What are you fermenting today?

[TanksHill]

Ok thanks. Sounds like a plan on the re distribution method. What's up with the weighting down in mason jars? I have not seen anyone do that. I know they weight down in crocks, with wood, stones and plates etc...

How are you supposed to do it in a jar?

gina

 

[ORChick]

Ok thanks. Sounds like a plan on the re distribution method. What's up with the weighting down in mason jars? I have not seen anyone do that. I know they weight down in crocks, with wood, stones and plates etc...

How are you supposed to do it in a jar?

gina

Use a small ziplock type of bag; actually 2 are better (in case of leaks). Put one inside the other, and then fit the doubled bag into the mouth of the jar. Put enough salt water* in the inner bag to weigh it down, and expand it to fill the opening.

*This is in case of leaks; you won't be diluting the brine in the Sauerkraut. I put about a Tble of salt in however much water you need to make the seal.

Your Sauerkraut looks great, BTW, but I agree that more head space is needed.

 

[freemotion]

Since last year I have been searching for flat, smooth rocks that will fit into a canning jar to weight things down. I have a small collection. My plan this year is to use a folded leaf such as a grape leaf with a rock or two on top to hold things down, to eliminate the plastic.

I used this in my mint extracts that I started yesterday, since the mint is easy to hold down with a rock. It is working out great so far. I plan on putting a few rusty canning jar rings into my trunk so if I go to the beach or am near a river, etc, I can grab one to hunt rocks with.

We ss'ers get so excited about silly stuff.....

 

[freemotion]

Oh, and anything floating above the brine will get mushy, moldy, and spoiled. As fermentation begins and bubbles form, it will be much more inclined to float. So even if you have brine well over the top of the veggies when you first pack your containers, within a day or so it will all get pushed up by the bubbles that will form during the active fermentation stage.

Even if this happens, you can scoop off the top layer and the stuff underneath is still good and safe. Botulism does not form in ferments. But it is best to not let this happen in the first place, especially if dh is already squeamish about it!

 

[ORChick]

Since last year I have been searching for flat, smooth rocks that will fit into a canning jar to weight things down. I have a small collection. My plan this year is to use a folded leaf such as a grape leaf with a rock or two on top to hold things down, to eliminate the plastic.

I used this in my mint extracts that I started yesterday, since the mint is easy to hold down with a rock. It is working out great so far. I plan on putting a few rusty canning jar rings into my trunk so if I go to the beach or am near a river, etc, I can grab one to hunt rocks with.

We ss'ers get so excited about silly stuff.....

Free, that is brilliant! Now to go for a drive up the river ....

 

[FarmerDenise]

I love the pictures of your kraut adventure, Gina. And all the helpful suggestions from everyone. Some day I hope to make my own sourkraut too.

In the meantime I am drooling over yours

 

[ORChick]

The scum that forms on top is a type of yeast, and harmless. It looks horrid though, and should be skimmed off. Veggies poking above the brine though, as free mentioned, should be removed.

Free? Mint extract? Have you written about this, and I missed it? or is this a new experiment? Elucidation, please .

And my basil plants are reaching the stage where I can harvest enough to make your salad herb mix; I've been looking forward to that since you mentioned it last year.

 

[TanksHill]

Thanks FD. Th Kraut was easy compared to pressure canning. You can do it too!!!

Free how do you clean your rocks for using??? I have a sand box in the yard. We filled the area around it with river rocks. I am sure some will work. Maybe I can put the rocks in a zip lock?

Am I going t have problems it I don't weight it down?

gina

 

[ORChick]

Thanks FD. Th Kraut was easy compared to pressure canning. You can do it too!!!

Free how do you clean your rocks for using??? I have a sand box in the yard. We filled the area around it with river rocks. I am sure some will work. Maybe I can put the rocks in a zip lock?

Am I going t have problems it I don't weight it down?

gina

I think free is trying to get away from using plastic. If you are planning on using a ziplock anyway then I suggest you fill it with water; it will make a more complete seal.

To clean the rocks I would wash them well, and then boil them for 10 minutes or so.

See free's post about the problems arising from not keeping the veggies below the brine.

 

[freemotion]

I just scrubbed the rocks with dish soap and a brush. Then I ran them through the dishwasher to sterilize, just in case. I store them in a cardboard box on the shelf with some of my empty jars. When I use one, I just wash it again with dish soap, quickly. That is probably overboard, but I don't want to risk any of my hard work or my pickles and such!

The mint extract was something I learned here on this forum....I think it was keljonma who posted instructions. I suppose it is related to fermenting since it uses vodka.....I pick my mint, wash it and spin it in the salad spinner, and put it in a canning jar a handful at a time and mash it down hard with a wooden spoon between handfuls, packing it as tightly as I can. Then I pour in some vodka (cheap but strong) to cover the leaves, and weight it down. I rubberband a label with the date, then write the finish date one month later on my calendar. I then strain it into bottles and use it. It will be brown, not bright green, and makes to-die-for mint chocolate chip ice cream. I made a triple batch last night and froze the leftovers in 5 oz paper cups with craft sticks in them. It made 24 popsicles after the four of us each ate a large soup bowl full!

All raw...milk, eggs, and I melted the chocolate for the chips along with some raw extra virgin coconut oil to make for softer, less sweet chips. I used just a tiny bit of white sugar and some stevia extract (hope to make my own stevia extract this year if my two plants ever start growing!). This ice cream is more of a meal than a treat, but boy, is it ever gourmet!

OK, that does it, I'm going to have one right now....