Fermented foods

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Re: Fermented foods

Post by coco » Wed Apr 11, 2018 4:05 pm

John-Boy wrote:
Wed Apr 11, 2018 3:38 pm
coco wrote:
Wed Apr 11, 2018 3:34 pm
Sometimes I leave stuff in the fridge too long.
How can you tell?
Easy. Mrs Coco screams, "What's this?!?"
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Re: Fermented foods

Post by John-Boy » Wed Apr 11, 2018 5:49 pm

coco wrote:
Wed Apr 11, 2018 4:05 pm
John-Boy wrote:
Wed Apr 11, 2018 3:38 pm
coco wrote:
Wed Apr 11, 2018 3:34 pm
Sometimes I leave stuff in the fridge too long.
How can you tell?
Easy. Mrs Coco screams, "What's this?!?"
One time Mrs JB threw out a kid's mold growing science experiment.
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Re: Fermented foods

Post by Eruannu » Wed Apr 18, 2018 10:08 am

Well I finally started to consuming some of the beet kvass that I brewed. It smells foul. It tastes earthy with a pleasant tart punch, not too salty. Not too dry. Not the best thing I ever drank but..... I'll probably make some again.

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Re: Fermented foods

Post by Qubit » Mon Apr 23, 2018 6:47 am

Sir Moose wrote:Make? No.

Consume? Yes.
Same. I love pickles, kraut, and of course beer. Would love to make them all, I just don't have the means and time to do so. Fermented foods are incredibly healthy and probiotic though, so it's no wonder I crave them.

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Re: Fermented foods

Post by Jocose » Mon Apr 23, 2018 12:24 pm

Kimchi, kraut, yes please.
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Re: Fermented foods

Post by Eruannu » Wed May 09, 2018 7:48 pm

Made apple, ginger, cinnamon Kvass and it is awesome.

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Re: Fermented foods

Post by Thoth » Mon Jun 25, 2018 11:20 pm

SlowToke wrote:
Mon Apr 09, 2018 5:13 pm
I like to ferment grain mash.

I jar bread & butter and dill pickles every year but that's not fermenting.

Some day I'd like to try Surströmming. Any food that makes you vomit to eat is surely a good idea. Surely.
If you know any Egyptians ask them for feseekh its the equivalent of Surströmming.


As for fermented foods, make pickled turnips, beer, cider, and mead. Though want try my hand at cheese making in the near future.
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Re: Fermented foods

Post by Jocose » Wed Jul 11, 2018 3:53 pm

I've got a 1/2 gallon of Sauerkraut fermenting on the counter in Mason jars.

I've got a 102 oz Kilner fermenter jar with air lock that I'm going to stuff with Kimchi here in a bit.

EDIT: Jar is 102 oz not 64 oz
Last edited by Jocose on Wed Jul 11, 2018 4:24 pm, edited 1 time in total.
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Re: Fermented foods

Post by Jocose » Wed Jul 11, 2018 3:57 pm

Thoth wrote: If you know any Egyptians ask them for feseekh its the equivalent of Surströmming.
https://m.youtube.com/watch?v=4zdCBLmnU3Q

Warning! Language and vomiting!

Do not watch if you get offended.
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Re: Fermented foods

Post by Thoth » Wed Jul 11, 2018 8:46 pm

Jocose wrote:
Wed Jul 11, 2018 3:57 pm
Thoth wrote: If you know any Egyptians ask them for feseekh its the equivalent of Surströmming.
https://m.youtube.com/watch?v=4zdCBLmnU3Q

Warning! Language and vomiting!

Do not watch if you get offended.
There is a reason we eat the stuff outdoors. Once when we were kids my mother's cousin brought over a jar and his hellion of a son opened it in the house. The house reeked for a week.
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Re: Fermented foods

Post by Unkinjoe » Fri Sep 28, 2018 7:55 pm

if you like pickles, try this. It's not really fermenting but it is easy and tastes great.
Buy a big jar of sour pickles whole ones, dump the juice, or repurpose as some have said they do. Cut the pickles into slices about 1/4 inch and put a layer in the original jar. cover the layer with sugar and a clove or to and a little garlic.repeat this until all the pickles are back in the jar. Let this set for several days or even a week or two. All the sugar will melt and turn into liquid. These taste GREAT.

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Re: Fermented foods

Post by artsygeek » Fri Sep 28, 2018 10:05 pm

I used to make kimchi and I'd like to make it again. I'd also like to make kombucha.

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Re: Fermented foods

Post by Qubit » Sat Sep 29, 2018 1:47 am

Unkinjoe wrote:if you like pickles, try this. It's not really fermenting but it is easy and tastes great.
Buy a big jar of sour pickles whole ones, dump the juice, or repurpose as some have said they do. Cut the pickles into slices about 1/4 inch and put a layer in the original jar. cover the layer with sugar and a clove or to and a little garlic.repeat this until all the pickles are back in the jar. Let this set for several days or even a week or two. All the sugar will melt and turn into liquid. These taste GREAT.
We do something similar but we put them in Kool-aid. They change color to match the Kool-aid and are half sweet half sour.

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Re: Fermented foods

Post by JimVH » Sat Sep 29, 2018 6:52 am

Qubit wrote:
Sat Sep 29, 2018 1:47 am
Unkinjoe wrote:if you like pickles, try this. It's not really fermenting but it is easy and tastes great.
Buy a big jar of sour pickles whole ones, dump the juice, or repurpose as some have said they do. Cut the pickles into slices about 1/4 inch and put a layer in the original jar. cover the layer with sugar and a clove or to and a little garlic.repeat this until all the pickles are back in the jar. Let this set for several days or even a week or two. All the sugar will melt and turn into liquid. These taste GREAT.
We do something similar but we put them in Kool-aid. They change color to match the Kool-aid and are half sweet half sour.

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I use sugar and Tabasco. Jalapeños work pretty good, too. Olives, not so much.

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Re: Fermented foods

Post by Thoth » Sun Sep 30, 2018 6:18 pm

JimVH wrote:
Sat Sep 29, 2018 6:52 am
Qubit wrote:
Sat Sep 29, 2018 1:47 am
Unkinjoe wrote:if you like pickles, try this. It's not really fermenting but it is easy and tastes great.
Buy a big jar of sour pickles whole ones, dump the juice, or repurpose as some have said they do. Cut the pickles into slices about 1/4 inch and put a layer in the original jar. cover the layer with sugar and a clove or to and a little garlic.repeat this until all the pickles are back in the jar. Let this set for several days or even a week or two. All the sugar will melt and turn into liquid. These taste GREAT.
We do something similar but we put them in Kool-aid. They change color to match the Kool-aid and are half sweet half sour.

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I use sugar and Tabasco. Jalapeños work pretty good, too. Olives, not so much.
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