What are you fermenting today?

[ORChick]

I started a corned beef brisket today, to be ready for St Patrick's Day.

http://nourishedkitchen.com/home-cured-corned-beef/

 

[FarmerDenise]

I have beet kvas going. I have never tasted it. We'll see what I think of it. I like the way it smells though.

 

[freemotion]

A new batch of sauerkraut on my counter, about two gallons!

 

[GardenWeasel]

Strawberries! My first attempt at wine coached by one of my egg customers.

 

[freemotion]

Oooh, let us know how it turns out! Next year!

 

[framing fowl]

Monday I started another batch of sauerkraut, this time in a gallon glass jar with whey.

This morning I started the ginger carrots from Nourishing Traditions.

Tonight my salmon should be dethawed so I'm going to use Bubblingbrooks' recipe on fermenting it in the fridge for 4 days before tossing it in the smoker.

 

[ORChick]

Monday I started another batch of sauerkraut, this time in a gallon glass jar with whey.

This morning I started the ginger carrots from Nourishing Traditions.

Tonight my salmon should be dethawed so I'm going to use Bubblingbrooks' recipe on fermenting it in the fridge for 4 days before tossing it in the smoker.

Wouldn't "dethawing" be the same as "freezing"? Surely you want to have your salmon "thawed" or "not frozen"?
(Sorry, couldn't resist )

 

[framing fowl]

I never thought about that! I've always "dethawed" stuff. I grew up hearing it that way. I'm going to ask my mom next time I talk to her.

 

[framing fowl]

The ginger carrots I made using the nourishing traditions recipe tasted horribly salty to me when I tested it yesterday. (The recipe calls for 1 Tbsp salt and 4Tbsp whey for 4C carrots packed into a pint jar) Anyone have any ideas for me? Can I just start gradually using less salt until I find the least amount I can use and still get a good ferment?

 

[freemotion]

I found that recipe to be chokingly salty. I think there was a printing error. I would try not mixing much salt in, just a smidge, then sprinkle a tsp of salt on top to protect from mold while the good bacteria is building up. Then you can scrape off the top before serving. I wouldn't use that much whey, either, it is not necessary. Maybe a Tbsp.