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Post by garrett on Sept 15, 2011 20:11:18 GMT -5
i know absolutely nothin about this topic...smiles so you pros are gonna have to run with this topic... i hope we all learn sumpthin...i know i will...... take it awayyyyyyyyyyyyyyyyyy.............................
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Post by w8n4dave on Sept 16, 2011 7:11:06 GMT -5
huh..doesn't seem to have a topic
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Post by bella18 on Jan 15, 2012 1:56:57 GMT -5
Hmmm...noticed that. Maybe that's why it didn't go too far?? ;D
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Post by garrett on Jan 15, 2012 2:33:01 GMT -5
lol its fermenting.....gives it some time.........smiles
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Post by bella18 on Jan 15, 2012 13:00:23 GMT -5
Isn't there a thread on that already....well, winemaking etc, anyways.
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Post by garrett on Jan 16, 2012 10:45:39 GMT -5
trying to backtrack..... bella we was playing here...smiles whar is you? send me a pm.?
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bella
New Member
Posts: 6
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Post by bella on Mar 4, 2012 15:09:49 GMT -5
Well......how about fermented foods - does that count?? 'Cuz they are soooo good for us; here's one for sauerkraut. Y 'all can move this if ya want. ;D Sauerkraut (Makes 1 quart) 4 cups of shredded cabbage, loosely packed 1 teaspoon juniper berries ½ teaspoon cumin seeds ½ teaspoon mustard seeds 2 teaspoons sea salt 2 tablespoons liquid whey (if not available, add an additional 1 teaspoon salt)* 1 cup filtered water** In a bowl, mix cabbage with juniper berries, cumin, and mustard seeds. Mash or pound with a wooden pounder for several minutes to release juices. Place in a quart-sized wide-mouth Mason jar and pack down with the pounder. Mix water with salt and whey and pour into jar. Add more water if needed to bring liquid to top of cabbage. There should be about one inch of space between the top of the cabbage and the top of the jar. Place a lid on the jar and close very tightly. Lacto-fermentation is an anaerobic (without oxygen) process and the presence of oxygen, once fermentation has begun, will ruin the final product. Keep at room temperature for about three days, then transfer to a root cellar or the top shelf of your refrigerator. The sauerkraut can be eaten immediately but it improves with age. *If you use whey, it must be in the liquid form, not powdered. You can make your own whey by pouring yogurt into cheesecloth, a coffee filter, or a clean kitchen towel. Capture the whey liquid as it drips into another container. Using whey allows you to decrease the amount of salt needed and improve consistency. It is naturally rich in both lactic acid and lactic acid-producing bacteria. **Don't use tap water if it is chlorinated. The chlorine can destroy the lactic microbial organisms and prevent the fermentation. Note: It's normal for white spots or a white film to form on the surface of the liquid covering the sauerkraut. It's a form of yeast called kahm. Although it's totally harmless, it can impart a bad taste to the cabbage so I would recommend simply removing it gently with a spoon before removing any of the sauerkraut.
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Post by w8n4dave on Mar 5, 2012 0:14:28 GMT -5
How bout someone comes on over here and does my dishes??? Thats what I'm talking about
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Post by marielouise on Mar 5, 2012 11:12:32 GMT -5
wow now we gotta dish doer? ? me on dat list right after Wendy!!! ok back to fermenting--- caint be high jacking da thread..
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Post by garrett on Mar 5, 2012 12:36:56 GMT -5
grins
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Post by w8n4dave on Mar 5, 2012 18:59:17 GMT -5
Hi jackin?? well I cannot lift nothin .. so nothin is gunna go hi ... as for jackin , I can jack sumpin up .. ohhh yes I can ..
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Post by marielouise on Mar 5, 2012 21:03:00 GMT -5
hot patootie! rack em jack em!!!
i noticed something fermenting and growing in da fridge---- waasn't sure which science project it twas so tossed it on the compost pile today.... Oscar Louie followed me out there and when I opened the container he ran yelping back to da house and hid under da porch! yup he be a porch sitter dawg!
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Post by garrett on Mar 7, 2012 10:34:47 GMT -5
rotfl
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Post by bluelacedredhead on Mar 7, 2012 14:52:13 GMT -5
My Bro and I used to have a contest after school to determine what certain contents of the refrigerator used to be before they turned green, black or bluenfuzzy.
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Post by marielouise on Mar 7, 2012 15:39:26 GMT -5
Ohhh yaaa I have seen some very fuzzy wuzzys. kinda created a few heavy heted up discussings as to whose turn to take it out and toss...Bro was always sure he tossed the last un..
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Post by garrett on Mar 8, 2012 10:22:43 GMT -5
lol
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