Thread: Fermenting.
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Old January 14, 2018   #725
Salsacharley
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Join Date: May 2013
Location: New Mexico
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I took the Bait for the Easy Fermenter wide mouth lids and weights. I don't know why the Easy Fermenter lids seem to make fermenting easier, because the difference between screwing on a Easy Fermenter lid and a regular Ball type lid with an airlock is not so much. I have been getting a bunch of fermenting recipes from Easy Fermenter so I have been playing with them quite a bit. I've fermented Fizzy Tomatoes and Curried Cauliflower. The tomatoes were a dud because I didn't use the right "whey" the recipe called for. I just put in some pure yogurt. The Curried Cauliflower came out pretty good, but it is way way salty. I hope to leach out some of the salt by soaking the cauliiflower in regular water.

Now I'm a week into fermented garlic in apple cider vinegar, and I just finished setting up Brussels Sprouts Kimchi. Here's a pic of them in action. I expect the B Sprouts to overflow the fermenter because I loaded it too high.
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