lottie
Ready to join the conversation
Posts: 2
|
Post by lottie on Apr 17, 2014 3:33:29 GMT -5
How do you make coconut yoghurt?
|
|
|
Post by gutsybynature on Apr 17, 2014 8:46:13 GMT -5
|
|
|
Post by salixisme on Apr 17, 2014 13:15:14 GMT -5
You don't really need a special jar for sauerkraut... I make it all the time in an empty bubbies jar! Agreed, I make it in mason jars.
|
|
teresa
Ready to join the conversation
Posts: 9
|
Post by teresa on Apr 17, 2014 15:16:32 GMT -5
But what about mold? I don't want to tempt the fates... I've been reading about making sauerkraut on Phoenix Helix, and I want the best chance of success.
|
|
|
Post by salixisme on Apr 17, 2014 16:43:56 GMT -5
Make sure the veggies are totally submerged under the brine. I use a wide mouthed mason jar, fill it 3/4 full of the cabbage, packing it in really well, then I lay a cabbage leaf over the top to keep any floaters submerged. And then I put a small 4oz jar inside and fill that up with some brine to keep it all weighted down. The tiny ones will fit inside the wide mouthed jar, but you could also use something else as a weight - I have heard of people using glass coasters for example. Put on the lid and let it go... I have never yet had a case of mold.
It does sometimes develop a white scum (Kahm yeast), but that is harmless and you just scrape it off. Mold is coloured and fuzzy looking.
|
|
rheanna
Ready to join the conversation
Posts: 7
|
Post by rheanna on Apr 18, 2014 13:04:11 GMT -5
I've been fermenting for about two months. So far I've done sauerkraut and kombucha. I am excited to learn from everyone!
|
|
fractal
Ready to join the conversation
Posts: 17
|
Post by fractal on Apr 18, 2014 14:26:26 GMT -5
My people! I have kombucha, ginger beer, and carrots fermenting right now. I am trying to get my hands on some water kefir grains, too - never had it but it sounds good!
|
|
|
Post by victoriap on Apr 18, 2014 18:34:39 GMT -5
My kombucha tastes good....can't believe I made it myself. Some bottles are fizzier than others. I don't remember if it was on this forum but someone suggested putting berries in the bottom of the glass when you pour it. I poured it over frozen red raspberries....very good. Mine doesn't have much of a fruit flavor from the second ferment so maybe I will add more fruit next time.
I am getting together with a friend to try making gingered carrots soon. Mmmmm
|
|
|
Post by Arsenault, Jody on Apr 18, 2014 22:02:09 GMT -5
You don't really need a special jar for sauerkraut... I make it all the time in an empty bubbies jar! Can you tell me how you make your sauerkraut?
|
|
|
Post by gutsybynature on Apr 19, 2014 9:05:56 GMT -5
It is so easy! I just shred the cabbage into a big bowl, sprinkle it with some salt. I never measure but usually it is about a tablespoon. Sometimes it turns out saltier than I like, but most of the time it is perfect. Then I pummel it for about 10 minutes with a meat pounder. This and the salt brings out the natural juices. Put the whole thing in the empty jar and mash it down with a long spoon or something else so the liquid (the "brine") comes to the surface. Usually I use a rolled up cabbage leaf to weigh down the sauerkraut, but sometimes I forget to save one. Put the lid on the jar and ignore for about a week. After a week, I do a little taste test and if I like it, put it in the refrigerator. Otherwise, let it ferment at room temperature a little longer. I wrote a blog post with pictures a while ago... That might make more sense than what I just wrote above. gutsybynature.com/2013/09/25/adventures-fermentation-easy-homemade-sauerkraut/
|
|
gail
Ready to join the conversation
Posts: 2
|
Post by gail on Apr 19, 2014 9:34:59 GMT -5
My kombucha tastes good....can't believe I made it myself. Some bottles are fizzier than others. I don't remember if it was on this forum but someone suggested putting berries in the bottom of the glass when you pour it. I poured it over frozen red raspberries....very good. Mine doesn't have much of a fruit flavor from the second ferment so maybe I will add more fruit next time. I am getting together with a friend to try making gingered carrots soon. Mmmmm Mash your berries a bit to get a more fruity taste.
|
|
|
Post by salixisme on Apr 19, 2014 13:01:20 GMT -5
It is so easy! I just shred the cabbage into a big bowl, sprinkle it with some salt. I never measure but usually it is about a tablespoon. Sometimes it turns out saltier than I like, but most of the time it is perfect. Then I pummel it for about 10 minutes with a meat pounder. This and the salt brings out the natural juices. Put the whole thing in the empty jar and mash it down with a long spoon or something else so the liquid (the "brine") comes to the surface. Usually I use a rolled up cabbage leaf to weigh down the sauerkraut, but sometimes I forget to save one. Put the lid on the jar and ignore for about a week. After a week, I do a little taste test and if I like it, put it in the refrigerator. Otherwise, let it ferment at room temperature a little longer. I wrote a blog post with pictures a while ago... That might make more sense than what I just wrote above. gutsybynature.com/2013/09/25/adventures-fermentation-easy-homemade-sauerkraut/I do mine much the same, but I use the end of a wooden rolling pin to mash/pound mine. I make mine in an 1quart wide-mouthed mason jar, and have found that the 4oz jars fit inside and are perfect to keep everything under the brine so that it does not go bad or grow mold
|
|
|
Post by victoriap on Jun 13, 2014 9:35:22 GMT -5
I ordered water kefir grains and this week I am trying them. I think I may not have let it get tart enough in the first ferment as it is more sweet and less tart. I will try a longer ferment this time around. I do love how simple it is to make and fairly fast to make, too.
|
|
|
Post by rachelpower on Jun 18, 2014 17:22:56 GMT -5
re kombucha fizziness- it needs some kind of sugar to achieve carbonation- either sugary fruit, or a tsp of actual (unrefined) sugar. after 2-3 days little sugar should remain.
i do an initial ferment of 4 weeks- i like to have very low residual sugar in my kombucha.
Sent from my iPhone using Tapatalk
|
|
|
Post by gutsybynature on Jun 21, 2014 10:17:06 GMT -5
My kombucha only rarely gets fizzy after the second ferment... I think I need to invest in some swing top bottles that actually make a good seal. I've been doing it in re-used GTs bottles.
|
|