tag:blogger.com,1999:blog-4666117209180392269.post1460064806927762989..comments2024-03-19T22:47:12.734-04:00Comments on Simply Homemaking: If you ever feel like strangling someone, I have a better idea. ;)loves2spinhttp://www.blogger.com/profile/02072576848451758173noreply@blogger.comBlogger10125tag:blogger.com,1999:blog-4666117209180392269.post-61045353122721512122015-09-21T20:22:20.059-04:002015-09-21T20:22:20.059-04:00It would be good to ferment them that way. Rinse ...It would be good to ferment them that way. Rinse well, drain, pack into a jar. Add some whey - from drained yogurt would be good, and a salt brine. Download this "cheat sheet" from Gnowfglins and it will show you what to do! Put your peppers in a Fido jar, or weight them until the brine. Good luck! http://gnowfglins.com/tcs/lf-formulas-affloves2spinhttps://www.blogger.com/profile/02072576848451758173noreply@blogger.comtag:blogger.com,1999:blog-4666117209180392269.post-48252136124081990862015-09-21T16:30:14.999-04:002015-09-21T16:30:14.999-04:00Hello Yolanda, I have a question for you. Is it po...Hello Yolanda, I have a question for you. Is it possible to pickled peppers using only salt and water? Like some pickled recipes do?melyhttps://www.blogger.com/profile/02955826675386056758noreply@blogger.comtag:blogger.com,1999:blog-4666117209180392269.post-12509021747331399912013-01-08T10:22:46.500-05:002013-01-08T10:22:46.500-05:00I think that is an excellent plan. ;) I think that is an excellent plan. ;) loves2spinhttps://www.blogger.com/profile/02072576848451758173noreply@blogger.comtag:blogger.com,1999:blog-4666117209180392269.post-82293988412517218772013-01-08T08:30:11.550-05:002013-01-08T08:30:11.550-05:00I've never seen a cabbage sprout babies before...I've never seen a cabbage sprout babies before! I keep thinking about making sauerkraut but I haven't yet. It looks so easy! Next time someone is getting on my nerves I'll go buy a cabbage.Aprilhttps://www.blogger.com/profile/07921498774372487213noreply@blogger.comtag:blogger.com,1999:blog-4666117209180392269.post-86358654364103851192013-01-05T22:11:58.705-05:002013-01-05T22:11:58.705-05:00Wardeh Harmon (www.gnowfglins.com) published a boo...Wardeh Harmon (www.gnowfglins.com) published a book this past year that is very good on the subject. Here is a link to it:<br /><br />http://www.amazon.com/Complete-Idiots-Guide-Fermenting-Foods/dp/1615641505/ref=sr_1_1?ie=UTF8&qid=1357441899&sr=8-1&keywords=the+complete+idiot%27s+guide+to+fermentationloves2spinhttps://www.blogger.com/profile/02072576848451758173noreply@blogger.comtag:blogger.com,1999:blog-4666117209180392269.post-21039129989607033362013-01-05T19:27:31.346-05:002013-01-05T19:27:31.346-05:00Thanks for all of the help, fermenting is somethin...Thanks for all of the help, fermenting is something I would really like to get into. Will do some research.Cherylhttps://www.blogger.com/profile/04833657269211285589noreply@blogger.comtag:blogger.com,1999:blog-4666117209180392269.post-77039949704312322772013-01-05T16:03:32.320-05:002013-01-05T16:03:32.320-05:00That will vary according to the conditions. I use...That will vary according to the conditions. I used to do it in a cool cellar and it would take 6 weeks. The last time I made it, it only took a few days. I have read online that for maximum nutritional benefit, you should wait a lot longer than a few days, but my way is to just put it in cold storage when it tastes right to me. If it's in a clear jar, you can watch and see just how it acts when it is fermenting and then it slows way down. That's when you should taste it and see what you think. There is a Facebook group that does fermenting in Fido jars. Someone on there said don't open it for 4 weeks. Then they said you can keep it on the counter for 4 more weeks as you eat it. So Many Opinions. You might want to look around on the web.loves2spinhttps://www.blogger.com/profile/02072576848451758173noreply@blogger.comtag:blogger.com,1999:blog-4666117209180392269.post-91057884906846663062013-01-05T14:03:06.394-05:002013-01-05T14:03:06.394-05:00I am not really sure, I got it from the local heal...I am not really sure, I got it from the local health food store. This mold was kind of white and slimy looking on top of the cabbage. I will give it a try again. About how long does it usually take for it to get to the point where it tastes like sauerkraut? Thanks for the help.Cherylhttps://www.blogger.com/profile/04833657269211285589noreply@blogger.comtag:blogger.com,1999:blog-4666117209180392269.post-47108829212438592182013-01-05T08:26:30.071-05:002013-01-05T08:26:30.071-05:00I have had sauerkraut fail, in the past, but it wa...I have had sauerkraut fail, in the past, but it wasn't mold that I could actually see... it just got slimy. It is important to have enough salt and to keep the cabbage under the brine at all times. Was your airlock entirely reliable?loves2spinhttps://www.blogger.com/profile/02072576848451758173noreply@blogger.comtag:blogger.com,1999:blog-4666117209180392269.post-88419592617461603192013-01-04T22:07:52.836-05:002013-01-04T22:07:52.836-05:00I am wondering if your cabbage ever gets mold on t...I am wondering if your cabbage ever gets mold on top of it. I used and airlock for the first time this fall trying to make sauerkraut (my first time making it) and the jar got moldy on top. I wasn't sure if it could still be used so ended up throwing it away. Thought maybe you would have some advice for me. Have a great weekend.Cherylhttps://www.blogger.com/profile/04833657269211285589noreply@blogger.com