Posted in Fermentation, Gardening, Herbs, Make Your Own, tagged Armenian cucumbers, brine, cucumbers, fermentation, fermenting, fermenting cucumbers, fermenting pickles, garden, Herbs, pickling cucumbers, salt brine on July 24, 2014|
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I can ferment sauerkraut with my eyes closed, but I have had a hard time with fermented pickles in the past (didn’t turn out well) … I just keep trying. Instead of using whole pickling cucumbers I decided to try my luck and go about it differently, so I sliced the cucumbers this time.
I did not plant cucumbers this year. I talked to my neighbor/friend about growing cucumbers this season because I grow most of my peppers and the zucchini in their garden and he agreed that this year we could share the cucumbers too. He has been growing Armenian cucumbers (actually in the melon family) for the past few years and he always has way more then he needs. The Armenian cukes are nice, but I want to grown pickling cucumbers again.
Fermenting – Day 1
Back to my experiment… I sliced the cucumbers and put them in a glass gallon jar. I added the herbs and spices that I wanted (dill seed, celery seed, and garlic) and poured the brine over the top. The brine was 1 1/2 T to 4 cups water.
The big thing with fermenting is that you need to keep the vegetable below the liquid to avoid bad bacteria from growing. I could not find a jar that was big enough, yet small enough to fit down through the opening of the gallon jar. I had to resort to using a gallon zip-top bag with a little water in it, then I sunk a pint jar into the bag and filled the jar with some water also. I am not a big fan of plastic, but it worked. I will be either looking for the perfect jar to weigh things down or a different glass jar. As I type this and thing about it – I really could have used my fermenting crock.
The past issues that I had when fermenting pickles in the fermenting crock that I have is the weights. The whole cucumbers are so buoyant and the ceramic weights are a bit on the smaller side that the cucumbers can sneak up on the edges. Then they are exposed to air and things go quite wrong in a hurry.
It worked! I have successfully fermented cucumber slices (three times now!) Boy are they good! We now have a ton of them in the refrigerator and we are munching our way through them fast. I have shared several quarts with our neighbor/friend.
Day 7 or 8
Next year I look forward to canning some pickles so we can enjoy them throughout the winter too, but in the mean time we are enjoying these fermented ones. I know they have more benefits to them (chuck full of healing probiotics!) I also look forward to the fall and winter garden to ferment some of the root veggies like carrots, turnips and onions.
Other post on fermenting:
Anyone else out there fermenting things?
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Posted in Canning, Cooking, Food Preservation, Food storage, Learning, Nutrition, Old Ways, tagged Canning, Cooking, fermenting, Food storage, Nutrition, Old Ways, preservation on December 16, 2009|
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After receiving many questions about knowing when the saurkraut is finished fermenting I decided to do a post about it. I finished off my kraut this morning and took a few photos to share. After 2-4 weeks, depending on the temp, you should notice that your kraut is no longer bubbling, or is bubbling much less than it was. I usually notice that the brine starts going down instead of spilling over after 3-4 weeks. The warmer it is, the quicker your sauerkraut will finish fermenting (at 70-80 it will take 2-3 weeks at 60 it will take 4-6 weeks). Mine was finished a week or two ago, and I started mine on October 28, it took about 4 weeks to finish fermenting. You will also notice that your sauerkraut become kind of clear, or loses it’s whiteness.
Another way to decide if your sauerkraut is finished is by smell. If you don’t have a good sense of what sauerkraut smells like, but some and smell it. Warm it a bit on the stove and the smell will become more pronounced. It smells pleasantly sour almost vinegary. You don’t want it to smell “off” or moldy.
Don’t be alarmed if some mold or scum forms on top of your kraut while it’s fermenting. Just skim it off and add some more brine. If your brine level gets low and some of the top layer of cabbage gets moldy, simply skim off that cabbage and add more brine (1T. of salt for 1 quart of water for extra brine).
When your sauerkraut is finished, simply take out the jar/bag that you’re using to weigh it down, top off with brine, throw a lid on it and put it in the fridge or in your cool root cellar. Use 1T. of salt for 1 quart of water for extra brine.
You can can it if you’re worried about the coolness of your root cellar or don’t have room in the fridge (to can process in a waterbath canner for 15 minutes). If you can it you kill all the good bacteria though, so it won’t be a good source of probiotics. I like my sauerkraut cooked, so I occasionally can it. Sometimes, however I just lid the jar and put it in the basement.
Do you have any great tips to know when you’re fermented products are finished?
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