• Post Reply Bookmark Topic Watch Topic
  • New Topic
permaculture forums growies critters building homesteading energy monies kitchen purity ungarbage community wilderness fiber arts art permaculture artisans regional education skip experiences global resources cider press projects digital market permies.com pie forums private forums all forums
this forum made possible by our volunteer staff, including ...
master stewards:
  • Anne Miller
  • Nicole Alderman
  • Pearl Sutton
stewards:
  • paul wheaton
  • r ranson
  • Joseph Lofthouse
master gardeners:
  • John F Dean
  • jordan barton
  • Carla Burke
  • Leigh Tate
  • Steve Thorn
gardeners:
  • Greg Martin
  • Jay Angler
  • Mike Barkley

Turnips didn't bubble at all

 
Posts: 2
  • Mark post as helpful
  • send pies
    Number of slices to send:
    Optional 'thank-you' note:
  • Quote
  • Report post to moderator
My first pickling experience I tried to make turnips and followed recipe from home preserving bible. 1 pound shredded turnips 1/3 cup pickling salt with three inches of headroom mashed the turnips under the juice put brine filled bag on top and left jar uncovered for three weeks at 67-74 degrees. There was no bubbling at all. The turnips turned brownish. They tasted crispy and pickled but absurdly salty even when rinsed. What happened?
 
pollinator
Posts: 364
Location: East tn
92
hugelkultur foraging homestead
  • Mark post as helpful
  • send pies
    Number of slices to send:
    Optional 'thank-you' note:
  • Quote
  • Report post to moderator
I am not familiar with the brine filled bag on top. Can you elaborate on that?

Ferments need to be able to release gas and some bacteria (kombucha scobee) is sensitive to coming into contact with metal.

I wonder if the bag had a residue which impeded the ferment.

I use glass pickle stones to keep the mash under the brine.
 
Daniel Bergen
Posts: 2
  • Likes 1
  • Mark post as helpful
  • send pies
    Number of slices to send:
    Optional 'thank-you' note:
  • Quote
  • Report post to moderator

J Davis wrote:I am not familiar with the brine filled bag on top. Can you elaborate on that?

It's my understanding the brine filled plastic bag is meant to keep the turnips under the brine when they bubble up and it is filled with brine in case it leaks into the jar it won't disturb the brine ratio

 
Posts: 31
1
2
food preservation medical herbs homestead
  • Likes 1
  • Mark post as helpful
  • send pies
    Number of slices to send:
    Optional 'thank-you' note:
  • Quote
  • Report post to moderator
In my experience when the fermented vegetable turns brown it is due to oxygen exposure or high temperature. It sounds like temperature was not the issue.
Did the recipe tell you to leave the jar uncovered? I've never heard anyone recommend doing that. With a lid on the jar the CO2 will build up and will cause the ferment to bubble. With a lid on you must burp it regularly to allow these gases to escape, because the pressure will build. If you ferment without a lid then I would imagine that would prevent any noticable bubbling and would expose the vegetables to oxygen, even when submerged under a brine.

Also, 1/3 cup (6tbsp) of salt is way too much for 1 pound of turnips. This recipe reccomends only .5 tbsp per pound of turnips: https://insaneinthebrine.com/sauerruben-fermented-turnips/
 
pollinator
Posts: 717
Location: BC Interior, Zone 6-7
184
forest garden tiny house books
  • Likes 1
  • Mark post as helpful
  • send pies
    Number of slices to send:
    Optional 'thank-you' note:
  • Quote
  • Report post to moderator
I was going to question the amount of salt as well. Too much salt will inhibit bacterial growth, so that might have been your problem.
 
steward
Posts: 5682
Location: Cache Valley, zone 4b, Irrigated, 9" rain in badlands.
2256
  • Likes 2
  • Mark post as helpful
  • send pies
    Number of slices to send:
    Optional 'thank-you' note:
  • Quote
  • Report post to moderator
For fermenting vegetables, my standard ratio of salt to vegetables is 1 tablespoon salt to 1.6 pounds of vegetables. If I need to add more brine, it's the same ratio 1 tablespoon of salt to 3 cups of water.
 
pollinator
Posts: 2488
Location: 4b
644
dog forest garden trees bee building
  • Mark post as helpful
  • send pies
    Number of slices to send:
    Optional 'thank-you' note:
  • Quote
  • Report post to moderator

Joseph Lofthouse wrote:For fermenting vegetables, my standard ratio of salt to vegetables is 1 tablespoon salt to 1.6 pounds of vegetables. If I need to add more brine, it's the same ratio 1 tablespoon of salt to 3 cups of water.



Same here.  I use far less salt than that Daniel.
gift
 
Companion Planting Guide by World Permaculture Association
will be released to subscribers in: soon!
reply
    Bookmark Topic Watch Topic
  • New Topic