Fermented [Cultured] Vegatables

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Re: Fermented [Cultured] Vegatables
« Reply #30 on: March 06, 2008, 02:30:57 PM » by Whiterock

I do and I don't think it's too salty at all. But I'm a salt lover so most things that others may find a bit too salty, I'm addin' more salt to, 'cause salt just doesn't taste as strong to me.
WR

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Re: Fermented [Cultured] Vegatables
« Reply #31 on: March 06, 2008, 02:46:37 PM » by StephTallent

I just made the "South American" version of NT SK.

It is GOOD! My hubby loves spicy things so I wanted to try this recipe first before some of the more bland versions in hopes he would like it better. He does really like it. I didn't have the red pepper flakes they called for so used a couple of sprinkles of very hot cayenne pepper instead. I also didn't measure the salt exactly but sorta sprinkled and "tasted" as I went until it tasted right. Because I had the whey on hand and am very inexperienced with cultured veggies and didn't want to take a chance of it going bad I used the whey too.

The biggest problem I had was trying to "bruise" such large amounts of cabbage to release the lactic acid...I ended up putting it in a huge pottery bowl and taking a chunk of marble and beat on it for a while. It did not seem like a very efficient way to do it. Undecided

Anybody have any better ways of doing that?

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Re: Fermented [Cultured] Vegatables
« Reply #32 on: March 09, 2008, 09:36:55 PM » by naturalgirl

A meat tenderizer? I used the back of a knife this last time, but that too took "forever" Tongue

After a little while the juices began to flow and I started just squeezing the mixture to hurry the process and to give myself a break from bordom Cheesy

Don't know if it helped much or not though.

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Re: Fermented [Cultured] Vegatables
« Reply #33 on: March 10, 2008, 10:04:12 AM » by lotsaboys

I use a plunger thing from my meat grinder or veggie strainer thing and give it to willing boys. Always works great! Wink

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Re: Fermented [Cultured] Vegatables
« Reply #34 on: March 10, 2008, 11:13:42 AM » by blessedmama

I have a rolling pin with no handles just blunt ends and I use that to "beat" my veggies. Plus it also fits in my regular mouth mason jars so I can push down the veggies below the juice.

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Re: Fermented [Cultured] Vegatables
« Reply #35 on: April 23, 2009, 11:57:58 PM » by WellTellMommy

I use 1tbsp and a little kraut juice left over from the last batch each time am I getting the same nutrition/qualities out of my kraut?
What other veggies ferment well,or what veggies do not ferment well?
What medleys/combos work well together?
How long does fermented jars of veggies last in cool storage (like under the insulated house as opposed to fridge)?

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Re: Fermented [Cultured] Vegatables
« Reply #36 on: May 08, 2009, 04:23:28 PM » by WellTellMommy

If I pack a qt. jar w/ brussel sprouts, 2tbsp salt, and water will it make fermented srpouts?
How about sliced beets?

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Re: Fermented [Cultured] Vegatables
« Reply #37 on: May 08, 2009, 04:27:31 PM » by healthyinOhio

Quote from: WellTellMommy on May 08, 2009, 04:23:28 PM

If I pack a qt. jar w/ brussel sprouts, 2tbsp salt, and water will it make fermented srpouts?
How about sliced beets?

If you put ANYTHING in a jar with salt and water, it will ferment. Some veggies taste better than others, but you can do just about anything. Go for it! Wink

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Re: Fermented [Cultured] Vegatables
« Reply #38 on: May 08, 2009, 07:07:14 PM » by WellTellMommy

If they turn brown is it normal or ok?

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Re: Fermented [Cultured] Vegatables
« Reply #39 on: May 10, 2009, 06:07:22 PM » by lavendergirl

anyone have a good pickled beet? My hubby loves them & they are great for us.

becky

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Re: Fermented [Cultured] Vegatables
« Reply #40 on: May 10, 2009, 06:21:53 PM » by maceoghain

When we make them, we simply cook the beets in water until soft, peel them (easily done by rubbing the skin), slice them and put them in a container with 1/2 water 1/2 white vinegar. SO GOOD! Grin

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Re: Fermented [Cultured] Vegatables
« Reply #41 on: May 10, 2009, 08:13:23 PM » by healthyinOhio

Quote from: WellTellMommy on May 08, 2009, 07:07:14 PM

If they turn brown is it normal or ok?

Yes, I wouldn't see why not. My sauerkraut goes from green cabbage to a yellowish brown sauerkraut when finished.

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Re: Fermented [Cultured] Vegatables
« Reply #42 on: May 10, 2009, 08:16:00 PM » by healthyinOhio

Quote from: lavendergirl on May 10, 2009, 06:07:22 PM

anyone have a good pickled beet? My hubby loves them & they are great for us.

becky

I am not sure exactly what kind of "pickled" beet recipe you are looking for. This one is like the ones you see in the store. It has sugar, etc. But I am sure you are possibly looking for a similar NT recipe?
http://www.welltellme.com/discuss/index.php/topic,16783.msg167318.html#msg167318

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Re: Fermented [Cultured] Vegatables
« Reply #43 on: May 11, 2009, 12:27:21 PM » by lavendergirl

Yeah sorry i wasn't real clear about that. As healthy as possible. Nt one would be great. Funny thing is i tried Sally Fallons before but can't find it now Roll Eyes

So goes my life sometimes Grin

thanks becky

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Re: Fermented [Cultured] Vegatables
« Reply #44 on: May 21, 2009, 09:17:08 AM » by lavendergirl

bump

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Re: Fermented [Cultured] Vegatables
« Reply #45 on: May 22, 2009, 02:25:58 AM » by cushsb

Quote from: healthyinOhio on May 08, 2009, 04:27:31 PM

Quote from: WellTellMommy on May 08, 2009, 04:23:28 PM

If I pack a qt. jar w/ brussel sprouts, 2tbsp salt, and water will it make fermented srpouts?
How about sliced beets?

If you put ANYTHING in a jar with salt and water, it will ferment. Some veggies taste better than others, but you can do just about anything. Go for it! Wink

i didn't know that! Huh

what have you tried? any good ones you recommend? Wink

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Re: Fermented [Cultured] Vegatables
« Reply #46 on: May 22, 2009, 07:42:08 AM » by healthyinOhio

Quote from: cushsb on May 22, 2009, 02:25:58 AM

i didn't know that! Huh

what have you tried? any good ones you recommend? Wink

I have done radishes, before. And your basic kraut and kimchi.

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Re: Fermented [Cultured] Vegatables
« Reply #47 on: May 22, 2009, 09:42:36 PM » by daisey

Quote from: healthyinOhio on May 22, 2009, 07:42:08 AM

Quote from: cushsb on May 22, 2009, 02:25:58 AM

i didn't know that! Huh

what have you tried? any good ones you recommend? Wink

I have done radishes, before. And your basic kraut and kimchi.

I know I have read about Kimchi on here before but can you tell me how to eat it? A gal I know gave us some and told us to wrap it in sea weed with rice and kimchi inside. I don't really care for it that way. Any other suggestions?
Thanks-----------is there a Kimchi thread?

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Re: Fermented [Cultured] Vegatables
« Reply #48 on: May 23, 2009, 07:05:26 AM » by healthyinOhio

Quote from: daisey on May 22, 2009, 09:42:36 PM

You can eat it any way you like. I put a small amount in a side dish and eat with a meal. I also like it on top of a baked potato with sour cream or ranch dressing. Also goes great mixed in with pasta. Some people saute it with chicken. Just depends on your taste buds! Wink

The following thread has quite a few different kimchi recipes. Good luck!
http://www.welltellme.com/discuss/index.php/topic,44.0.html

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Re: Fermented [Cultured] Vegatables
« Reply #49 on: May 24, 2009, 10:31:06 AM » by cushsb

you can eat kimchi anyway you want...

but my korean friend invited me once for a korean bbq. we had strips of marinated pork or beef grilling, lettuce and a bunch of sauces and dips and side dishes with kimchi of course. what my friend taught me was to grab a lettuce on hand, get a piece of meat and dip it in your sauce of choice and place it on the lettuce. Now get some side dishes (bean sprouts,tofu skin,etc) and kimchi and place it on top of the meat which is on the lettuce. wrap it and eat it whole.

all i can say is, i can't wait for my next korean bbq. Grin

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Re: Fermented [Cultured] Vegatables
« Reply #50 on: May 25, 2009, 02:52:27 PM » by daisey

Thank you for the link and the suggestions for Kimchi. I will have to try these. They sound better than the sea weed. Wink

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Re: Fermented [Cultured] Vegatables
« Reply #51 on: June 28, 2009, 06:04:57 PM » by dreamingofdaysofglory

I just got around to checking out this website and realize this is an older question but wanted to answer anyway.

I have been fermenting veggies for several years now and have tried quite a few. My family's favorite mix is broccoli, cauliflower, and carrot with few peppercorns, some sliced garlic and dill weed. Turnip, rutabaga, beet, sliced onion, the white part of green onions, apples, steamed green or yellow beans, nasturtium buds, green tomatoes...they all work great.

I cut my chosen veggies into bite-sized pieces or strips and pack a mix of veggies (or all one kind) and spices into a narrow-mouthed jar til I can't fit any more, along with a few stronger tasting things for added flavor: sliced garlic, peppercorns, fresh or dried dill weed, fresh ginger, cayenne pepper if you like it... Then I use 1 Tablespoon of celtic sea salt per quart jar cover the veggies with water and tighten down the lid. I have made them with only whey, no whey or both whey and salt and I am absolutlely happy with just salt simply because it is simpler Wink

Only whey fermentation makes for mushy veggies...Yuk! Half the amount of salt works ok but I prefer 1 T per quart because the flavor is a bit better to me.

Note: I prefer to use a plastic lid because the metal canning jar rings or pickle lids rust from the brine and can become very difficult to remove.

Also be sure to place a tray under your jar (if that's what you are using as a fermentation vessel) during the fermentation to catch spills, and don't forget to open it over a bowl or sink initially to avoid a frothy brine spilling out on the table or floor.

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Re: Fermented [Cultured] Vegatables
« Reply #52 on: August 10, 2009, 10:38:21 PM » by Lizzy

I made pickles in a ceramic crock, and I am not sure what I am doing wrong.
Please help...
First I put lots of garlic cloves and dill in the crock, filled it with small pickling
cukes, and then filled it with water to cover. To each quart of water, I added
2 tablespoons of real salt. I covered it with a plate, a weight on the plate,
and a towel to keep out bugs. It was skimmed every day and on day 7, we
decided to remove the plate and try the pickles. But even though we tried
to get all the mold, some still was in the brine on top of the plate, and got
on the pickles. So now what should I do? This is actually my 2nd batch, cause
the first one got so much mold in it, so we really tried to skim more, but there
is still mold. HELP

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Re: Fermented [Cultured] Vegatables
« Reply #53 on: August 11, 2009, 12:04:14 AM » by mykidsmom

Quote from: Lizzy on August 10, 2009, 10:38:21 PM

You have to add 1 cup of apple cidear vinegar for a quart size jar (calculate that for the size crock you used) and then water is added the rest of the way to fill the crock. Garlic and dill as you did already plus 1 1/2 tbls of pickling salt per quart. You have to have a tight fitting lid and let the cukes sit for 8 weeks in the brine before they will be "pickled." Mine will be ready Sept. 20th. I'll let you know how they turn out. Grin

Thus far, they smell great the few times I peaked to smell them.

hth

patti

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Re: Fermented [Cultured] Vegatables
« Reply #54 on: August 11, 2009, 05:32:12 AM » by kamom

We've (my family) been making fermented pickles without vinegar for years. But we only let them sit on the counter in a glass jar ,loosely covered for a few days before putting into the fridge. Does that mean that they are not fermented long enough? I just add salt dill and garlic and we love them and I never had a problem with mold. Maybe you are it out to long.
I learned to make these long before I ever learned about the health benifits of fermented food.

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Re: Fermented [Cultured] Vegatables
« Reply #55 on: August 11, 2009, 07:51:50 AM » by healthyinOhio

Quote from: Lizzy on August 10, 2009, 10:38:21 PM

There is absolutely nothing wrong or anything you can do with the mold! It is perfectly normal. The only thing else I do besides skimming the mold, is I rinse the plate and the weight off as well. The mold doesn't affect the pickles, because they are under the brine. I use 6 TBSP of celtic sea salt to 1/2 a gallon of water, then if there isn't enough brine after that I use 1 TBSP salt to each cup of water. HTH!

Quote from: kamom on August 11, 2009, 05:32:12 AM

What you are making are partially "sour" pickles. They are at a half-way point of being completely "sour" or fermented. Nothing wrong with it. Just not fermented all the way. Usually fermentation of completely sour pickles takes 1-4 weeks. Mine take 1 week, because I have a very hot house, about 75-78 degrees on a real hot day. If your house has AC and stays cooler around 64-70, it should take a week or two longer. HTH!

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Re: Fermented [Cultured] Vegatables
« Reply #56 on: August 11, 2009, 08:23:37 AM » by Lizzy

Thanks for your reply! But you say the mold won't hurt anything because
it is under the brine. But it did get on the pickles. Should I rinse them off?
Make new brine to store them in? And do you store them in the refrigerator?
I am fermenting salsa, bread and butter pickles, these dill pickles...I am going
to have over 100 jars. I don't have the refrigerator space. I have a basement
with a cement floor, but its not that cool. Is that o.k. or will they keep
fermenting and not be good. Sorry for all the questions--its one of those
things that we just haven't learned from our mothers. And no one else's
mother seems to know either Sad

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Re: Fermented [Cultured] Vegatables
« Reply #57 on: August 11, 2009, 09:30:48 AM » by healthyinOhio

Quote from: Lizzy on August 11, 2009, 08:23:37 AM

Thanks for your reply! But you say the mold won't hurt anything because
it is under the brine. But it did get on the pickles. Should I rinse them off?
Make new brine to store them in?

Okay, by mold, do you mean blackish/greenish hairy spots? Or do you mean like a white film? The white film is normal. That is what I have every time. I believe that is "healthy" bacteria.

Quote from: Lizzy on August 11, 2009, 08:23:37 AM

And do you store them in the refrigerator?
I am fermenting salsa, bread and butter pickles, these dill pickles...I am going
to have over 100 jars. I don't have the refrigerator space. I have a basement
with a cement floor, but its not that cool. Is that o.k. or will they keep
fermenting and not be good.

I make about a gallon of pickle spears and store them in gallon glass containers. I get them free from a local pizza place that usually throws them away. I do make a vinegar brine to store them in over the winter. Usually about half vinegar(ACV) to half water, with a few TBSP of salt; just taste it and feel for a store bought jar of pickles briny taste. You can also throw in the garlic cloves and new dill heads.
As for your basement, what is the temp? Cold root cellar temperatures should probably not exceed 66 degrees. I have read that for warmer places, just add a lot more salt, as more salt slows down fermentation. I have had no success with basement storage, as mine is wet and moldy! Sad

I have friends who do most of their fermentation in September, so their basements are cooler to begin with.

Quote from: Lizzy on August 11, 2009, 08:23:37 AM

Sorry for all the questions--its one of those
things that we just haven't learned from our mothers. And no one else's
mother seems to know either Sad

No, it's fine! That is what welltellme is all about! I never learned any of this stuff from my family, either. Well, actually, I learned a lot from my WTM "family" Wink

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Re: Fermented [Cultured] Vegatables
« Reply #58 on: August 11, 2009, 09:35:12 AM » by healthyinOhio

Time Frame: 1-4 weeks(the hotter your house, the quicker the fermentation process will be)

Equipment: Ceramic crock or food grade plastic bucket
plate that fits inside crock or bucket
1 gallon jug filled with water, or other weight
cloth cover

Ingredients:
3-4lbs cucumbers(sm. to med.)
6 TBSP celtic sea salt
3-4 heads flowering dill or 3-4 TBSP of any form of dill(fresh or dried, leaves or seeds)
2-3 HEADS of garlic, peeled
1 handful of fresh grape, sour cherry, oak, and/or horseradish leaves(these make your cukes crispy)
1 pinch black peppercorns.

1.) Rinse cucumbers, taking care not to bruise them, and making sure blossoms are removed. If you are using cucumbers that aren't fresh off the vine, soak them for a couple of hours in very cold water.

2.) Dissolve sea salt in 1/2 gallon of water to create a "brine" solution. Stir until salt is dissolved.

3.) Clean the crock, then place at the bottom of it dill, garlic, fresh leaves, and a pinch of peppercorns.

4.) Place cucumbers in crock.

5.) Pour brine over cucumbers. Place the clean plate over them, then weigh it down with a jug filled with water or a boiled rock. If the brine doesn't cover the weighed down plate, add more brine mixed at the ratio of just under 1 TBSP of salt to each cup of water.

6.) Cover with a cloth to keep out dust and flies, and store in a cool dry place(55-75 degrees)

7.) Check the crock every day. Skim any mold from the surface, but don't worry if you can't get it all. If there's mold, be sure to rinse the plate and weight off. Taste the pickles after a few days.

8.) Enjoy the pickles as they continue to ferment. Continue to check crock every day.

9.) After 1-4 weeks(depending on temp. of house/room), the pickles will be completely sour. Continue to enjoy them, moving them to the fridge to slow down fermentation.

*This is what I do at this point*
I place my sour pickles in glass mason or 1/2-1 gallon glass jars. I make a solution that tastes similar to store bought pickle brine: vinegar, water, salt, and dill. Then, I add the solution to the pickles and store in the fridge. These can last for months like this, but we have never had any last past October, because we eat them everyday!! Enjoy!!!
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« Last Edit: August 11, 2009, 09:38:20 AM by healthyinOhio »
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