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Author Topic: Food: Do You (Lacto-) Ferment?  (Read 744 times)

Sefiru

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Do You (Lacto-) Ferment?
« on: December 11, 2017, 06:49:41 pm »
I've been thinking about trying to make some fermented pickles lately. My mom makes her own sauerkraut which is way better than the store-bought stuff, and I found a recipe online for turnip kraut that sounds intriguing.

Does anyone here make fermented pickles? Or just love eating them? Any tips and tricks?

And what's the smell like? (Important because I live in a studio apartment.)
« Last Edit: May 07, 2019, 01:45:06 pm by RandallS »

Noctua

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Re: Do You (Lacto-) Ferment?
« Reply #1 on: December 12, 2017, 07:34:42 am »
I've been thinking about trying to make some fermented pickles lately. My mom makes her own sauerkraut which is way better than the store-bought stuff, and I found a recipe online for turnip kraut that sounds intriguing.

Does anyone here make fermented pickles? Or just love eating them? Any tips and tricks?

And what's the smell like? (Important because I live in a studio apartment.)

I've made sauerkraut in the past, it's so ridiculously simple to do, I can't believe I hadn't done it sooner. I had a really cheap rig, just two wide-mouth quart jars with half-pint jelly jars on top as weights (I'm attaching a picture for clarification). Both jars get covered with a square of muslin scrap fabric secured with a rubber band to keep dust out, and then it goes into a plastic tub in my pantry to age- the tub is SUPER important because it will ooze extra liquid that you don't want getting everywhere. The smell is minimal- when you stick your head in our pantry (which in our house is just a glorified closet next to the kitchen table) you get a hint of sauerkraut smell, but sitting at the table right next to the pantry you get nothing.

Right now I have the same two quart jars in my fridge, only instead of sauerkraut I'm now making kimchi. My kids and I thought the homemade sauerkraut was great, my husband said it was weird because "it tasted like cabbage". *facepalm* So I'm making kimchi instead because I love the stuff and he never eats it anyway. I'd made two batches the same day- a quick cucumber kimchi and actual fermented mak kimchi. The cucumber is long gone- I ate it right out of the jar in the course of 2 days. The mak kimchi is doing a slow age in my fridge but should be ready next week, and it will also probably be gone within a week of being finished.

Sefiru

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Re: Do You (Lacto-) Ferment?
« Reply #2 on: December 12, 2017, 06:21:42 pm »
I had a really cheap rig, just two wide-mouth quart jars with half-pint jelly jars on top as weights (I'm attaching a picture for clarification).

That looks pretty much like my mom's set up. I recently discovered that Lee Valley Tools sells a silicone airlock + weight set that fits a standard mason jar, I'm thinking of getting it just for the "cool kitchen gadget" factor.

Also good to hear about the smell factor.  :)

Owl

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Re: Do You (Lacto-) Ferment?
« Reply #3 on: December 12, 2017, 07:31:49 pm »
I've been thinking about trying to make some fermented pickles lately. My mom makes her own sauerkraut which is way better than the store-bought stuff, and I found a recipe online for turnip kraut that sounds intriguing.

Does anyone here make fermented pickles? Or just love eating them? Any tips and tricks?

And what's the smell like? (Important because I live in a studio apartment.)
We make sauerkraut in a 7 gallon stainless brewing kettle that we have. We make about 5 gallons. My husband’s grandmother used to trade sauerkraut for all kinds of things, and he uses her recipe. Great taste!!


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