Fermenting food for storage and health

I've been at that hotel... LOL

 

I Love this post @Bushman5

I have made sauerkraut since i was a child with my grandfather. We used giant ceramic drums. It was awesome. I spent hours, pounding cabbage and salt with a 4 lb birch pounding tool.

I am going to start making this like you B5.

 

ya i want to carve a maple or alder cabbage stick for this.

 

no time whatsoever.

and with my local grocery store manager (he is Russian) ordering way too much sauerkraut, then deeply discounting the prices for his friends, its cheaper to buy fermented stuff right now.

highly tempted to buy a barrel so i can make a huge batch of pickles though.......

 

Awesome thread, not sure how I missed it.

That looks awesome. I fermented some Thai peppers with garlic last year to make and amazing hot sauce. Sadly, I've used the last of it. So. hopefully this weekend I can get another batch started. This time, I'm planning to smoke the peppers for a bit.

I'm looking for a jar that's got a big enough opening to get stuff in and out of easily, but still small enough to use an airlock. That'll cut down on the chances of a jar going KABAM!

 

Been making “ginger ale” lately. It is very good! I sweeten it will honey. Tons of online recipes for guidance. Most batches don’t last 24 hours at the house.

 

I’ve been using mason jars. I get a little fizz from the bug, but nothing like soda. I feed the starter with sugar every week. The starter is in a mason jar with a coffee filter covering it, held in place by a rubber band. Sometimes I mix it half and half with Pelligrino.

 

Curious to this homemade ginger ale. Also, my boss makes her own water Keifer. I will have to ask for a recipe as some of it is pretty darn good.

 

in Afghanistan, they have leather bladders filed with horse milk, which is hung outside homes front entrance, It is customary to flip the bladder upon entering the home, mixing the fermenting milk. Also practiced in Mongolia.

the result is a fermented fizzy boozy milk drink.

however here in Canada you pretty much get shot on site by the legal system for selling raw milk, so I cant do this here. (unless I owned a horse or cow or goat....)

 

I just poured mine out. It turned to vinegar since I hadn’t been feeding it. I’m going to start another batch.

 

Smoked about half the peppers, since I read somewhere that smoking them kills the bacteria needed for proper fermentation. Now into little jars and off to the basement to do its thing.

 

What does that mean @Strigidae