Any fermentation fans (fanatics?) here?

[Maeschak]

It seems there's a "sweet spot" for salinity in the brine: too much salt will inhibit growth of the good bacteria and too little may allow mold and bad bacteria to grow. I don't like mine too salty, so I use as little salt as possible (while still maintaining a safe level) and add whey from milk kefir to the ferment.

I find that Cultures for Health has a lot of good information about fermenting - here's an article you may find helpful: http://www.culturesforhealth.com/learn/natural-fermentation/how-much-salt-brine/.

Have you also made sauerkraut from green cabbage? I really prefer purple cabbage SK...it tastes a bit sweeter and is just tastier, IMO.

Thanks so much for the article/site, I am new to fermenting food and every bit helps! I guess my question is more- is it OK to add more salt after the fermentation takes place/finishes? I realize I can only use so much salt before/during fermentation but what about after fermentation has taken place? Will the added salt kill off the good bugs I spent so much time nurturing and growing? Both my green beans and kraut have fermented for months at this point (and are now in the fridge) but I like them w more salt.... Just dont want to kill off the good bugs!

As for the kraut, this is my first time trying to make it. I have always hated sauerkraut but read an article by someone that said lacto fermented kraut is fantastic and nothing like regular store bought kraut....so... I had to give it a try and they were right! Never tried green cabbage- just love the purple so much!

 

[FoodFreedomNow]

Thanks so much for the article/site, I am new to fermenting food and every bit helps! I guess my question is more- is it OK to add more salt after the fermentation takes place/finishes? I realize I can only use so much salt before/during fermentation but what about after fermentation has taken place? Will the added salt kill off the good bugs I spent so much time nurturing and growing? Both my green beans and kraut have fermented for months at this point (and are now in the fridge) but I like them w more salt.... Just dont want to kill off the good bugs!

As for the kraut, this is my first time trying to make it. I have always hated sauerkraut but read an article by someone that said lacto fermented kraut is fantastic and nothing like regular store bought kraut....so... I had to give it a try and they were right! Never tried green cabbage- just love the purple so much!

I personally wouldn't add more salt to the brine after the ferment has reached the point at which you'd consider it ready to be eaten because I think it would kill the probiotics, but adding salt when you eat it probably wouldn't impact the probiotics much, if at all.

I'm with you on the homemade SK - it's way better than store-bought (which is pickled

).

Anything else in the hopper to ferment? Do you make probiotic beverages or have any interest in it? I make kombucha tea, and my favorite flavor for second ferment (where you can add juice, fruit, etc.) is fresh, crushed pineapple. Here's what it looks like while it's being infused with the pineapple flavor:



I strain the pineapple out after letting it ferment for 72 hours and put the bottle in the fridge. Yum!

 

[Maeschak]

I personally wouldn't add more salt to the brine after the ferment has reached the point at which you'd consider it ready to be eaten because I think it would kill the probiotics, but adding salt when you eat it probably wouldn't impact the probiotics much, if at all.

I'm with you on the homemade SK - it's way better than store-bought (which is pickled

).

Anything else in the hopper to ferment? Do you make probiotic beverages or have any interest in it? I make kombucha tea, and my favorite flavor for second ferment (where you can add juice, fruit, etc.) is fresh, crushed pineapple. Here's what it looks like while it's being infused with the pineapple flavor:



I strain the pineapple out after letting it ferment for 72 hours and put the bottle in the fridge. Yum!

Great, thanks so much- that is what I was afraid of (killing off the probiotics with adding salt in later).

And nope, nothing in the hopper right now except for fermented chicken feed- but I need to make some more SK and probably start on some booz here soon. I have very limited experience with fermenting things beyond beer, booz, yogurt, and the occasional Kombucho when I was in college or younger... completely forgot how to do it all now! Well, I do still make some booz a few times a year.

But I would love to start a few projects and maybe since it is 20 degrees and 50 mph gusts today, today would be a good day to plan out a few more projects! I have old school water radiators heated by an oil boiler so the radiators are always a great place to ferment stuff in the winter.

I am pretty intrigued by all the ginger drinks here- love a good real ginger drink. Also am very excited to make some hard cider if I can manage it. Maybe I will read up on these things today and see if it is doable (for me).

 

[FoodFreedomNow]

I think you already have an advantage since you have experience fermenting...it's like "riding a bike", right?

@Bills vs Beaks makes ginger beer that looks awesome and I bet would be happy to answer your questions about it. I do a fresh ginger 2F in water kefir that comes out like ginger ale - very refreshing and a nice digestive (like after all those rich holiday meals).

I sampled a hard cider I made a while back and it was still pretty yeasty, so it's aging in the "ferment room" (AKA the guest room) until the yeast has been tamed.

Have fun and let us know how your fermenting adventures go!

 

[Maeschak]

I think you already have an advantage since you have experience fermenting...it's like "riding a bike", right?

@Bills vs Beaks makes ginger beer that looks awesome and I bet would be happy to answer your questions about it. I do a fresh ginger 2F in water kefir that comes out like ginger ale - very refreshing and a nice digestive (like after all those rich holiday meals).

I sampled a hard cider I made a while back and it was still pretty yeasty, so it's aging in the "ferment room" (AKA the guest room) until the yeast has been tamed.

Have fun and let us know how your fermenting adventures go!

Will do and thanks so much!

 

[FoodFreedomNow]

It's been awhile 
I just wanted to make sure that it wasn't moldy...

How's the starter doing? Just had to share a pic of today's loaf...getting a good rise and browning now.

 

[Maeschak]

Anyone done any fermenting projects with Kale? Is it possible or will it disintegrate?

I'm thinking something along the lines of:
1. slicing up veggies (Kale, Bok Choi, onions, carrots, garlic, etc)
2. layering veggies between fish and hot sauce
3. pressing veggies until they create a submergible brine
4. waiting...

Im guessing I will have to wait a long time due to the extra salt in the fish sauce but that is fine.

Will something like this work?

 

[FoodFreedomNow]

Hi, @Maeschak - happy New Year!

Fermenting kale is definitely possible. I haven't tried my hand at it, but your recipe sounds like a kale kimchi (and I'm a big kimchi fan). MEN has an article on kale kimchi that you might find interesting: http://www.motherearthnews.com/real...le-tips-and-a-recipe-for-kale-kimchi-zbcz1511.

A couple of questions that come to mind, really around the brine: fish sauce is salty and there's likely sodium in the hot sauce, but will there be sufficient brine to cover the veggies and will it be salty enough to prevent unwanted microbes from proliferating? Would you just top up with fish sauce if, once packed, it looks like there's not enough brine?

Best of luck...I'll look forward to hearing how it turns out!

 

[Maeschak]

Hi, @Maeschak - happy New Year!

Fermenting kale is definitely possible. I haven't tried my hand at it, but your recipe sounds like a kale kimchi (and I'm a big kimchi fan). MEN has an article on kale kimchi that you might find interesting: http://www.motherearthnews.com/real...le-tips-and-a-recipe-for-kale-kimchi-zbcz1511.

A couple of questions that come to mind, really around the brine: fish sauce is salty and there's likely sodium in the hot sauce, but will there be sufficient brine to cover the veggies and will it be salty enough to prevent unwanted microbes from proliferating? Would you just top up with fish sauce if, once packed, it looks like there's not enough brine?

Best of luck...I'll look forward to hearing how it turns out!

Huh, that is a very interesting and timely article! Thanks so much!

I was actually imagining that the fish/hot sauce combo would be far saltier than the proposed amounts for lacto-fermenting veggies (I love my Kim Chi type foods to be very salty) and therefore take a LOOONG time to ferment but I am OK with that. If the veggies did not produce enough moisture to make a brine I was just going to use the standard brine solution (2% I believe?) of regular salt-water combo added so all veggies are submerged. But, in the end, if I get something nice and spicy and salty and crunchy I will be happy- I will try to let you know!

 

[FoodFreedomNow]

YVW...go get your kale kimchi on!