What are you fermenting today?

[urban dreamer]

Here's a thought before I get my NT book (ordered yesterday). How long dose all this feremented stuff last in the fridge (or out of the fridge)? Lacking preservatives, dose it have a shorter life expectancy?

 

[Holachicka]

I'm going to make salsa and mustard today, maybe some of free's salad dressing mix too! for the salsa, I'm going to add som cucumber along with the tomatoes to see how it turns out!

Also, does anyone know what other leaves I could use to submerg my veggies? I don't have any grape leaves nearby, Maybe leaves from my bean plants? or Blackberry leaves? Maybe from my zucchini plants?

 

[freemotion]

Not blackberry, they are mildly poisonous. How about cabbage or horseradish?

 

[ORChick]

Looks like the word is getting out there:

http://www.washingtonpost.com/wp-dyn/content/story/2010/09/14/ST2010091402316.html

 

[Farmfresh]

Not blackberry, they are mildly poisonous. How about cabbage or horseradish?

I have heard that about blackberry leaves before, yet I have both purchased blackberry leaf tea and made my own by dehydrating the leaves. So what is the real deal? Are they less poisonous when dried?

 

[freemotion]

Yes, the poison (is it cyanide?? Can never remember...) is neutralized by drying. The leaves can be eaten fresh, too, with no problem if you are a goat. While wilting they are at their most poisonous.

Collards would work, too. Anything edible that is smooth and on the thicker side. Consider the flavor that it might add, too, when choosing.

 

[Farmfresh]

Thanks for the clarification on that! It is good to know a guru!!

 

[Wifezilla]

I had 2 bottles of mead explode on me yesterday. Good thing nobody was in the kitchen. Glass was EVERYWHERE! There was even a piece embedded in the wood cabinet about 1" deep. YIKES!!!

I opened the remaining bottles from that batch and poured them back in to a fermenter where it is now bubbling like made.

I added a little extra honey when bottling for taste and carbonation. Looks like I over did it!!



On a good note, my cupboards are now scrubbed clean

 

[urban dreamer]

I had 2 bottles of mead explode on me yesterday. Good thing nobody was in the kitchen. Glass was EVERYWHERE! There was even a piece embedded in the wood cabinet about 1" deep. YIKES!!!

I opened the remaining bottles from that batch and poured them back in to a fermenter where it is now bubbling like made.

I added a little extra honey when bottling for taste and carbonation. Looks like I over did it!!



On a good note, my cupboards are now scrubbed clean

EKKKK! Exploding fermentings is scarey. I learned my lesson with my first sour dough starter.

On another note- my copy of NT came in and I would be reading it if DF didn't steal it from me! And I almost have all my cheese stuffs so there will be plenty of whey soon for experiments. I'm so excited to let stuff sit out and rot on my counter!

 

[freemotion]

Here's a thought before I get my NT book (ordered yesterday). How long dose all this feremented stuff last in the fridge (or out of the fridge)? Lacking preservatives, dose it have a shorter life expectancy?

I missed this question....in cold storage, it will last for months, depending on what it is and if you keep it submerged. I have year-old and older stuff that is still good. Mustard, for example, and horseradish mustard.

WZ, why didn't the corks pop instead???? That is scary! Stopping all winemaking right now!

Just kidding!