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Post by rachelpower on Apr 11, 2014 19:02:51 GMT -5
Hi there
We have 8 moderators for this page, so clearly a lot of ferment-love out there! I just wanted to say hi, and welcome people to this board.
I started out fermenting veg about 18 months ago (having made yogurt for years) with the Sandor Katz kind of free method, and have since switched to using anaerobic jars and, much of the time, starter culture, to better control my ferments.
I don't consider myself an expert by any means, and am sure I can learn loads from the rest of you lovely ladies.
I live in Sydney, Australia, and my favourite ferment is definitely garlicky cauliflower.
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Post by salixisme on Apr 12, 2014 12:14:04 GMT -5
I make water kefir, kombucha and beet kvass. I also make sauerkraut.
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laurenrdn
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Posts: 28
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Post by laurenrdn on Apr 12, 2014 13:40:43 GMT -5
Ooo Rachel, please sure your garlicky cauliflower recipe! I love kombucha & sauerkraut.
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Post by gutsybynature on Apr 12, 2014 14:07:33 GMT -5
I make coconut yogurt, sauerkraut and recently started kombucha. I really miss traditional yogurt though and am thinking about trying some 24-hour yogurt. I tolerate butter fine but am not sure how I would do with yogurt.
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Post by saragrambusch on Apr 14, 2014 10:11:19 GMT -5
I like to do all kinds of sauerkraut with different veggies. I want to make goat milk kefir but I haven't worked with kefir grains before.
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Mary
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Posts: 33
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Post by Mary on Apr 14, 2014 17:09:32 GMT -5
I feel like a complete fermentation novice, but I guess I have some experience.
I made yogurt regularly for a period of time when I was living overseas (some years ago now).
More recently, I've made water kefir, and attempted to make kombucha, but eventually gave up (for now), because I had two failed attempts at making my own SCOBY. In the end I felt like the water kefir was so easy to make and produced so much that I didn't need the kombucha.
I'd love to learn how to make fermented veggies. Hopefully I'll tackle some of that this summer when fresh veggies are cheaper and we'll have some from our own garden.
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Post by victoriap on Apr 15, 2014 7:44:30 GMT -5
I have made kombucha for the first time and I have tried the second fermentation. It is not getting fizzy after 24 hours. Any ideas as to why? During the first step it grew new babies quickly. I did have trouble with tasting it and deciding when it was ready for a second ferment. I left it for 2 weeks before putting it into bottles. Do you think that was too long?
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Post by rachelpower on Apr 15, 2014 8:56:40 GMT -5
I have made kombucha for the first time and I have tried the second fermentation. It is not getting fizzy after 24 hours. Any ideas as to why? During the first step it grew new babies quickly. I did have trouble with tasting it and deciding when it was ready for a second ferment. I left it for 2 weeks before putting it into bottles. Do you think that was too long? did you feed it more sugar or fruit or juice for the second fermentation? sugars cause the carbon dioxide build up.
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Post by rachelpower on Apr 15, 2014 8:57:34 GMT -5
Ooo Rachel, please sure your garlicky cauliflower recipe! I love kombucha & sauerkraut. hi lauren, i made a new thread, called recipes, and stuck it there. cheers, r
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Post by rachelpower on Apr 15, 2014 8:59:40 GMT -5
I like to do all kinds of sauerkraut with different veggies. I want to make goat milk kefir but I haven't worked with kefir grains before. kefir grains are super easy, very forgiving. you just need to ensure you get a plastic mesh strainer for retrieving them from the milk.
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Post by victoriap on Apr 16, 2014 10:08:44 GMT -5
Rachel, no I did not add sugar. I cut ginger and put in 2 bottles and today is the third day and I don't see any bubbles in it....but a tiny bit of pressure when I loosened the cap. Three bottles I added orange pieces in the bottle and they have bubbles today...the second day for these 3 bottles. I have not tried loosening the caps on these 3.
I think the main problem for me is that there are so many instructions out there on the net and I finally just chose one and stuck with it...lol. And I guess the one I chose didn't mention adding sugar. Would all the sugar be used up in the carbonation process? I would hate to get too much sugar with all my work to break that habit.
Another thing is that I am using GT bottles from kombucha that I bought to save money.
And I was interested to see a mention of kombucha on a show I happened to watch about brewing.....it was about a company called Kombuchadog.
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Post by victoriap on Apr 16, 2014 10:17:27 GMT -5
I am about to give up on my coconut kefir. The first ferment did not thicken as I had read. But the second time around it did not thicken either. I poured out the first but have used the second in smoothies......I had left it 36 hours to try to thicken and it is REALLY sour. I have the grains back in cows milk in the fridge while I try to decide if I want to try again. I did not like the sour taste. I wonder if I would enjoy water kefir more....I just hate to have to order expensive grains and wait on them to arrive. I will check at my local health food store and see if anyone has some to share. That is how I got my SCOBY. My beet kvass seemed to be very simple and I had good results with it.
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Post by victoriap on Apr 16, 2014 10:30:56 GMT -5
I am very interested in detox info from others. But I don't see how to start a thread and I didn't see one already going. Possibly cant begin one because I am on my kindle instead of puter.
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teresa
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Posts: 9
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Post by teresa on Apr 16, 2014 16:10:41 GMT -5
I've made 24-hour yogurt for years and love it, but have eliminated dairy while doing AIP. I've been drinking store-bought kombucha for a couple of weeks to see if I'd like it. I just ordered a kit from Kombucha Kamp yesterday, so I'll soon be ready to try making it myself. I thought I'd try saurkraut, but didn't realize I need a special jar for it, so that'll have to wait for now. I made coconut kefir a few times, but I didn't like how it tasted.
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Post by gutsybynature on Apr 16, 2014 17:48:45 GMT -5
You don't really need a special jar for sauerkraut... I make it all the time in an empty bubbies jar!
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