Forum Thermomix
Questions Doubts and Requests => Recipe Requests => Topic started by: Emme on August 15, 2014, 10:46:58 am
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I have been asked about fermenting vegetables and was wondering if anyone has had any experience doing them. I know there are recipes on the internet but was hoping someone may have a tried & true one that I could make for her.
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We put our first ever batch down last night but not sure how it will go with the weather being cooler. From what we read it will take longer up to 10 days so time will tell.
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kmw, would be intested to hear how they turn out. Did you use a culture or just salt?
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Emme will let you know & we just used salt.
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Me too Kerrie, I was looking for the starter. Please keep us posted on the time etc
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I decided to try some sauerkraut yesterday so using some information from the net just used 3% salt. Supposed to leave it 3-4 weeks. Will be interesting to see how it turns out. (http://tapatalk.imageshack.com/v2/14/08/17/d9d7e29f7f64b0457350e1e4b10b9da0.jpg)
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Is that a special container for the fermenting Marie? MIL used to make the most delicious sauerkraut. She chopped up the cabbage and left it to ferment out in the yard with a cover over it. It tasted lovely but I didn't enjoy it as much after I knew how she made it. :-\
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Cookie, I bought my jar from here (http://ozfarmer.com/food-preserving/fermenting/fermenting-jars-lids-fermentation). Mine has a glass lid which I prefer when using the salt. I don't know how it will turn out but hopefully it will be okay :D
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Thanks. I didn't know you needed special equipment.
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It will be interesting to see how they go. Ours is just in a normal jar wrapped in a towel upstairs where it's warmer. We buy the Byron Bay Sauerkraut which is yummy but expensive so would love to work it out how to do it.
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Cookie, I don't think you need special equipment, I think years ago they used crocks etc. I bought this jar to use up a credit I had at the store and thinking it would be useful if I wanted to try fermenting vegies. When I was asked about sauerkraut I thought it would be an opportunity to use it. I noticed this morning it has started to bubble so I guess that is a start . I would also like to try making kimchee but I think it would be too hot & spicy for DH
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Emme, I will also be interested to see how you go. I bought a small jar at the Farmers Market, $12. They told me to mix it with other veggies if I found the taste too strong. I opened it and used a little and after a few weeks it grew stuff on the top so I threw it out.
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Emme how did you go?
This is our end result & it's great, the dill in it a little over powering but with time we are going play with the recipe to how we like it but for a first time effort we are pretty pleased.
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Kmw, the saurkraut turned out very well. I forgot to take a photo before I gave the jar to my friend. I used cabbage, celery and a little dulse flakes and the salt. She was very pleased with the result. It was a bit salty but I guess that is what it is expected to be. She has got quite a few health issues that haven't been helped medically so is prepared to try something different. I have also purchased a DVD on fermenting and it is very good. There is a pineapple, mint, ginger one I am looking forward to trying that. They do say on the DVD that fermented vegetables should be used as a condiment. Also something else that was mentioned that I had never given thought to was the fact that preservatives in our food are put there to kill bacteria and stop the food going bad but those preservatives still keep working when we eat them and so kill out both the good and bad bacteria in the gut. Very interesting and another reason to prepare our own. I have found a recipe for Kimchee in the Feast magazine April 2014 that I don't mind so will make another batch of that.
Chookie, on the DVD there was a beetroot ferment that had what they call a bloom (mould) on the top. They say that is normal and should just be removed. If it really stinks you throw it out.
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I'm going to pink farm's class on fermenting in October. Looking forward to it.
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I'm going to pink farm's class on fermenting in October. Looking forward to it.
Will look forward to hearing what you think
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That's great Emme. I've been reading about the benefits too & know the naturopath only recommended a 1/4 cup a day. Adding dukes flakes is a good idea too. A course on fermenting would be good to go to & interested in any tips INAID.
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Did either of you see catalyst recently when they talked about bacteria in the gut. Basically they have found a link to many illness's and different gut bacteria. Even things like autism and asthma. It was in two parts and worth looking at on iview. If we eat a lot of processed food it feeds the not so helpful bacteria but lots of veges and wholefoods feed the bacteria that keeps us healthy. It certainly made sense to me. Vinegars where also helpful.
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Yes I did Bedlam, was fantastic to see. I also went to a movie night on Friday called over fed and under nourished. So much rang true to me. For me it's about finding a good balance. We still eat gluten but little to no processed/ additive food, little sugar and trying to grow lots of our own food, investigating fermented foods and teas and soon chooks. :)
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We did too & was great to see such a documentary on main stream tv. We too are trying to find a good balance and cut out as much processed food & make things like fermented vegetables. It's been great, positive benefit weight wise, DH candidia but we still haven't been able to get him mouth ulcer free. I'm read about the movie too might have to download it.
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The Weck jar fermenters look great. I'm still using a crock I got on sale 30 years ago at Myer. It was made in the UK and labeled as having a lead free glaze so I grabbed it. Glad I did, I never saw another one like it.
The one thing I can contribute to this discussion is that I've found sauerkraut tastes much nicer if it is fermented slowly. I've read that it is a slower vegetable to ferment properly and is healthier if left longer, but I don't know if that is true or not. I usually leave mine for 8-12 weeks, in cold weather. That said, I wouldn't turn my nose up at one done faster in warmer weather 😋
One veg I tried that I haven't read about anyone using is sliced choko. It is lovely! I used a combination of dill, cloves, garlic and I can't remember what else, just the usual dill pickle seasonings...mustard seeds too, I think. The flavour was very good and the texture was firm and crunchy, not crispy like a cucumber. Oh, a few green tea leaves for the tannin, which helps prevent fermented pickles from going mushy. 3% brine as unlike cabbage it doesn't release enough liquid to cover itself. Only did a small quantity as an experiment, but this year I'm going to do lots!
I've tried brine fermenting a few different fruits, but none were to my taste. I ferment grated carrot and green beans in a large jar, for the dogs who think it is great, but I don't like the flavour, myself.
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I was at a course on lacto fermentation last weekend. My body responded in an incredible fashion. So much happier and head heaps clearer.
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That sounds interesting. What changes have you made to your diet?