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-> Healthy Cooking
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amother
OP
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 Tue, Apr 13 2021, 10:29 pm
I am looking for foolproof ideas/recipes how to make fermented foods.
How do I know if it has acquired the good bacteria?
How do I assure it doesn't get moldy?
I'd love if anyone can advise or share.
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amother
Bisque
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Tue, Apr 13 2021, 10:43 pm
You’ll know the foods are fermenting when you see bubbles forming —usually after a couple of days.
To prevent mold, make sure the food is submerged under the brine at all times. You can buy glass weights that fit in the jars (ball or other) to help with this.
An air lock helps a lot. Make all of it more foolproof.
Good luck. It’s fun to watch fermentation happen.
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amother
OP
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Tue, Apr 13 2021, 10:46 pm
Thank you.
Another question:
Do I need to "burp" it. How often?
Airtight seal or regular can do?
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amother
Bisque
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Tue, Apr 13 2021, 11:01 pm
You don’t want an airtight seal at all. The fermentation will build up pressure if the jar is sealed.
Look online for air locks. They are devices that allow exchange with the air with lower risk of mold. Amazon and other stores have and they are not expensive. They definitely make it easier.
If you don’t want to go that route, you can cover with a cloth or something loose. Combined with the glass dunking disks, that should help re mold issues.
But the glass disks plus air locks make for the most foolproof in my experience.
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amother
Emerald
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Tue, Apr 13 2021, 11:36 pm
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Using a fermenting jar like pickl it or Jillmo is your best bet to ensure good bacteria and no mold. No need to burp or anything cuz the airlock allows it to escape.
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amother
OP
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Wed, Apr 14 2021, 10:07 am
| amother [ Emerald ] wrote: | | Using a fermenting jar like pickl it or Jillmo is your best bet to ensure good bacteria and no mold. No need to burp or anything cuz the airlock allows it to escape. |
Gonna check it out. Thanks!
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Chana Miriam S
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Wed, Apr 14 2021, 11:19 am
I’m pickling jalapeño peppers right now but cheating because we are using pickle juice from pickles we like.
I make kimchi often with shredded cabbage. I often use zip bags ( they have to stay upright and periodically open them when they seem to be getting puffy. Brine must cover all product.
I often use other food to push down what I’m pickling and hold it in place Like onion half’s or folded cabbage leaves to keep the things under brine level.
Other things we like pickled include daikon radish, peppers (grilled, skinned and pickled) and turnip.
Usually I just use salt/water but we all find the brine from the pickles compelling so we are using that right now.
I’ve made great pickled green tomatoes too. I only do cold pickling so not a specialist in canning.
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amother
Emerald
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Wed, Apr 14 2021, 12:21 pm
| amother [ OP ] wrote: | | Gonna check it out. Thanks! |
Post back here when you're ready to get started. I can try to help you with the process.
What are you looking to ferment?
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amother
Amethyst
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Wed, Apr 14 2021, 12:35 pm
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Use the Pickl-it jar, which is top of the line and gets the anaerobic fermentation (most probiotics) than any other on the market.
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amother
OP
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Wed, Apr 14 2021, 3:21 pm
Thanks Amethyst. I didnt find it on Amazon. Are they glass? I'd appreciate a link.
Emerald; basically cucumbers, green beans, beets, radishes, shallots, carrots, turnips(will that work?)
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amother
Emerald
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Wed, Apr 14 2021, 3:28 pm
| amother [ Amethyst ] wrote: | | Use the Pickl-it jar, which is top of the line and gets the anaerobic fermentation (most probiotics) than any other on the market. |
I have these but I can't find anywhere to buy them anymore since the website has been down.
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rosesandlilies
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Wed, Apr 14 2021, 4:37 pm
| amother [ OP ] wrote: | Thank you.
Another question:
Do I need to "burp" it. How often?
Airtight seal or regular can do? |
check online for pickle pipes. They are meant to replace the metal disk in tix typical ball mason jars.It's like a silicone disc with a sort of nipple in the center that only allows outward air flow. Way better and simpler than the water air lock covers. I got mine on a website called mason tops they sell many fermenting gadgets
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amother
OP
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Sun, Apr 18 2021, 10:07 pm
Thanks all for the help..
I'm so confused about simply placing an order. I searched on Amazon and Walmart, and what I'm getting is tons of lids, air locks, ball mason jars, hinged lids,...I'm not sure which one of those covers will fit what. Any links would be appreciated.
All I need is 2-4 jars as a beginner..I'm not looking to spend a lot or have extra gadgets in my kitchen. I just want to experiment a bit, to see if we like it.
(I used to do sourdough and artisan bread, but honestly most of my family prefer yeast bread)
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Chana Miriam S
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Sun, Apr 18 2021, 10:10 pm
This is what I did in the past couple of days. I used to make kimchi but it’s not easy for me to get kosher shredded cabbage anymore. Not really a recipe.
On pesach last year, I made pickled daikon radish. It’s easy, and faster than cabbage and smells just as bad.
Last year I likely used a recipe for brine but this year, I used leftover pickle juice I already had.
It’s edible really quickly but tonight it stink so much I knew it was time. 2 days.
I don’t have a recipe but this is what I do:
Peel and slice ( used a mandolin cut in half first) daikon. If I’d had time I’d have added carrot shreds. Takes maybe five munutes. I wish I had a French fry sized juillienne, that would be even better.
2 days later
2 minutes Squeeze the brine out of the radish and set in a bowl:
Dump in...
30 seconds. 45 if you don’t like the colour the dust time.Korean chilli flakes. You decide how hot and also other child flakes could be used in place of.
5 minutes for garlic/ginger
Grated fresh ginger
Grated fresh garlic
Wash and check onions: however long it takes you!
Green onion white and green parts all to taste.
Mixed it up by hand, squishy squishy to spread flavours.
I reserved my brine for my next project.
I used about 2 cloves of garlic for around a litre of daikon. Did not measure anything else. We have decided to never not have this in fridge. It will keep well based on my pesach batch last year but this year my kids are super enthusiastic so I don’t think it’ll last long lol.
Also I used a Moshe’s pickle jar from Costco. I left the lid loose. No fancy equipment just a bottle with a lid.
The daikon did submerge under brine. Have recently also done jalapeños and used half onions and a ball of Saran to keto them under brine. Jalapeño o was done in 1.8 litre mason jar. Used plastic lid. Now stored in there in fridge.
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ra_mom
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Sun, Apr 18 2021, 11:06 pm
| amother [ OP ] wrote: | Thanks all for the help..
I'm so confused about simply placing an order. I searched on Amazon and Walmart, and what I'm getting is tons of lids, air locks, ball mason jars, hinged lids,...I'm not sure which one of those covers will fit what. Any links would be appreciated.
All I need is 2-4 jars as a beginner..I'm not looking to spend a lot or have extra gadgets in my kitchen. I just want to experiment a bit, to see if we like it.
(I used to do sourdough and artisan bread, but honestly most of my family prefer yeast bread) |
These have the jar, lid and air lock all in one. No confusion. 2-pack.
https://www.amazon.com/gp/prod.....239e6
https://www.amazon.com/gp/prod.....b050e
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amother
OP
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Thu, Apr 22 2021, 8:56 am
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So I put green beans in a glass jar with crushed garlic, salt, and water. 4days now. It looks pickled and smells like it. No bubbles. Is it pickled or fermented? Is it the same thing?
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amother
Slategray
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Thu, Apr 22 2021, 9:31 am
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I tried fermenting beets as directed in the mishpacha article about the health benefits or borscht. I started it last week and noticed that there's a bit of mold on top now. Am I supposed to throw out the entire thing? Can anyone walk me through the process of doing this? Step by step. I bought jillmo fermenting jars with an air lock piece/water chamber. Thanks!
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amother
OP
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Thu, Apr 22 2021, 9:45 am
| amother [ Slategray ] wrote: | | I tried fermenting beets as directed in the mishpacha article about the health benefits or borscht. I started it last week and noticed that there's a bit of mold on top now. Am I supposed to throw out the entire thing? Can anyone walk me through the process of doing this? Step by step. I bought jillmo fermenting jars with an air lock piece/water chamber. Thanks! |
Just water and salt?
I remember someone telling me it gets mold on top, and you scoop that out. Not sure exactly.
If anyone figured it out, please share...
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Chana Miriam S
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Thu, Apr 22 2021, 9:48 am
| amother [ OP ] wrote: | Just water and salt?
I remember someone telling me it gets mold on top, and you scoop that out. Not sure exactly.
If anyone figured it out, please share... |
Look up Sandor Katz on google. When I follow his directions I never get mold on anything that is submerged.
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