11/12/2017 – This is our first fermented jalapenos. Cut green jalapenos into 3/8″ slices leaving seeds, a carrot into 3/8″ chunks and yellow onion into 1/2″ squares enough to fill a quart canning jar packed up to the shoulder. Mixed … Continue reading
Category Archives: Preserving
8/8/2017 – Fermented the first batch of Hatch Peppers. Mary bought the HOT peppers at HEB. I sliced then into 1/4″ rings and filled a 1 Qt. wide mouth jar to the shoulder. Poured in a brine of 2T pickling salt … Continue reading
From a post comments at FermentationRecipes.com Just another option for something to add to keep the crispiness of the pickles, a couple of bay leaves. Basically, any leaf that is safe to eat will add tannins to the brine to … Continue reading
From FermentationRecipes.com How much salt should I use for a brine? When mixing a brine within which you will submerge your fermentables, it is common to mix to a salinity level between 1.5% and 5% with the sweet spot being … Continue reading
Recipe below was inspired by http://www.fermentationrecipes.com/fermented-giardiniera-recipe/2146 1/2 head Cauliflower cut/broken into smaller florets 2 medium Carrots 1/2 white Onion 1/2 Jalapeño 1 Bell Peppers, colors of your choosing 8 cloves garlic 1 Tablespoon sea salt 1 Quart water In his post … Continue reading
8/5/2017, 4PM – Our first fermented Giardiniera. We loosely followed the recipe on page 155 titled Edgy Veggies in our copy of Fermented Vegetables by the Shockeys. It turned out great. Afterwards, computed salt level in the brine to be 3.4%. … Continue reading
7/30/2017 – The ingredients below were inspired by Sarah Miller in this recipe. Her post is a good step by step and many photos. Also, see her other kraut post that has more info on making kraut. This made three quarts about … Continue reading
7/23/2017 – The recipe below is from the downloaded copy of The Ferment Cookbook by Nourished Essentials. Our mods are after the dash or strike-out in the list of ingredients. Yummy Kimchi 4 cups shredded cabbage (Napa, Chinese, or regular green cabbage) 1/2 … Continue reading
7/23/2017 – Followed the recipe below that was inspired by the DL’ed copy of The Ferment Cookbook by Nourished Essentials. Our changes are in after the dash in the ingredient list. Carrot Sticks With Southern Twist 1 to 1-1/2 pounds … Continue reading
This cure and smoke turned out good. It was a joint effort with Mary helping a lot as we set it up and took it to the farm to turn it every day. Brought it back to Houston and smoked … Continue reading