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My first Lacto fermentation experment, it worked!!  RSS feed

 
Ken LaVere
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Location: Southern Kentucky near Glasgow
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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
[Thumbnail for Radishes.JPG]
 
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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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.
 
John Saltveit
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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
 
Shelly Randall
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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
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Location: Zone 8, Western Oregon
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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
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I just finished some jalepeno's they were awesome.
 
Beth Yeoman
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Carrots with ginger and sauerkraut are both pretty easy. Except for grating all the carrots, which I find tiresome.
 
Emily Aaston
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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!
 
tel jetson
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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.
 
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