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You are pretty brave with the fish sauce - though I don't know the environment you are letting it sit in. I do know that the typical environment where they let fish gut slurry sit and ferment from between months to years is usually 70+ degrees (if not 90+) and quite humid, and crocks sitting in the sun are the norm.My apologies if I'm thinking of something different - either way, please be diligent.We do kimchi on the regular (wife is Korean born and awesome at this) and have considered kraut as well as kosher dill pickles and a few pickled spiced items like asparagus spears and beets. Even though these things are in our sights, seems that back burner runs cool as all get out.
Love your threads. I have not been brave enough to ferment, though kosher pickles and kraut would be first targets.
I pickle cukes, peppers and beans every year and I've been making and canning sauerkraut for several years. Most of the pickling is done in jars but I've also done the odd batch in the ceramic crock and I always use the crock for sauerkraut but I'd like to try some in an oak barrel.If it's a good fruit or berry year I've made all different kinds of wine and mead and in my younger days I got pretty good at fermenting different grain mashes for homemade whiskey.
Is there much difference between the oriental fish sauce and the roman fish sauce?
Quote from: Fl0und3rz on March 05, 2018, 06:38:12 PMLove your threads. I have not been brave enough to ferment, though kosher pickles and kraut would be first targets.There is nothing easier than Kraut. You should really try it. Shave cabbage. Add pure sea salt (no anti caking agent) a tbs at a time and massage until you have enough brine to cover the cabbage as you move it to your fermentation vessel. I usually keep a leaf whole to leave on top so that if it ends up exposed to air it will go bad not the kraut. Remember lactic acid fermentation is going to create some gas, so everything is going to want to rise to the top. And it needs to stay submerged! Anaerobic environment. You can also buy weights to keep it all down. Let it set until it's a sour as you like. I like 8 days.
Quote from: JimmyHoffa on March 05, 2018, 07:26:16 PMIs there much difference between the oriental fish sauce and the roman fish sauce?Supposedly they are very similar. Roman garum was usually more heavily herbed, but there were many fish sauces that were under the umbrella term of garum. But it was the same basic concept: salt, fish guts and time.
Well as a matter of fact I am in the process of fermenting right now..............my liver. Sorry, couldn't resist
Sourdough Starter is easier to keep and use than you might think.We keep ours in a old butter tub in the fridge and try to use it every couple of months by adding it (the night before baking with it) to a couple cups of warm water mixed with a can of evaporated milk and as much white flour as it takes to make it look like thick pancake batter. That's it nothing else. In the morning after it has bubbled all night, we take out a cup of starter and return it to the fridge for future use, then usually make Pancakes or Biscuits and throw some in our bread machine to add a little kick to the English Muffin Bread. The dark liquid that you might find on top of your Starter is a form of naturally-occurring alcohol known as "Hooch", which indicates that your sourdough starter is hungry. Hooch is harmless but should be poured off and discarded prior to stirring and feeding your starter. If hooch is forming on your starter regularly, increase the feeding frequency and/or move the starter to a cooler spot (like the fridge) to slow things down.Doug
I started making sauerkraut a couple months ago. I can't keep up with the demand, so I'm going to make bigger batches. It is so much better than any store-bought kraut I've had it seems like an entirely different food. Good stuff.
Quote from: Bullkllr on August 13, 2018, 04:42:58 PMI started making sauerkraut a couple months ago. I can't keep up with the demand, so I'm going to make bigger batches. It is so much better than any store-bought kraut I've had it seems like an entirely different food. Good stuff.Doing stuff yourself always is better! Glad to hear it man. How big of a batch are we talking? Started any different flavors? Apple Caraway? Use purple cabbage for blackkraut? Or added a tad of sugar for the lactobacillus to feed off of to make it even more sour?
I ferment Kraut, Pickles, salsa, garlic and have even fermented my deer livers. Love fermented food and like you said the fermented kraut tastes waaaaay better. I do plain kraut with juice from my fermented garlic as a starter and jalepeno kraut. For my salsa I use a whey starter that I make from plain yogurt. The garlic is pretty easy to do, just cover in salt water and room temp for couple weeks. It goes good with just about anything. salads, stuffed olives, just about anything. the pickles I do garlic dill, and the deer liver I chop super fine and add rosemary and raisins to feed the lactobacilli, and a whey starter. All of this I make during the summer and store refrigerated through the next spring.
I got a 5 gallon bucket of sauerkraut going, been 2 weeks and zero mold. Flavor is good right out the bucket. Cabbage was on sale .49c /lb
I don't but my grandmother sure did. I can't remember how many pickling crocks she had it was about 10, all 5 gallons. She always did 10 gallons of kraut every year, she used a large flat rock sealed in paraffin to keep the cabbage in the brine.
