1/11/2020 – This is our second ferment with our bok choy and mustard greens from the garden with store-bought cauliflower. The first ferment was great so we did not change much. This time we added the Daikon Radishes from the … Continue reading
Tag Archives: Fermenting
12/7/2019 – This is an experiment using our bok choy and mustard greens from the garden with store-bought cauliflower. The intent was to make it spicy and hence the 2 teaspoons of cayenne flakes from our garden. We tried some … Continue reading
12/7/2019 – The first mustard in the big garden is finally doing well so we have plenty for experiments. Fermenting sounds like a good approach so we made our first Mustard Greens Kraut. It turned out tasty with the carrots … Continue reading
11/12/2019 – This is our second prep of kraut with ginger and carrot. The intent was to make it like the first time when I made it while Mary was in Houston. Using the ingredient weights from that prep I … Continue reading
10/30/2019 – This ferment is essentially the same as No. 2 and 3 other than substituting a cayenne pepper for the Hungarian Hot Wax. It only made one quart as that was the final lot of banana peppers that have … Continue reading
10/16/2019 – We like the last Lemon-Dill Kraut No. 5 with twice the lemon of the original recipe. We also like carrot in kraut so decided to combine the two styles and see how it turns out. We had two … Continue reading
10/9/2019 – This is a new recipe for us as it includes ginger. It was inspired by the recipe here where there are a lot of good ideas. After two weeks of fermentation we tried it and were very pleased…and … Continue reading
10/5/2019 – This ferment is essentially the same as No. 2. Nothing was changed other than making it in two quart jars. The salt level was good for taste and firmness. … Continue reading
9/26/2019 – Prepared this ferment and tried it after a couple of weeks. The texture of the peppers and onions was better cold as opposed to room temperature. Banana peppers sliced 1/2″ thick. Most were yellow with a few orange.Red … Continue reading
9/22/2019 – This ferment uses far less Hot Hungarian Peppers than earlier ones that were a bit hot for Mary. But, those used were the full red stage. The other significant change is to 7% brine rather than the 6% … Continue reading