Forums:

My first Lacto fermentation experment, it worked!!

Ken LaVere

Posts: 35

Location: Southern Kentucky near Glasgow

I like...

posted 13 years ago

4
Number of slices to send:

Optional 'thank-you' note:

Send

I Lacto F'ed Radishes and Ginger it was so easy I obtained to recipe from Wardee and Gnowfglins. Does anyone have some other newbie recipes?

What ever you do don't double the Ginger like did it makes it almost too spicy....
http://gnowfglins.com/2011/05/17/naturally-pickled-lacto-fermented-radishes/#

Radishes.JPG

"When a people who have been brainwashed since birth, forcefully colonized, and illegitimately ruled by a colonial power, throw off the shackles of that colonial power, it is properly called a revolution." - Michael Bunker "Surviving Off Off-Grid: Decolonizing the Industrial Mind"

Judith Browning

Posts: 10091

Location: a temperate, clay/loam spot on planet earth, the universe

3290

posted 13 years ago

1
Number of slices to send:

Optional 'thank-you' note:

Send

Cute picture! congratuations on your ferment!
The only lacto-fermentation recipes I have used are from "Nourishing Traditions" by Sally Fallon. The ones I've tried have been delicious but we have never tested how long they keep because we eat them up...including help from grandkids.

"We're all just walking each other home." -Ram Dass
"Be a lamp, or a lifeboat, or a ladder."-Rumi
"It's all one song!" -Neil Young

John Suavecito

gardener

Posts: 4527

733

I like...

posted 13 years ago

Number of slices to send:

Optional 'thank-you' note:

Send

This is a great idea. I read "Nourishing Traditions" and loved it. We should take those ideas and experiment with them. I am a newbie, but when I get going I'll share my results. Good work!
John S
PDX OR

Check out Redhawk's soil series: https://permies.com/wiki/redhawk-soil

Shelly Randall

Posts: 73

Location: Central Valley California

posted 13 years ago

Number of slices to send:

Optional 'thank-you' note:

Send

Congratulations. It's a great feeling when you make your first batch. I second getting Nourishing Traditions as it is packed with more delicious lacto/fermented recipes. I like her naturally fermented sodas.

Dayna Williams

Posts: 83

Location: Zone 8, Western Oregon

posted 13 years ago

Number of slices to send:

Optional 'thank-you' note:

Send

Awesome! Congrats on your first ferment, and way to go sharing the joy with your little guy! We do sauerkraut, mayo, and ginger-ale from Nourishing Traditions, and homemade ketchup from the blog Nourished and Nurtured. Kombucha is our favorite, though! It is so easy (you only have to "take care" of it once a week), and my little ones love it. I don't even like the taste of Coke anymore, now that I've gotten use to Kombucha. Happy fermenting!

Robert Ray

gardener

Posts: 3423

Location: Cascades of Oregon

901

posted 13 years ago

Number of slices to send:

Optional 'thank-you' note:

Send

I just finished some jalepeno's they were awesome.

Our inability to change everything should not stop us from changing what we can.

Beth Yeoman

Posts: 19

posted 12 years ago

Number of slices to send:

Optional 'thank-you' note:

Send

Carrots with ginger and sauerkraut are both pretty easy. Except for grating all the carrots, which I find tiresome.

Emily Aiuppa

Posts: 140

Location: montana

posted 12 years ago

Number of slices to send:

Optional 'thank-you' note:

Send

sauerkraut definitely a fun, easy, tasty one. All you need to do is chop up some cabbage, place it into a bowl, and periodically sprinkle sea salt over it. Once all the cabbage is chopped, smash it into a wide-mouth jar until the brine rises above the cabbage. There should be enough moisture in the cabbage itself for this, then place a place or other flat thing on the top and place a weight (or another smaller jar full or water) on the top to keep the brine above the cabbage. About a week later you have sauerkraut!

Emily
crosscutsandcastirons.wordpress.com

tel jetson

steward

Posts: 3720

Location: woodland, washington

236

posted 12 years ago

Number of slices to send:

Optional 'thank-you' note:

Send

Beth Yeoman wrote:Carrots with ginger and sauerkraut are both pretty easy. Except for grating all the carrots, which I find tiresome.

I've never bothered grating. sliced carrots stay nice and crisp as they ferment and are much faster to prepare. I've always had them mixed in with other vegetables, though. never alone.

find religion! church
kiva! hyvä! iloinen! pikkumaatila
get stung! beehives
be hospitable! host-a-hive
be antisocial! facespace

Anderson gave himself the promotion. So I gave myself this tiny ad:

permaculture thorns, A Book About Trying to Build Permaculture Community - draft eBook

https://permies.com/wiki/123760/permaculture-thorns-Book-Build-Permaculture