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lacto-fermentation timing, tempeh  RSS feed

 
Judith Browning
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Location: Arkansas Ozarks zone 7 alluvial,black,deep loam/clay with few rocks, wonderful creek bottom!
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do pickles ferment quicker in larger amounts? I have had really good results lacto fermenting by the quart but when I tryed to make a gallon they turned to mush...I've been afraid to try a large amount again.

I have been screwing the lid down really tight because I understood that it was necessary to keep them air tight...is that neccessary?

So far we eat them before the winter is over but how would I know if anything turned bad?

I used to make a brined dill pickle where I removed a scum from the surface of the brine occasionally, they were really salty but good...what was the fermenting process I was using (I was given the recipe with no name)

I have made good tempeh for five years and recently the batches are off. I incubate in a gas stove oven that doesnt work except for the light bulb which I use along with kettles of hot water to keep the temperature correct. I am wondering if my oven could be developing it's own "starter".

Thank you so much for doing this.
 
Wardeh Harmon
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Posts: 31
Location: Oregon
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Hi, Judith!

Pickles are one of the ferments that most often don't work out, but it isn't because of the size of the batch. Mushiness because something got in there (an undesirable), or the cukes weren't as fresh as could be, or the blossom ends were included in the batch (trim those off as they contain an enzyme that prevents crispness). Do you have a sourdough starter or other ferment nearby? Anaerobic is best, so keep up with keeping the jar lid tight.

The brined pickle recipe you mention doesn't ring a bell. If you share the recipe, I could see if it was different than lacto-fermentation.

About your tempeh. Going off could be from the oven, from the fermenting vessel, from other cultures nearby. Hard to say, but if you suspect cross-contamination, you can remove other cultures, start with very clean vessels and even clean out the oven and see if it improves.

Thanks for your questions!
 
Judith Browning
Posts: 5908
Location: Arkansas Ozarks zone 7 alluvial,black,deep loam/clay with few rocks, wonderful creek bottom!
365
bike chicken fungi trees urban woodworking
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Thank you...The only ferments I am doing now are lacto and tempeh...no sourdough. Maybe I need to get the burner for my oven fixed just to sterilize it.

I don'remenber my old dill pickle recipe exactly except it was salt and water poured over dill and whole cucumbers with a weight to hold the cukes under the liquid but unsealed just a plate to keep dust out...extra brine would be added to keep it topped up and it seemed like it was a week long process. I like the lacto fermented ones so much better I let the recipe go.

I am looking at the raspberry jam ferment recipe to see if I can substitute our peaches...I have never tried a sweet lacto ferment (and it's time to rob the bee hive).

thanks
 
Wardeh Harmon
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Location: Oregon
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Your pickle recipe sounds lacto-fermented. However, open air causes more off batches, so I'd suggest following your same recipe in a closed container.
 
Billy Dengel
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I'm doing the same thing. Cucumbers in salt water with dill. I've added a grape leaf to keep them crispy, but I think I needed to add more salt. Im using a glass jar with one of those air-locks from a wine kit to keep air out. Would adding more salt 3-4 days after starting the fermentation process mess anything up? I used 2tbsp salt per liter of water.
 
Wardeh Harmon
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Location: Oregon
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Billy, no that won't mess anything up. Get more salt in there, pronto.
 
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