Quote:
Originally Posted by Salsacharley
I took the Bait for the Easy Fermenter wide mouth lids and weights. I don't know why the Easy Fermenter lids seem to make fermenting easier, because the difference between screwing on a Easy Fermenter lid and a regular Ball type lid with an airlock is not so much. I have been getting a bunch of fermenting recipes from Easy Fermenter so I have been playing with them quite a bit. I've fermented Fizzy Tomatoes and Curried Cauliflower. The tomatoes were a dud because I didn't use the right "whey" the recipe called for. I just put in some pure yogurt. The Curried Cauliflower came out pretty good, but it is way way salty. I hope to leach out some of the salt by soaking the cauliiflower in regular water.
Now I'm a week into fermented garlic in apple cider vinegar, and I just finished setting up Brussels Sprouts Kimchi. Here's a pic of them in action. I expect the B Sprouts to overflow the fermenter because I loaded it too high.
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I tend to just stick with my time proven salt and water method and it works great.
Tried a few recipes and found them to be way too salty.
Right now I have a jar of ghost peppers on the counter I have no idea how long they have been there.
Didn't write down any dates or anything and dont care.
Just took the lid off and they smell heavenly.
Worth