New Member - Fermentation Freak!

[Suzee]

Hi from Suzee in Bonita Springs FL!  I'm a mad scientist in the kitchen bravely venturing into the world of lacto fermentation. So far great success brewing Kombucha, fermenting beets, gingered carrots, polish style dill cucumbers and kraut. Lacto fermented beet cures turned out awesome for corned beef brisket, sockeye salmon gravlax and a sweet ham-like cured pork loin. Looking forward to participating in this group ;-)

[cyalexa]

Yum! Can't wait to hear more. I've made kraut but would like to expand my repetoire.

[Suzee]

Yum! Fermenting is easier than pie! Add washed unpeeled veg to a clean jar, cover in salt water brine 1 Tbsp. per quart plus any spices you choose. Cover with an airlock and let sit for 3-5 days. That's it!! ;-)

[cyalexa]

Only 3-5 days? The kraut was nearly as many weeks (OK, 2-3, but it felt like 5).

[Suzee]

You can taste the brine every couple days and see when it's to your liking. I like things on the crunchy side so tend to pull my ferments early. Once you put them in the frig, the fermentation stops. I've let polish style dills go as long as 14 days but they were on the verge of getting mushy by then. The fermentation goes faster if your house is warm and I live in SW Florida where my house usually stays around 78 degrees. If your house is cooler you can let the ferments go longer..

[cyalexa]

On 1/6/2016 at 5:47 PM, Suzee said:

Yum! Fermenting is easier than pie! 

To me, most things are easier than pie.

[Smithy]

Welcome, Suzee!  It looks like you'll fit right in here.  Come on in and check the place out.  If you have questions, feel free to ask a host by PM, or post your question in the Moderation and Policy Discussion forum.

 

You may find these topics particularly interesting, and have a lot to add to them:

Pickles--Cook-Off 32

Sauerkraut

 

 

Edited January 8, 2016 by Smithy
Added forum link (log)