| T O P I C R E V I E W |
| Primitive DIVA |
Posted - Apr 30 2012 : 12:44:13 PM
Are there any sisters out there who ferment (Like: Sauerkraut,Kimchi,Kombucha, Kvass, Sourdough, Pickles, Salsa's) Would love to start a Hen House that is devoted to support the primitive practice of wild fermentation and preserving foods through lacto fermentation.
New Sister #4088
Montgomery, Texas Chapter Leader
I threw off my high heels to move to our dream 10acre Texas homestead. Goats, Chickens, Garden and Orchard and more!My current LOVE is making fermented and cultured foods/beverages.
www.healthylivingwithmelissa.blogspot.com
|
| 9 L A T E S T R E P L I E S (Newest First) |
| BusyBeeMary |
Posted - May 07 2012 : 2:32:00 PM
My first try at saurkraut fizzled. I used the pickle-it system. It was doing great, then yesterday... it was dead, no signs of fermentation, it was dead. I did something wrong. Need to start over. I may have lost the battle, but im not giving up. I will win this War. I will learn to ferment yet. !!!
To Live a Full life one must LOVE MANY THINGS- Vincent Van Gogh
Mary Fitzpatrick
#3232
http//www.Thepurplecrazylady.blogspot.com
|
| naturemaiden |
Posted - May 03 2012 : 11:36:01 AM
i just found an easy recipe and will doing this in a food grade bucket to start.
Making Sauerkraut
Timeframe: 1-4 weeks (or more)
Special Equipment:
• Ceramic crock or food-grade plastic bucket, one-gallon capacity or greater
• Plate that fits inside crock or bucket
• One-gallon jug filled with water (or a scrubbed and boiled rock)
• Cloth cover (like a pillowcase or towel)
Ingredients (for 1 gallon):
• 5 pounds cabbage
• 3 tablespoons sea salt
Process:
Chop or grate cabbage, finely or coarsely, with or without hearts, however you like it. I love to mix green and red cabbage to end up with bright pink kraut. Place cabbage in a large bowl as you chop it.
Sprinkle salt on the cabbage as you go. The salt pulls water out of the cabbage (through osmosis), and this creates the brine in which the cabbage can ferment and sour without rotting. The salt also has the effect of keeping the cabbage crunchy, by inhibiting organisms and enzymes that soften it. 3 tablespoons of salt is a rough guideline for 5 pounds of cabbage. I never measure the salt; I just shake some on after I chop up each cabbage. I use more salt in summer, less in winter.
Optional: Add other vegetables. Grate carrots for a coleslaw-like kraut. Other vegetables I’ve added include onions, garlic, seaweed, greens, Brussels sprouts, small whole heads of cabbage, turnips, beets, and burdock roots. You can also add fruits (apples, whole or sliced, are classic), and herbs and spices (caraway seeds, dill seeds, celery seeds, and juniper berries are classic, but anything you like will work). Experiment.
Mix ingredients together and pack into crock. Pack just a bit into the crock at a time and tamp it down hard using your fists or any (other) sturdy kitchen implement. The tamping packs the kraut tight in the crock and helps force water out of the cabbage.
Cover kraut with a plate or some other lid that fits snugly inside the crock. Place a clean weight (a glass jug filled with water) on the cover. This weight is to force water out of the cabbage and then keep the cabbage submerged under the brine. Cover the whole thing with a cloth to keep dust and flies out.
Press down on the weight to add pressure to the cabbage and help force water out of it. Continue doing this periodically (as often as you think of it, every few hours), until the brine rises above the cover. This can take up to about 24 hours, as the salt draws water out of the cabbage slowly. Some cabbage, particularly if it is old, simply contains less water. If the brine does not rise above the plate level by the next day, add enough salt water to bring the brine level above the plate. Add about a teaspoon of salt to a cup of water and stir until it’s completely dissolved.
Leave the crock to ferment. I generally store the crock in an unobtrusive corner of the kitchen where I won’t forget about it, but where it won’t be in anybody’s way. You could also store it in a cool basement if you want a slower fermentation that will preserve for longer.
Check the kraut every day or two. The volume reduces as the fermentation proceeds. Sometimes mold appears on the surface. Many books refer to this mold as “scum,” but I prefer to think of it as a bloom. Skim what you can off of the surface; it will break up and you will probably not be able to remove all of it. Don’t worry about this. It’s just a surface phenomenon, a result of contact with the air. The kraut itself is under the anaerobic protection of the brine. Rinse off the plate and the weight. Taste the kraut. Generally it starts to be tangy after a few days, and the taste gets stronger as time passes. In the cool temperatures of a cellar in winter, kraut can keep improving for months and months. In the summer or in a heated room, its life cycle is more rapid. Eventually it becomes soft and the flavor turns less pleasant.
Enjoy. I generally scoop out a bowl- or jarful at a time and keep it in the fridge. I start when the kraut is young and enjoy its evolving flavor over the course of a few weeks. Try the sauerkraut juice that will be left in the bowl after the kraut is eaten. Sauerkraut juice is a rare delicacy and unparalleled digestive tonic. Each time you scoop some kraut out of the crock, you have to repack it carefully. Make sure the kraut is packed tight in the crock, the surface is level, and the cover and weight are clean. Sometimes brine evaporates, so if the kraut is not submerged below brine just add salted water as necessary. Some people preserve kraut by canning and heat-processing it. This can be done; but so much of the power of sauerkraut is its aliveness that I wonder: Why kill it?
Develop a rhythm. I try to start a new batch before the previous batch runs out. I remove the remaining kraut from the crock, repack it with fresh salted cabbage, then pour the old kraut and its juices over the new kraut. This gives the new batch a boost with an active culture
Connie
http://www.naturemaiden.com/ - Soap & Candle
http://modern-day-laura.blogspot.com/ -My Personal Blog
http://www.prairiefarmherbs.com/ -Herb Plants for the Home Garden
http://www.thriftyfarmgirl.com/ -My Online Thrift Shop
|
| Lyndell |
Posted - May 02 2012 : 08:47:59 AM
I do lacto-fermented pickles. I didn't know that's what they were at first... I was just following my grandma's recipe for making pickles! When I started to get into some other canning and fermenting stuff, I realized that was the process - ha!
Tried making kombucha and it got moldy. I read that that doesn't happen all that often, so I guess I'm just special :-) Will be trying again this summer.
Also will be starting some sourdough soon. Can't wait!
http://foxgloveandfolksongs.blogspot.com |
| jollyquilter |
Posted - May 02 2012 : 05:23:53 AM
I do sourdough. My starters name is Molly and I have had her with me for over 20 years now. I started her with the sourdough starter from "Tightwad Gazette". And the best thing to rememebr with sourdough is that it is not rocket science. And your sourdough will get better with time. The more you bake the more yeast will be in your home and the better your sour dough will be.
I would love to join a henhouse.
www.StuffByKim.etsy.com
http://fiberandflea.blogspot.com |
| Primitive DIVA |
Posted - May 01 2012 : 2:41:18 PM
Okay....I am off to check into starting a group :-)
New Sister #4088
Montgomery, Texas Chapter Leader
I threw off my high heels to move to our dream 10acre Texas homestead. Goats, Chickens, Garden and Orchard and more!I am also a Weston Price Chapter Leader advocating Traditional Foods
www.healthylivingwithmelissa.blogspot.com
|
| City Chick |
Posted - May 01 2012 : 04:42:42 AM
I'm new to fermenting as well, but would love to join a Hen House where we could talk all things fermented! 
~~~~~~~~~~~~~~~~~~~~~~~~~~~~
My new blog - http://citychickadventures.blogspot.com/ Come visit me!
Farm Girl #790
http://pinterest.com/debbie_s/
https://twitter.com/EllieFunt
|
| BusyBeeMary |
Posted - Apr 30 2012 : 1:12:06 PM
I want to learn. I actually have my very first batch of saurkraut just started. I've been reading on it, a little scared to try, but decided to jump in. I would live to learn to make sourdough bread. My husband has to be gluten free, but I read that sourdough fermenting changes the wheat grain in the flour from grain to a vegetable. So I want to learn. I would be up for joining a online henhouse specifically geared towards fermenting. I'm a beginner that is nervous that ill do it wrong. Sign me up please.
To Live a Full life one must LOVE MANY THINGS- Vincent Van Gogh
Mary Fitzpatrick
#3232
http//www.Thepurplecrazylady.blogspot.com
|
| Primitive DIVA |
Posted - Apr 30 2012 : 1:01:41 PM
It is wonderful and so good for you too :-) I can teach you.....maybe I can video the next hands on class I teach and share it with you. My favorite is a ginger, fennel and purple cabbage blend.....it turns a beautiful magenta color :-)There is a book called Wild Fermentation by Sandor Katz, that was very helpful for me and of course Sally Fallon's Nourishing Traditions, is a MUST in any traditional kitchen. Its Bone Broths, Sourdoughs, RAW dairy Kefir, Etc.... I just finished a great batch of hibiscus lavender kombucha that was heavenly!
New Sister #4088
Montgomery, Texas Chapter Leader
I threw off my high heels to move to our dream 10acre Texas homestead. Goats, Chickens, Garden and Orchard and more!My current LOVE is making fermented and cultured foods/beverages.
www.healthylivingwithmelissa.blogspot.com
|
| countrymommy85 |
Posted - Apr 30 2012 : 12:51:19 PM
I'd love to learn how to do my own sauerkraut. I love it so much and my great grandparents used to do that until they got too old and too bad for me I wasn't born until they were really aged so I missed out on the hands on lesson!
Mothers are those wonderful people who can get up in the morning before the smell of coffee. ~Author Unknown
http://countryrenaissance.blogspot.com
http://www.etsy.com/shop/SunflowersAndHoney |
|
|
