big brown horse
Hoof In Mouth
WOW, I cant get over how much stuff I learn here!!!!! Balloon wine? Oh, so cool!!!
What are you fermenting today?
- Thread starter ORChick
- Start date
freemotion
Food Guru
Well, my diced garlic bubbled up nicely in the jars, and now I will put it in the pretty jars and keep it in the fridge. It smells just perfect. I fermented this for the preserving effects, not the good bacteria, as I will be using this garlic to cook with. I did it for the convenience of diced garlic in a jar without the preservatives. Also to prepare for my future bumper crop of garlic! And I am now weaned off of Costco, dh is not yet willing to drop the membership, though. Working on it. It has always irritated me, paying to shop.
I have my book out, and will be trying pickles next, from cukes and dill from the garden. To be continued.....
I have my book out, and will be trying pickles next, from cukes and dill from the garden. To be continued.....
Dace
Revolution in Progress
My DH likes that enormous thing of minced garlic at costco...I can't stand the taste of it...N-A-S-T-Y!
But it would be nice to have some garlic prepped and in the fridge. Can you give me the lowdown?
See how fancy I am now that I have a little whey?...I feel like the world is my oyster
But it would be nice to have some garlic prepped and in the fridge. Can you give me the lowdown?
See how fancy I am now that I have a little whey?...I feel like the world is my oyster
freemotion
Food Guru
And the world IS your oyster! Cooked in your own lacto-fermented garlic!
I just jarred mine up and put it in the fridge...the 15 heads of garlic made three neat little pint jars of minced garlic. I use the bale-type antique canning jars with the glass lids. They look so lovely! I actually had to line them up on the stove to admire them while I was finishing up in the kitchen! Costco garlic, who-knows-how-old, got tossed, no regrets on not using it up.
I just minced the garlic in my food processor, mixed it in a big bowl with a couple of tablespoons of sea salt and for that amount, 6-7 Tablespoons of whey. I divided it into two quart jars, added a little more salted filtered water so all the garlic was under liquid, put a post-it on it with the day and time it went into the jar and the day and time I expected to refrigerate it...three days. I set it in a corner of my counter where I would not forget it and the sunlight doesn't reach. That is it!
You could use 4-5 heads to just do one pint. I would use 2+ tsp salt and 2+ Tbsp whey and ferment it in a quart jar, then transfer it into a pint jar. It will expand in this warmer whether. You don't want garlic juice all over your kitchen!
I have two jars of dill pickles on my counter in the place vacated by the garlic. Two big pickling cukes in each, two Tbsp whey, 1 Tbsp salt, some fresh dill (about 2-3 Tbsp) and I threw in a half tsp of my fermented garlic. Since I sliced the cukes stacker-style, I will only ferment for two days. I also had to put a small jar inside one of the jars to hold the cukes under the liquid, as they wanted to pop up out of it by quite a bit, for some reason. The other jar has cooperative cukes in it.
I expect them to be much crisper and fresher tasting, and not anywhere near as sour as what I am used to. I also suspect that they should age a while, but doubt they will!
I just jarred mine up and put it in the fridge...the 15 heads of garlic made three neat little pint jars of minced garlic. I use the bale-type antique canning jars with the glass lids. They look so lovely! I actually had to line them up on the stove to admire them while I was finishing up in the kitchen! Costco garlic, who-knows-how-old, got tossed, no regrets on not using it up.
I just minced the garlic in my food processor, mixed it in a big bowl with a couple of tablespoons of sea salt and for that amount, 6-7 Tablespoons of whey. I divided it into two quart jars, added a little more salted filtered water so all the garlic was under liquid, put a post-it on it with the day and time it went into the jar and the day and time I expected to refrigerate it...three days. I set it in a corner of my counter where I would not forget it and the sunlight doesn't reach. That is it!
You could use 4-5 heads to just do one pint. I would use 2+ tsp salt and 2+ Tbsp whey and ferment it in a quart jar, then transfer it into a pint jar. It will expand in this warmer whether. You don't want garlic juice all over your kitchen!
I have two jars of dill pickles on my counter in the place vacated by the garlic. Two big pickling cukes in each, two Tbsp whey, 1 Tbsp salt, some fresh dill (about 2-3 Tbsp) and I threw in a half tsp of my fermented garlic. Since I sliced the cukes stacker-style, I will only ferment for two days. I also had to put a small jar inside one of the jars to hold the cukes under the liquid, as they wanted to pop up out of it by quite a bit, for some reason. The other jar has cooperative cukes in it.
I expect them to be much crisper and fresher tasting, and not anywhere near as sour as what I am used to. I also suspect that they should age a while, but doubt they will!
noobiechickenlady
Almost Self-Reliant
I've gotten encouragement from DH, after printing out much info, to ferment some things. (Even though the pickles failed...)
So, my yogurt was a little thin, I drained it and came up with about a cup of whey. I had put some beans to soak on Tuesday night in the fridge. Thursday morning I rinsed them, added fresh filtered water and a couple teaspoons whey. They were all bubbly when I got home, so I cooked them that afternoon. THEY WERE AWESOME! Not a single hard bean in the bunch. And no gastrointestinal upsets.
Now I'm hooked
So, my yogurt was a little thin, I drained it and came up with about a cup of whey. I had put some beans to soak on Tuesday night in the fridge. Thursday morning I rinsed them, added fresh filtered water and a couple teaspoons whey. They were all bubbly when I got home, so I cooked them that afternoon. THEY WERE AWESOME! Not a single hard bean in the bunch. And no gastrointestinal upsets.
Now I'm hooked
freemotion
Food Guru
Yay!!! You can put the whey in the first soak, soak them in whey/water for the initial 24 hour soak, then drain and cook.noobiechickenlady said:. I had put some beans to soak on Tuesday night in the fridge. Thursday morning I rinsed them, added fresh filtered water and a couple teaspoons whey. They were all bubbly when I got home, so I cooked them that afternoon. THEY WERE AWESOME! Not a single hard bean in the bunch. And no gastrointestinal upsets.
Now I'm hooked
For all you fermenting-learners, this ferment is about making the beans more digestible, unlocking nutrients, and neutralizing anti-nutrients. The good bacteria are then killed when the beans are cooked.....but the beans are much better for you, and little to no repeating!
You can take another step and make some fermented bean paste with them. DH already asked me to make another batch....he bought some ww flour tortillas and has been making burritoes. He is now looking up Sally Fallon stuff on youtube and has become actively supportive....It's great, isn't it, noobie?
Wifezilla
Low-Carb Queen - RIP: 1963-2021
I have airlocks, but only two. I ended up with 2 1/2 gallons of mead mix to put in my 2 1 gallon jugs. I am using the balloon method on the rest of the mead...in old dressing bottles.....topped with gloves from my hair dye secured with rubber bands...LOL
big brown horse
Hoof In Mouth
I'm so far behind!! I want your pickels freemotion! I've got to do the garlic thing too.
On my shopping list is dry beans!!
On my shopping list is dry beans!!
noobiechickenlady
Almost Self-Reliant
It is so great to get him on board! I'm putting another round in the fridge tonight (I try to keep a revolving batch of beans available, cause they're cheap ) so I'll go ahead and put the whey in.
So for the bean paste, I take the cooked beans, add some whey and set them on the counter for, how long? Til they settle down from bubbling? Temps are ranging from 85-95 in the house during the day.
WZ, that is so funny! My dad used to ferment peaches in wine jugs (not the bottles, the big jugs you see in hillbilly movies )
He used these blue gloves he got from work. I loved sitting and watching the glove "breathe".
) so I'll go ahead and put the whey in.So for the bean paste, I take the cooked beans, add some whey and set them on the counter for, how long? Til they settle down from bubbling? Temps are ranging from 85-95 in the house during the day.
WZ, that is so funny! My dad used to ferment peaches in wine jugs (not the bottles, the big jugs you see in hillbilly movies
)He used these blue gloves he got from work. I loved sitting and watching the glove "breathe".
FarmerDenise
Out to pasture
Now that is SS at it's best!! Making do with what you got! I love it!
I've got to make some mead as well. I have soo many lemons, What is your recipe Wifezilla? I have one in a Scandinavian cookbook, I was thinking of trying out.
I don't have very many large bottles. I'm going to have to put the word out that I need 1/2 gal and 1 gal glass or ceramic jugs. Coz I plan on making me some wine this year!!!
