Fermenting. - Page 8

sdambr · December 21, 2015

Quote:

Originally Posted by Worth1

So I am the forum lab rat.

Worth

Waiting on the kraut, lol.

Worth1 · December 21, 2015

Quote:

Originally Posted by sdambr

Waiting on the kraut, lol.

Thursday will be two weeks I will open it then.

Worth

Worth1 · December 21, 2015

Just started a quart of sweet potatoes.

Worth
IMG_20151221_18544.jpg

sdambr · December 22, 2015

Ohhhh, I just couldn't wait. Those sweet potatoes got me and I had to get started.

Worth1 · December 22, 2015

Quote:

Originally Posted by sdambr

Ohhhh, I just couldn't wait. Those sweet potatoes got me and I had to get started.

Sue can you say how much salt and what the temperature is?
Not scrutinizing just curious.

Worth

sdambr · December 22, 2015

I followed what you had posted, 3 tablespoons of salt to 5 pounds of cabbage. I didn't have canning salt so i used Kosher salt. I have the jars on the kitchen counter, the temperature ranges from from 65 at night and up to about 70 for a few hours during the day. I covered the choppped cabbage with a a few leaves to hold it down and the use glass votive candle holders to weigh it down. It was all I could find.

I hope I am following this well. May not have enough room at the top, but that allows for tasting.

Worth1 · December 23, 2015

That will be fine some people make too much of a big deal out of the EXACT amount of salt.

A rule of thumb is the hotter temperatures need more salt and the lower temps can use less.

Krokatoa probably has a black monster growing in it.

Worth

Worth1 · December 23, 2015

I sampled a small piece of Fresno peppers I have fermenting.
It was sour and not that salty anymore.

I put the lid back on and it went right back to bubbling.
Worth

sdambr · December 23, 2015

Sour is good. Nothing bubbling here, the water is starting to come out of top. May have to empty a little bit.

Worth1 · December 23, 2015

You might want to bring the cabbage down to the start of the shoulder.
It will swell up big time from all of the bubbles forming in it.

Worth

PhilaGardener · December 23, 2015

You may want to tamp the cabbage down with a wooden rod so it is well packed and stays under the liquid. Just put the top back on and it will start bubbling again in short order.

sdambr · December 23, 2015

Thanks for the advice, this is so new to me, it is very well appreciated. I am going to remove about an inch of the cabbage. Liquid is squeezing its way out. I had packed it very tightly when I put it in and there is a top layer of cabbage that is not chopped holding the rest down under the weight. Will see if it starts to bubble then.

Worth1 · December 23, 2015

Tomorrows the big day it will be 2 weeks and we will send a team deep inside Krakatoas cauldron.
I hope a million flies dont come swarming out of it.

Worth

sdambr · December 23, 2015

Quote:

Originally Posted by Worth1

Tomorrows the big day it will be 2 weeks and we will send a team deep inside Krakatoas cauldron.
I hope a million flies dont come swarming out of it.

Worth

Anticipation. .....

You may be scaring me a bit.

Worth1 · December 23, 2015

My wife never would let me do it she swore up and down the temperature wasn't right and I would poison myself.
She read some stupid book some place that said it had to be 50 degrees.
I told her we didn't have AC growing up and made pickles and stuff in the summer.
But it didn't matter.

Some times she would wait a day or two to see if I got sick eating stuff.

Worth

December 22, 2015	#111
sdambr Tomatovillian™ Join Date: Jun 2014 Location: Long Island, NY Posts: 421	I followed what you had posted, 3 tablespoons of salt to 5 pounds of cabbage. I didn't have canning salt so i used Kosher salt. I have the jars on the kitchen counter, the temperature ranges from from 65 at night and up to about 70 for a few hours during the day. I covered the choppped cabbage with a a few leaves to hold it down and the use glass votive candle holders to weigh it down. It was all I could find. I hope I am following this well. May not have enough room at the top, but that allows for tasting. __________________ Sue "There are only two ways to live your life: as though nothing is a miracle, or as though everything is a miracle." Albert Einstein

December 23, 2015	#114
sdambr Tomatovillian™ Join Date: Jun 2014 Location: Long Island, NY Posts: 421	Sour is good. Nothing bubbling here, the water is starting to come out of top. May have to empty a little bit. __________________ Sue "There are only two ways to live your life: as though nothing is a miracle, or as though everything is a miracle." Albert Einstein

December 23, 2015	#117
sdambr Tomatovillian™ Join Date: Jun 2014 Location: Long Island, NY Posts: 421	Thanks for the advice, this is so new to me, it is very well appreciated. I am going to remove about an inch of the cabbage. Liquid is squeezing its way out. I had packed it very tightly when I put it in and there is a top layer of cabbage that is not chopped holding the rest down under the weight. Will see if it starts to bubble then. __________________ Sue "There are only two ways to live your life: as though nothing is a miracle, or as though everything is a miracle." Albert Einstein

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December 21, 2015	#108
Worth1 Tomatovillian™ Join Date: Feb 2006 Location: Den of Drunken Fools Posts: 38,539	Just started a quart of sweet potatoes. Worth IMG_20151221_18544.jpg

December 23, 2015	#112
Worth1 Tomatovillian™ Join Date: Feb 2006 Location: Den of Drunken Fools Posts: 38,539	That will be fine some people make too much of a big deal out of the EXACT amount of salt. A rule of thumb is the hotter temperatures need more salt and the lower temps can use less. Krokatoa probably has a black monster growing in it. Worth

December 23, 2015	#113
Worth1 Tomatovillian™ Join Date: Feb 2006 Location: Den of Drunken Fools Posts: 38,539	I sampled a small piece of Fresno peppers I have fermenting. It was sour and not that salty anymore. I put the lid back on and it went right back to bubbling. Worth

December 23, 2015	#115
Worth1 Tomatovillian™ Join Date: Feb 2006 Location: Den of Drunken Fools Posts: 38,539	You might want to bring the cabbage down to the start of the shoulder. It will swell up big time from all of the bubbles forming in it. Worth

December 23, 2015	#116
PhilaGardener Tomatovillian™ Join Date: Jan 2014 Location: Near Philadelphia, PA Posts: 1,940	You may want to tamp the cabbage down with a wooden rod so it is well packed and stays under the liquid. Just put the top back on and it will start bubbling again in short order.

December 23, 2015	#118
Worth1 Tomatovillian™ Join Date: Feb 2006 Location: Den of Drunken Fools Posts: 38,539	Tomorrows the big day it will be 2 weeks and we will send a team deep inside Krakatoas cauldron. I hope a million flies dont come swarming out of it. Worth

December 23, 2015	#120
Worth1 Tomatovillian™ Join Date: Feb 2006 Location: Den of Drunken Fools Posts: 38,539	My wife never would let me do it she swore up and down the temperature wasn't right and I would poison myself. She read some stupid book some place that said it had to be 50 degrees. I told her we didn't have AC growing up and made pickles and stuff in the summer. But it didn't matter. Some times she would wait a day or two to see if I got sick eating stuff. Worth