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Sauerkraut


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#61 Coopdog

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Posted 15 April 2020 - 02:07 PM

I bought the fancy fermenting kit when I started this as well, and pretty much found I had wasted the money. I guess if ya like them you like them, but I have found them to be a solution looking for a problem. Our grandparents never had those and they still made their own. Nowadays I use any container that I can put a lid on. I did not realize I had answered earlier in the thread, must have been a while ago. My wife hates store bought saurkraut, but she loves the stuff we make ourselves. 


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#62 flashingrooster

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Posted 15 April 2020 - 02:54 PM

That seem to be the case with so many kitchen tools, you soon realize you had something that did just a good a job. To many appliances that get used three times and stored in the cupboards. For example I bought a dehydrator thinking I was going to dry all these fruits and hey now I got a quick mushroom dryer too. Turns out all I needed was a fan and haven't tried one damn piece of fruit in that thing.



#63 flashingrooster

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Posted 17 April 2020 - 02:16 PM

I can't stop smelling it, smells tasty already. I get the faintest whiff of the jalapeno's I put in there


Edited by flashingrooster, 17 April 2020 - 02:16 PM.


#64 Juthro

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Posted 17 April 2020 - 02:44 PM

Damn Rooster, you need to put that dehydrator to work my friend.  Homemade dried fruit, and fruit leathers are way good.  Also, think thin slices of tangerines, or lemons dried out, and then dropped into a pitcher of some ice water, or in a jar while your making sun tea.... You would be amazed at the amount of flavor you get out of them, it really is surprising.

 

Another easy fermented treat to make is moroccan lemons.  All you need is some lemons, and salt.  They are awesome.  You get all the flavor of the lemon, but it loses the bitterness.



#65 flashingrooster

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Posted 17 April 2020 - 03:04 PM

I am a weirdo in the sense I will go hard on something and then drop right off. I was making fruit leather in my oven but figured the dehydrator would be better. I was like, oh I can make four different flavors in half the time. Then for some reason after I got it my desire to make the leather dropped right off. Your right thought there are plenty of uses for it, just gotta be a little more creative. I like making cold brew tea in jars so that lemon slice would be perfect

 

And the fermented lemons, yeah I did see that recently on a cooking show it did peek my interest. They made it look like you can just eat the rind with it.  Good reminder I will write it on my job board


Edited by flashingrooster, 17 April 2020 - 03:05 PM.


#66 Juthro

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Posted 17 April 2020 - 04:07 PM

Yeah, the rind is best part.  It has a really intense lemon flavor, but all the sour bitterness is gone.  It is hard to describe.  The pulp is good too, we use it a lot in sauces, especial for serving over fish, and chicken.  You do have to adjust the salt in whatever recipe you want to use it in though, as the lemon has a lot of salt in it. 

 

I've also been wanting to try it with other citrus fruits, like limes and oranges, but haven't got around to it yet.


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#67 flashingrooster

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Posted 18 April 2020 - 07:09 PM

Dehydrated sauerkraut, and kimchi powder for popcorn? Sounds pretty good

 

I should probably go eat supper

 

[Direct Link]


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#68 Juthro

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Posted 18 April 2020 - 09:35 PM

My father-in-laws favorite birthday cake is german chocolate, and sauerkraut.


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#69 flashingrooster

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Posted 19 April 2020 - 12:10 PM

hahaha that refreshes my memory. 

 

I am like eighty percent sure I have had that before...


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#70 Juthro

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Posted 19 April 2020 - 04:06 PM

It sounds weird (it does to me, anyway), but it really is very good.   The 'kraut flavor doesn't come through in the cake at all, and it keeps it incredibly moist.

 

You would never guess the sauerkraut was in there if someone didn't tell you.


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#71 Phungivore

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Posted 26 June 2020 - 03:46 PM

thanks for the inspiration, been while since i made kraut, the other thing i enjoy making is similar to giardiniera mix, cauliflour ,garlic,onions carrots, celerery and some hot peppers. to that mix i add 1.5-2% salt to water then fill jar with water salt solution

 

when you ferment for longer periods of time, the saltiness seems so go down a lil. my saurkrauts that i enjoy more are normally fermented for 30-45 days, which appears be a lot longer then i see recommended .


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#72 wildedibles

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Posted 28 July 2020 - 08:13 PM

Ya 2 weeks or more ...
I'm going to try to make some fermented beans
Hope they taste good I'm looking for a pickle and will really enjoy my patty pan squash fermented too
I just pickled radish pods and mallow seeds....
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#73 flashingrooster

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Posted 29 July 2020 - 08:01 PM

it all sounds tasty, those beans, I think that's what miso is made out of right?


Edited by flashingrooster, 29 July 2020 - 08:02 PM.

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#74 Juthro

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Posted 30 July 2020 - 01:23 AM

Awww...  :hug:   Pickled dilly beans are one of my childhood favorites :) 

I really like'em in a bloody mary (with a splash of clamato, in salute to my Canadian neighbors, and friends   :wub: )


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#75 wildedibles

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Posted 30 July 2020 - 09:05 AM

it all sounds tasty, those beans, I think that's what miso is made out of right?

Probably some kind of bean?
Now I have to look that up lol

Yes dilly beans :)
Hi back bro :)
Much love xoxox
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#76 Juthro

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Posted 30 July 2020 - 01:14 PM

 

it all sounds tasty, those beans, I think that's what miso is made out of right?

Probably some kind of bean?
Now I have to look that up lol

Yes dilly beans :)
Hi back bro :)
Much love xoxox

 

 

I'm pretty sure miso is made primarily out of soybeans :)


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#77 Phungivore

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Posted 02 August 2020 - 07:11 PM

miso is soy beans, use koji salt and beans and some water

 

but there are companys i seen seling miso made from gerbanzo, black bean and adzuki as well as

few others

 

going have try some Dilly beans, wonder if the royal purple bush bean would retain its color in ferment. when you cook them the purple fades to a green


Edited by Phungivore, 02 August 2020 - 07:14 PM.

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#78 wildedibles

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Posted 03 August 2020 - 07:01 PM

Be interesting to find out?
I just fermented more beans and patty pan squash and zucchini:) can't wait to try them :)
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