ChristinaS1 Posted June 2, 2018 Share Posted June 2, 2018 Just making my first batch of lacto fermented sauerkraut, with pineapple, ginger, and turmeric. Interesting process. This time around I am just using a ziplock bag filled with water to keep it submerged, and keep the air out (more or less). It is supposed to be good for our gut and immune system. I have had sauerkraut made with vinegar before, as a kid, and hated it, but don't think I have ever had lacto fermented sauerkraut. Hopefully I will like it; I guess we will find out in 6-8 weeks. To anyone else who is making lacto fermented food, I'd be interested in hearing what kind of lid / system you use to keep the ferment anaerobic? I'd be especially interested in cheap, DIY approaches. Cheers, Christina. 2 Link to comment Share on other sites More sharing options...
ben 10 Posted June 2, 2018 Share Posted June 2, 2018 I use a ziplock bag too. I love sauerkraut, the purple cabbage makes a really good one. I have a turmeric ferment finished in the fridge too - we grow it - as well as lime, chilli, kimchi and lemon. I have made eggplant in the past and enjoy that too. It should not take 6 to 8 weeks either. I find with cabbage it is better to be shorter to retain some crispness. 1 Link to comment Share on other sites More sharing options...
ChristinaS1 Posted June 3, 2018 Author Share Posted June 3, 2018 Hi Ben. Do you mean you have fermented limes, lemons, and chillies? Interesting! I have garlic growing in my garden and in a few weeks it will be time to harvest the scapes. I'd like to try fermenting them. Have you? Do you have a recipe you'd recommend? Good to know the ziplock bag works for you....About when would you suggest I check the sauerkraut? Cheers, Christina. Link to comment Share on other sites More sharing options...
ben 10 Posted June 3, 2018 Share Posted June 3, 2018 The book I use suggests after 4 days. Fermented Vegetables by Christopher Shockey is brilliant, I HIGHLY recommend the book. And yes to A preserved lemon, a preserved lime and several chilli ferments. 2 Link to comment Share on other sites More sharing options...
ben 10 Posted June 15, 2018 Share Posted June 15, 2018 @ChristinaS1 I had lunch today with fermented cauliflower, fermented tomatillo salsa and home made chorizo (not your thing I know). The ferments were really good. Link to comment Share on other sites More sharing options...
ChristinaS1 Posted June 17, 2018 Author Share Posted June 17, 2018 Sounds delicious Ben. I like sausages, but unfortunately I am allergic to pork. I recently bought a dehydrator and have started making my own beef jerky, and that is kinda good. I have yet to eat my sauerkraut. There was a bit of mold growing around the edges of my water bag, which did not seem to extend into the kraut. I tried a small sample and it tasted more salty than sour, so I put in a new bag of water and sprayed it with Starsan from the top, but the same thing happened. Not sure if it is safe to eat. What do you reckon Ben? I am looking around for a 2L glass jar with a plastic lid, so I can drill a hole in it and put in an air lock. I don't want to pay the big bucks they are charging for anaerobic fermenters online. It will soon be garlic scape time here. I'd like to try fermenting them. I have also planted four cabbages in my garden, to make kraut with this fall. Cheers, Christina. Link to comment Share on other sites More sharing options...
ben 10 Posted June 17, 2018 Share Posted June 17, 2018 White scum type mould is fine, just scoop it off. As for the salt, perhaps less salt next time. Link to comment Share on other sites More sharing options...
der kleine Drache Posted October 26, 2019 Share Posted October 26, 2019 My wife loves a certain type of fermented cucumbers and I made Sauerkraut with the excess fluid. It turned out very crispy and fresh tasting. Today I took the same cucumber fluid and started a culture with harvested chillies, some garlic, onion and herbs. Hoping for a good chili sauce out of it. 3 Link to comment Share on other sites More sharing options...
YeastyBoy Posted November 1, 2019 Share Posted November 1, 2019 On 6/3/2018 at 8:52 PM, Ben 10 said: The book I use suggests after 4 days. Fermented Vegetables by Christopher Shockey is brilliant, I HIGHLY recommend the book. Yeap great book, have my bible too. Plus 1 from me. Link to comment Share on other sites More sharing options...
der kleine Drache Posted November 12, 2019 Share Posted November 12, 2019 Hot sauce done. Strained the chillies and blended into oblivion. Strained all of it again. It turned out very hot. Might be the Habaneros. 2 Link to comment Share on other sites More sharing options...
ben 10 Posted November 12, 2019 Share Posted November 12, 2019 Fermented chilli sauce? GREAT stuff. 1 Link to comment Share on other sites More sharing options...
der kleine Drache Posted November 14, 2019 Share Posted November 14, 2019 I had a very hot sting on my tounge for a long while after a quick taste. One of the bottles is going to be a christmas gift for my chili-loving father in law. 2 1 Link to comment Share on other sites More sharing options...
Malter White Posted January 3, 2020 Share Posted January 3, 2020 Craig from Craigtube did a sauerkraut how-to video. I got a little excited when I saw how simple it was to make but then I remembered I don't really like sauerkraut that much. His video led me to some dill pickles videos and I made a batch today. These aren't fermented though...fridge dill pickles. I've already eaten half a jar and they've only been in the brine for 8 hours. 2 1 Link to comment Share on other sites More sharing options...
ben 10 Posted September 16, 2020 Share Posted September 16, 2020 Ferment in a bag anyone? Link to comment Share on other sites More sharing options...
The Captain!! Posted September 16, 2020 Share Posted September 16, 2020 3 minutes ago, Ben 10 said: Ferment in a bag anyone? Interested Link to comment Share on other sites More sharing options...
ben 10 Posted September 16, 2020 Share Posted September 16, 2020 Link to comment Share on other sites More sharing options...
ben 10 Posted September 16, 2020 Share Posted September 16, 2020 Link to comment Share on other sites More sharing options...
ben 10 Posted September 16, 2020 Share Posted September 16, 2020 One day apart. 1 Link to comment Share on other sites More sharing options...
The Captain!! Posted September 16, 2020 Share Posted September 16, 2020 I was thinking you were going to do that. Wish my wife liked things like that Link to comment Share on other sites More sharing options...
The Captain!! Posted September 16, 2020 Share Posted September 16, 2020 Its only good if it come from the shop. She's come around about the beer and bacon. Link to comment Share on other sites More sharing options...
ben 10 Posted September 16, 2020 Share Posted September 16, 2020 4 minutes ago, The Captain!! said: She's come around about the beer and bacon. I'm really keen to see how this is. Link to comment Share on other sites More sharing options...
The Captain!! Posted September 16, 2020 Share Posted September 16, 2020 Just now, Ben 10 said: I'm really keen to see how this is. Its the perfect medium. Just got to ferment out, does it produce CO2? Link to comment Share on other sites More sharing options...
ben 10 Posted September 16, 2020 Share Posted September 16, 2020 8 minutes ago, The Captain!! said: does it produce CO2? Yep, hence the ballooning Link to comment Share on other sites More sharing options...
The Captain!! Posted September 16, 2020 Share Posted September 16, 2020 (edited) Just now, Ben 10 said: Yep, hence the ballooning True. Did you allow plastic area for that? Edited September 16, 2020 by The Captain!! Link to comment Share on other sites More sharing options...
ben 10 Posted September 16, 2020 Share Posted September 16, 2020 Big bags.... I may need to pop and reseal? Dunno Link to comment Share on other sites More sharing options...
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