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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 - Feb 14 2017 :  05:25:40 AM  Show Profile  Reply with Quote
Jenn, I sprinkled 1 tsp on the top of 1/2 gal of kraut and with a wooden spoon stirred it in. My sister saw it the other day and commented on what a pretty color. Will taste it again today and see if it's ready or needs to go a little longer.

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 - Mar 23 2017 :  05:31:45 AM  Show Profile  Reply with Quote
Yesterday I was reading in my Japanese fermenting book and found this little bit of information. Vodka can be used to wipe off mold on fermenting food and jar/lid. Remove the worst of the mold and if any is left wipe off with vodka. I'm planning on buying a cheap bottle of vodka for the kitchen. Should be great for other uses like sanitizing a surface after raw chicken.

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 - Mar 23 2017 :  06:03:20 AM  Show Profile  Reply with Quote
My first batch of sauerkraut was simple to make and so tasty to eat that I made a second batch last weekend. I love watching the progress each day as I have the sauerkraut on a shelf in the dinning room. I am ready to venture out with other fermenting recipes.

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 - Mar 23 2017 :  06:22:51 AM  Show Profile  Reply with Quote
I'm still eating on my last batch of sauerkraut. For awhile I was eating it every day but soon tired of it that often. Yesterday I bought a pint of snacking tomatoes and will start a batch today. I really like fermented tomatoes but have to be careful of not eating too many at one time - too much acid.

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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naturemaiden
True Blue Farmgirl

2451 Posts

Connie - Farmgirl #673
Cutchogue NY
USA
2451 Posts

Posted - Apr 28 2017 :  3:55:16 PM  Show Profile  Reply with Quote
I haven't made sourdough starter in a while but have been thinking about it. I also want to make kombucha again. I once made fermented bean dip, boy did it stink up the house LOL, but it was good.

http://www.naturemaiden.com/ Handcrafted Artisan Soap
http://saratoga-rose.blogspot.com/ My published books & other writing.
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YellowRose
True Blue Farmgirl

3965 Posts

Sara
Paris TX
USA
3965 Posts

Posted - May 08 2017 :  06:16:44 AM  Show Profile  Reply with Quote
Connie tell us more about your fermented bean dip.

Sometime this week I will start another batch of ACV. Have a 3# bag of Granny Smith apples for apple rose geranium jelly so gotta do something with the skins and cores.

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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hudsonsinaf
True Blue Farmgirl

3048 Posts

Shannon
Rozet Wyoming
USA
3048 Posts

Posted - May 08 2017 :  06:20:32 AM  Show Profile  Reply with Quote
I will be making more sourdough bread today or tomorrow... just finished up another batch of kombucha and need to make more water kefir today. I have yet to be successful making apple cider vinegar! I always end of up with a colony of fruit flies!!!

Sara - what is your recipe for fermented tomatoes? Might try those depending on how our garden goes.

~ Shannon, Sister # 5349
Farmgirl of the Month - January 2016
http://hudson-everydayblessings.blogspot.com/
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YellowRose
True Blue Farmgirl

3965 Posts

Sara
Paris TX
USA
3965 Posts

Posted - May 08 2017 :  06:37:27 AM  Show Profile  Reply with Quote
Snack size tomatoes - 2 Tbsp of salt for qt of non-chlorine water - either Kosher or sea salt.

To keep tomatoes under the brine I use water filled qt zip-lock bags - cover with cheese cloth or tea towel. After 4-5 days test for taste. I've had them ready in days - other times it has taken 2 weeks. I leave mine on the kitchen counter and when ready put in fridge.

I like to add fresh or dried herbs to mine. Tarragon is mine favorite - followed by rosemary, oregano, thyme, basil, and mint.

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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nubidane
True Blue Farmgirl

2481 Posts

Lisa
Georgetown OH
2481 Posts

Posted - May 08 2017 :  08:08:10 AM  Show Profile  Reply with Quote
I love those snack tomatoes!
I just started a half gallon of kombucha mustard using yellow mustard seed this time. It already smells good!


"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.
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YellowRose
True Blue Farmgirl

3965 Posts

Sara
Paris TX
USA
3965 Posts

Posted - May 08 2017 :  08:43:14 AM  Show Profile  Reply with Quote
Lisa, I'm going have to break down and make that mustard. But I only think about it when you post you are starting a batch.

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 - May 09 2017 :  08:50:17 AM  Show Profile  Reply with Quote
I started a small batch of purple cabbage sauerkraut this morning. Sure is pretty - hope it makes as good as it looks.

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 - May 13 2017 :  1:11:16 PM  Show Profile  Reply with Quote
Couple of days ago I started a batch of snack tomatoes with fresh basil.

Today I started a batch of daikon radishes from the Farmer's Market and fresh rosemary from my garden. Feels good to have that end of my kitchen cabinet lined with jars of fermenting veggies.


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 - May 17 2017 :  1:59:37 PM  Show Profile  Reply with Quote
Checked on what I have fermenting. Snack tomatoes with basil were ready so I put them in a qt jar and put in fridge. They are so good and not too acidy. Took six days.

The daikon radishes have a good flavor but need to go a little longer. No sign of bad mold but did have some mold on radish leaves I had on top so I threw the leaves away and wiped the top of the jar; and put bok choy leaves on top to help keep radishes under the brine.

The red cabbage sauerkraut taste so good and is so pretty but it too has a way to go. No sign of bad 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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GinghamGirl
True Blue Farmgirl

1266 Posts

Joyce
PE
Canada
1266 Posts

Posted - May 17 2017 :  4:51:52 PM  Show Profile  Reply with Quote
Sara - you've been busy! I have sourdough going, kefir and kombucha right now. I love it!

Joyce Hein
Farmgirl Sister #6071
FGOTM April 2016
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YellowRose
True Blue Farmgirl

3965 Posts

Sara
Paris TX
USA
3965 Posts

Posted - May 17 2017 :  10:30:31 PM  Show Profile  Reply with Quote
Joyce I'm still thinking about starting a batch of sour dough starter but I don't seem to get around to it.

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 - May 24 2017 :  10:10:07 AM  Show Profile  Reply with Quote
On sale today mix-heirloom cherry tomatoes. Bought two pints to make another batch of fermented tomatoes. One of my favorite fermented foods.

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 - Jul 06 2017 :  11:43:59 AM  Show Profile  Reply with Quote
Started a batch of snack tomatoes with Mexican marigold (Texas Tarragon). The tomatoes were on sale - buy one pint get another for a penny - perfect for a quart jar.

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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nubidane
True Blue Farmgirl

2481 Posts

Lisa
Georgetown OH
2481 Posts

Posted - Aug 29 2017 :  9:42:48 PM  Show Profile  Reply with Quote
Due to my SUPER busy work schedule, I have been fermenting more than anything else.
Salsa, pizza beans, peppers, peppers, peppers, pickles, herbs, tomatoes, and everything that isn't nailed down. LOL! So easy to chop, pack into canning jars, add a few spices or garlic, cover with salt and water and forget about it. Burp the jars once a day and in a couple of weeks, yummy probiotic goodness! I am trying to talk hubs into an extra fridge for my 6 week old ferments, that can be stored for several months. And, worst case, I can always can them. But the fermentation is so much better as far as maintaining the nutrients. My problem is space. I have every counter covered, with no end in sight!


"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.
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YellowRose
True Blue Farmgirl

3965 Posts

Sara
Paris TX
USA
3965 Posts

Posted - Aug 30 2017 :  05:10:52 AM  Show Profile  Reply with Quote
Lisa you have been busy with all that fermenting going on. I've heard of fermenting beans but have not tried it. What's your recipe?

I made a batch of sauerkraut a couple of weeks ago and used red cabbage leaves to top off the jar of green cabbage. The red cabbage ran into the green cabbage so now I have a qt jar of red sauerkraut a 1/3 the way down and rest green - kinda pretty.

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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NikisMom
True Blue Farmgirl

140 Posts

Julie
Framingham MA
140 Posts

Posted - Aug 31 2017 :  7:00:29 PM  Show Profile  Reply with Quote
I received mh first SCOBEY, and am goinv to make mh first kombucha! Keep your fingers crossed for me.
Sara, Sandor Ellix Katz's books are gems.

Farm Girl of the Month July 2017
If you truly love nature, you find beauty everywhere-Van Gogh
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jillyd
True Blue Farmgirl

566 Posts

Jill
Saanichton British Columbia
Canada
566 Posts

Posted - Sep 20 2017 :  09:31:10 AM  Show Profile  Reply with Quote
I'm fermenting snack tomatoes for the first time. What kind of taste are you looking for? I put fresh basil in with them. They are still bubbling away, I started them last Friday, so 6 days today (Weds).

Jill
Farmgirl #6748
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YellowRose
True Blue Farmgirl

3965 Posts

Sara
Paris TX
USA
3965 Posts

Posted - Sep 20 2017 :  09:38:54 AM  Show Profile  Reply with Quote
Jill taste one and see if it's tart (acid) and frizzy enough for you. If they are put them in the fridge and enjoy - if not let them ferment more and taste in a couple of days.

Snack tomatoes on sale today - 2 baskets for $6 - so I will start another batch.

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 - Mar 28 2018 :  08:04:17 AM  Show Profile  Reply with Quote
My kitchen is cooler now so started up fermenting again. Today it's 1 qt snack size tomatoes.

Hope to do sauerkraut soon.

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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nubidane
True Blue Farmgirl

2481 Posts

Lisa
Georgetown OH
2481 Posts

Posted - Mar 28 2018 :  1:53:06 PM  Show Profile  Reply with Quote
Asparagus spears! Asparagus was 98 cents a lb.
I meant to do some snack tomatoes that I bough on close out, then forgot about them and they got too mushy. Gave to chickens. Chickens are wonderful for that guilt about forgetting when food that goes past its prime. LOL


"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.
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YellowRose
True Blue Farmgirl

3965 Posts

Sara
Paris TX
USA
3965 Posts

Posted - Mar 28 2018 :  2:43:00 PM  Show Profile  Reply with Quote
Lisa I hadn't thought about fermenting asparagus - what's it like?

You're the one who got me started on snack tomatoes. Put thyme sprig in it. I really like the taste of tarragon in the snack tomatoes but my Mexican marigolds "Texas tarragon" are just now leafing out. Only have fresh thyme and sage for now.

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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