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Information and discussion about canning and dehydrating tomatoes and other garden vegetables and fruits. DISCLAIMER: SOME RECIPES MAY NOT COMPLY WITH CURRENT FOOD SAFETY GUIDELINES - FOLLOW AT YOUR OWN RISK

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Old November 29, 2017   #721
greenthumbomaha
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Quote:
Originally Posted by Hunt-Grow-Cook View Post
Pretty spot on and thorough from my understanding as well. Great post Oakley.

I am still here so there must be a hint of truth to that interpretation!

My diet is salt restricted, and I enjoyed sauerkraut for the first time in many years. It was a very tiny bit sweet, just the way I like it.

I have two of the jar with weight kits and they work well for a small quantity. I would like to make more now. Don't know if I would trust or enjoy using a store bought cabbage for this. I'll have to check the local organic grocer and see what is available.

- Lisa
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Old December 12, 2017   #722
Worth1
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Ghost peppers and Christmas Kraut.
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Old December 13, 2017   #723
Rajun Gardener
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The Easy Fermenter Wide Mouth Fermenting Lids - 3 Pack + Pump
Your Price:
$29.99
You Save: $9.01 (23%)

You get a 10% coupon with a email sub too, it should load up automatically when you're on this page.
https://nourishedessentials.com/prod...easy-fermenter
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Old December 14, 2017   #724
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I like my airlocks, 'Gives it the mad scientist look.
Worth
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Old 1 Week Ago   #725
Salsacharley
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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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Old 6 Days Ago   #726
Worth1
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Quote:
Originally Posted by Salsacharley View Post
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.
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
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