Fermenting


#469

The hell you say.


#470

That’s crazy talk. We’d all fall off if anyone lived here.


#471

My boyfriend started off making kraut with a food-grade plastic bucket; his trick for keeping the cabbage submerged was to put a plate on top, and invert an appropriately-sized cup or glass on top of the plate so that it would be pressed down by the lid. If you decide you love having homemade kraut, then investing in a real crock with a water seal is worth it, but the bucket will be fine for a while.


#472

Good to hear. :slight_smile:
I made beer for years in one and I just figured fermenting is all the same, broadly speaking. Like, grains really want to become beer, I figure cabbage also wants to be kraut.
The temperature could prove to be something of a barrier though. Best get started quick before it starts to really warm up.


#473

One of the YouTube videos I watched before I started shows waiting an hour after initially mixing in the salt before massaging the cabbage. I’ve been doing that. Since I haven’t done kraut without the wait, I don’t know how much it helps but I like the flow. I use the time to re-sanitize my jars and stuff.


#474

Seattle kombucha celebration!! :slight_smile:


:game_die: Would You LIKE to Play a Game? :video_game:
#475

Surely, they have one!


#476

Tested the beets yesterday:

Not quite ready yet. And I’m thinking I should have added that pickling spice blend to the beets when I started 'em. Is it too late to add it?


#477

Where/how do you get your SCOBY? I love kombucha and would like to try making it at home.

(this coming week my Library in conjunction with Seattle Tilth is offering a Kombucha class - yay!)


#478

Buckets can work fine, I had a rolling batch of kimchi going for awhile in one. Temp is an issue, I’ve done it in up to 32°C, but it can get away from you in just a few hours. The cabbage was almost carbonated, it was weird in a way I don’t think I want to revisit.

Keep an eye on it and quick trips to the fridge to retard it when you need. Overnights are probably best in the fridge as well if it doesn’t cool down with the sunset there.

This batch fermented at 29.5° and is going into the fridge to mellow for a few weeks to dull some of the harsher flavors from the fast ferment.


#479

Well … I’m glad you asked! First, we researched how to grow one because we were curious … including asking very helpful folks in this thread.

Then we got impatient and bought one from a vendor in CA we found at the Maker Faire in San Mateo.

THEN, after we came to Seattle, we bought a new one from a super nice vendor we met at the Ballard Farmers Market.

The class sounds super fun btw …


#480

Darn it, I tasted my kimchi and it’s a tad too salty. Guess I didn’t rinse it well enough after the initial soak. BOOOOOOOOO.


#481

Yay! you mean. Time to doubled up the batch to even it out. I changed chili powder one time, and let’s say the new brand was about 4x hotter. Did a second mild batch and voila, mixed to perfection.


#482

So… add more veg to the existing batch or do a new one and mix when they’re both done fermenting? Hmmm, I still have 2 big-ass daikons in the fridge…


#483

Seattle Tilth looks great! Do they have a csa or co-op? We’re about 40 min. away by bus, but we’re going to learn more. Thx.


#484

Depends how far into the ferment you are. I like daikon lightly pickled so I would be tempted to just add it, depending on how over salted your batch is. Safer would probably be to do a second batch that you rinse thoroughly and add to the first. Don’t forget to thin the brine in the first batch a little. It won’t be perfect but I always think it’s worth playing to try and figure something new out. Some folks would probably prefer to just start over.

Or just enjoy the first batch with your eight a day glasses of water.

Or use it to flavor congee, that takes some serious flavor profiles to liven up.


#485

It’s on day 6. I think I’ll ferment the daikon separately and mix 'em together after the fact.

Thanks!


#486

Got wide mouthed jars (so my BB advertised lids would work :laughing: ) but it turns out I like them a lot more than all that because it’s way easier to work on kraut with them. Black lid is serano, blue lid is regular. (Local-ish IPAs because they like to be included and I don’t take beer photos often.)

The internet tells me I’ve been using too much salt. I took a nigh scientific approach so my salt wouldn’t end up mostly in one jar. There’s exactly 1.1 lbs (I usually measure in metric, I swear) of cabbage in each jar not counting the leaf I’m using to weigh each down. Don’t ask me how much salt because I did measure it in grams but then I made some brine to top it off with and I didn’t use all the brine so it’s a bit complicated. :sweat:

Now my hands are all sting-y because I used my bare hands to work with the serano peppers.

Yes, the jars are blue. It’s what my store had in wide mouthed jars fewer than 8 jars to a pack. :laughing: Now to go clean up the kitchen.


#487

I had originally tried the kimchi yesterday. I just now tasted it again, and oddly enough, now it tastes FINE. A little salty, but not as overly salty as it tasted yesterday. In fact, it now tastes done, ready-to-eat, good-to-go! What the hey!? What a difference a day makes?

So I guess I’ll just be doing a separate batch of daikon for funsies!


#488

Question time: The only reason I haven’t tried fermenting beets is because the internet says I have to boil them like potatoes before I can ferment them. I don’t know because boiling would destroy the lactobacillus, right? :sweat: