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 What's Fermenting at Your House?

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T O P I C    R E V I E W
YellowRose Posted - Aug 10 2016 : 10:53:32 AM
Yesterday I started a batch of green beans in a crock. Today I added a red onion, thyme, and rosemary.

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

Lord put your arm around my shoulders and your hand over my mouth.
25   L A T E S T    R E P L I E S    (Newest First)
YellowRose Posted - Nov 11 2019 : 1:14:46 PM
Judith, no I don't. I wash, dry, cut in bite size pieces and put in dehydrator. Store in wide mouth mason jars.

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.

StitchinWitch Posted - Nov 11 2019 : 12:53:06 PM
Sara -- do you blanch the collards before you dry them?

Judith

7932
Happiness is Homemade
YellowRose Posted - Nov 11 2019 : 09:30:32 AM
Sara I'll wait for Lisa to answer your question because I make quart size batches and they never last past 6 months.

The mushrooms are perking away but did not start the collard greens because they were 'crisp' and the recipe said they had to be tender. I'm drying the collard greens this morning.

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.

saram Posted - Nov 11 2019 : 09:07:12 AM
I have a fermentation question.
Last summer I bought a lovely crock and made a big batch of dill and garlic cucumbers with grape leaves. Since I donít have a habit of eating from the crock it sat at the back of the fridge for a year. Recently I pulled it out to toss the pickles, but they were SO lovely, they looked just like they had the last day I had seen them. So removed them to 2 quart jars and ate one. I had sudden diarrhea within hours.
Should I assume the pickles arenít good after a year?
YellowRose Posted - Nov 09 2019 : 04:29:56 AM
Lisa I love that you are adventurous when it comes to fermenting. You inspire me.

I have a new book "Fermented Vegetables by Kirsten & Christopher Shockey.

The collard greens is an Ethiopian-inspired recipe with chilies & spices.

To ferment/pickle the mushrooms they are to be dried first - rehydrated -follow recipe. Hope it works.

Hope to start batch of the collard greens today and dry the mushrooms to start fermenting them tomorrow.

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 - Oct 25 2019 : 4:02:14 PM
Dianna, that reminds me of when I was a kid we used to venture out into the local dump (which was a huge commercial operation; we should NOT have been there!), and there was a spot that always bubbled. Probably some chemical by product. Lord it's amazing I'm still alive. Yours is probably a lot safer LOL!
Trying some new ferments: sweet potatoes, and lacto fermented apple sauce.
Got from Off Grid With Doug and Stacy.
Will let you know how those go.
In the meantime, my fave this year is my fermented jalapenos. Zip and flavor galore.
suny58 Posted - Sep 10 2019 : 3:39:45 PM
Yes, Texas is as hot as us if not hotter! Just kidding about the pond, but thats what it sounds like! We are still very low on our rain levels here so the pond water is down and bubbly. So weird!

Farmgirl #7103
FGOTM January 2018
Dianna
"Blessed are they that see beautiful things in humble places, where other people see nothing." Pissarro
YellowRose Posted - Sep 10 2019 : 12:54:50 PM
Diana I haven't heard of that before - a fermenting pond. I do know something about the heat - Texas is still hot.

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.

suny58 Posted - Sep 10 2019 : 12:38:34 PM
My pond, sadly to say! The heat is atrocious and everytime I walk my dog past the pond it is popping bubbles like a fermented jar of cabbage!!! :(

Farmgirl #7103
FGOTM January 2018
Dianna
"Blessed are they that see beautiful things in humble places, where other people see nothing." Pissarro
YellowRose Posted - Sep 10 2019 : 06:41:07 AM
Yesterday I started another batch of brine pickles. I like to experiment with different herbs so I added fresh bay & Italian oregano. Later this week I'll start a batch of fermented salsa. It has become my favorite thing to ferment.

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 - Aug 17 2019 : 03:23:41 AM
Michele thanks for hint.

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.

windypines Posted - Aug 17 2019 : 03:03:44 AM
I have only fermented cabbage into sauerkraut. My mom had done it for years and now we use a new recipe that is even better. I have made apple cider vinegar for a few years now. I think that turns out great. Sara for your flying gnats, try putting out a small container of apple cider vinegar. That catches alot of them.

Farming in WI

Michele
YellowRose Posted - Aug 16 2019 : 07:27:19 AM
I did not like the brined okra so I threw it out.

Lisa's recipe for fermented salsa is a keeper - it's so good.

Been eating on the red cabbage sauerkraut so will start another batch soon. Must say for the time being it's nice to have room on that end of the counter and no pesty gnats flying around.

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 - Aug 01 2019 : 03:59:39 AM
I was given okra from the garden. Found a recipe for brining and fermenting okra to I started a batch on Tues. Hope it is as good as the 2 day brined pickles I made.

Batch of red cabbage sauerkraut turned out so good. I think it's the best batch yet.

Checked the salsa from Lisa's recipe and it doing fine. The Swiss chard ribs should be ready mid Aug. On Christoph Kimble's Milk Street Cooking Show on PBS he talked about pickling;/fermenting Swiss chard ribs.

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.

loribeck Posted - Jul 17 2019 : 7:26:12 PM
I have never fermented anything in my life. My mom used to make sauerkraut when I was real young and I loved it. I just read about about fermenting lemons and that sounds yummy. I have been kicking around the idea of making sourdough bread. I love the taste of it.

Lori Beck
YellowRose Posted - Jul 12 2019 : 06:25:19 AM
I was given 4 cucumbers. One is too fat to pickle so I will slice it and use for cucumber water - a refreshing drink these hot days. The other three I will slice and using the recipe that came with the fermentation weights I'll try fermenting pickles in a qt jar with the weights for the first time. Recipe calls for fresh dill which I don't have so I am using rosemary.

Looking through my fermenting books I found a recipe for Swiss chard ribs. I ordered Swiss Chard today so when it is delivered I will prep the chard for later use and ferment the ribs. I always hated to add them to the compost because they are such a pretty red.

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 - Jun 05 2019 : 12:45:13 AM
Lisa, happy munching. You're the one I have to thank for getting me started fermenting little tomatoes.

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 - Jun 04 2019 : 6:47:09 PM
Hey Sara! Still eating some refrigerated fermented salsa from last summer!! Still tastes good, no mold. Also some pickles.
Amazing how long they last.
YellowRose Posted - Jun 04 2019 : 08:08:28 AM
This morning I started another batch of snacking tomatoes with Texas tarragon. I've already eaten half of the first batch. The secret for me is to stop the fermenting process before the tomatoes get too acidity for me.

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 - May 28 2019 : 11:43:42 AM
On May 25 I started a qt jar of snacking tomatoes with Texas tarragon 'Mexican marigold'. Tasted it today and it needs a couple of more days before it's ready.

Should do a qt jar of red cabbage sauerkraut. Maybe next week.

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.

lovinRchickens Posted - Jan 27 2019 : 08:46:53 AM
Sara
I love making kraut. Next time I make baked potatoes I will try topping it. Sounds really good. I use mason tops but for my kraut I just use a large cabbage leaf on top and use the white plastic lids. Always works great. Use mason tops for things like cranberries or carrots.

Farmgirl #5111
Farmgirl of the month October 2014
Blessings
~Kelly~
YellowRose Posted - Jan 26 2019 : 04:19:44 AM
For supper yesterday I had my home fermented red cabbage sauerkraut over a baked potato. I started the kraut on the 13th so it took 11 days to get it to where I wanted it. I have much better luck making kraut since I got the glass weights and fermenting tops. I make a quart wide mouth jar at a time.

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

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

YellowRose Posted - Jan 13 2019 : 06:56:00 AM
Starting a batch of red cabbage sauerkraut in a quart jar with glass weights. Fallen behind in fermenting but hope to do more in 2019

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

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

lovinRchickens Posted - Nov 17 2018 : 08:45:58 AM
Also I just made a quart of lacto fermented cranberry sauce. I used Carolyn's recipe on youtube homesteading family. I can not wait to try it.

Farmgirl #5111
Farmgirl of the month October 2014
Blessings
~Kelly~
lovinRchickens Posted - Nov 17 2018 : 08:44:17 AM
I am fixing to try a small batch of ACV. Thanks for your feedback Sara. I am excited to try it. As for the carrot, I cut them into appetizer size pieces (sticks), placed them in a 2 quart jar, made my water solution using 2 tsp Himalayan pink salt, then fermented about a week. I love them and family is getting used to them :)

Farmgirl #5111
Farmgirl of the month October 2014
Blessings
~Kelly~

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