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 What's Fermenting at Your House?
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YellowRose
True Blue Farmgirl

4285 Posts

Sara
Paris TX
USA
4285 Posts

Posted - Nov 12 2018 :  05:45:07 AM  Show Profile  Reply with Quote
Kelly I decanted the ACV this morning. Good apple flavor with mild acidity. The cranberry vinegar needs a little more time but has a good flavor.

I may try carrots. How did you prepare the carrots?

Sara~~~ FarmGirl Sister #6034 8/25/14
FarmGirl of the Month Sept 2015.

Lord put your arm around my shoulders and your hand over my mouth.

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lovinRchickens
True Blue Farmgirl

2912 Posts

Kelly
Pipe Creek Texas
USA
2912 Posts

Posted - Nov 17 2018 :  08:44:17 AM  Show Profile  Reply with Quote
I am fixing to try a small batch of ACV. Thanks for your feedback Sara. I am excited to try it. As for the carrot, I cut them into appetizer size pieces (sticks), placed them in a 2 quart jar, made my water solution using 2 tsp Himalayan pink salt, then fermented about a week. I love them and family is getting used to them :)

Farmgirl #5111
Farmgirl of the month October 2014
Blessings
~Kelly~
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lovinRchickens
True Blue Farmgirl

2912 Posts

Kelly
Pipe Creek Texas
USA
2912 Posts

Posted - Nov 17 2018 :  08:45:58 AM  Show Profile  Reply with Quote
Also I just made a quart of lacto fermented cranberry sauce. I used Carolyn's recipe on youtube homesteading family. I can not wait to try it.

Farmgirl #5111
Farmgirl of the month October 2014
Blessings
~Kelly~
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YellowRose
True Blue Farmgirl

4285 Posts

Sara
Paris TX
USA
4285 Posts

Posted - Jan 13 2019 :  06:56:00 AM  Show Profile  Reply with Quote
Starting a batch of red cabbage sauerkraut in a quart jar with glass weights. Fallen behind in fermenting but hope to do more in 2019

Sara~~~ FarmGirl Sister #6034 8/25/14
FarmGirl of the Month Sept 2015.

Lord put your arm around my shoulders and your hand over my mouth.

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YellowRose
True Blue Farmgirl

4285 Posts

Sara
Paris TX
USA
4285 Posts

Posted - Jan 26 2019 :  04:19:44 AM  Show Profile  Reply with Quote
For supper yesterday I had my home fermented red cabbage sauerkraut over a baked potato. I started the kraut on the 13th so it took 11 days to get it to where I wanted it. I have much better luck making kraut since I got the glass weights and fermenting tops. I make a quart wide mouth jar at a time.

Sara~~~ FarmGirl Sister #6034 8/25/14
FarmGirl of the Month Sept 2015.

Lord put your arm around my shoulders and your hand over my mouth.

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lovinRchickens
True Blue Farmgirl

2912 Posts

Kelly
Pipe Creek Texas
USA
2912 Posts

Posted - Jan 27 2019 :  08:46:53 AM  Show Profile  Reply with Quote
Sara
I love making kraut. Next time I make baked potatoes I will try topping it. Sounds really good. I use mason tops but for my kraut I just use a large cabbage leaf on top and use the white plastic lids. Always works great. Use mason tops for things like cranberries or carrots.

Farmgirl #5111
Farmgirl of the month October 2014
Blessings
~Kelly~
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YellowRose
True Blue Farmgirl

4285 Posts

Sara
Paris TX
USA
4285 Posts

Posted - May 28 2019 :  11:43:42 AM  Show Profile  Reply with Quote
On May 25 I started a qt jar of snacking tomatoes with Texas tarragon 'Mexican marigold'. Tasted it today and it needs a couple of more days before it's ready.

Should do a qt jar of red cabbage sauerkraut. Maybe next week.

Sara~~~ FarmGirl Sister #6034 8/25/14
FarmGirl of the Month Sept 2015. & Feb 2019

Lord put your arm around my shoulders and your hand over my mouth.

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YellowRose
True Blue Farmgirl

4285 Posts

Sara
Paris TX
USA
4285 Posts

Posted - Jun 04 2019 :  08:08:28 AM  Show Profile  Reply with Quote
This morning I started another batch of snacking tomatoes with Texas tarragon. I've already eaten half of the first batch. The secret for me is to stop the fermenting process before the tomatoes get too acidity for me.

Sara~~~ FarmGirl Sister #6034 8/25/14
FarmGirl of the Month Sept 2015. & Feb 2019

Lord put your arm around my shoulders and your hand over my mouth.

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nubidane
True Blue Farmgirl

2512 Posts

Lisa
Georgetown OH
2512 Posts

Posted - Jun 04 2019 :  6:47:09 PM  Show Profile  Reply with Quote
Hey Sara! Still eating some refrigerated fermented salsa from last summer!! Still tastes good, no mold. Also some pickles.
Amazing how long they last.
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YellowRose
True Blue Farmgirl

4285 Posts

Sara
Paris TX
USA
4285 Posts

Posted - Jun 05 2019 :  12:45:13 AM  Show Profile  Reply with Quote
Lisa, happy munching. You're the one I have to thank for getting me started fermenting little tomatoes.

Sara~~~ FarmGirl Sister #6034 8/25/14
FarmGirl of the Month Sept 2015. & Feb 2019

Lord put your arm around my shoulders and your hand over my mouth.

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YellowRose
True Blue Farmgirl

4285 Posts

Sara
Paris TX
USA
4285 Posts

Posted - Jul 12 2019 :  06:25:19 AM  Show Profile  Reply with Quote
I was given 4 cucumbers. One is too fat to pickle so I will slice it and use for cucumber water - a refreshing drink these hot days. The other three I will slice and using the recipe that came with the fermentation weights I'll try fermenting pickles in a qt jar with the weights for the first time. Recipe calls for fresh dill which I don't have so I am using rosemary.

Looking through my fermenting books I found a recipe for Swiss chard ribs. I ordered Swiss Chard today so when it is delivered I will prep the chard for later use and ferment the ribs. I always hated to add them to the compost because they are such a pretty red.

Sara~~~ FarmGirl Sister #6034 8/25/14
FarmGirl of the Month Sept 2015. & Feb 2019

Lord put your arm around my shoulders and your hand over my mouth.

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loribeck
True Blue Farmgirl

355 Posts

Lori
Alvordton 36
USA
355 Posts

Posted - Jul 17 2019 :  7:26:12 PM  Show Profile  Reply with Quote
I have never fermented anything in my life. My mom used to make sauerkraut when I was real young and I loved it. I just read about about fermenting lemons and that sounds yummy. I have been kicking around the idea of making sourdough bread. I love the taste of it.

Lori Beck
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