What are you fermenting today?

[freemotion]

Well, I drank about 3 ounces of my beet kvass last night. It tastes somewhat salty and sour and just a very bit fizzy. It is good for digestion, but I've been in the bathroom this morning more often than usual. :/ Not sure what I think of this stuff yet.

I was looking for WZ's ketchup recipe (is it posted? I don't remember cloves....) and came across this comment....I just want to say that it sounds like a detox reaction. Often these super-healthy foods, when introduced, help the body get rid of toxins so quickly there can be a "reaction" that seems unpleasant or even unhealthy. It is not. It is all that poison leaving your body fast. Some common symptoms are excessive urination, diarrhea, headaches, pimples, foul or strong smelling body odor, flu-like symptoms (usually much milder than the actual flu), etc.

This is a good sign, but it may be inconvenient at this exact moment in your life. Endure it if you can, but if you have an important event coming right up and need to be in top form, either take a break from the detoxifying food or drink, or slow WAY down in how much you take in until you have time to really detoxify. Or detoxify in a slow and steady way.....and avoid adding new toxins if possible.

 

[FarmerDenise]

Just wanted to post a picture of my mead in progress

And of my bread

 

[Wifezilla]

Here is the recipe I followed (mostly)....

http://ediblearia.com/2009/02/08/compound-tomato-sauce-fermented-ketchup/

 

[FarmerDenise]

Here is the recipe I followed (mostly)....

that's my style of cooking

 

[Dace]

Here is the recipe I followed (mostly)....

that's my style of cooking

Mine too!

FD, that bread looks delicious! I love fresh out of the over bread...there is just nothing better!

 

[freemotion]

I now have two more pints of salad dressing mix fermenting alongside my ginger ale and mustard. DH just put in an order for yet another batch of mustard, this time even hotter!

Ick, it is 11 PM here and I still have to roll noodles and freeze the pie crust I made yesterday.

I made two batches of the artisan bread and they are now in the fridge. We had pizza tonight with some of that dough, homemade goat cheese, homemade pizza sauce, and store bought pepperoni.....hey, I have to have one or two vices, don't I????

 

[FarmerDenise]

Dace, fresh from the oven bread is the only way I can get my guys to eat whole grain bread! And it isn't even completely whole grain, I used 6 cups of regular flour to two cups of whole grains, but those grains were really whole, I didn't grind them up.
Next time I'll put some on the outside of the sourdough bread I'm planning on making. I'm sure putting it in the dough won't go over well at all!

 

[freemotion]

FD, I make a bread with whole grains on occasion....I cook the grains according to the way they'd be cooked for cereal first, then cool them and add them to the dough, like you would for oatmeal bread. The ones that end up on the crust become hard as rocks, so that bread is not so good to eat right from the oven. It does better if it is bagged slightly warm, so the crust steams a little, softening up the crust kernels. It is really good.

So my pie crust experiment is underway. I made enough for four crusts, rolled it out, folded it in fourths with wax paper between the folds so it won't stick, and bagged each one in a quart ziploc and put all four in a gallon ziploc that I then put in a small cardboard box to prevent breakage when frozen. I want to see if this method works well for whole wheat crust. I want to cook supper more, but with work and chores, I just don't feel like it and dh is so good about it. But his tastes are limited....burgers, dogs, chicken legs. Steamed veggies, salad, or a veggie shake. So I can and I freeze. Pizza dough will be rolled out and layered in parchment paper and stored in the freezer on a spare cookie sheet next.

I got the noodles 3/4 done, then ran out of drying rack space, so I will finish up tomorrow. I'm pooped, so I just made lasagna noodles. I'll to the rest as linguini tomorrow.

I filled the little dehydrator with the extra parsley from the salad dressing, and have the scallions in a jar fermenting, also left over from gathering herbs for the salad dressing. A five gallon pail, packed loosely with herbs, made two pints of salad dressing mix, and a pint of scallions and four trays of drying parsley. Boy, it all shrinks so much.....concentrated flavor, I tell myself!

 

[FarmerDenise]

Free, I did put the bread in plasitc bags, while they were still a bit warm. And one of them I will slice up and freeze a few slices per bags. I don't eat bread every day, so that way I have my bread for a few weeks. The guys prefer the storebought white stuff for their sandwhiches

It is amazing how much drying stuff shrinks. But it does concentrate the flavor. And uses up less storage room.

 

[Wifezilla]

The guys prefer the storebought white stuff for their sandwiches

Boys!!!



Speaking of boys....

I made ANOTHER batch of salsa. This is the 3rd one. The last batch lasted 4 days. The first batch never even had a chance to ferment.
The latest batch is well hidden and in several small containers instead of one large one. Maybe that will slow down the salsa thieves a little!