tag:blogger.com,1999:blog-7024731970662295086.post7568381772072738396..comments2023-03-14T19:04:53.645+11:00Comments on STITCH AND SOW- the handwork of home and garden: In the kitchenNanettehttp://www.blogger.com/profile/14473143331781472223noreply@blogger.comBlogger13125tag:blogger.com,1999:blog-7024731970662295086.post-53095706525114191802015-10-08T13:49:58.088+11:002015-10-08T13:49:58.088+11:00I'm very new in the fermenting world, I am on ...I'm very new in the fermenting world, I am on my second jar of sauerkraut. I love your vege kraut and am definitely going to give this a go next time! They look delicious and full of goodness, thanks for the inspiration xAnonymoushttps://www.blogger.com/profile/13692635505109794188noreply@blogger.comtag:blogger.com,1999:blog-7024731970662295086.post-3977631335034385102015-09-25T16:28:00.509+10:002015-09-25T16:28:00.509+10:00Hi Kate, glad you're trying fermenting veggies...Hi Kate, glad you're trying fermenting veggies, I hope you love them. I use a tablespoon and a half of salt to a litre of water, which I pour over the veggies once they're in their jars/s. You might not use all of it, just enough to make sure the veg are covered. Most of the recipes I read suggested 2 or even 2 and a half tablespoons salt, I found this a bit salty for my taste and kept adjusting until it suited me, so you might want to play with it a bit too. I just used a little salt to massage the cabbage with, a teaspoon or so, and then any water that comes out, I add to the brine. I found with the last lot I made there wasn't a lot of water, so don't worry if this doesn't happen, but the cabbage felt different after it's massage. You can skip this step if you like, but I find it tenderises the cabbage enough to help it ferment along with the other veg. When I do just cabbage I don't bother so much. I give all my veggies a good rinse, you want to remove any nasties, mainly those from people handling the produce, but not all the good bacteria, as these are what are going to help your jars ferment. Your combo sounds great, I haven't tried apple yet....mainly because I had none and just wanted to ferment and not run out to the shops. Let us know how you get on. Nanettehttps://www.blogger.com/profile/14473143331781472223noreply@blogger.comtag:blogger.com,1999:blog-7024731970662295086.post-68233537999468784182015-09-25T16:07:11.261+10:002015-09-25T16:07:11.261+10:00For Gail, Kelly and Carol...hi all, thanks for vis...For Gail, Kelly and Carol...hi all, thanks for visiting. I haven't made fermented cukes, firstly because they don't really appeal to me, and secondly, I thought they might fit into the "too much water" category to ferment well before before becoming mushy messes. So I did a bit of research and found this blog entry on http://phickle.com/we-can-phickle-that-tricky-pickle-edition/ which confirms my thoughts about the water. She does go on to talk about making them successfully, so have a read, I'm sure you'll find it helpful. Let me know how they turn out if you to decide to have a go. Good luck. Nanettehttps://www.blogger.com/profile/14473143331781472223noreply@blogger.comtag:blogger.com,1999:blog-7024731970662295086.post-62199847526204660492015-09-25T05:53:08.585+10:002015-09-25T05:53:08.585+10:00You know where you say you have to salt and massag...You know where you say you have to salt and massage the cabbage? How much salt, how much massage, and does the salty water all go into the brine, or do you wash the cabbage before you put it in? I wish we'd managed to meet up last time, because I'd have loved a taste to know if I can stand the flavour! But I'm going to give it a go: I have my jar, and I'm going to do red cabbage, capsicum, apple and cauliflower, a favourite combo.Kate Chiconihttps://www.blogger.com/profile/04652877007861293620noreply@blogger.comtag:blogger.com,1999:blog-7024731970662295086.post-85595783404107600632015-09-17T08:09:58.064+10:002015-09-17T08:09:58.064+10:00I have always wanted to try fermented veggies, esp...I have always wanted to try fermented veggies, especially cucumbers....so like Carol, I would be interested to know if you have done them. Thanks for your comment on my blog Nanette, I will keep an eye on yours now too. Journey to Somewhere - Gail and Nickhttps://www.blogger.com/profile/12302475844698592286noreply@blogger.comtag:blogger.com,1999:blog-7024731970662295086.post-5702633656566598822015-09-13T08:59:47.889+10:002015-09-13T08:59:47.889+10:00Nanette, I'm so pleased I've found you via...Nanette, I'm so pleased I've found you via you finding me on Judy's blog list. Convoluted but very satisfactory. To find the first post I've read is about kraut is very exciting and I'm pretty sure I'll have to try it. My mother and her parents were Viennese and my grandfather always made sauerkraut and the most stunning dill cucumbers. He died without sharing recipes and I've had various tries at the cucumbers with varying success. Have you done cucumbers? I'm about to add you to my email list so that I don't miss anything! Happy Springtime, it must be gorgeous up at Murwillumbah.Carolhttps://www.blogger.com/profile/01914350639398715648noreply@blogger.comtag:blogger.com,1999:blog-7024731970662295086.post-79641645691895647232015-09-03T15:00:52.745+10:002015-09-03T15:00:52.745+10:00Hmm, now you've got me thinking! I've trie...Hmm, now you've got me thinking! I've tried sauerkraut a number of times and each time the same result - it goes off before it's ready. Now I'm thinking it could have been the salt, from memory I probably used iodised! Your mixed veg looks great, I've also wanted to try this but too scared due to the cabbage failure.Kelly Casanovahttps://www.blogger.com/profile/13089138869326091823noreply@blogger.comtag:blogger.com,1999:blog-7024731970662295086.post-34728907805349342272015-08-14T07:50:19.339+10:002015-08-14T07:50:19.339+10:00I hop you have a go Pauline...apart from having a ...I hop you have a go Pauline...apart from having a healthy yummy tasting addition to your meals, it's satisfying to know you're taking responsibility for your own heath. It's good your daughter has started fermenting, she'll be able to help you along the way. My daughter was visiting recently from the States, when we talk or Skype it's always about important things, like the kids and her new granddaughter...my g/gdaughter....so we had a laugh when we both produced our big jars of fermented vegetables to have with our meal, we'd both started at the same time but hadn't talked about it. Be sure to do a blog post on your fermenting, I'll be intereste to see how you go with it. Nanettehttps://www.blogger.com/profile/14473143331781472223noreply@blogger.comtag:blogger.com,1999:blog-7024731970662295086.post-11082475679245796412015-08-14T07:45:05.314+10:002015-08-14T07:45:05.314+10:00the thing I like about fermented food Kate is you ...the thing I like about fermented food Kate is you get to make it to your own taste, the longer you leave it out to ferment, the more sour it gets, so instead of 5 days fermenting, you could try 3. If it's not quite what you want, take it out the fridge again for a couple of days. It will probably ferment quicker up your way because of the temperature. Mine will be ready by the time you visit, you can try them and see what you think. The other thing is, start small.....a teaspoon once a day for a few days is enough until you adjust to the taste and your body adjusts to all the new goodies...too much too soon, and kaboom :)Nanettehttps://www.blogger.com/profile/14473143331781472223noreply@blogger.comtag:blogger.com,1999:blog-7024731970662295086.post-953714464063772372015-08-14T05:30:48.625+10:002015-08-14T05:30:48.625+10:00My eldest makes her own fermented veges and has be...My eldest makes her own fermented veges and has become quite good at it. I like them, but have never gotten around to including them in my daily diet - even though I know how good they are for gut health. Your jars look very inviting and the whole post is encouraging........ As I've just started a new 'take myself in hand' kick this post may have an effect on where I go next :-) Paulinehttps://www.blogger.com/profile/13610356454928018161noreply@blogger.comtag:blogger.com,1999:blog-7024731970662295086.post-79553844504292131702015-08-13T22:21:04.937+10:002015-08-13T22:21:04.937+10:00I've always found fermented foods just taste s...I've always found fermented foods just taste spoiled to my palate, and I don't enjoy pickles much. Perhaps I should experiment with home made, and just do one jar to see how I like it, because I do know how good for you they are.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-7024731970662295086.post-69203696306534666702015-08-13T16:10:54.628+10:002015-08-13T16:10:54.628+10:00It does, doesn't it? I can't wait to try ...It does, doesn't it? I can't wait to try it.Nanettehttps://www.blogger.com/profile/14473143331781472223noreply@blogger.comtag:blogger.com,1999:blog-7024731970662295086.post-23300745004066783672015-08-13T15:09:37.770+10:002015-08-13T15:09:37.770+10:00Your vegetable kraut looks delicious.Your vegetable kraut looks delicious.Kaisievichttps://www.blogger.com/profile/12466159839339896483noreply@blogger.com