Fermenting Food.

[worth1]

Starting the fermenting thread here.
Nothing going on at my place to date but will be soon.

[goodloe]

Good on you, Worth!! I've got 3 more quarts of fermented Hinkelhatz peppers ready to be processed into hot sauce this weekend!

[worth1]

Good on you, Worth!! I've got 3 more quarts of fermented Hinkelhatz peppers ready to be processed into hot sauce this weekend!

Thanks, I would also like to start some more threads on canning and baking.
I want to call the canning thread Comprehensive Canning and the other baking thread The Bakery.
Reluctant to do so because I dont want people to think I am hogging things.
No Insult to hogs intended.

[Nan6b]

DH has just started Orange, Apple, & Cranberry flavored Sauerkraut. That's one type of sauerkraut with 3 flavors.
We'll see around Christmas.

[worth1]

DH has just started Orange, Apple, & Cranberry flavored Sauerkraut. That's one type of sauerkraut with 3 flavors.
We'll see around Christmas.

Did the apple thing in Sauerkraut and found it very good to say the very least.
Would love to here about cranberries as many here know I have tons of them.

[Nan6b]

DH is attending a "Beer & Sauerkraut Party" in January. As he doesn't drink, he must get all his jollies from the kraut. Will report on how it turns out.

The IKEA red cabbage recipe calls for apples and lingonberry jam. Bodes well for the cranberries in kraut, as lingonberries are very similar.

[imp]

DH has just started Orange, Apple, & Cranberry flavored Sauerkraut. That's one type of sauerkraut with 3 flavors.
We'll see around Christmas.

Sounds good, Nan, but will the citrus slow down fermentation any? My grandmother and the old Italian or Portuguese ladies often would add apples to their Sauerkraut, sometimes raisins too. But that was in apple and wine country, too.

[Nan6b]

DH says: the yeast can handle an acidic environment. The fermented tomatoes took only 4 days, and they are acid. The recipe for this current ferment says 7 days. The acid means you don't have to add as much salt to prevent bad molds.

[imp]

Hmmm, how much less salt is needed? I find the taste combination to be intriguing.

[Nan6b]

Hmmm, how much less salt is needed? I find the taste combination to be intriguing.

I can't answer that directly. Salt is added to ferments to stop bad mold. Acid also helps stop bad mold. Things with different acidity require different amounts of salt. Salt is added:
2% by weight for onions, broccoli, garlic, cauliflower, tomatoes, carrots etc.
3.5%-5% for cucumbers or peppers,
10% for mashed peppers (more surfaces for mold to be on).
These are the proportions that usually result in successful ferments.

[worth1]

Salt is also directly proportional to the tempuratuer of the ferment.
The hotter it is the more salt you need.
Salt not only stops bad mold but bad bacteria.
Salt has been used as a preservative for thousands of years.
The limes and meat packed aboard ships were packed in salt.
Pork butt got its name from the name of the barrel it was packed in, the barrel was called a butt.
Just opened a jar of sauerkraut I had stored away for a very long time in the refrigerator no processing.
It was very crunchy and fresh and very very sour.

[GoDawgs]

Made more kimchi a few weeks ago with the first cabbage from the garden. We usually just make one quart at a time, sometimes two. This pic was taken in August but it looks the same as the recent batch once the fermenting airlock was taken off. It's ready for the refrigerator. I've found that putting it in a ziplock bag and then putting that in a second ziplock bag will keep the aroma in check.

[BettyC-5]

"I want to call the canning thread Comprehensive Canning and the other baking thread The Bakery."
Sounds good to me.

[worth1]

"I want to call the canning thread Comprehensive Canning and the other baking thread The Bakery."
Sounds good to me.

I'm waiting for guidance and or permission.
I don't want to be accused of treating this place like my own personal website.

[ddsack]

[quote=GoDawgs post_id=1750 time=1576628166 user_id=145]
Made more kimchi a few weeks ago with the first cabbage from the garden. We usually just make one quart at a time, sometimes two. This pic was taken in August but it looks the same as the recent batch once the fermenting airlock was taken off. It's ready for the refrigerator. I've found that putting it in a ziplock bag and then putting that in a second ziplock bag will keep the aroma in check.

Yummm!

[mention]GoDawgs[/mention] I discovered I really like kimchi! One of our supermarkets has jars or either "regular" or hot. The hot is a little too hot for me, but I can eat it. I would like to make some of my own. Could you share your recipe or process, and also where you buy the pepper spice? I have seen products on Amazon, but not sure exactly what I need to use.

[Nan6b]

The apple/orange/cranberry sauerkraut was opened & tasted. The flavors hadn't mixed; seems like it needs more time.

[GoDawgs]

Made more kimchi a few weeks ago with the first cabbage from the garden. We usually just make one quart at a time, sometimes two. This pic was taken in August but it looks the same as the recent batch once the fermenting airlock was taken off. It's ready for the refrigerator. I've found that putting it in a ziplock bag and then putting that in a second ziplock bag will keep the aroma in check.

Yummm!

@GoDawgs I discovered I really like kimchi! One of our supermarkets has jars or either "regular" or hot. The hot is a little too hot for me, but I can eat it. I would like to make some of my own. Could you share your recipe or process, and also where you buy the pepper spice? I have seen products on Amazon, but not sure exactly what I need to use.

I've posted the recipe we use in the Recipe section. Good stuff!

[Rajun Gardener]

"I want to call the canning thread Comprehensive Canning and the other baking thread The Bakery."
Sounds good to me.

I'm waiting for guidance and or permission.
I don't want to be accused of treating this place like my own personal website.

What changes you want, let me know.

[worth1]

"I want to call the canning thread Comprehensive Canning and the other baking thread The Bakery."
Sounds good to me.

I'm waiting for guidance and or permission.
I don't want to be accused of treating this place like my own personal website.

What changes you want, let me know.

Be forewarned this isn't a final draft and it is hard for me to type thoughts clearly sometimes.
I am at fear the information will become convoluted if not presented in an organized and systematic manner.
And now is the time not later when it gets so much content it would be a sorting nightmare.

Canning preserving and fermenting could be separated into their own sections or what ever you call them.
Something like this.

Fermenting Food.
(I say food so as not to confuse it with fermenting alcohol two different critters.)
Canning.
This one perplexes me because there are two types.
Water Bath and Pressure Canning.
Question, 'Should these be separated or does it really matter and am I making a mountain out of a mole hill?
Then there is the cold hard fact that yours truly doesn't do either one on occasion to preserve certain things.

Curing Preserving and Smoking Meats
This is a huge category meant for the preservation of meat.
And yet brings up another question.
What about fresh sausage that isn't cured and smoked, 'Something to consider.

The Bakery or Bake Shop pretty much stands on its own two legs.

BBQ and Grilling.
This would cover all things hot smoked and grilled like your I'm Smoking it Thread.
Many people dont know the difference between hot smoking and cold smoking and my attention to detail on the subject gets on some peoples nerves I'm sure.
With active participation from members and that [google bot] roaming around this place could be the place to go for not only members but people viewing it.


This is just to start a dialog and nothing more.

[Rajun Gardener]

A decision we need to make is how many forums and sub forums we want and what style we want.

I made two types we can look at. Check the way What's in the Workshop is set up with all subforums and a General discussion topic.

Compare that to the Recipes and Preserving/canning threads.

I can change Recipes to "All things food" and list sub forums to include recipes and the canning/preserving topics.

I think it would better organized if we list it that way and include all food related topics in one area that's easy to find. Ex. If you were looking for the smoking meat section, it would be listed as a sub forum that can be found easy vs looking through other forums hoping you end up in the right place.

Let me know and we'll figure it out as a group.