Inge Leonora-den Ouden

I said I don't have radishes. But I do have horseradish....

G Freden wrote:

Joao Winckler wrote:Pear goes into a lot of kimchi pastes, so I'd try shredding it into a kraut or kimchi batch. Hard flesh should hold up to fermenting better than a soft eating pear would, I'd have thought.

https://www.maangchi.com/recipe/dongchimi

I made this recipe last year with some winter radishes (daikon and a pink type) and pear.  I chopped things up into bite sized pieces before fermenting, but otherwise followed the recipe pretty closely and it turned out so delicious.  

I don't have radishes. So I'll have to use other vegetables.

Cristobal Cristo wrote:I have fermented pears, but they did not really want to ferment and remained hard, but were a nice addition to meats.
In my opinion the best thing to do with green, hard, large pears is to preserve them in sugar )after peeling and slicing), by slow, several hour cooking in sugar with some cloves till they become translucent. Then they can be canned or added to plum butter. This is what I grew up with.

Yes, it's that kind of pear. In Dutch 'stoofpeer', they need to be cooked in sweetened water, slowly simmering for a long time (but I think one hour is long enough). But I already cooked two of them in water with sugar. Now I want to do something different with the third one.

Anne Miller wrote:I have not had fermented pears though this is a novel idea.

If that were my pear, I would make a pie.

- This isn't the kind of pear for a pie. Or at least it would have to be cooked (in some water with something sweet) first.
- If I bake a pie now, I need to eat all of it myself ...

Joao Winckler wrote:Pear goes into a lot of kimchi pastes, so I'd try shredding it into a kraut or kimchi batch. Hard flesh should hold up to fermenting better than a soft eating pear would, I'd have thought.

Thannk you Joao.
Yes, maybe it will become a kind-of kimchi. I like a little bit of spicy.

Hi. In my CSA bag were three large (huge!) cooking pears (the kind of pear you don't eat raw, they aren't very sweet and their flesh is hard).
They're so large I could fit only two (sliced) in the cooking pot.
What to do with the third one?
Then I thought of fermenting.
Someone here has ideas? From experience, tradition, or just imagination?

Hi. I was searching for 'fermenting pears' and first found this thread.
I think I can start here. I just made apple vinegar for the first time. So I can now add the pear cores to (some of) that.
Do I really need to add sugar? I didn't add sugar to my apple vinegar.

Douglas Alpenstock wrote:I'm not sure you can dodge certain minimums when it comes to food preservation and food safety.

I wonder if the use of sea salt (many salt types) versus 100% pure sodium salt might be helpful in the OP's situation?

In the 'sauerkraut making workshop' I did, they told that you have to use sea-salt or the pink (Himalayan) salt. They said that some additives are in 'normal' salt that aren't good for the fermentation process.
Of course they told us too only to use organicly grown cabbage ...

Mk Neal wrote:High levels of salt are safer for fermenting and storing the sauerkraut, but that does not mean you need to *consume* all the salt. Many traditional recipes that use sauerkraut or other salt-preserved foods call for soaking or rinsing to remove excess salt as the first step.

Exactly. That's what I wanted to say too.
My mother-in-law always rinsed the sauerkraut thoroughly before cooking it. And then she cooked it until really soft ... I didn't like it like that. (My mother used sauerkraut almost raw and as 'sauer' as it was).

Coydon Wallham wrote:

Jessee Es wrote:In the afternoon,

I've heard some people complain in the past about boot threads that contain too many cat pictures. In contrast, I have to say that the third from the last picture in that last post is both highly relevant and extremely cute. Well done...

Paul told (in a recent video) how important the cats are. Without cats all edible plants were eaten by chipmunks. With the cats now they harvest several vegetables from the Hugelkulturs.
Cats are important for the boots (and for Paul), so cat pictures must be shown :-)