My cabbage concoction is looking good and it 'burps' every time I let the pressure down a bit.  Tomorrow is day 3 so I'm thinking I'll taste it and put it in the fridge - how should it taste when it's 'done'?  Also, some of the water level seems to have disappeared - is this normal and should I top it up?  I think the cabbage must just be reabsorbing some??

Thanks again everyone, this thread is awesome!!  Ruthie, thanks for the heads up on the benefits - I'm looking forward to even better GI health soon!!

Andy  

My cabbage is absorbing the liquid, too. I've just been topping it off with brine. It's done when it's at the sour taste you love.  

I only have one 1/2 gallon container when I bought commercial kimchee (it was loaded with msg, yuck!). I do not buy prepared foods, if I can help it. I did have some smaller pasta sauce jars but that was before my GTD days. I lived in graduate housing (dorms) so had to throw out the jars when I moved out. Also, since I only cooked for myself, I would buy the smaller jars.

I am using a lidded glass casserole dish to make my veggie ferments and kimchee jars for my kimchee. Other than that, only small 1 quart mason jars for kefir and company. I am hoping someone on freecycle or craigslist will help me out.

Quoted from ruthiegirl

I save the  glass jars that food comes in, and I've been doing that  for years, so I have quite a collection now. My favorites are the ones from almond butter at Costco,but I also have a few different sizes from Bubbie's pickles (for DS)or kraut (before I found out I was a nonnie), gefilte fish, tomato sauce, jarred peaches, etc. I use these for food storage (leftovers) as well as for homemade rice  or almond milk and various ferments.

I ate some of my sauerkraut tonight, and it's interesting. The flavor tastes like I put dijon mustard in it when I didn't. I don't think I shredded the cabbage fine enough, and the cabbage is kind of dry. Cabbage is only neutral, so I may not make it again soon. I much prefer the turnip/ginger/carrot/green onion ferment anyway.

The last batch of turnip, et al, was finely shredded instead of sliced, like I normally do it. The flavor was identical, but it fermented much faster.

I got jars!!!! Someone on freecyle saw my ad. He owns an Italian place at the local farmer's market. I went and picked them up after class today.

8 glass one gallon jars!!! Woo hoo! 7 have metal lids with a bit of rust but I am going to buy plastic lids, no biggie.

**Doing the "I got jars" dance!!!** I am so excited that I can start fermenting in larger volumes without worrying about containers. Yippeeeee!

Quoted from Drea

My cabbage is absorbing the liquid, too. I've just been topping it off with brine. It's done when it's at the sour taste you love.  

Thanks Drea, as soon as I put the post on here I decided to do just that.

I've topped it up again just now - it's still burping every time I open it!  I reckon tomorrow night, it'll be ready - I made it on Saturday morning so....

Thanks everyone again!

Andy

I just made another batch of cultured veggies, this time using the food processor. I thought I was using the grate disc, but it turned out to be the julienne disc. Ginger, garlic, carrots, turnips, korean pepper powder, and sea salt. Lots of juice, didn't have to add any water.

Wow, Drea! You are rocking it!

I miscounted my free glass jars - he actually gave me 10. I can get into this fermentation competition now... So, slow down lady! I have to catch up to you.

It is a shame we are not near each other. It would be fun to have a tasting session of all the wonderful BTD/GTD/SWAMI fermentation creativity that goes on here!

Quoted from Drea

I just made another batch of cultured veggies, this time using the food processor. I thought I was using the grate disc, but it turned out to be the julienne disc. Ginger, garlic, carrots, turnips, korean pepper powder, and sea salt. Lots of juice, didn't have to add any water.

I have a case of quart-size wide mouth canning jars, two half-gallon glass jars, and two gallon glass jars that have a super wide mouth (not specifically for canning, though) and are for the liquid ferments only. I also have numerous (most are in storage) air-tight locking glass jars...

I also have a gallon jar coming in the mail that has the fancy (though plastic) top for fermenting veggies.

I'll probably add in another two gallon jars for liquid ferments, and save the quart-size jars for other things...

It's amazing because my kitchen is teeny tiny, and yet, I'm still a fermenting fool!

No, no! You are NOT a fool!

You are the fermenting queen! You are an expert who can give us really good advice.

I prefer plastic lids over the metal lids with liners and other stuff. The metal lids with the plastic in it has BPA while most plastic lids do not.

I just got gallon jars that had Italian style olives and pickles and such. It is gunky with dried olive oil and veggies bits. I have a ton of washing to do. The guy left it out in a crate and it got rained on. The metal lids have rust. I am trying to buy plastic lids online.

Quoted from Drea

I have a case of quart-size wide mouth canning jars, two half-gallon glass jars, and two gallon glass jars that have a super wide mouth (not specifically for canning, though) and are for the liquid ferments only. I also have numerous (most are in storage) air-tight locking glass jars...

I also have a gallon jar coming in the mail that has the fancy (though plastic) top for fermenting veggies.

I'll probably add in another two gallon jars for liquid ferments, and save the quart-size jars for other things...

It's amazing because my kitchen is teeny tiny, and yet, I'm still a fermenting fool!

Do all your ferments need tight-fitting lids? Or can you cover some of them with a circle of fabric held in place with a rubber band?

My liquid ferments need to "breathe", so a cloth with a rubber band is sufficient, at least for the first ferment. The second ferment needs tight fitting lids.

My veggie ferments do better (less mold, etc) with tight fitting lids, especially since I've not perfected the plate/boiled rock lid sitch.

I just ferment everything the way I saw my mom make kimchee. She would let the veggies sit in brine for hours or overnight so the lacto-fermentation already starts. The spices would be mixed into the veggies and then locked up in a glass jar or fermentation crock with a lid.

I never crush my veggies, either. Everything sits in a saltwater bath and then goes into a container with a lid. I had no problems with any of my fermentation. The carrots, onion, and celery are super crisp while being fermented instead of being soft and limp.

Quoted from ruthiegirl

Do all your ferments need tight-fitting lids? Or can you cover some of them with a circle of fabric held in place with a rubber band?

My veggie ferments are crisp and crunchy, even though I "massage" them with the salt. I don't smash them, just massage them (there's a difference in my mind ).

I massage them and let them sit in their salt bath. I know other recipes suggest smashing the veggies. I think that injures them and kills some of their life force. That is just me. I am trying to let them be as full of life as possible.

Quoted from Drea

My veggie ferments are crisp and crunchy, even though I "massage" them with the salt. I don't smash them, just massage them (there's a difference in my mind ).

I agree, full of life is better than smashed.

...and less labor intensive, too! I like doing things the easy way. I found that massaging it in salt (with just enough water to keep the veggies wet) allows me to do a single and double fermentation at the same time. I am assuming the initial fermentation starts with the salt massage. I can smell the fermentation by the time I am ready to put the spices in.

Quoted from Drea

I agree, full of life is better than smashed.

Oh dear, I squished mine with a potato mashed to get the water out (that's what I was told). Will massage them gently by hand next time.

Thanks y'all!

Andy  

It is okay to squish them because you are trying to draw the juices out. Wetting the veggies slightly and salting them actually does the same thing without all the labor.

That is how they make kimchee with cabbage, radishes, etc. I just use the same technique and do a simple one-step fermentation. Perhaps, it IS double since the saltwater massage is the first fermentation and then the spices are the second...

Have fun and welcome to the fermentation club!

Quoted from Munchkin76

Oh dear, I squished mine with a potato mashed to get the water out (that's what I was told). Will massage them gently by hand next time.

Thanks y'all!

Andy  

Quoted from passionprincess

It is okay to squish them because you are trying to draw the juices out. Wetting the veggies slightly and salting them actually does the same thing without all the labor.

That is how they make kimchee with cabbage, radishes, etc. I just use the same technique and do a simple one-step fermentation. Perhaps, it IS double since the saltwater massage is the first fermentation and then the spices are the second...

Have fun and welcome to the fermentation club!

Thanks PP, glad to be an honorary member!

What's a double fermentation? I just shredded my cabbage, carrots, ginger, garlic and chili. I sprinkled with pink himilayan rock salt as I went (about 1 tablespoon) and then squished it liberally with a potato masher. Stored on my kitchen counter in a large glass jar with a tight lid.

Have been topping up with brine as it gets absorbed to keep the liquid just above the veg. It's been about 4 days now. I'll probably put it in the fridge when I get home from work tonight.

Is there anything else I should be doing?

Drea mentions double fermentation on the previous page.

Basically, you have all your veggies and spices in the jar with a breathable lid (coffee filter, cloth, etc.) and then, after it starts fermenting, the veggies are sealed in a container with a tight lid.

It sounds like you did all the right things from what I have read in terms of sauerkraut recipes. Let me know how it turns out.

Quoted from Munchkin76

Thanks PP, glad to be an honorary member!

What's a double fermentation? I just shredded my cabbage, carrots, ginger, garlic and chili. I sprinkled with pink himilayan rock salt as I went (about 1 tablespoon) and then squished it liberally with a potato masher. Stored on my kitchen counter in a large glass jar with a tight lid.

Have been topping up with brine as it gets absorbed to keep the liquid just above the veg. It's been about 4 days now. I'll probably put it in the fridge when I get home from work tonight.

Is there anything else I should be doing?

Cool, thanks!

Will let you know how it goes!

Quoted from Drea

What I don't understand is if cucumbers are diamonds, and brine is just salt and water, then why the black dot for "pickles, in brine"? I'm eating them anyway.

  I like your attitude sista.  Possibly too much salt can affect a Warrior's blood pressure and possibly cause a stroke..? My thoughts on it.

If I get a chance, and he's not too busy, I'll ask Dr. D when I see him on the 17th.  I usally have all these questions then I see him.. and my mind goes blank. A's get flustered by all that's going on..easy.

Quoted from Mayflowers

I usually have all these questions then I see him.. and my mind goes blank. A's get flustered by all that's going on..easy.

Write them down (and remember to take them with you..).

Seriously, I have to write everything down to make sure I ask or do all I expect to do anymore...  I sure hope these mental disconnects eventually clear up so I can think and remember things again...

Have questions for all my fellow fermenters.

I've been on an antibiotic for about a week now.  I forgot i had some beet kvass in the frig. that i made last summer when i thought i was an explorer.  Now beets are a black dot for me.  I opened the jar of beet kvass and it still smells fine and there's no evidence of mold.  First of all do you think it's still safe to drink?.  Would it be ok to have it even though it's a black dot?.  I'm wondering if anything would be better than nothing right now as far as good bacteria.  I don't have the energy to put into making any other fermented veggies right now and i don't have the mula to buy any probiotics.

Thanks!