Tomatoville® Gardening Forums


Notices

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

Reply
 
Thread Tools Display Modes
Old November 29, 2017   #721
greenthumbomaha
Tomatovillian™
 
Join Date: Nov 2011
Location: Omaha Zone 5
Posts: 1,997
Default

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
greenthumbomaha is offline   Reply With Quote
Old December 12, 2017   #722
Worth1
Tomatovillian™
 
Worth1's Avatar
 
Join Date: Feb 2006
Location: Bastrop Texas Lost Pines Forest.
Posts: 35,464
Default

Ghost peppers and Christmas Kraut.
Worth
IMG_20171212_49247.jpg
__________________
Home of Cactus Flats Botanical Gardens.
I kill my lobster with a 30-06.
But of course I live in Texas and the dam things are huge.
Worth1 is offline   Reply With Quote
Old December 13, 2017   #723
Rajun Gardener
Tomatovillian™
 
Rajun Gardener's Avatar
 
Join Date: Jan 2014
Location: Lafayette La
Posts: 1,980
Default

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
Rajun Gardener is offline   Reply With Quote
Old December 14, 2017   #724
Worth1
Tomatovillian™
 
Worth1's Avatar
 
Join Date: Feb 2006
Location: Bastrop Texas Lost Pines Forest.
Posts: 35,464
Default

I like my airlocks, 'Gives it the mad scientist look.
Worth
__________________
Home of Cactus Flats Botanical Gardens.
I kill my lobster with a 30-06.
But of course I live in Texas and the dam things are huge.
Worth1 is offline   Reply With Quote
Old January 14, 2018   #725
Salsacharley
Tomatovillian™
 
Salsacharley's Avatar
 
Join Date: May 2013
Location: New Mexico
Posts: 1,877
Default

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.
Attached Images
File Type: jpg 20180114_182723.jpg (235.7 KB, 163 views)
Salsacharley is offline   Reply With Quote
Old January 16, 2018   #726
Worth1
Tomatovillian™
 
Worth1's Avatar
 
Join Date: Feb 2006
Location: Bastrop Texas Lost Pines Forest.
Posts: 35,464
Default

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
__________________
Home of Cactus Flats Botanical Gardens.
I kill my lobster with a 30-06.
But of course I live in Texas and the dam things are huge.
Worth1 is offline   Reply With Quote
Old January 27, 2018   #727
pmcgrady
Tomatovillian™
 
pmcgrady's Avatar
 
Join Date: Feb 2015
Location: Central Illinois
Posts: 1,645
Default

What about hard boiled eggs? Years ago about every bar you went to had a big jar of eggs, I'm guessing they were pickled instead of fermented.
A historic restaurant here on Rte 66, "The Ariston" has been serving Brussels Sprouts at their salad bar for years and won't give up the recipe. They must be fermented, I think I'll try to make a batch.
pmcgrady is offline   Reply With Quote
Old January 27, 2018   #728
Worth1
Tomatovillian™
 
Worth1's Avatar
 
Join Date: Feb 2006
Location: Bastrop Texas Lost Pines Forest.
Posts: 35,464
Default

I remember the eggs, the sausages and the pigs feet at bars too.

They were all pickled and sat on the counter.
Now with the food safety police and so on those days are practically over with.

Something I dont get is you can buy the sausages in the package in the store on the rack.
__________________
Home of Cactus Flats Botanical Gardens.
I kill my lobster with a 30-06.
But of course I live in Texas and the dam things are huge.
Worth1 is offline   Reply With Quote
Old January 30, 2018   #729
pmcgrady
Tomatovillian™
 
pmcgrady's Avatar
 
Join Date: Feb 2015
Location: Central Illinois
Posts: 1,645
Default

I went the Masontops "pickle pipe" route and just finished with my first batches! 2 quarts of White Kimchi, 1 quart Brussel Sprouts, 1 quart Gardiniera


Sent from my iPhone using Tapatalk
pmcgrady is offline   Reply With Quote
Old January 30, 2018   #730
pmcgrady
Tomatovillian™
 
pmcgrady's Avatar
 
Join Date: Feb 2015
Location: Central Illinois
Posts: 1,645
Default

Quote:
Originally Posted by pmcgrady View Post
I went the Masontops "pickle pipe" route and just finished with my first batches! 2 quarts of White Kimchi, 1 quart Brussel Sprouts, 1 quart Gardiniera


Sent from my iPhone using Tapatalk




Now the hard part... waiting. I can see I need 4 more pipes and weights and to find some 1/2 gallon wide mouth mason jars somewhere.



Sent from my iPhone using Tapatalk
pmcgrady is offline   Reply With Quote
Old January 30, 2018   #731
clspie
Tomatovillian™
 
clspie's Avatar
 
Join Date: Aug 2007
Location: Erie, PA
Posts: 31
Default

I purchased Ball, half-gallon, wide mouth jars at Walmart.
clspie is offline   Reply With Quote
Old February 4, 2018   #732
Worth1
Tomatovillian™
 
Worth1's Avatar
 
Join Date: Feb 2006
Location: Bastrop Texas Lost Pines Forest.
Posts: 35,464
Default

This pint of months long fermented ghost pepper sauce will soon be on its way to Colorado.
Just made it today.
Worth
IMG_20180204_28696.jpg
__________________
Home of Cactus Flats Botanical Gardens.
I kill my lobster with a 30-06.
But of course I live in Texas and the dam things are huge.
Worth1 is offline   Reply With Quote
Old February 11, 2018   #733
pmcgrady
Tomatovillian™
 
pmcgrady's Avatar
 
Join Date: Feb 2015
Location: Central Illinois
Posts: 1,645
Default

Quote:
Originally Posted by clspie View Post
I purchased Ball, half-gallon, wide mouth jars at Walmart.
I found two cases of 6 half gallon Ball WM jars in a clearance isle at Rural King for $8/case. White Kimchi is done only takes 5 days for a light ferment, it turned out good.
Now what to make?
pmcgrady is offline   Reply With Quote
Old February 11, 2018   #734
pmcgrady
Tomatovillian™
 
pmcgrady's Avatar
 
Join Date: Feb 2015
Location: Central Illinois
Posts: 1,645
Default

Quote:
Originally Posted by Worth1 View Post
I remember the eggs, the sausages and the pigs feet at bars too.

They were all pickled and sat on the counter.
Now with the food safety police and so on those days are practically over with.

Something I dont get is you can buy the sausages in the package in the store on the rack.
I found half gallon jars at Rural King and was walking thru their canned goods isle, saw that they have pickled eggs (regular and hot) and pickled Red Hot Sausages, no pigs feet though. The eggs still had the shells on them, if I recall the eggs in the bar had shells removed.
pmcgrady is offline   Reply With Quote
Old February 11, 2018   #735
Worth1
Tomatovillian™
 
Worth1's Avatar
 
Join Date: Feb 2006
Location: Bastrop Texas Lost Pines Forest.
Posts: 35,464
Default

Quote:
Originally Posted by pmcgrady View Post
I found half gallon jars at Rural King and was walking thru their canned goods isle, saw that they have pickled eggs (regular and hot) and pickled Red Hot Sausages, no pigs feet though. The eggs still had the shells on them, if I recall the eggs in the bar had shells removed.
I just saw pickled pigs feet in the HEB store the other day.
I never was a big fan of them but my mother was.
She even liked chicken foot soup and all other manner of things gristle, fin, bone and skin like including crispy salty fried fish tails and boiling pig heads on the stove for head cheese.
Came from French family too.

Worth
__________________
Home of Cactus Flats Botanical Gardens.
I kill my lobster with a 30-06.
But of course I live in Texas and the dam things are huge.
Worth1 is offline   Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump


All times are GMT -4. The time now is 11:39 AM.


★ Tomatoville® is a registered trademark of Commerce Holdings, LLC ★ All Content ©2017 Commerce Holdings, LLC ★