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Old 06-30-2020, 12:55 PM   #1
mcyork28
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Default Fermented Food

Anybody mess around with lacto fermentation?

I saw a couple of videos on YouTube and it got me interested.

Two jars of golden beets with some jalapeno, the small red jar is a fresno pepper mash that I am fermenting for home made sriracha sauce and the large container is going to be a fermented hot sauce.

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Old 06-30-2020, 01:52 PM   #2
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I mainly make pickles, kraut, kimchi and hot sauce, but have played with carrots, green beans, cauliflower and others. I tend to be the only one eating anything besides pickles and kraut, so I only make a little at a time, so my experimentation has dropped off.
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Old 06-30-2020, 01:57 PM   #3
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I remember my grandmother used to slice fruit, add some sugar and it would sit on the table. It could be cooked apples with cinnamon, or grapefruit or whatever. When we wanted some, we would just help ourselves to a little bowl of fruit. I remember one time it tasted really funny so I told her. I remember that she took a bite and her eyes got really wide and she took it off to the kitchen. Many years later I realized it had fermented and she was saving a little treat for herself.
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Old 06-30-2020, 02:06 PM   #4
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You might like this book, a lot of useful info.

https://www.amazon.com/Complete-Idio...s%2C164&sr=8-3
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Old 06-30-2020, 02:27 PM   #5
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Thanks for the recommendation, I have this coming in from my local library: https://www.amazon.com/Art-Fermentat...3545105&sr=8-2

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Originally Posted by bschoen View Post
You might like this book, a lot of useful info.

https://www.amazon.com/Complete-Idio...s%2C164&sr=8-3
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Old 06-30-2020, 03:03 PM   #6
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That's a good book, Katz knows his stuff. I have one of his other works, "Wild Fermentation".
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Old 06-30-2020, 03:25 PM   #7
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I dabble. I like fermented parsnips, carrots, and cauliflower w/peppers.

I tried to make kimchi once - it's the closest I ever came to being divorced.
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Old 06-30-2020, 05:30 PM   #8
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Quote:
Originally Posted by bschoen View Post
You might like this book, a lot of useful info.

https://www.amazon.com/Complete-Idio...s%2C164&sr=8-3
Thanks. I have always wondered about this. I just downloaded it from our local library.
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Old 06-30-2020, 07:53 PM   #9
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I haven’t but wanted too..


Thanks for the recommendation Bruce, on its way from the library!
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Old 06-30-2020, 08:33 PM   #10
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I've done both sauerkraut and kimchi with good results. Both attempts at pickles didn't work.
Initially I used mason jars with fermentation lids. Now I have a plastic fermentation tub that works well and holds a lot, it's from Crazy Korean Cooking.
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Old 06-30-2020, 08:33 PM   #11
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I've been growing and fermenting Hatch peppers for some years now. Most awesome green chile sauce I ever had.
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Old 06-30-2020, 10:10 PM   #12
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Last year I picked up The Noma Guide to Fermentation and have dabbled in fermented lemons and sauerkraut, and plan on peppers soon.

Another excellent book is Ferment: A Guide to the Ancient Art of Culturing Foods, from Kombucha to Sourdough

Both are worth picking up!
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Old 07-01-2020, 07:21 PM   #13
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I do a lot of kraut, but have had trouble doing pickles -- can't hit the sweet spot where they taste good but haven't started to mold.

I also do a batch of hot sauce just about every year that always ends up really tasty.
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