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Fermenting time again

Posted: Mon Aug 03, 2020 12:04 pm
by Green Aura
I've got various vegetable combinations brining.

Bok choy, cucumber, carrot and radish to make kimchi; cabbage, fennel, radish, carrot and onion to make Gundruk (a new one on me, similar to kimchi but uses more Indian type spices. It's a Nepalese recipe); beetroot, radishes, carrots and onion to make simple soured vegetables combo.

There'll be lots of popping going on in the next couple of days. :cheers:

Re: Fermenting time again

Posted: Tue Aug 04, 2020 3:03 pm
by BernardSmith
Are these all true fermented pickles rather than acidified vegetables? I currently have a one batch of lacto-fermented cucumbers in the fridge and another I just started a couple of days ago. But I have a question.
Have you ever pickled mushrooms? Is there anything I need to consider before I pickle a batch (store bought). I pickle my vegetables in a 5% brine solution. Is that OK for 'rooms?

Re: Fermenting time again

Posted: Tue Aug 04, 2020 4:41 pm
by Green Aura
I mainly do lacto-fermented pickles Bernard. These all are quietly fizzing on the countertop now.

I rarely use vinegar - although I do like a bit of chutney. I make a rather nice farmhouse chutney (Branston pickle-ish) and a fabulous carrot and ginger chutney.

Oh and while I was in the preserving mood I made a couple of tiny jars of chia seed jam with homegrown strawberries, raspberries and jostaberries. I'll freeze one of them - preserve is a misnomer really as it only keeps for a couple of weeks, but I really like it because it keeps the fresh taste of the fruit.

Re: Fermenting time again

Posted: Wed Aug 05, 2020 2:49 pm
by BernardSmith
The jams don't have a long shelf life because you use very little added sugar or is there another reason that they tend to spoil unless kept frozen?

Re: Fermenting time again

Posted: Wed Aug 05, 2020 5:28 pm
by Green Aura
I don't use any sugar. I've lost my taste for highly sweetened things so erythritol is just about right (it's about 60% the sweetness of sugar and doesn't affect blood sugar etc). The downside is it doesn't have the preserving properties of sugar, although my chutneys last several months without any problem. I'm not sure about fruit though - berries go fusty so quickly, and particularly as I only cook it to soften slightly I'm not going to risk it.

Re: Fermenting time again

Posted: Wed Sep 16, 2020 1:13 am
by Weedo
preserving in oil? Anyone into preserving in oils? (olive oil in my case) I have tried this for things like chillies, garlic, ginger etc but the oil usually ends up cloudy and sometimes has a wax(?) layer on top.

Or is this normal?

Re: Fermenting time again

Posted: Wed Sep 16, 2020 7:09 am
by Green Aura
I've only used butter, or a thin layer of oil, on something to exclude air, never used it as the preserving medium.

I know olive oil goes cloudy if it's refrigerated but other than that I'm not sure what the problem would be.

The wax layer sounds like stearic acid, but I didn't know olive oil contained any. I know palm oil does. Maybe olive oil has some similar thing or, I hesitate to ask, are you sure your oil is pure? I've read that olive oil in the USA is often heavily "diluted". We have much stricter regulations in the EU (for now anyway) but I have no idea about Australia.

Re: Fermenting time again

Posted: Thu Sep 17, 2020 9:36 pm
by diggernotdreamer
If you preserve in oil, you still need to use something slightly acidic, I usually use balsamic vinegar