Fermented [Cultured] Vegatables

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Re: Fermented [Cultured] Vegatables
« Reply #60 on: August 11, 2009, 09:37:25 AM » by healthyinOhio

...even MORE pickle pics below....pg 3 of 3

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Re: Fermented [Cultured] Vegatables
« Reply #61 on: August 11, 2009, 09:23:18 PM » by Lizzy

Thank you! You made me brave enough to try the pickles. They only had
a white slimy coating, so from what you said I assumed that it was only "friendly" bacteria. Well, they were DELICIOUS!!!! I couldn't believe it.
HIO, if it wasn't for you, I would never have tried them. I would have
thrown them out. So thank you!! The only thing I did wrong is that I didn't
have any grape leaves. I looked at different stores and couldn't find them.
My son informed me tonight, that we have wild grape leaves on our property.
So, much more confidently, I am going to make another batch. And they will
be more crispy because of the grape leaves.
Now to figure out where to store all these jars!

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Re: Fermented [Cultured] Vegatables
« Reply #62 on: August 11, 2009, 09:38:41 PM » by healthyinOhio

Quote from: Lizzy on August 11, 2009, 09:23:18 PM

And had you got sick and died, I would have felt awful! lol Cheesy

Hey, the leaves are purely optional. All they do is give you an extra crunch that you normally don't get with naturally fermented pickles. They usually are mushy. Glad it worked out for ya!! Yeah!! <clapping hands> Wink

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Re: Fermented [Cultured] Vegatables
« Reply #63 on: August 11, 2009, 09:40:44 PM » by hi_itsgwen

Hio...awesome photos and directions. Thank you so much for posting!

One question though: will the vinegar solution that you put them in last kill off the friendly bacteria? I've never done pickles, so I'm totally green at all of this.

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Re: Fermented [Cultured] Vegatables
« Reply #64 on: August 11, 2009, 09:48:05 PM » by healthyinOhio

Quote from: hi_itsgwen on August 11, 2009, 09:40:44 PM

That's a really good question, Gwen, that I am not sure I have an exact answer for. I think if I used a pasteurized vinegar that would make the probability of that statement true. But I did use an unpasteurized one with a 'mother'.
Besides, we eat them so stinkin' fast, it doesn't have time to die on us! lol

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Re: Fermented [Cultured] Vegatables
« Reply #65 on: August 16, 2009, 12:05:00 AM » by crystal

Does anyone have a recipe for fermented cukes that are more bread and buttery? In otherwords, one that has a bit if sweet and a bit of tang.

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Re: Fermented [Cultured] Vegatables
« Reply #66 on: August 16, 2009, 12:47:38 PM » by ArmyWife

Quote from: crystal on August 16, 2009, 12:05:00 AM

Does anyone have a recipe for fermented cukes that are more bread and buttery? In otherwords, one that has a bit if sweet and a bit of tang.

I'm interested in this too, but also have another question about some cultured salsa I made. After 2 1/2 days on the counter in a pretty warm kitchen, there are some little white dots of mold on the top. Is it fine to just lift this off with a spoon and then transfer the jars to the fridge?

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Re: Fermented [Cultured] Vegatables
« Reply #67 on: August 17, 2009, 11:24:57 PM » by blsd2bhome

I also have a question....
I fermented some beets recently. For about a week or two after they were done, they were fine to eat. Now (kept in the fridge) they have become slimy and to me are very unappetizing to try and eat. There is nothing wrong with the smell or taste...just texture and the slimy juice that is around them.

I hate to throw them out, but not sure what I can do with them!!
Any suggestions?

Thanks!
Rebecca

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Re: Fermented [Cultured] Vegatables
« Reply #68 on: August 18, 2009, 02:05:56 PM » by Lizzy

Quote from: crystal on August 16, 2009, 12:05:00 AM

Does anyone have a recipe for fermented cukes that are more bread and buttery? In otherwords, one that has a bit if sweet and a bit of tang.

This recipe is from Eat Fat/Lose Fat
7 cups thinly sliced pickling cucumbers(I just use regular cucumbers)
1 cup thinly sliced mild onion
1 cup fresh lemon juice
1/3 cup homemade whey
1 cup honey or maple syrup
3 tbsps sea salt
1-2 tbsps whole celery seeds
2 tsps tumeric(I just use one cause I thought it would be strong)
1 tbsp yellow mustard seeds

In a large bowl, mix cucumbers with onion and place in 2 quart sized wide mouthed mason
jars, pressing down lightly with a pounder or meat hammer. Combine remaining ingredients
and pour over cucumbers, adding more water if necessary to cover. Keep the top of the liquid
1 inch below the top of the jar. Cover tightly and keep at room temperature for about 2 days
before transferring to the refrigerator.

I've done these and they are good!

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Re: Fermented [Cultured] Vegatables
« Reply #69 on: August 18, 2009, 08:06:58 PM » by naewood

Has anyone ever fermented lemon cucumbers? My pickling cuc's aren't doing to well this year, but my lemons are. Wondering if I should try fermenting some of them. Any suggestions?
Thanks
Naewood

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Re: Fermented [Cultured] Vegatables
« Reply #70 on: August 19, 2009, 09:44:50 AM » by ArmyWife

ok, I followed the directions for pickling cucumbers in NT, and made sure they were covered with water, but then the cucumbers ('whole' jar and 'sliced' jar) popped up and floated, so now they are not covered anymore! Will this matter, and if so, how do I get them to stay down??
Also my previous question about the salsa: I left on the counter for 2-3 days, then transferred to the fridge, but noticed there are some little white spots of mold, presumably. Is it ok to just lift this off?

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Re: Fermented [Cultured] Vegatables
« Reply #71 on: August 19, 2009, 10:05:59 AM » by ladyhen

Quote from: naewood on August 18, 2009, 08:06:58 PM

Has anyone ever fermented lemon cucumbers? My pickling cuc's aren't doing to well this year, but my lemons are. Wondering if I should try fermenting some of them. Any suggestions?
Thanks
Naewood

I've never fermented lemon cukes but I've grown and eaten them, so am familiar with them. I think the only difference would be in their texture. Lemon cucumbers are more fragile, thin skinned.

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Re: Fermented [Cultured] Vegatables
« Reply #72 on: August 19, 2009, 12:09:46 PM » by ArmyWife

Bump! My cukes are still not sinking below the water level and the water/whey is very cloudy. Is this normal? I don't know how you're supposed to keep the cucumbers down.

Quote from: ArmyWife on August 19, 2009, 09:44:50 AM

« Last Edit: August 20, 2009, 08:56:36 AM by ArmyWife »
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Re: Fermented [Cultured] Vegatables
« Reply #73 on: August 20, 2009, 09:27:09 PM » by Lizzy

Mine always pop up and float too, no matter how much I push them
down or how tight I pack them. They turn out fine, though. Give
them a little shake to get them under the liquid. As long as you had the
liquid up to the top of the jar-about 1/2" to 1 inch below the top-they
should be o.k.

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Re: Fermented [Cultured] Vegatables
« Reply #74 on: August 21, 2009, 09:42:34 AM » by ArmyWife

Thank you!

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Re: Fermented [Cultured] Vegatables
« Reply #75 on: August 25, 2009, 04:29:43 PM » by crystal

One quart of my pickles have a whitish film on the cukes. Are they safe to eat and what is it?

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Re: Fermented [Cultured] Vegatables
« Reply #76 on: August 25, 2009, 05:26:55 PM » by ndmomof6

Quote from: crystal on August 25, 2009, 04:29:43 PM

One quart of my pickles have a whitish film on the cukes. Are they safe to eat and what is it?

My pickles do this occassionally too. Not sure what it is. Huh

We just wash them off and eat them. We've never got sick or anything. Undecided

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Re: Fermented [Cultured] Vegatables
« Reply #77 on: August 25, 2009, 09:06:49 PM » by aireachail

In response to the salsa question, I attended a canning class this weekend. The instructor was talking about cheese (for some reason) and told us that we should never cut off mold and eat the rest of the cheese. She said that mold is like cancer and they have discovered that it sort of branches out throughout the host food.

I assume this applies to salsa.

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Re: Fermented [Cultured] Vegatables
« Reply #78 on: September 01, 2009, 11:16:10 AM » by crystal

Anyone have a recipe for fermented sweet and sour red cabbage?

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Re: Fermented [Cultured] Vegatables
« Reply #79 on: September 03, 2009, 12:56:24 AM » by crystal

Quote from: Lizzy on August 18, 2009, 02:05:56 PM

Quote from: crystal on August 16, 2009, 12:05:00 AM

Does anyone have a recipe for fermented cukes that are more bread and buttery? In otherwords, one that has a bit if sweet and a bit of tang.

Do you think that this recipe would work for red cabbage, only add cloves and cinnamon, maybe?

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Re: Fermented [Cultured] Vegatables
« Reply #80 on: September 11, 2009, 10:46:09 PM » by crystal

Quote from: crystal on September 03, 2009, 12:56:24 AM

Quote from: Lizzy on August 18, 2009, 02:05:56 PM

Quote from: crystal on August 16, 2009, 12:05:00 AM

Does anyone have a recipe for fermented cukes that are more bread and buttery? In otherwords, one that has a bit if sweet and a bit of tang.

Do you think that this recipe would work for red cabbage, only add cloves and cinnamon, maybe?

I still have the above question AND does anyone have a suggestion as to how many thai peppers to use in a NT batch of salsa? This is my first year with a thai pepper plant. I know that they are really hot. The recipe calls for 3/4 cup of peppers, sweet or hot (depending on ones preference, I suppose). But thai peppers have got to be way too hot to use 3/4 cup! So....how many would you suggest?

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Re: Fermented [Cultured] Vegatables
« Reply #81 on: October 10, 2009, 05:57:06 PM » by crystal

Me again.

My cuke slices are REALLY zingy! As is my salsa. I have never made fermented, refrigerated veggies before, so I don't know if this is normal. I don't want to get sick from eating them. Any advice? When do you know that they have gone to the "DARK SIDE" of the ferment? Grin

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Re: Fermented [Cultured] Vegatables
« Reply #82 on: October 12, 2009, 02:48:46 PM » by crystal

Quote from: crystal on October 10, 2009, 05:57:06 PM

Me again.

Anyone? The cukes are also a bit softer than they were to begin with. Is this okay?

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Re: Fermented [Cultured] Vegatables
« Reply #83 on: October 12, 2009, 03:21:55 PM » by Becks

From my experience the cukes definitely get softer.. even mushy if you let it go too long.

I have a question for you experienced food picklers...
Is it normal to get a stomach ache after eating pickled foods?
Are pickled foods good for fighting yeast problems?

I LOVE the pickled foods hubby has made for us, but can't eat very much in a sitting as more than a few small pieces has been known to give me a stomach ache. Although, if I eat them with other foods I don't have as much of a problem.

I wonder why this is? I mean, is the stomach ache because I can't tollerate pickled foods or is it because I need more naturally fermented foods in my diet.

We have the Nourishing Traditions book and have made pickles, kim chee, and carrots. Yum, Yum, Yum! Especially the carrots and pickles. I just wish I could eat them more often without side-effects.

The one way I've found to eat them that doesn't bother me is to use the Kimchee to make fried rice. So that makes me think that I can eat it as long as I've got other food in my stomach too. Does anyone else have this problem?

« Last Edit: October 12, 2009, 10:05:35 PM by Becks »
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