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Fermenting question  This thread currently has 639 views. Print Print Thread
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grey rabbit
Tuesday, June 28, 2011, 4:33pm Report to Moderator Report to Moderator

swamix 47% Teacher-INFP
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When fermenting something (I'm doing some horseradish right now) is it important to keep the liquid above the veggie? If so, how do you do that?


“Tomorrow is the most important thing in life. Comes into us at midnight very clean. It’s perfect when it arrives and it puts itself in our hands. It hopes we’ve learned something from yesterday.”

John Wayne's last words
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ruthiegirl
Tuesday, June 28, 2011, 4:40pm Report to Moderator Report to Moderator

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I usually just pour in extra salt water to make sure the veggies are covered. Sometimes a few pieces float to the top though. I've read about people using things to weigh down the veggies so they stay submerged, but I've never bothered. I do check on the veggies as they ferment, and toss out the top half in or so if there's any mold at the top.


Ruth, Single Mother to 19yo   O- Leah , 18yo O- Hannah, and  12yo B+ Jack


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balletomane
Tuesday, June 28, 2011, 5:38pm Report to Moderator Report to Moderator

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How long can you keep fermented veggies in the fridge? I just realized I have a jar from many many moons ago  


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Andrea AWsec
Tuesday, June 28, 2011, 6:15pm Report to Moderator Report to Moderator

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You can also fill a bag with water and place it in the jar on top of the veggies providing enough weight to keep them submerged.
I push mine down everyday.
got some carrots with ginger working right now, added a Polyflora A to the mix


MIFHI

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grey rabbit
Tuesday, June 28, 2011, 6:48pm Report to Moderator Report to Moderator

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Quoted Text
... fill a bag with water and place it in the jar on top of the veggies providing enough weight to keep them submerged.

That sounds like a good idea. I've been wondering about plastic of any kind coming into contact with the ferment? I don't know what the ph of ferment is or if it would make any difference at all.


“Tomorrow is the most important thing in life. Comes into us at midnight very clean. It’s perfect when it arrives and it puts itself in our hands. It hopes we’ve learned something from yesterday.”

John Wayne's last words
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ruthiegirl
Tuesday, June 28, 2011, 7:27pm Report to Moderator Report to Moderator

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Quoted from balletomane
How long can you keep fermented veggies in the fridge? I just realized I have a jar from many many moons ago  


Sniff it. If it smells spoiled, throw it out. If it smells OK, taste a tiny portion. If it tastes spoiled, throw it out. If it tastes fine, then use it.

Ferments tend to keep a long time, as the good germs keep bad germs from taking hold.


Ruth, Single Mother to 19yo   O- Leah , 18yo O- Hannah, and  12yo B+ Jack


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Andrea AWsec
Tuesday, June 28, 2011, 8:12pm Report to Moderator Report to Moderator

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Quoted from ruthiegirl



as the good germs keep bad germs from taking hold.


   Just like in our guts



MIFHI

"Do not try to satisfy your vanity by teaching a great many things. Awaken people's curiosity. It is enough to open minds; do not overload them." Anatole France

"Healthy people have the least overt symptoms from eating avoid foods." Dr. D'Adamo
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balletomane
Wednesday, June 29, 2011, 3:35am Report to Moderator Report to Moderator

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Thanks for the rule of thumb  

I have another question re: fermenting.
Apparently I have left my pineapple on the counter for too long. When I cut it open this morning it was too ripe, so ripe that it smelled of alcohol. So I guess it has self-fermented somewhat.

Does anyone have any idea if I can make use of this in some recipe--other than vinegar or alcoholic drinks  ???


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Lola
Wednesday, June 29, 2011, 5:34am Report to Moderator Report to Moderator

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I mix mine up twice daily and press them down with a stainless steal weight, but never let them get in contact with anything plastic......


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JJR
Wednesday, June 29, 2011, 10:07pm Report to Moderator Report to Moderator

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I've heard after 6 months the bacteria start to die.

I would throw the pineapple away.  But I'm super sensitive.  You could probably make some kind of moonshine from it, but that would be an interesting prospect that would take some knowhow probably.


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ruthiegirl
Wednesday, June 29, 2011, 10:56pm Report to Moderator Report to Moderator

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I've never experimented with fermenting fruit. All the fruit-fermenting recieps I've seen called for the addition of some kind of starter- whey or kefir or something like that. I do know that unhealthy germs can grow in sugar solutions without salt in them. I woudln't personally trust any "wild fermentation" that didn't include salt, as the salt slows down the growth of "bad germs" while lactic-acid making bacteria (healthy ones) do just fine in salty solutions.

If it were me, I'd toss the over-ripe pineapple, unless it was "un fermented enough" to eat plain. I've eaten things that are slightly over-ripe, but not excessively so.


Ruth, Single Mother to 19yo   O- Leah , 18yo O- Hannah, and  12yo B+ Jack


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balletomane
Thursday, June 30, 2011, 10:00am Report to Moderator Report to Moderator

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Thanks for your input. I did some googling and decided to try this:
Throw away the parts that are too mushy. Keep the core and the just over-ripe parts (albeit slightly alcohol smelling ). Boil in hot water together with the following spices: allspice, cinnamon sticks, cloves, cardamom pods. I also added agave syrup into the mix. The result was a tea with a wonderful aroma!   I figured that the boiling would kill the germs and evaporate the alcohol. Anyway, it seemed to work fine and I managed to salvage part of the pineapple.


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grey rabbit
Thursday, June 30, 2011, 10:02pm Report to Moderator Report to Moderator

swamix 47% Teacher-INFP
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The fermented horseradish is awesome. It is still spicy, yet mellow and has a sweet note to it. This is a winner, so inexpensive and sooooooooo much better than the bottled stuff!


“Tomorrow is the most important thing in life. Comes into us at midnight very clean. It’s perfect when it arrives and it puts itself in our hands. It hopes we’ve learned something from yesterday.”

John Wayne's last words
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yvonneb
Thursday, June 30, 2011, 10:21pm Report to Moderator Report to Moderator

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Quoted from balletomane
Thanks for your input. I did some googling and decided to try this:
Throw away the parts that are too mushy. Keep the core and the just over-ripe parts (albeit slightly alcohol smelling ). Boil in hot water together with the following spices: allspice, cinnamon sticks, cloves, cardamom pods. I also added agave syrup into the mix. The result was a tea with a wonderful aroma!   I figured that the boiling would kill the germs and evaporate the alcohol. Anyway, it seemed to work fine and I managed to salvage part of the pineapple.


Love the recipe! Having been in the same situation before I ended up eating the pineapple and got the most thorough diarrhoea! I had to throw the rest away- very sad, it LOOKED so yummy, but the smell was definitely alcoholic

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Ligia
Thursday, June 30, 2011, 11:21pm Report to Moderator Report to Moderator

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Chicha de Pina - fermented pinneapple drink.

http://www.care2.com/c2c/share/detail/976949
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grey rabbit
Friday, July 1, 2011, 12:39am Report to Moderator Report to Moderator

swamix 47% Teacher-INFP
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Thank you Ligia! I always hate throwing out the peal of a pineapple, seems like such a waste.


“Tomorrow is the most important thing in life. Comes into us at midnight very clean. It’s perfect when it arrives and it puts itself in our hands. It hopes we’ve learned something from yesterday.”

John Wayne's last words
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Victoria
Friday, July 1, 2011, 1:05am Report to Moderator Report to Moderator

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Quoted from grey rabbit
The fermented horseradish is awesome. It is still spicy, yet mellow and has a sweet note to it. This is a winner, so inexpensive and sooooooooo much better than the bottled stuff!

Sounds wonderful!  Will you share your recipe?  




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ABJoe
Friday, July 1, 2011, 3:32pm Report to Moderator Report to Moderator

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Quoted from Victoria
Sounds wonderful!  Will you share your recipe?  

Here is the recipe link she posted in the Horseradish thread  - http://nourishedkitchen.com/homemade-horseradish/

Here is the link to the Horseradish thread:
http://www.dadamo.com/cgi-bin/Blah/Blah.pl?b-btdlf1/m-1309129919/


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balletomane
Friday, July 1, 2011, 3:39pm Report to Moderator Report to Moderator

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Quoted from Ligia
Chicha de Pina - fermented pinneapple drink.

http://www.care2.com/c2c/share/detail/976949


Thanks for posting that!
I found a similar one prior to my boiling of pineapple in spices... but since I already threw away the rinds, I couldn't make it. Here is a recipe for the Mexican "Tepache"  :

http://chowhound.chow.com/topics/340696


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Lola
Friday, July 1, 2011, 5:08pm Report to Moderator Report to Moderator

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pineapple could be added to it, simply adjust according to type


''Just follow the book, don't look for magic fixes to get you off the hook. Do the work.'' Dr.D.'98
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Lola
Friday, July 1, 2011, 5:16pm Report to Moderator Report to Moderator

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''Just follow the book, don't look for magic fixes to get you off the hook. Do the work.'' Dr.D.'98
DNA mt/Haplo H; Y-chrom/J2(M172);ISTJ
The harder you are on yourself, the easier life will be on you!
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Victoria
Friday, July 1, 2011, 10:43pm Report to Moderator Report to Moderator

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Quoted from ABJoe

Here is the recipe link she posted in the Horseradish thread  - http://nourishedkitchen.com/homemade-horseradish/

Here is the link to the Horseradish thread:
http://www.dadamo.com/cgi-bin/Blah/Blah.pl?b-btdlf1/m-1309129919/


Thanks, Joe!



Normal day, let me be aware of the treasure you are.
Let me not pass you by in quest
of some rare and perfect tomorrow.
~Mary Jean Irion
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grey rabbit
Friday, July 1, 2011, 10:51pm Report to Moderator Report to Moderator

swamix 47% Teacher-INFP
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Thanks for re-posting that link Joe, I'd forgotten where I first started on this subject!


“Tomorrow is the most important thing in life. Comes into us at midnight very clean. It’s perfect when it arrives and it puts itself in our hands. It hopes we’ve learned something from yesterday.”

John Wayne's last words
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balletomane
Saturday, July 2, 2011, 3:33am Report to Moderator Report to Moderator

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Lola, thanks for those recipe links. The Master Tonic sounds very interesting!!!


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