Food Fermenting??

nomifyle

nomifyle

TB Fanatic
I've been thinking about this lately, but have no clue what to do or how it works.

I know there are folks on here that a wealth of knowledge on many things, please share about this.
 
hiwall

hiwall

Has No Life - Lives on TB
One of our kids do the fermenting thing. They try different recipes all the time. They drink it daily. On their last trip here to visit us they left some for us. I am not a fan. We did drink all that they left here (I think it was a couple quarts) to see if there was some health benefit that we could notice. But noticed nothing bad or good. There are hundreds of recipes I guess on the internet. We will not be doing it. Neither my wife nor I liked the two flavors we tried. Of course everyone likes different things. Supposedly many people find health benefits drinking it. And maybe we would have too over a longer period of time drinking it. While it wasn't for us, it is an option for others to try. I am talking about kombucha but maybe there are other things too.
 
SouthernBreeze

SouthernBreeze

Has No Life - Lives on TB
I'm not familiar with the process. I don't think it's something we would like. :shr:

Could you give some examples?
 
KMR58

KMR58

Veteran Member
SouthernBreeze said:
I'm not familiar with the process. I don't think it's something we would like. :shr:

Could you give some examples?
Click to expand...

Sauerkraut is one. I have several fermenting books. Fermented Vegetables by Shockey is a good one. I ferment vegetables a lot. I plan to ferment my pickles this year rather than to can them. It's better on your gut. A spoonful of fermented veg with every meal leads to a healthy gut.

I hate store bought sauerkraut and would never eat it. Once I did my own - wowza. I eat it daily now and always have a new batch going. There are tons of youtube videos out there.
 
KMR58

KMR58

Veteran Member
hiwall said:
One of our kids do the fermenting thing. They try different recipes all the time. They drink it daily. On their last trip here to visit us they left some for us. I am not a fan. We did drink all that they left here (I think it was a couple quarts) to see if there was some health benefit that we could notice. But noticed nothing bad or good. There are hundreds of recipes I guess on the internet. We will not be doing it. Neither my wife nor I liked the two flavors we tried. Of course everyone likes different things. Supposedly many people find health benefits drinking it. And maybe we would have too over a longer period of time drinking it. While it wasn't for us, it is an option for others to try. I am talking about kombucha but maybe there are other things too.
Click to expand...

Yes this is kombucha. A fermented tea. I do this also and drink it daily. Great for the gut.
 
SouthernBreeze

SouthernBreeze

Has No Life - Lives on TB
KMR58 said:
Sauerkraut is one. I have several fermenting books. Fermented Vegetables by Shockey is a good one. I ferment vegetables a lot. I plan to ferment my pickles this year rather than to can them. It's better on your gut. A spoonful of fermented veg with every meal leads to a healthy gut.

I hate store bought sauerkraut and would never eat it. Once I did my own - wowza. I eat it daily now and always have a new batch going. There are tons of youtube videos out there.
Click to expand...

Yeah. I knew kraut was fermented, but have no knowledge or experience with anything else.
 
nomifyle

nomifyle

TB Fanatic
KMR58 said:
Sauerkraut is one. I have several fermenting books. Fermented Vegetables by Shockey is a good one. I ferment vegetables a lot. I plan to ferment my pickles this year rather than to can them. It's better on your gut. A spoonful of fermented veg with every meal leads to a healthy gut.

I hate store bought sauerkraut and would never eat it. Once I did my own - wowza. I eat it daily now and always have a new batch going. There are tons of youtube videos out there.
Click to expand...
This is what I'm talking about, however, kombucha, to me, tastes disgusting.
 
BenIan

BenIan

Veteran Member
Just put a new batch of cabbage in the fermenting crockpot last night. I will let it go for about six weeks before jarring it up. Basically just shred cabbage, add salt and any other spices you like (I use dill & mustard seeds), squish it down and pound on it a little to get the liquid releasing from the cabbage. If not enough liquid, add water to completely cover the cabbage. Put in an airtight container in a relatively cool place and leave it for 4-6 weeks.
 
ioujc

ioujc

MARANTHA!! Even so, come LORD JESUS!!!
I recently tried fermenting some of my bumper crop of onions. It is more difficult than they pretend it is to fix it so none of the vegetables are floating at the top.

I did NOT like the onions I made with the brine......tasted like PURE SALT to me, so, what I did was lightly rinse the onions before using them. THAT made them taste pretty good and I enjoyed them a great deal.....although I got MASSIVE GAS from it. Luckily I live alone!! But it was more in the form of massive burps than in methane.....LOL!!

I also want to make some home made sauerkraut too. Beyond that, I will have to gradually try things. It IS much easier than canning for sure, but not as pleasing to the taste and there is not the same sense of accomplishment.
 
SouthernBreeze

SouthernBreeze

Has No Life - Lives on TB
KMR58

KMR58

Veteran Member
nomifyle said:
This is what I'm talking about, however, kombucha, to me, tastes disgusting.
Click to expand...

Experiment with it. Use different teas and let it sit for different times. The less time the sweeter it will be. The more time the more like vinegar.
 
nomifyle

nomifyle

TB Fanatic
KMR58 said:
Experiment with it. Use different teas and let it sit for different times. The less time the sweeter it will be. The more time the more like vinegar.
Click to expand...
Thanks for the encouragement, but that stuff tastes like butter milk, and it makes me gag. Buttermilk is one of the things my mother really liked and forced me to eat or drink, never again.

and it may be a toss up about fermented foods because I don't like sauerkraut, what was I thinking.
 
oops

oops

Veteran Member
Lotsa luck...my family does fermentation by the moon phase n moon sign...wrong sign...stinky or slimy...wrong phase...it's dry...
 
KMR58

KMR58

Veteran Member
nomifyle said:
Thanks for the encouragement, but that stuff tastes like butter milk, and it makes me gag. Buttermilk is one of the things my mother really liked and forced me to eat or drink, never again.

and it may be a toss up about fermented foods because I don't like sauerkraut, what was I thinking.
Click to expand...

Your taste buds can change. It takes about two weeks of eating or drinking something to change them. I did it with fermented foods after learning how healthy they are. And now I love them.
 
D

Displaced hillbilly

Veteran Member
We have made sauerkraut, fermented red cabbage, beets and carrots, onions (didn’t work) and my daughter just made kimchi. I’m a novice but enjoy the process. I guess fermented carrots are good, as well as green beans (like dilly beans)
 
inskanoot

inskanoot

Veteran Member
in this video, Chad presents studies that suggest a connection between fermented foods and cancer. Just googling to find the vid, it looks like some people argue that fermented foods may prevent cancer, so I would have to study up on it before I had an opinion on the subject.

View: https://youtu.be/qB3vUNDmNVU

Are these Fermented Foods Slowly Killing You?
Health and Homestead
RT: 18:09

minutes
 
Fairwillows

Fairwillows

Where I am supposed to be.
I see recipes saying from 3 days to 14 days! That's a big space in time. Any help? Maybe you could post some of your favorite recipes? Save me from spending $20 for each book?
 
SouthernBreeze

SouthernBreeze

Has No Life - Lives on TB
After watching the videos, I don't think fermented foods would be to our liking, although, we love kraut. What's the difference in pickling and fermenting? Seems both would taste a lot like vinegar.
 
S

Slydersan

Veteran Member
In my limited experience, pickling uses vinegar for it's brine, fermenting uses a salt water brine to keep only the bad bacteria from growing. You CAN have fermented pickles, but I think most have a vinegar brine. I make sweet pickles, bread-and-butter, garlic dill, etc. - all use a vinegar brine. When I make sauerkraut there is no vinegar involved. Just salt, water, and maybe some spices.
 
SouthernBreeze

SouthernBreeze

Has No Life - Lives on TB
Slydersan said:
In my limited experience, pickling uses vinegar for it's brine, fermenting uses a salt water brine to keep only the bad bacteria from growing. You CAN have fermented pickles, but I think most have a vinegar brine. I make sweet pickles, bread-and-butter, garlic dill, etc. - all use a vinegar brine. When I make sauerkraut there is no vinegar involved. Just salt, water, and maybe some spices.
Click to expand...

Wouldn't fermented foods still taste sour similar to kraut?
 
S

Slydersan

Veteran Member
I honestly haven't tried that many. But I imagine they all have their own particular taste. Technically all Korean kim-chee is fermented. But there are TONS of recipes for it, made from cabbage, cucumbers, radishes, etc. To me they all taste different.... similar, but different. Plus throw in different spices and it's all brand new.
 
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