That's a nice bunch of carrots Mary . Post your process on fermenting them , thought about doing carrots myself. Looks like the garden is still producing .
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That's a nice bunch of carrots Mary . Post your process on fermenting them , thought about doing carrots myself. Looks like the garden is still producing .
No turning back , No turning back !
The fermented pickles, hard to see because the brine is cloudy still. It will settle some as they chill and the bacteria drop out of suspension. Carrots are made the exact same method, 2 tablespoons salt per quart of water. Pack in your fermenting vessel, top off with brine and a weight, let them set for a week.
Skipped fermenting carrots. My back is in spasm and it was all I could do to blanch and freeze them. Have 14 large 3-4 meal size foodsaver bags of carrots in the freezer and a few kept out fresh to make beef stew today.
Sorry your back is acting up , believe me when I say that I understand . Too much working in the garden ? Bending over picking and pulling can take a toll . Rest up and get better !
No turning back , No turning back !
Nice! Can't say if I've ever had fermented pickles but they sure sound good!
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They are tasty, had 2 with a big bowl of homemade beef stew tonight.
Anyone ever tried a little Cilantro in their pickles? Will be starting a couple of jars tomorrow.
Cilantro tastes like soap to me, I am one of the haters!
LOL, rinse the soap off better.
I know some people don't like it,, but Mex food is lost and bland without it, heaven forbid if it's left out of hot sauce or Pico De Gallo
it is a 50% of the population thing that hates cilantro lol
Mentioned early in this thread I might try to ferment some butternut squash so here it is . Peeled and made thin cubes , quart jar (was about 1/2 of a large butternut) with I 1/2 tablespoon of kosher salt . Don't have any idea how long to let it ferment , we shall see !
No turning back , No turning back !
My sauerkraut came out great, 2 1/2 weeks at temps around 70 degrees. Nice tang but not super sour like store kraut. And a great crunch still!
Great looking kraut ! I have just about come to the conclusion we need to make bigger amounts than the quart jars . Can't spring for a crock right now but noticed a large glass jar at Walmart that might work . Need to check it our as an alternative to the crock .
No turning back , No turning back !
Go to your fav lg grocery store, in the bakery, ask them for buckets with lids. Cut the lid to just fit inside the bucket about 1" or so above the bottom. I have a 2 gal bucket full of kraut, and a 1 gal bucket of pickles going, and my kitchen smells wonderful.
I know people who are using 5 gallon buckets and a hunk of wood to put weights on!
Why not, it works, and is cheep (free)Originally Posted by MaryB
I used a smooth quartz rock to weight my kraut when fermenting. We have ancient glacier deposits in places with some stones that are polished smooth. It worked well.
I have had ten pounds of krout in the crock for a week now. My first batch. Friend gave me some home made last year so I figured I'd try it.
I bought a 2 gallon crock last spring while in Vermont. Wish I knew about to water seLed rim type though. They seem a little more error proof.
Anyway besides des the free bucket you could also ask your local diner to save you a gallon pickle jar. Or maybe one of those giant plastic mayonnaise jars.
I let the last batch go for 3 weeks, WOW, it's great. Ended up with 6 qts, gave 2 away, and have eaten 2 myself,, late night snack. LOL
That was 4 lg heads in a 2 gal bucket. Need to start thinking about starting another batch.
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