What are you fermenting today?

[big brown horse]

We have a nice thread on sauerkraut making.

 

[Beekissed]

I tasted my vinegar today and it is finally vinegar!!! And it tastes very fruity still, so I'm sure it has a little way to go but it definitely is vinegar. I can't wait to try it on some salad!

My very first ACV.....

 

[freemotion]

How long from apples to vinegar?

 

[Dace]

I started hot peppers yesterday. Tomorrw I am starting some salsa and some roasted red peppers! I hope they are good!

I also am soaking some beans to make fermented bean paste and I have some whole wheat flour soaking in yogurt!



Congrats on your ACV Bee!!!!

 

[Wifezilla]

The salsa recipes I have tried have all worked really well. Just remember not to skimp on the cilantro

Hubby gave me a thumbs up on the kimchi. I have no idea how it tasted since he ATE IT ALL before I could try it! LOL

 

[Beekissed]

How long from apples to vinegar?

Apples were juiced in November, vinegar in January...not sure of the exact date. We just added some UP/ACV from the health food store a few days ago, but I'm sure it was already vinegar before we did this....we only added half cup to each jug.

It tastes wonderful compared to storebought....but then, I could be a little biased!

 

[ORChick]

I have 2 jars of finely chopped peppers fermenting at the moment, using whey and a little less salt than the recipe called for. If it works I should have my own versions of red and green "Tabasco" sauce when I'm done.

Well, I finally got up the nerve to deal with those jars of peppers . I started them in September, and they have been sitting in a dark corner of the kitchen counter since then, and looking rather horrid for quite awhile now. I used plastic baggies with water in them as seals to keep air out, but around the edges this didn't work so well, and they developed some rather nasty looking mold. But today I decided that they aren't going to start looking better if I leave them longer , so I girded my loins, and waded in . The mold was only on the top, and only in spots, so I skimmed it off, poured the pepper puree through a sieve, pressing down on the solids, and took a little taste. Hot!!! I added a couple of Tbls. of vinegar, bottled it up in smaller bottles, and now have red and green "Tabasco" sauce. The green is waaay hotter than the "real" Tabasco, but thats fine with me.

I used the "Fermented Pepper Sauce (Tabasco)" recipe from this site, cutting back a bit on the salt, and adding whey.

http://www.mexican-barbecue-recipes.com/tabasco-hot-sauce-recipes.html#Tabasco_4

 

[ORChick]

freemotion --- While hunting through this thread to find my original post about the Tabasco I made (yes, I could have done a search, but it was much more fun re-reading quite a bit of this thread ) I found mention of your fermented pasta. I remember bookmarking the site you gave out somewhere else, but my computer was on the fritz in December, and lost (among other things ) all my bookmarks. Could you post that site, or the recipe, again for me? Thanks.

 

[FarmerDenise]

ORChick, you are brave! but cool that you tried it.

I have been using my own acv for about a month. I just love that I was able to make it myself and don't have to go hunting for organic unprocessed acv and then pay a fortune for a small bottle.
I love the taste also. Now I will be looking for glass gallon jars and bottles, since all I had this time was plastic jugs

My other experiment turned out well also. I was actually trying to make wine using my own grapes and blackberries. It turned to vinegar though and is just wonderfull on a salad. I have 4 wine bottles of it, I think. I seperated the mother from the 1st bottle and put it in a jar. I hope to keep it and use it in future recipes. We'll see if it works. I haven't strained the other bottles yet.

 

[freemotion]

freemotion --- While hunting through this thread to find my original post about the Tabasco I made (yes, I could have done a search, but it was much more fun re-reading quite a bit of this thread ) I found mention of your fermented pasta. I remember bookmarking the site you gave out somewhere else, but my computer was on the fritz in December, and lost (among other things ) all my bookmarks. Could you post that site, or the recipe, again for me? Thanks.

I found it, it was on the "Real Food" thread. Here it is...I guess it belongs here, too!

Pasta (NT style)

1/8 cup whey
2 large eggs
tsp sea salt
1 to 2 cups whole wheat flour, freshly ground

Mix in food processor until it forms a stiff ball and leave in a greased bowl at room temperature for 12-24 hours, covered.

May use white flour to roll out, if desired. I use more wheat flour, but I am not overly sensitive to the phytates in the wheat. I like to make this with kamut, a highly-nutritious "heritage" wheat.

The surface may oxidize a bit, just slice it off and proceed. If I have an abundance of eggs, I may discard one of the whites and add an extra yoke or two. Or use 4-5 yolks only. Use your cleanest, freshest eggs from your own hens for this, since it will be left at room temp. Storebought eggs may incubate bad beasties with this method.

I make lasagna noodles with this recipe and wide and thin noodles that I use to replace the pasta in any dish I want to make. I also eat them as my winter comfort food, cooked in traditionally prepared broth with some garlic and scallions.