jul 10 2020 : 07:13:14 AM
Started a batch of green tomato relish this morning - one quart - one lg green tomato - one small cucumber - one small red onion - fresh Syrian oregano - fresh lemon thyme - black pepper corns - kosher salt - and a handful of oak leaves.

Two things I learned from my new Traditionally Fermented Foods by Shannon Stonger:

Add handful of oak leaves or other leaves that have tannin. Not used in all of her recipes. The one recipe with oak leaves I have made is for kosher dill pickles. They are still fermenting. Haven't found out the rationale for using tannin containing leaves. Other sources for tannin are: grape; horseradish; mesquite; etc. Tea has tannin I wonder if that would work. Any ideas on why to use leaves with tannin?

If you want to ferment relish leave the veggies in hunks to ferment then chop to size when you want relish - keeps little pieces from floating above the weight.

Sara~~~ FarmGirl Sister #6034 8/25/14
FarmGirl of the Month Sept 2015. & Feb 2019

Lord put your arm around my shoulders and your hand over my mouth.

GailMN Posted - Jun 04 2020 : 2:33:43 PM
Sampled my second round of ferment today. I did a quart jar of cauliflower, onions and garlic chives and another of red beets and a little left over cauliflower. The cauliflower and onions were good a little salty, next time (and there will be a next time) I will use a little less salt. This time I used 2 Tablespoons of salt to a quart of water. The cauliflower and beets are such a beautiful color, the cauliflower is very good, the beets are crunchy and good, just would have liked them just a little softer. They are not like a sweet pickled beet, I did not use sugar. Next is asparagus. I was waiting until I was a little more comfortable, I didn't want to waste asparagus. Anyone else trying anything?

Farmgirl Sister #506
Aim high; shoot for the moon and if you miss it, grab a star.
Tumbleweed Posted - May 28 2020 : 07:19:23 AM
Thanks Sara, I will look on you tube to see if I can find a recipe. :)

TW

When life gives you more than you can stand.....kneel !
Grateful, Thankful and Blessed!


YellowRose Posted - May 28 2020 : 05:07:49 AM
Nancy, the carrots may be pickled with jalapeno peppers. Some can jalapeno peppers have carrots too.

Sara~~~ FarmGirl Sister #6034 8/25/14
FarmGirl of the Month Sept 2015. & Feb 2019

Lord put your arm around my shoulders and your hand over my mouth.

Tumbleweed Posted - May 27 2020 : 8:00:00 PM
CARROTS, JICAMA AND GARLIC! YUM!

You know I have been wanting a recipe to make those spicy carrots like you find in the Mexican restaurants. They are usually out with the serve yourself salsas. Yum, they are so good but I haven't had any luck finding a good recipe.

TW

When life gives you more than you can stand.....kneel !
Grateful, Thankful and Blessed!


YellowRose Posted - May 27 2020 : 09:19:58 AM
Lisa I saw that recipe the first day I had the book. I'm not able to eat corn but even if I could I don't know whether I would try it or not. I think it's the name - soured corn - reminds me of sour pickles that pucker my jaws. If you do try it let us know how you like it.

Zucchini is here and the shopper did a good job choosing them for me. They're firm and beautiful just like I like them.


Sara~~~ FarmGirl Sister #6034 8/25/14
FarmGirl of the Month Sept 2015. & Feb 2019

Lord put your arm around my shoulders and your hand over my mouth.


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