Joanne McCartney wrote:All those spices sound great in the cucumbers. I see you are using some quart jars too. After buying a pack of a dozen, I have 6 left to play with. And the crock is now ready to go again because I packed up the sauerkraut for the frig last night.
What do you use to keep the vegetables submerged in wide mouth quart Mason jars? I have a smaller jar filled with water, but it kind of leaks over the top because it's a little smaller. I don't think I could put the caps on without worrying about the pressure, right?
Joanne McCartney wrote:Judith, I haven't fermented grains to eat, but I have sprouted and fermented buckwheat and quinoa (separately) to make Rejuvelac. You can read about it here: http://www.rawmazing.com/rejuvelac/ if you're unfamiliar. I used the rejuvelac to make a vegan cheese.
it is fermented bean crack, I tell ya!
Judith Browning wrote:I am absolutely addicted to the fermented bean dip recipe that I posted on the first page of this thread
Bill Bradbury wrote:It's great to read about all the natural fermenters out there, but it seems many people use refrigerator space for things like this that don't need to be very cold, only cool. In the old days, everyone had a root cellar, but now we like to have our food in the house with us. So I have been installing cool closets in my recent restorations. The basic idea is to use the cold water entering your home as the cooling source and insulate a closet really well. This is something an average handyman could accomplish. I've included a photo of the latest incarnation.
John Saltveit wrote:I agree, Bill. I put mine in the garage. For centuries and maybe millenia, people didn't have refrigeration. Some Koreans would bury the pot in the ground, because it's cold in the winter there. We make dinner every night for the whole family, so we don't have a lot of extra space in the fridge. It's cool so it doesn't ferment that fast this time of year anyway. In the summer, I make much smaller sauerkrauts, because they ferment so quickly.
Judith Browning wrote:Do you know the optimum temperature for keeping a ferment?
Kirk Schonfeldt wrote:... kimchi a thousand ways (with homegrown baby ginger),
Rebecca Norman wrote:But how do you grow ginger in Iowa? Please share your method, and maybe even make a new post. I'm waiting eagerly to hear about it!
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