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 What's Fermenting at Your House?
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YellowRose
True Blue Farmgirl

3965 Posts

Sara
Paris TX
USA
3965 Posts

Posted - Aug 10 2016 :  10:53:32 AM  Show Profile  Reply with Quote
Yesterday I started a batch of green beans in a crock. Today I added a red onion, thyme, and rosemary.

Sara~~~ FarmGirl Sister #6034 8/25/14
FarmGirl of the Month Sept 2015.

Lord put your arm around my shoulders and your hand over my mouth.

Bear5
True Blue Farmgirl

13008 Posts


Louisiana/Texas
USA
13008 Posts

Posted - Aug 10 2016 :  11:22:01 AM  Show Profile  Reply with Quote
Oh! that sounds super good!!!!!!!!!!! Enjoy!!!!
Marly

"It's only when we truly know and understand that we have a limited time on earth- and that we have no way of knowing when our time is up- that we will begin to live each day to the fullest, as if it was the only one we had." Elisabeth Kurler-Ross
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MaryJane
Queen Bee

12876 Posts

MaryJane
Moscow Idaho
USA
12876 Posts

Posted - Aug 10 2016 :  5:00:02 PM  Show Profile  Reply with Quote
We baked fermented (naturally leavened) bread today. It rose like a champ. My mother used to ferment green beans in a crock. Yum. Your additions sound great.

MaryJane, Farmgirl #1 Plowin' Thru ~ giving aprons a good wrap for 45 years and counting ~
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YellowRose
True Blue Farmgirl

3965 Posts

Sara
Paris TX
USA
3965 Posts

Posted - Aug 10 2016 :  5:13:43 PM  Show Profile  Reply with Quote
Thanks Marly.

MaryJane, is fermented bread the same as sour dough?

Sara~~~ FarmGirl Sister #6034 8/25/14
FarmGirl of the Month Sept 2015.

Lord put your arm around my shoulders and your hand over my mouth.
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MaryJane
Queen Bee

12876 Posts

MaryJane
Moscow Idaho
USA
12876 Posts

Posted - Aug 10 2016 :  6:42:59 PM  Show Profile  Reply with Quote
Yes it is. I have 7 mothers (starters) that I feed twice daily. Today, DIL Ashley baked bread using heirloom wheat.

MaryJane, Farmgirl #1 Plowin' Thru ~ giving aprons a good wrap for 45 years and counting ~
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YellowRose
True Blue Farmgirl

3965 Posts

Sara
Paris TX
USA
3965 Posts

Posted - Aug 10 2016 :  7:01:01 PM  Show Profile  Reply with Quote
Will one loaf of bread a week keep a mother going?

Sara~~~ FarmGirl Sister #6034 8/25/14
FarmGirl of the Month Sept 2015.

Lord put your arm around my shoulders and your hand over my mouth.
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MaryJane
Queen Bee

12876 Posts

MaryJane
Moscow Idaho
USA
12876 Posts

Posted - Aug 10 2016 :  8:58:18 PM  Show Profile  Reply with Quote
For sure.

MaryJane, Farmgirl #1 Plowin' Thru ~ giving aprons a good wrap for 45 years and counting ~
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YellowRose
True Blue Farmgirl

3965 Posts

Sara
Paris TX
USA
3965 Posts

Posted - Aug 11 2016 :  04:58:29 AM  Show Profile  Reply with Quote
Thanks. When it cools down around here I may start a mother and fire up the oven.

Sara~~~ FarmGirl Sister #6034 8/25/14
FarmGirl of the Month Sept 2015.

Lord put your arm around my shoulders and your hand over my mouth.
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ceejay48
Farmgirl Legend/Schoolmarm/Sharpshooter

13299 Posts

CeeJay (CJ)
Dolores Colorado
USA
13299 Posts

Posted - Aug 12 2016 :  09:48:18 AM  Show Profile  Send ceejay48 a Yahoo! Message  Reply with Quote
Been thinking about starting up my sourdough again . . . hmmmm.
I used to have one going all the time for bread, pancakes and biscuits. With less people and changes around here I haven't done this for a long time.;
CJ

..from the barefoot farmgirl in SW Colorado...sister chick #665.
2010 Farmgirl Sister of the Year
Mother Hen: FARMGIRLS SOUTHWEST HENHOUSE

my aprons - http://www.facebook.com/FarmFreshAprons

living life - www.snippetscja.blogspot.com

from my heart - www.fromacelticheart.blogspot.com

from my hubby - www.aspenforge.blogspot.com
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janamarieje
True Blue Farmgirl

815 Posts

Jana
Southern California
USA
815 Posts

Posted - Aug 12 2016 :  09:54:23 AM  Show Profile  Reply with Quote
The bread process sounds fascinating, something I would love to try someday. I currently have Mexican pickling carrots sitting on the counter for the past two days, tonight the go into jars and refrigerator.

Jana
#7110
http://www.emhardt.com

Gardening is cheaper than therapy and you get tomatoes. ~Author Unknown
All I really need is love, but a little chocolate now and then doesn't hurt! ~Charles Schulz
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YellowRose
True Blue Farmgirl

3965 Posts

Sara
Paris TX
USA
3965 Posts

Posted - Aug 12 2016 :  10:05:16 AM  Show Profile  Reply with Quote
Jana, tell me about your Mexican pickling carrots. I been thinking about fermenting carrots and need a good recipe.

Jana, Welcome and I'll be looking for you around the Farm.

Sara~~~ FarmGirl Sister #6034 8/25/14
FarmGirl of the Month Sept 2015.

Lord put your arm around my shoulders and your hand over my mouth.

Edited by - YellowRose on Aug 12 2016 10:07:15 AM
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janamarieje
True Blue Farmgirl

815 Posts

Jana
Southern California
USA
815 Posts

Posted - Aug 12 2016 :  10:31:14 AM  Show Profile  Reply with Quote
Mexican Pickling Carrots

15-20 Large Carrots, peeled and sliced (1/4 - 1/2" diagonal slices)
6 Japanese Chiles, leave whole
6 Jalapeno Peppers, sliced and seeds removed (lengthwise)
4 Cloves Garlic, whole but slightly smashed to remove peel
1 Onion, sliced
2 Tbsp Dried Oregano
1/2 tsp salt
3 cups White Vinegar
2 cups water

Place everything in large glass bowl, cover container but not airtight, let stand at room temperature for 2 days, stirring mixture two - three times a day, then refrigerate.

Jana
#7110
http://www.emhardt.com

Gardening is cheaper than therapy and you get tomatoes. ~Author Unknown
All I really need is love, but a little chocolate now and then doesn't hurt! ~Charles Schulz
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YellowRose
True Blue Farmgirl

3965 Posts

Sara
Paris TX
USA
3965 Posts

Posted - Aug 12 2016 :  10:55:36 AM  Show Profile  Reply with Quote
Jana, it sounds really good. Got another question - how hot are Japanese Chilies? I've seen them dried in store. Do you use dried or fresh chilies?

Sara~~~ FarmGirl Sister #6034 8/25/14
FarmGirl of the Month Sept 2015.

Lord put your arm around my shoulders and your hand over my mouth.
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janamarieje
True Blue Farmgirl

815 Posts

Jana
Southern California
USA
815 Posts

Posted - Aug 12 2016 :  11:29:14 AM  Show Profile  Reply with Quote
I have only found dried Japanese chilies in the market here and if you bite into them after soaking they are rubbery, I usually discard before refrigeration. Japanese chilies probably add flavor but not much heat since I don't cut into them. I think heat is coming from jalapeno peppers. I like the carrots mild to medium, so I don't add seeds or membranes from jalapeno peppers to my mix, but if you like heat add everything.

Jana
#7110
http://www.emhardt.com

Gardening is cheaper than therapy and you get tomatoes. ~Author Unknown
All I really need is love, but a little chocolate now and then doesn't hurt! ~Charles Schulz
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YellowRose
True Blue Farmgirl

3965 Posts

Sara
Paris TX
USA
3965 Posts

Posted - Aug 12 2016 :  1:41:23 PM  Show Profile  Reply with Quote
Thanks.

Sara~~~ FarmGirl Sister #6034 8/25/14
FarmGirl of the Month Sept 2015.

Lord put your arm around my shoulders and your hand over my mouth.
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YellowRose
True Blue Farmgirl

3965 Posts

Sara
Paris TX
USA
3965 Posts

Posted - Aug 16 2016 :  10:26:22 AM  Show Profile  Reply with Quote
I have a new book "The Art of Fermentation" by Sandor Ellix Katz. It's 500 pages explores the concepts and processes of fermentation around the world.

I have been skimming through it ~ reading a little here and there. Some of the topics have covered Eastern European, Japanese, Chinese fermentation methods to fermenting in pumpkins. I will have to keep that in mind when it's pumpkin season. I have learned more about sourdough mothers; making Miso; and fermenting potatoes. Never thought about fermenting potatoes but I may give it a try.

This book will be a resource for me as I continue to expand what I ferment.

Sara~~~ FarmGirl Sister #6034 8/25/14
FarmGirl of the Month Sept 2015.

Lord put your arm around my shoulders and your hand over my mouth.
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ceejay48
Farmgirl Legend/Schoolmarm/Sharpshooter

13299 Posts

CeeJay (CJ)
Dolores Colorado
USA
13299 Posts

Posted - Aug 16 2016 :  10:52:34 AM  Show Profile  Send ceejay48 a Yahoo! Message  Reply with Quote
My hubby makes great refrigerator dill pickles, which are a tad bit spicy. He just put another 1/2 gallon in the frig to ferment. They last a long time and saves on the canning process.
CJ

..from the barefoot farmgirl in SW Colorado...sister chick #665.
2010 Farmgirl Sister of the Year
Mother Hen: FARMGIRLS SOUTHWEST HENHOUSE

my aprons - http://www.facebook.com/FarmFreshAprons

living life - www.snippetscja.blogspot.com

from my heart - www.fromacelticheart.blogspot.com

from my hubby - www.aspenforge.blogspot.com
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YellowRose
True Blue Farmgirl

3965 Posts

Sara
Paris TX
USA
3965 Posts

Posted - Aug 16 2016 :  11:02:45 AM  Show Profile  Reply with Quote
CeeJay that's one of the things I like about fermenting too - skipping canning in the heat of summer. I'll save canning for the things I don't ferment. Also I can do a quart or pint at a time which is great for me since I cook for one.

Sara~~~ FarmGirl Sister #6034 8/25/14
FarmGirl of the Month Sept 2015.

Lord put your arm around my shoulders and your hand over my mouth.
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Kiltie Girl
True Blue Farmgirl

68 Posts

Jennifer
Bay City MI
USA
68 Posts

Posted - Aug 16 2016 :  11:13:32 AM  Show Profile  Reply with Quote
We have a large crock of sauerkraut started. It's about one week in right now. We usually freeze it after 6-8 weeks. I tried fermenting dill pickles a couple years ago, but didn't care for how they turned out.
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janamarieje
True Blue Farmgirl

815 Posts

Jana
Southern California
USA
815 Posts

Posted - Aug 16 2016 :  11:17:54 AM  Show Profile  Reply with Quote
Thank you Sara and everyone on Farmgirl Connection! I have only been a member for a few weeks and already love what a wonderful source of information is here.

Jana
#7110
http://www.emhardt.com

Gardening is cheaper than therapy and you get tomatoes. ~Author Unknown
All I really need is love, but a little chocolate now and then doesn't hurt! ~Charles Schulz
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nubidane
True Blue Farmgirl

2481 Posts

Lisa
Georgetown OH
2481 Posts

Posted - Aug 16 2016 :  3:45:16 PM  Show Profile  Reply with Quote
Oh Sara! Welcome to the world of fermentation! I always have jars of this and that. Hubs calls it my laboratory. I have that Sandor Katz book as well. I think he was able to rid himself of the AIDS?? virus or something like that and he credits it to fermentation.
Right now I am doing crocks of sour pickles which I love, and want to make the most of the cukes while they are around. I did a bunch of mini cukes and have 4 half gallons in my fridge! Talk about taking up space. I don't care though, I love them. The ones I have in the crock now are HUGE 8-10 inches, and I didn't slice them. They turned out so good! They are still crunchy, but man, I need to buy another fridge! LOL. I will ferment other veges in the fall and winter, but right now it is mainly cukes.
Check out the Cultures for Health website. They have many fermented recipes, as well as starters, if you are so inclined. Last year I did their cherry tomato ferment, and after they are done and in the fridge, when you bite into them they are almost fizzy. So good!
PS, to keep your pickles crunchy, add a few oak leaves or grape leaves on the bottom and top of the jar. Works like a charm.



"We must reject the idea that every time a law’s broken, society is guilty rather than the lawbreaker. It is time to restore the American precept that each individual is accountable for his actions.” – R.R.

Edited by - nubidane on Aug 16 2016 3:47:34 PM
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YellowRose
True Blue Farmgirl

3965 Posts

Sara
Paris TX
USA
3965 Posts

Posted - Aug 16 2016 :  4:21:08 PM  Show Profile  Reply with Quote
Lisa, how do you clean/sterilize the oak leaves? Are all oak leaves okay to use? I forgot what kind of oak tree is in my back yard. It has small leaves and acorns. The first fall I was here (5 years ago) acorns covered my yard 2" deep but haven't had one since. My neighbor's oak tree has the large oak leaves.

I have pint and 1/2 pint jars and one qt jar fermenting in my refrigerator - can't imagine 1/2 gal jars. I will have to give the cherry tomatoes a try.

Have you tried fermenting lemons? I have a pint in my fridge now. They will last up to a year. I like them in sweet & sour rice dishes.

Sara~~~ FarmGirl Sister #6034 8/25/14
FarmGirl of the Month Sept 2015.

Lord put your arm around my shoulders and your hand over my mouth.
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HealingTouch
True Blue Farmgirl

1853 Posts

Darlene
Kunkletown Pa
USA
1853 Posts

Posted - Aug 16 2016 :  4:46:38 PM  Show Profile  Send HealingTouch a Yahoo! Message  Reply with Quote
Sara, how do you ferment lemons?

SinceI started doing refrigerator pickles this year, I won't be canning them anymore.
Right now I have half gallon each, 1 sweet pickles, 1 sweet zucchini pickles, 1 very hot green tomatoes and 1 very hot pickles.

Be Blessed and Be a Blessing,
Darlene
Sister 1922

God first, everything else after!

When Satan's knocking at your door, just say "Jesus will you get that for me?"

When it gets to hard to stand, Kneel!







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YellowRose
True Blue Farmgirl

3965 Posts

Sara
Paris TX
USA
3965 Posts

Posted - Aug 16 2016 :  5:10:55 PM  Show Profile  Reply with Quote
Recipe from PBS cooking shows - America's Test Kitchen and the
Martha Stewart show.

Darlene, first choose a jar just big enough for the number of lemons you want to ferment. Choose blemish free plump lemons and wash with 1/2 ACV and water. Stand the lemons on the big end and quarter it without slicing all the way through. Fill the lemon with kosher salt and put in jar. Repeat process until jar is full. Leave on counter for 3 days - week or until the lemons release their juices to cover the lemons. If the lemons aren't making enough brine add juice from fresh lemons or non-chorine water to cover the lemons. Place in the refrigerator - ready in a couple of weeks - will keep up to a year.

Hint: All fermenting fruits/vegs have to be kept covered with brine to prevent mold.

Sara~~~ FarmGirl Sister #6034 8/25/14
FarmGirl of the Month Sept 2015.

Lord put your arm around my shoulders and your hand over my mouth.
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ceejay48
Farmgirl Legend/Schoolmarm/Sharpshooter

13299 Posts

CeeJay (CJ)
Dolores Colorado
USA
13299 Posts

Posted - Aug 18 2016 :  09:10:42 AM  Show Profile  Send ceejay48 a Yahoo! Message  Reply with Quote
Those lemons sound interesting . . . hmmmmm!

Last year I make dilly green beans and canned them. First time for me and I used a recipe from a farmgirl. They turned out really good. Perhaps I'll try some more this year.
CJ

..from the barefoot farmgirl in SW Colorado...sister chick #665.
2010 Farmgirl Sister of the Year
Mother Hen: FARMGIRLS SOUTHWEST HENHOUSE

my aprons - http://www.facebook.com/FarmFreshAprons

living life - www.snippetscja.blogspot.com

from my heart - www.fromacelticheart.blogspot.com

from my hubby - www.aspenforge.blogspot.com
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HealingTouch
True Blue Farmgirl

1853 Posts

Darlene
Kunkletown Pa
USA
1853 Posts

Posted - Aug 19 2016 :  6:01:18 PM  Show Profile  Send HealingTouch a Yahoo! Message  Reply with Quote
Sara, those lemons sound easy. I will try some.

CJ, I did dilly pickles by canning them but now I do them as refrigerator beans. I like them better and they stay so crisp.

I have an abundance of kale so I am going to freeze it for soups and to make with galic and olive oil this winter. I hope it will freeze well.

Be Blessed and Be a Blessing,
Darlene
Sister 1922

God first, everything else after!

When Satan's knocking at your door, just say "Jesus will you get that for me?"

When it gets to hard to stand, Kneel!







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