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This is my first batch of cherry tomatoes. I will let you know if they are worth the effort.
View attachment 59761 this will be a 3 part series. Garden veg, cucumbers, sauerkraut.
Carrots cauliflower radishes beets.
Lacto fermentation is anaerobic i.e. no oxygen. There are many different options on Amazon for air locks pictured is the pickle pebble system.
You can actually just leave the lid on loosely but....
Cleanliness is crucial equipment and veg. Less important with those that grow above ground. Root veg need to be washed and peeled. If i get dirty supermarket beets i soak in 5% citric acid for 10 minutes not necessary (see nerd comment below)
Cut veg add to jar add the spices you want or not. Salt! I make sea water 35 gms sea salt to liter of water. Cover with water and shake tap to dislodge air bubbles. Veg must be submerged. Pics of air locks soon.,
Process ... place where temp is between 68 and 72. Colder ferments too slow and higher works but the nuanced flavors from the sequential bacteria wont be there.
Starter is available on amazon it is not necessary the bacteria already exist in the veg. Save some liquid from your first to use as starter. In less than a day bubbles will form as time passes liquid will get cloudy and bacteria will settle to the bottom. I ferment until the bubbles stop.,ignore you tube "after x days" that's bs and dangerous. Safety.... The salt inhibits pathogens at the start and the lactic acid preserves .
You are looking for a Ph of. 3.5 or less to be safe.
I am a nerd so i have Ph meter 2.9 to 3.1 is ideal. I have a salinometer and a centrifuge as well.
I don't want to poison my friends so i check Ph.
You will be safe if you wait til the bubbles stop. Do not seal ball jar tight as there is? The chance of explosion. If you are doing all beets place jar in dish tub. Sugar level is high so it ferments fast. I came out to the kitchen to find i had an overnight beet juice eruption. What a mess.[/QUOTE
Many thanks. Started working on it based on your instructions, so clear and detailed.
Looking good!Another crack at it!
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Had a pork fest dinner party. 36 lb pig partially deboned and cooked with a combination of oven and smoker, and some roasted belly.
What are these peppers called? Roasted in my tiny cast iron (in my grill) results in the tastiest snack.
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Shut down the internet! Awesome.Lobster mac cheeseView attachment 60337
Wegmans in SE PA had a commercial packaged ones not long ago. They are easy to grow and quite prolific. Kitazawa seed co sells the seeds. Google says they have them at Wal-MartThey look like shishito peppers, hard to find for me!
Okay thanks for the heads up!Wegmans in SE PA had a commercial packaged ones not long ago. They are easy to grow and quite prolific. Kitazawa seed co sells the seeds. Google says they have them at Wal-Mart
Agreed. Going to pick up some food color gel and some flavor essences for the next time I make it. Needed proof of process before sinking funds into supplies.
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