Fermenting

[hawgrider]

Made some water kefir lemonade and some dilly green beans today.
The beans are going to ferment for 5 days at room temp. Used the whey from our milk kefir products.
The lemonade we made from water kefir grains

http://i1358.photobucket.com/albums/q761/hawgrider97/stuff/20150118_151131_zpsbsuvpumd.jpg (http://s1358.photobucket.com/user/hawgrider97/media/stuff/20150118_151131_zpsbsuvpumd.jpg.html)

[Inor]

What is kefir lemonade?

[hawgrider]

What is kefir lemonade?
Normally we make soda that is carbonated naturally by fermentation of water kefir grains and sugar water. This batch we did lemonade which is usually not carbonated. This batch during the second fermentation will be carbonated as we added a bit of sugar with the lemon juice before bottleing. It will sit out at room temp for 24 to 48 hours more to ferment then it goes in the fridge. On chilled it will be ready to drink.

I've got a thread on this stuff somewhere I'll dig it out and bring it here.

[Inor]

Sounds good! I'll have to try that one.

[hawgrider]

Brought this over from another board I'm on.



So if your in the sticks and you have a cow or a milk source. And you have some kefir grains you can make some cool stuff. Dips, yogurt, cream cheese and shakes.

Milk kefir grains
http://i1358.photobucket.com/albums/q761/hawgrider97/stuff/20141008_175930_zps51fve6od.jpg (http://s1358.photobucket.com/user/hawgrider97/media/stuff/20141008_175930_zps51fve6od.jpg.html)

Milk
Im using what mama wants it ain't cheap but shes happy so anyway..
http://i1358.photobucket.com/albums/q761/hawgrider97/stuff/20141008_180321_zpsiuab5cup.jpg (http://s1358.photobucket.com/user/hawgrider97/media/stuff/20141008_180321_zpsiuab5cup.jpg.html)

It takes about one tablespoon kefir grains for one pint of milk.
Put that in a canning jar cover it with a coffee filter or muslin cloth put a rubberband on it to keep fruit flys out of it. Leave it out at room temp 24 hours.
http://i1358.photobucket.com/albums/q761/hawgrider97/stuff/20141008_175752_zpssl4xfxrd.jpg (http://s1358.photobucket.com/user/hawgrider97/media/stuff/20141008_175752_zpssl4xfxrd.jpg.html)

Then take the grains out by using a plastic strainer don't use any metal tools they can kills the grains.
Now take the kefir milk you just made and pour it into some muslin cloth in a quart jar and let it sit in the frig for 24 hours or more to get the thickness you want for what you decided to make.
Below you can see they whey draining off.... curds and whey right lol
http://i1358.photobucket.com/albums/q761/hawgrider97/stuff/20141008_180139_zps2w827o5z.jpg (http://s1358.photobucket.com/user/hawgrider97/media/stuff/20141008_180139_zps2w827o5z.jpg.html)

So this time went with dip its got chives, spicy curry powder, garlic salt and pepper it is real tasty.
http://i1358.photobucket.com/albums/q761/hawgrider97/stuff/20141008_175315_zpslhzwpt4r.jpg (http://s1358.photobucket.com/user/hawgrider97/media/stuff/20141008_175315_zpslhzwpt4r.jpg.html)

So now you have all this whey left over what do you do with it?
I will show you soon...... hint- fermented vegetables

[hawgrider]

Here is the other thing I do with kefir grains. This is water kefir which is different than the milk kefir. I've been making a naturally carbonated soft drink.
http://i1358.photobucket.com/albums/q761/hawgrider97/stuff/20140916_155648_zpsstfsxdmk.jpg (http://s1358.photobucket.com/user/hawgrider97/media/stuff/20140916_155648_zpsstfsxdmk.jpg.html)


You can see the grains in the square glass jar above. This was my first batch I made black cherry soda and lemon aid 2 bottles each. My second batch is brewing in that square jar. It ferments for 24 hours at room temp between 68 and 85 degrees will work it will make a half gallon or 8 16 oz bottles.


http://i1358.photobucket.com/albums/q761/hawgrider97/stuff/20140917_085651_zpsnrpuxqrv.jpg (http://s1358.photobucket.com/user/hawgrider97/media/stuff/20140917_085651_zpsnrpuxqrv.jpg.html)

The second batch bottled we did ginger ale, Lemon aid, black cherry and grape.




So to brew a batch you need to use well water or you can use spring water from the store or whatever just no city water with chlorine.

Use 1/4 cup sugar for each quart of water the kefir grain feed on the sugar.

Add 3 to 4 tablespoons of water kefir grains to each quart of water.

Cover with Muslin cloth and secure to keep fruit flys out.

Ferment for 24 hours then separate the grains from your fresh batch of kefir water and its ready to consume, flavor or refrigerate.

To make the lemon aid add 1/4 cup lemon juice to each quart of water serve cold. or if you want it fizzy add a heaping teaspoon of sugar to the bottle cap and let sit another 24 hours at room temp it will continue fermenting feeding off the sugar to make the carbonation. you have to add the sugar because lemon juice has no sugar. No sugar means no carbonation.

To make the soda combine 4 parts of water kefir to one part fruit juice then bottle and let stand at room temp for 24 hours or more depending on how much fizz you want. Ive gone 2 days and it has as much carbonation as coke cola.

Go to your brewing beer shop and buy good quality bottles like you see in the pictures as this stuff builds some wicked pressure.

So your thinking man.... that's a lot of sugar. Well yeah it is but the grains feed on the sugar so the end product isn't loaded with sugar at all. The longer you leave it bottled whether in the frig or at room temp the less sweet the product will be. *NOTE* be careful leaving it out at room temp for too long these thing will explode!!! I go about 2 day at room temp bottled then they go in the fridge. Ive left them in the fridge for a week they get pretty pressurized but Ive had no explosions .....yet8-)


BTW I'm am not a health freak but for those that are this may appeal to you as its pro-biotic. Same with the milk kefir its all basically cultured which is good for the gut!

[Inor]

^^^ +50 on that one!

Thanks!

[hawgrider]

So to use the whey you can ferment some veggies.

Here is some mixed veggies
http://i1358.photobucket.com/albums/q761/hawgrider97/stuff/20140923_181351_zpsifflwmnk.jpg (http://s1358.photobucket.com/user/hawgrider97/media/stuff/20140923_181351_zpsifflwmnk.jpg.html)

Makes one quart jar.
To ferment them using the kefir whey do as follows.
1 tablespoon kosher or Himalayan salt.
1 to 2 cloves garlic
2 tablespoons dill seed or a handful of fresh dill
1 teaspoon black peppercorn
1/4 cup kefir whey
Use filtered well water cover veggies leave one inch head space in quart jar.
Leave out at room temp for 5 days burp jars daily to relieve pressure.

Fresh green beans are really good with this recipe.

After 3 to 5 days at room temp put in the frig they will keep for several weeks.

[hawgrider]

We are now using raw milk for the milk kefir products as we are now leasing a cow so no more ruined pasteurized government controlled milk.

[Inor]

We are now using raw milk for the milk kefir products as we are now leasing a cow so no more ruined pasteurized government controlled milk.

Do you make cheese too?

We make cheese with pasteurized milk. I am curious how much yield you would with raw milk. We get about 1 pound per gallon of milk.

[hawgrider]

Do you make cheese too?

We make cheese with pasteurized milk. I am curious how much yield you would with raw milk. We get about 1 pound per gallon of milk.Yes just cream cheese right now. We can give Philadelphia a run for there money.
We are using the milk kefir grains to make our cream cheese.

[hawgrider]

Do you make cheese too?

We make cheese with pasteurized milk. I am curious how much yield you would with raw milk. We get about 1 pound per gallon of milk.
We get a little more as the raw milk has all the cream in it. Its kinda a head start with the raw and low heat pasturized milk. Try to use vat pasteurized low heat if possible if you cant get your hands on raw milk. I wanna try some butter soon.

For the most part the yield is close to what your getting.

[Inor]

Yes just cream cheese right now. We can give Philadelphia a run for there money.
We are using the milk kefir grains to make our cream cheese.

Try this: http://www.cheesemaking.com/

We got our supplies from this gal and we bought her book. I made a cheese press in about 20 minutes that works well. It is one of those hurry up and wait efforts. But if you have the patience to let it age, it is the BEST.

[hawgrider]

Try this: http://www.cheesemaking.com/

We got our supplies from this gal and we bought her book. I made a cheese press in about 20 minutes that works well. It is one of those hurry up and wait efforts. But if you have the patience to let it age, it is the BEST.
Cool I'll check it out.

[hawgrider]

Whoa cool cheese site Inor! I'm gonna be busy for a while lots of good info in there!

[Arklatex]

Where are you getting the grains from? I might try this.

[hawgrider]

Where are you getting the grains from? I might try this.
My first batch of milk kefir grains came from a friend same with the water kefir grains. My son inlaw found the second batch now readily available on the www. He got a 1/4 cup shipped to his door for 14 bucks.

[Inor]

Thanks Hawg! I had never heard of kefir anything before your post. After a few quality hours with Google, I see there is a BUNCH of cool stuff you can make with it. This is definitely one of those jewels that is worth playing with. The one that had me particularly intrigued was the ginger ale. From looking online, it said you had to create a "ginger bug" and mix it with the water kefir? What is that? How do you make it? Inquiring minds would like to know... :D

[Baglady]

WOW. Love the idea of making sour cream, cream cheese and Dilled Green Beans!!
You got it going on!

[hawgrider]

Thanks Hawg! I had never heard of kefir anything before your post. After a few quality hours with Google, I see there is a BUNCH of cool stuff you can make with it. This is definitely one of those jewels that is worth playing with. The one that had me particularly intrigued was the ginger ale. From looking online, it said you had to create a "ginger bug" and mix it with the water kefir? What is that? How do you make it? Inquiring minds would like to know... :D
I cheat for the ginger drink. The ginger bug I haven't tried yet.
basically I use fresh ground ginger and lemon juice with some sugar on the second fermentation after bottled so mine is more of a carbonated ginger/lemon drink.

[hawgrider]

WOW. Love the idea of making sour cream, cream cheese and Dilled Green Beans!!
You got it going on!
We make our own yogurt and sour cream dips and cream cheese. The chickens love the yogurt and the extra grains that grow. It gets there gut right too.

[hawgrider]

So the wife made some kefir Mayo this morn. It might be a little thin. I'll have to see when its chilled. Taste test tonight with burgers.

1/2 cup kefir milk
2 egg yolks
1/2 tsp dijon mustard
1/2 cup extra virgin olive oil
1/2 tsp lemon juice
salt and ground black pepper to taste


Method- Place the two egg yolks into a mixing bowl. Add the mustard, salt and pepper and vigorously beat the ingredients into a smooth paste. Add the lemon juice and continue mixing until texture is smooth again. Slowly add the olive oil in a thin, steady stream until the mayonnaise becomes thick and smooth. Add the kefir very slowly, tablespoon by tablespoon, alternating with the oil, ensuring that each addition is absorbed before adding more. Refrigerate and serve chilled.



http://i1358.photobucket.com/albums/q761/hawgrider97/stuff/CAM05414_zpsq00ggbek.jpg (http://s1358.photobucket.com/user/hawgrider97/media/stuff/CAM05414_zpsq00ggbek.jpg.html)

[hawgrider]

The mayo is a big hit. Once chilled the thickness is perfect the flavor is excellent. No more store bought for us. Next batch we will leave out the mustard just for fun and to see just how close we can get to regular hellmanns.

[hawgrider]

Update: Omitted the mustard in the mayo. Thumbs up good!

[hawgrider]

Lacto fermenting is done with salt. If you don't have milk kefir whey lacto fermenting is the way to go.

I'll dig around and see if I can find my recipe for lacto fermented veggies.

[hawgrider]

This is easier. http://www.culturesforhealth.com/naturally-pickled-dilly-green-beans-recipe

Its pretty much identical to the recipe I use. You can use this brine as a base adjust the goodies to taste but use the water and salt ratio listed for most any veggies you want to ferment. I leave mine at room temp for 3 to 5 days I prefer 5 days. Burp daily. On day five refrigerate and enjoy.

[justlooking]

Do you use any of the special lids?

[hawgrider]

Do you use any of the special lids?
I use Qt canning jars rings and lids

[justlooking]

I use Qt canning jars rings and lids
No special valves?

[hawgrider]

No special valves?No I don't use them. Ive seen them they are nice. But I just burp the canning jars daily until they get put into cold storage (refrigerator) I'm old school and try to keep the costs down on gadgets as I already have jars lids and rings. As long as you remember to burp them there are no issues or explosions LOL


Here they are in use-

http://i1358.photobucket.com/albums/q761/hawgrider97/stuff/20140923_181351_zpsifflwmnk.jpg

[justlooking]

No I don't use them. Ive seen them they are nice. But I just burp the canning jars daily until they get put into cold storage (refrigerator) I'm old school and try to keep the costs down on gadgets as I already have jars lids and rings. As long as you remember to burp them there are no issues or explosions LOL
And no chance of it going rotten as compared to just fermented

[hawgrider]

And no chance of it going rotten as compared to just fermentedLost you there... what do you mean?

Fermented are not to be canned and put in the cellar for long term storage. Ferment for 3 to 5 days then they must go in the refrigerator to stop the fermenting process. And then be eaten with in a month or so in my opinion. Even the valve lids or jugs are only for use during the fermenting process not for long term storage as if you were to can them. Canning is a whole different process.

[justlooking]

Lost you there... what do you mean?

Fermented are not to be canned and put in the cellar for long term storage. Ferment for 3 to 5 days then they must go in the refrigerator to stop the fermenting process. And then be eaten with in a month or so in my opinion. Even the valve lids or jugs are only for use during the fermenting process not for long term storage as if you were to can them. Canning is a whole different process.
Understand. Just been reading and guess the fermentation process can go baf

[hawgrider]

Understand. Just been reading and guess the fermentation process can go bafIf you follow the basic rules of sterile jars, fresh vegetables properly cleaned and the brine is correct salt to water ratio Ive never had a bad fermented product yet...... knock on wood.

[justlooking]

If you follow the basic rules of sterile jars, fresh vegetables properly cleaned and the brine is correct salt to water ratio Ive never had a bad fermented product yet...... knock on wood.
Have you tried any of the recipes from nourishing traditions cookbook?

[hawgrider]

Have you tried any of the recipes from nourishing traditions cookbook?No Im not familiar with that cook book please share if you can.

My kefir and fermenting recipes and knowledge come mostly past down from a good friend who been fermenting for a long time. Some stuff Ive found and changed to my liking from the www.

[justlooking]

No Im not familiar with that cook book please share if you can.

My kefir and fermenting recipes and knowledge come mostly past down from a good friend who been fermenting for a long time. Some stuff Ive found and changed to my liking from the www.
Like what recipes

She has tons

Sauerkraut. Ginger carrots. Pickled beets, garlic, or onions

[hawgrider]

Like what recipes

She has tons

Sauerkraut. Ginger carrots. Pickled beets, garlic, or onionsI'm not much for sweets but pick one of your favorites and try it. If its a hit post it up for us please and thank you:)

"BagLady" might like to try the Kraut one as she said she is having mixed results with her kraut.

[justlooking]

I'm not much for sweets but pick one of your favorites and try it. If its a hit post it up for us please and thank you:)

"BagLady" might like to try the Kraut one as she said she is having mixed results with her kraut.
I have been terrified of them not working. So have not made any yet

I'll post the 3 I wanna try

[hawgrider]

I have been terrified of them not working. So have not made any yet

I'll post the 3 I wanna tryDon't be scared its so easy a caveman could do it..... hell I can do it so there's yur sign.

[justlooking]

Sauerkraut

Makes 1 quart

1 medium cabbage. Cored and shredded
1 T caraway seeds
1 T sea salt
4 T whey. If not available use additional 1 T salt

In a bowl, mix cabbage with caraway seads, sea salt, and whey. Pound with a wooden pounder or a meat hammer for about 10 minutes to release juices. Place in quart-sized, wide-mouth mason jar and press down firmly with pounder or hammer until juices come to the top of the cabbage. The top of the cabbage should be at least 1" below the top of the jar. Cover tightly and keep at room temperature for about 3 days before transferring to cold storage. Can be eaten immediately, but improves with age.

[justlooking]

Don't be scared its so easy a caveman could do it..... hell I can do it so there's yur sign.
Lol

I am a bit ocd and a perfectionist. If I can't do it well I don't try.

[justlooking]

Ginger Carrots
4 cups grated carrots, tightly packed
1 T freshly grated ginger
1 T sea salt
4 T whey. If not available use an additional 1 T salt

In a bowl, mix all ingredients and pound with a wooden pounder or a meat hammer to release juices. Place in quart-sized, wide-mouth mason jar and press down firmly with pounder or hammer until juices cover the carrots. The top of the carrots should be at least 1" below the top of the jar. Cover tightly and leave at room temperature for about 3 days before transferring to cold storage.

[justlooking]

Salsa

Makes 1 quart

4 medium tomatoes, peeled, seeded, and diced
2 small onions, finely, chopped
3/4 cup chopped chile pepper, hot or mild
6-8 cloved garlic, peeled and finely chopped
1 bunch cilantro, chopped
1 t dried oregano
Juice of 2 lemons
1 T sea salt
4 T whey If not available use an additional 1 T sea salt
1/4 cup filtered water

Mix all ingredients and place in a quart-sized wide-mouth mason jar. Press down lightly with a wooden pounder or meat hammer, adding more water if necessary to cover the vegetables. The top of the vegetables should be at least 1" below the top of the jar. Cover tightly and keep at room temperature for about 2 days before transferring to cold storage.

[hawgrider]

Salsa

Makes 1 quart

4 medium tomatoes, peeled, seeded, and diced
2 small onions, finely, chopped
3/4 cup chopped chile pepper, hot or mild
6-8 cloved garlic, peeled and finely chopped
1 bunch cilantro, chopped
1 t dried oregano
Juice of 2 lemons
1 T sea salt
4 T whey If not available use an additional 1 T sea salt
1/4 cup filtered water

Mix all ingredients and place in a quart-sized wide-mouth mason jar. Press down lightly with a wooden pounder or meat hammer, adding more water if necessary to cover the vegetables. The top of the vegetables should be at least 1" below the top of the jar. Cover tightly and keep at room temperature for about 2 days before transferring to cold storage.This one sounds good I might try it. The beauty of fermenting is - You can make small batches without going through the long drawn out canning process.

The draw back is it must be refrigerated when done and eaten within a relatively short period of time as compared to canning.



We also do a version of cabbage Kimchi ferment that's pretty good. I'll see if I can dig out the recipe for that.

[Arklatex]

That's true hawg. But if you did your part right it won't last long anyway. At least at my house!

[Arklatex]

I tried authentic kimchi a few times when I was in high school. I had and after school job running a gas station that was owned by Koreans and they would bring me all kinds of food from their culture. I drew the line at fish heads but most of it was good!

Supposedly kimchi will cure a cold.

[hawgrider]

That's true hawg. But if you did your part right it won't last long anyway. At least at my house!Spot on! This is exactly what happens.:thumb:

[hawgrider]

I tried authentic kimchi a few times when I was in high school. I had and after school job running a gas station that was owned by Koreans and they would bring me all kinds of food from their culture. I drew the line at fish heads but most of it was good!

Supposedly kimchi will cure a cold.Anybody who is a world traveler will be the first to say my kimchi is not authentic but... I state right up front its a version of kimchi that we do. But it is not authentic.

[justlooking]

So does anyone have leads on
Pima powder
Buttermilk cultures
Kefir powder
Kombucha mushroom

[hawgrider]

So does anyone have leads on
Pima powder
Buttermilk cultures
Kefir powder
Kombucha mushroomWe were doing the Scobi for Kombucha but lost the scobi as a fruit fly snuck in and ruined the scobi. We haven't restarted it as of yet. We have been doing the water kefir instead for now.

[hawgrider]

Spicy cabbage kimchi
1 small to medium head cabbage, shredded
1 bunch green onions chopped or regular onions
1-2 cups grated carrots
1 cup daikon radish grated
1 tablespoon freshly grated ginger
3 cloves garlic minced
1/4 teaspoon dried chili flakes
1 tablespoon sea salt
4 tablespoons whey. If you don't have the whey substitute with a additional 1 tablespoon sea salt)

Put in a bowl and pound with a wooden hammer to release juices. Place in a quart jar and press down firmly with wooden hammer handle until juices come up to the top of the cabbage. The top of the vegetables should be one inch below the top of the jar. Install lid and ring and keep at room temperature for about three days before putting in the refrigerator. Burp jar daily

[justlooking]

We were doing the Scobi for Kombucha but lost the scobi as a fruit fly snuck in and ruined the scobi. We haven't restarted it as of yet. We have been doing the water kefir instead for now.
Where did you get your starters

I lost my scobiin the divorce :-(

[justlooking]

Spicy cabbage kimchi
1 small to medium head cabbage, shredded
1 bunch green onions chopped or regular onions
1-2 cups grated carrots
1 cup daikon radish grated
1 tablespoon freshly grated ginger
3 cloves garlic minced
1/4 teaspoon dried chili flakes
1 tablespoon sea salt
4 tablespoons whey. If you don't have the whey substitute with a additional 1 tablespoon sea salt)

Put in a bowl and pound with a wooden hammer to release juices. Place in a quart jar and press down firmly with wooden hammer handle until juices come up to the top of the cabbage. The top of the vegetables should be one inch below the top of the jar. Install lid and ring and keep at room temperature for about three days before putting in the refrigerator. Burp jar daily
Thats the exact recipe in my book

I'll have to try that

[hawgrider]

Where did you get your starters

I lost my scobiin the divorce :-(Got ours from a Friend. Its the quickest way to get brewing. But if you don't have a friend who is doing it you can take a bottle of kombucha and start the process yourself its much slower to get the scobi going. But it can be done.

[hawgrider]

Thats the exact recipe in my book

I'll have to try that LOL could be where my friend got it. That cultures for health link I posted is a good resource for this stuff.

Here it is again- http://www.culturesforhealth.com

[Arklatex]

I bet some slap ya momma would make that kimchi extra good. I will try it next week and report back.

[hawgrider]

I bet some slap ya momma would make that kimchi extra good. I will try it next week and report back.Good stuff I'm out at the moment.

I use my Smoked Jalapeno powder that I make it bumps up the heat level pretty good.

[hawgrider]

New batch made a 1.5 gallons.
Half of it is apricot apple other half is black cherry.


http://i1358.photobucket.com/albums/q761/hawgrider97/stuff/20150516_115501_zpsqyqjhlys.jpg (http://s1358.photobucket.com/user/hawgrider97/media/stuff/20150516_115501_zpsqyqjhlys.jpg.html)

[hawgrider]

I might have to try this. My garlic is at the perfect stage to do this right now.


http://www.motherearthnews.com/~/media/Images/MEN/Editorial/Blogs/Real%20Food/Fermenting%20Garlic%20Scapes%20Three%20ways%20to%2 0preserve%20garlic%20scapes/garlic%20scapes%20at%20market.jpg?h=375&w=500&la=en


Fresh easy garlic—all of the flavor and none of the peeling—sounds too good to be true I know. It’s in the scapes, also called garlic whistles, that we can make some wonderful “convenience food” garlic. This processed garlic is alive with flavor and literally alive with nutrients and probiotics.
http://www.motherearthnews.com/real-food/fermenting-garlic-scapes-zbcz1506.aspx

[Inor]

I had forgotten about this thread. This is awesome! Thanks for bumping it.

Quick question: What is Scobi?

[hawgrider]

I had forgotten about this thread. This is awesome! Thanks for bumping it.

Quick question: What is Scobi?Scobi is the alien looking mushroom thing that you make Kumbucha from.

https://sp.yimg.com/ib/th?id=JN.ui1j8kCG6cEs00LMNGS%2blw&pid=15.1&P=0

https://sp.yimg.com/ib/th?id=JN.lbb5u%2fcdVva%2f%2bUGk2qErXw&pid=15.1&P=0

https://sp.yimg.com/ib/th?id=JN.h9Q0nbawPQEiUCuvMHR%2ffQ&pid=15.1&P=0

[Pauls]

You are making alcohol and turning it into vinegar!

[hawgrider]

You are making alcohol and turning it into vinegar!
The water kefir soda and the kumbucha both have a slight alcohal content when completed and bottled.
If the kefir soda goes much past 7 or so days the sugars will mostly be gone and it will take on a vinegar taste. Drink it before a week and its a very good tasting naturally carbonated soda.

[hawgrider]

Fresh batch bottled last night. Grape and something new this time. Pinapple/coconut.

Been getting a perfect 10 bottles per 1 gallon kefir water with one quart of juice. 25 to 28 grams sugar in the juice produces they best fizz and a little ..... oh my! Is there a touch of alcohal in there. lol



http://i1358.photobucket.com/albums/q761/hawgrider97/stuff/20150629_130320_zpsa61kb1fz.jpg (http://s1358.photobucket.com/user/hawgrider97/media/stuff/20150629_130320_zpsa61kb1fz.jpg.html)

[MrsInor]

Note to Inor - you can brew beer or you can brew kefir - not both.

[hawgrider]

Note to Inor - you can brew beer or you can brew kefir - not both.
Beer for the win!

[Inor]

Beer for the win!

I've got 5 gallons of Witbier going right now. It will be transferred to the secondary fermenter this weekend and I will start another IPA at the same time!

[hawgrider]

Lacto fermenting is easy. And a good way to ferment if you don't have whey from milk kefir.

Don't be a chicken chit and try this out...

"hawg".









Have you ever wanted to…
• make your own pickles, but became discouraged and overwhelmed with the amount of work involved with traditional recipes?
• make just one — or two — jars of pickles and not have to deal with canning them?
• introduce more probiotics into your diet, without the time, unpredictability and potential odors associated with fermenting your own vegetables?

Well, here’s a recipe that’s the answer to all of the above. These quick, easy and delicious fermented pickles are made right in the jar. They take very little work or prep time and are delicious, healthful and ready to eat in a week.

http://www.motherearthnews.com/~/media/Images/MEN/Editorial/Blogs/Real%20Food/Quick%20and%20Easy%20Fermented%20Dill%20Pickles/Homemade-Dill-Pickles%20jpg.jpg?h=391&w=319&la=en
Lacto-Fermented Garlic Dill Pickles

Makes 1 quart-



http://www.motherearthnews.com/real-food/pickling/quick-and-easy-fermented-dill-pickles-zbcz1508.aspx

[hawgrider]

3 qts of dilly beans fermenting with kefir whey for 5 days at room temp then in the fridge.


http://i1358.photobucket.com/albums/q761/hawgrider97/stuff/20160424_151356_zpsyfffutwh.jpg (http://s1358.photobucket.com/user/hawgrider97/media/stuff/20160424_151356_zpsyfffutwh.jpg.html)

[Arklatex]

So you don't have to use the canner? How does it compare taste wise with doing it the normal way?

[hawgrider]

So you don't have to use the canner? How does it compare taste wise with doing it the normal way?
No canner.. these once fermented have to stay in the fridge. They taste similar to the canned ones but a bit more tangy. You can ferment these with salt instead of the kefir whey as well.

[hawgrider]

Time to ferment a couple quarts of dilly green beans.
5 days at room temp burp the jars once a day then in the fridge and eat.

http://fs5.directupload.net/images/170723/sqr6qo7j.jpg (http://www.directupload.net)

[hawgrider]

Bump for Mountaingirl- here is the thread.

[LivoniaDan]

2 Quarts of Sauerkraut
1 Quart of Mixed Hot Peppers with Mango (to be Blended later for Hot Sauce)

Lacto-Fermenting

12680

Don't know the rules here about old thread resurrection.

[hawgrider]

2 Quarts of Sauerkraut
1 Quart of Mixed Hot Peppers with Mango (to be Blended later for Hot Sauce)

Lacto-Fermenting

12680

Don't know the rules here about old thread resurrection.

Nice work glad to see somebody else fermenting!

Post away please! These are ever running threads.

[Sparkyprep]

2 Quarts of Sauerkraut
1 Quart of Mixed Hot Peppers with Mango (to be Blended later for Hot Sauce)

Lacto-Fermenting

12680

Don't know the rules here about old thread resurrection.
We don't have time limits on threads. Post all you want, on any thread you want, about anything you want. We find that the less rules, the better.

[Gambit]

i have tons of mini cayenne peppers
want figure out the water to salt ratio
think i need about 4 cups of water, would anyone know how much salt i need?
using cayennes with garlic and onions and later white vingar after its blended up

[hawgrider]

i have tons of mini cayenne peppers
want figure out the water to salt ratio
think i need about 4 cups of water, would anyone know how much salt i need?
using cayennes with garlic and onions and later white vingar after its blended up

I belive for lacto fermenting it's around 4 to 6 tbls course kosher or sea salt for 2 quarts water.

[Gambit]

ok ty
have a feeling using these small cayenne's my asshole will burn

[LivoniaDan]

I used 4 teaspoons for 4 cups of water.

As Hawg said... or
3.5 % salt to Water by weight is a figure I saw this morning.

[BucketBack]

My town's nickname is " The Fermented Valley "

And I got dinged by SteveS for bringing up an ole TomE post.

[Slippy]

12684

I let these Tabasco Peppers ferment for about 3 months in a vinegar, salt and sugar brine. I think I added about 3 or 4 teaspoons salt (a nice healthy 2 or 3 second pour) and 1 spoonful of sugar to about 3 cups of vinegar.

I cooked them for about 20 minutes then let cool. Put in the blender and strained out the seeds.

This batch was pretty thick but tasted very similar to McIllhenny Tabasco sauce.

12685

[hawgrider]

Should be ready in about 5 days. Trying some fermented onions.

https://i.imgur.com/V5qBruo.jpg

[LivoniaDan]

I'm at the bottom of a quart that I put up.
Like mine to ferment about two weeks though.
I see herbs in yours. (I hadn't thought off that).
Mine was just brine and peppercorns.
Can't seem to determine if I like picked or these better.
Like 'em both.

[hawgrider]

I'm at the bottom of a quart that I put up.
Like mine to ferment about two weeks though.
I see herbs in yours. (I hadn't thought off that).
Mine was just brine and peppercorns.
Can't seem to determine if I like picked or these better.
Like 'em both.

1 jar has a small amount of basil, parsley, dill, black pepper corn and a chunk or 2 of garlic.
The other has a small amount of marjoram, parsley, dill, black pepper corn and a chunk or 2 of garlic.

This is fully experimental I'll let ya know if they are any good.

[LivoniaDan]

1 jar has a small amount of basil, parsley, dill, black pepper corn and a chunk or 2 of garlic.
The other has a small amount of marjoram, parsley, dill, black pepper corn and a chunk or 2 of garlic.

This is fully experimental I'll let ya know if they are any good.
Might want to try a longer ferment sometimes.
My OPINION is that 1 week is kind of short.
Other opinions may vary!

[hawgrider]

Might want to try a longer ferment sometimes.
My OPINION is that 1 week is kind of short.
Other opinions may vary!

We do 5 days on the dilly beans in temps above 72°

Never done onions so what are you thinking 7 to 10 days ?

[LivoniaDan]

We do 5 days on the dilly beans in temps above 72°

Never done onions so what are you thinking 7 to 10 days ?
It is one of those personal preference things.
I didn't care for the 5 day ferment.
It was original told to me to do a 2 week ferment. Someone else said that they were good after 5 days.
So I tried 5... didn't care for them... Tried 2 weeks... Liked them a lot.
Try both.... Heck... you can sample along the way.... See what taste and texture you like better.....

[LivoniaDan]

Time to resurrect an old thread... cause I think there will be more coming.

Fermented Jalapeño with Garlic

[LivoniaDan]

I must be getting old and inept.... Two try's and I still have sideways pictures.
Tried to edit and somehow it won't let me...
Wouldn't let me delete the attachment initially.... I uploaded a second with what I thought was the correct orientation.
Now I get only a partial editing box.
Second try..... "Manage Attachments" shows just an Orange blank box....

WTF did I do to this software......

[hawgrider]

It seems to be relevant to what type of device and browser the pics are uploaded from. Its a head scratcher.

[bigwheel]

Nothing like bringing an old thread back to life which nobody has seen before. I would try to find a 12 year old fat kid with zits to work on the computer. They like free twinkies.

[LivoniaDan]

Nothing like bringing an old thread back to life which nobody has seen before. I would try to find a 12 year old fat kid with zits to work on the computer. They like free twinkies.

28224

[Mad Trapper]

I started a new batch of cider Sunday. Does that count?

[bigwheel]

Im still churning out my super healthy home made Ginger and Berries Champagne. Its keeping me as healthy as a horse.

[LivoniaDan]

Im still churning out my super healthy home made Ginger and Berries Champagne. Its keeping me as healthy as a horse.

Recipe?

Bottling slow but sure.

Cilantro Onions
Japalenos
Cukes


28291

Ginger/Carrot Slaw and Salsa next.

[bigwheel]

Equipment:
Wide mouth two quart fruit jar with lid
Immersion blender
4 Empty one 1.75 empty plastic liquor bottles with lids
1 ladies knee high stocking
Big plastic bowl with pour spout
Ingredients:
Half a hand (3 or 4 ounces) fresh ginger root
Handful or two of whatever fresh berries a person might like raspberries..blueberries..blackberries etc. (optional)
2 cups sugar
1/4 cup honey
8 Tablespoons Malto Dextrine (optional)
7 Tablespoons lime juice.

Chop up the in ginger in small pieces. Put it in the fruit jar along with the other ingredents and berries if you use em and fill up half way with boiliing water. Pulverize the ingredients with the blender and fill the jar on up with more boiling water. Cover and let sit till it cools to room temp. Strain into the big bowl with the stocking divide up the liquid equally between the four bottles Fill the bottles on up with tap water leaving an inch of headspace on top and sprinkle a few pinches of Champaign or white wine yeast on top and put on the lids. Let it sit upright for a day or two or until the bottle gets hard to the touch and always store upright. That means its carbonated and ready to drink. Store refigerated. Not sure the alcohol content but the longer it sits the more it should increase until the yeast eats all the sugar. Makes a great wine cooler.

[Mad Trapper]

3 bubbles/second on day #4.....

28300

[BucketBack]

Nothing like bringing an old thread back to life which nobody has seen before. I would try to find a 12 year old fat kid with zits to work on the computer. They like free twinkies.

12 yo fat kid is too lazy, 12 yo skinny kid is setting up the Mrs's Lenovo P11 Saturday, the one that went to Hunter Safety