Fermented foods, what do ya do?

[Skunky Dunk Farms]

I'm thinkin this probably isn't a great popular hobby practiced by many of youuns, but for those that do ferment "food stuff" we can share here.
We are fermenting tomatoes, peppers and cucumbers right now.
Such a simple a fast way to make some good tastin stuff taste "Great"!
For tomatoes all that's needed is 2 tbs. sea salt per qt. of water. For peppers its 1 tbs. sea salt per qt.water.
And the cucs are same as for tomatoes at 2 tbs. sea salt per qt.
Now I'm soakin some cucumbers in ice water right now and gonna do a vatch of hot and spicy bread and butter pickles.
It's a bit more involved and if they turn out I'll add that recipe as well.
And we'll be doin a half gallon of dills too.

 

[GthaEnigma]

I love fermenting and pickling. Subbed.

 

[SecretSquirrel]

We make kimchi and fermented salsa been a bit busy so no funky pics sorry

 

[Gentlemancorpse]

I make my own hot sauce every year and usually mess with at least one other ferment of some kind, but nothing going on at the moment. And the garden isn't off to the best start cause of how busy I've been so this year may break the trend...but in the meantime its great to see what everyone else is doing! Definitely subbed and hopefully will have something to share eventually lol

 

[Skunky Dunk Farms]

Dill and bread and butter on line today.

 

[Skunky Dunk Farms]

We of course do other ferments. The wife loves her milk keifer, and we make lots of wine too.
We make pizza sauces and spaghetti sauces with the fermented tomatoes .
The pickles, well we just eat the crap out of them and don't get me goin on our salsa's,,,,,,,,mango,,, pineapple,,,,,,

 

[Kanzeon]

Love me some fermented stuff. I've got sauerkraut going right now, with plans for a lot more preserving once the containers exist. Done kimchi and radishes in the past, as well as hot sauce and kombucha.

This book is gold.

 

[Skunky Dunk Farms]

I do want to note that we usually use the pink sea salts, we like a Salt 84 that we use too. It has 84 other minerals or so it says but is a bit more cloudy.
With ferments like bread and butter the cloudy is there to begin with. Most all ferments settle out clear, some just may have a "tint" of color.
The tomatoes will tke ya a couple weeks of waiting.
Things like pickles only usually take around 2 to 5 days to taste.
So there is that.

 

[Skunky Dunk Farms]

Love me some fermented stuff. I've got sauerkraut going right now, with plans for a lot more preserving once the containers exist. Done kimchi and radishes in the past, as well as hot sauce and kombucha.

This book is gold.

We are workin down a half gallon of saurekraut now in the icebox. Home done kraut is bomb!
I get so many "ick and yuck" out of my wife but I like the kraut as a condiment on the side of 75% of the neals we have.

 

[Kanzeon]

Sauerkraut is essentially the perfect accompaniment to everything savory. Curtido is also amazing.

 

[Skunky Dunk Farms]

Sauerkraut is essentially the perfect accompaniment to everything savory. Curtido is also amazing.

Hmm, never tried that,,, yet lol.

 

[Kanzeon]

Hmm, never tried that,,, yet lol.

Oh man. That probably means you haven't tried pupusas. You'll want to get to the closest Salvadoran place to remedy this. I'd throw a truckload of pregnant nuns off of a cliff for some pupusas right now.

 

[Gentlemancorpse]

Oh man. That probably means you haven't tried pupusas. You'll want to get to the closest Salvadoran place to remedy this. I'd throw a truckload of pregnant nuns off of a cliff for some pupusas right now.

Dude, the taqueria near me used to make amazing papusas and curtido but they stopped because it wasn't moving fast enough. I was so bummed.

Can't blame them though. 99% of people just want burritos so I get it. Their service definitely got faster when they streamlined the menu too

 

[UncleB]

I keep water kefir and milk kefir going all the time. Sourdough counts in my book. As for veggies, sauerkraut and daikon radish seem to be in constant rotation. Will try to sling a few pics along the way, but for now - here's a water kefir getting popped a few months back.

Subbed for sure. There's a lot to learn....

 

[Skunky Dunk Farms]

I keep water kefir and milk kefir going all the time. Sourdough counts in my book. As for veggies, sauerkraut and daikon radish seem to be in constant rotation. Will try to sling a few pics along the way, but for now - here's a water kefir getting popped a few months back.

Subbed for sure. There's a lot to learn....

Sourdough is our live bacteria in all baked goods round here!

 

[UncleB]

Had a milk kefir ferment in motion before discovering the thread. Took a couple pics of the process as it played out.

32oz of full fat milk and approx 1 cup of grains. The grains will float after a while. I just stir them back in.... until we get a clean break.






Once that break happens, I'll stir it up real good, and run through a cheap nylon strainer. Grains go back in the fridge. Kefir is left to separate one more time.



That separated kefir is then poured directly into a common cotton kitchen towel supported by that same nylon strainer.



Have to head off to work, so this'll get tossed in the fridge, and dealt with this afternoon.

 

[UncleB]

View attachment VID_20220621_041729242.mp4

The underside of the strainer holding the towel. You can see the liquid passing through is devoid of milk solids.

 

[Skunky Dunk Farms]

View attachment 123148

The underside of the strainer holding the towel. You can see the liquid passing through is devoid of milk solids.

And the liquid is whey, it can be used in baking, smoothies and your garden.

 

[UncleB]

In the meantime, there's an Elderberry/Hibiscus/Prune water kefir that just got bottled last night. Will be degassing as it dries up a bit. Extra headspace in the bottle provides forgiveness for CO2 buildup, until we can get home from work...


View attachment VID_20220621_042506365.mp4

 

[Skunky Dunk Farms]

Interesting thing about saurekraut is if ya miss it on the salt and add too much when it's done you can rinse excess salt out with clean water to taste.