12/4/2017 – First-ever fermented tomato salsa. This was a total fail as everything was mushy. It has promise if more salt will keep at least some of the ingredients firm.
Category Archives: Fermenting
11/12/2017 – This was our second batch and followed the recipe used in our first batch. It did not turn out as well as the first batch although everything was crunchy and not too salty. It became very cloudy and seemed … Continue reading
11/11/2017 – Inspired by the recipe here. The recipe called for 1 lb of tomatillos but I had more so prorated the other ingredients to the values cited below. After 8 days this was a great, very mild but flavorful, … Continue reading
11/05/2017 – Used a whole head of white cabbage from Hong Kong Market. Cored and shredded with the new slicer to have 2,215 gm. Mixed in 31.5 gm Morton’s canning/pickling salt or 1.4%. Added: 22 juniper berries 1 T heaping caraway … Continue reading
10/29/2017 – Inspired by the Immune Booster Sauerkraut recipe here. We liked it as it has a very different flavor profile than typical kraut. Mary noticed the ginger more than I did. If we had had fresh horseradish it would have been different. … Continue reading
10/15/2017, 2 pm – Made with firm shiny jalapenos and carrots bought yesterday. Cut the penos into 1/4″ discs and the carrots as thin as could be done quickly with a chef’s knife. Made a 6% salt brine with well … Continue reading
10/1/2017 – Using sand pears picked from the tree in the garden at the farm, Mary made preserves inspired by the blog post and advice here at the BlindPigAndTheAcorn web site. See the post about picking them here at SundownFarms.com. The … Continue reading
Last made this on September 3, 2017 and liked it but it needed more spices. This batch turned out good made with the large white cabbage and lightly ground spices in the coffee mill. … Continue reading
This ferment failed likely for the need of more salt and fresh jalapenos. The serrano’s were firm enough but could be better and seemed nasty with the penos being so mushy.
9/10/2011 – Started 2 quart-size jars of sliced jalapeno rounds consisting of green and red peppers. Added about 3 large garlic cloves, cut in half, to each jar. Made one quart of Shockey’s Standard Brine* by adding 1/8th cup of … Continue reading