Swedish fermented Vegetables info needed
Re: Swedish fermented Vegetables info needed
Added a little water yesterday and brought in from the conservatory and popped the lid on... took the lid off this evening and it fizzed at me... guessing that's a good thing?
Sitting on the fence isn't without it's risks
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- margo - newbie
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Re: Swedish fermented Vegetables info needed
Great discussions! I too was impressed when Dave and Si started talking about fermentation - definitely a lost art on much of the planet.
As it happens, Dr Terry Willard, one of my collages at The BodyMInd Institute (we run on-lime course related to health and well-being) has recently introduced a whole series of short courses on fermentation, that you may all find of interest.
This is the one on Vegetables: http://bodymindinstitute.com/browse/fer ... egetables/
Happy Fermenting!
Keith
As it happens, Dr Terry Willard, one of my collages at The BodyMInd Institute (we run on-lime course related to health and well-being) has recently introduced a whole series of short courses on fermentation, that you may all find of interest.
This is the one on Vegetables: http://bodymindinstitute.com/browse/fer ... egetables/
Happy Fermenting!
Keith
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- margo - newbie
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Re: Swedish fermented Vegetables info needed
You should really try making your own vinegar if you like vinegar that is, it is as easy as falling off a log, and if you brew your own alcohol, cheap as chips. Anyway, if you fancy a go, get some starter vinegar, that is, live vinegar, the kind that says on the back, may go cloudy. Aspalls and Braggs do it. Get your alcohol in an open kilner jar or similar, add about 25% starter vinegar, you'll need to use cider or white wine etc, then cover with a cloth, keep it out of direct sunlight and just wait. It will get a skin on it then a thick layer of cellulose. Some people call this a 'mother' but it's just cellulose and really not the important bit so don't get obsessed about it. Anyway, that's it. Easy!benner wrote:
... Pickling in vinegar isn't an option as I don't do malt vinegar due to any gluten content.
Last edited by applegrower on Sun Jun 12, 2016 11:01 am, edited 1 time in total.
Re: Swedish fermented Vegetables info needed
Just keep it as far away from any brewing gear as possible, you don't want acetobacter anywhere near homebrew (unless making viniger)applegrower wrote:You should really try making your own vinegar if you like vinegar that is, it is as easy as falling off a log, and if you brew your own alcohol, cheap as chips. Anyway, if you fancy a go, get some starter vinegar, that is, live vinegar, the kind that says on the back, may go cloudy. Appalls and Braggs do it. Get your alcohol in an open kilner jar or similar, add about 25% starter vinegar, you'll need to use cider or white wine etc, then cover with a cloth, keep it out of direct sunlight and just wait. It will get a skin on it then a thick layer of cellulose. Some people call this a 'mother' but it's just cellulose and really not the important bit so don't get obsessed about it. Anyway, that's it. Easy!benner wrote:
... Pickling in vinegar isn't an option as I don't do malt vinegar due to any gluten content.
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- margo - newbie
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Re: Swedish fermented Vegetables info needed
Acetobacter aceti are everywhere, anyway, if you're a brewer then you always have to take precautions against Acetobacter aceti as a matter of course. Don't you?Brewtrog wrote:applegrower wrote:benner wrote:
Just keep it as far away from any brewing gear as possible, you don't want acetobacter anywhere near homebrew (unless making viniger)
Re: Swedish fermented Vegetables info needed
It is and you do, but if you are actively making viniger as well, then you are tempting fate if you keep the two near, doubly so if you use the same kit for both.applegrower wrote: Acetobacter aceti are everywhere, anyway, if you're a brewer then you always have to take precautions against Acetobacter aceti as a matter of course. Don't you?
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- margo - newbie
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Re: Swedish fermented Vegetables info needed
This is why I stopped posting to discussion groups. I wish I'd kept out of it all together now. THE VOICE OF DOOM HAS SPOKEN OOOOOOOOOHHH. ALL HEED THE VOICE OF DOOOOOOOMMMMMMMM!!!! Jees, how do you get up in the morning?
It is and you do, but if you are actively making viniger as well, then you are tempting fate if you keep the two near, doubly so if you use the same kit for both.
Re: Swedish fermented Vegetables info needed
Hey, keep it civil please, no need to shout at other members.applegrower wrote:This is why I stopped posting to discussion groups. I wish I'd kept out of it all together now. THE VOICE OF DOOM HAS SPOKEN OOOOOOOOOHHH. ALL HEED THE VOICE OF DOOOOOOOMMMMMMMM!!!! Jees, how do you get up in the morning?
Play nicely.
Admin
Tony
Disclaimer: I almost certainly haven't a clue what I'm talking about.
Disclaimer: I almost certainly haven't a clue what I'm talking about.
- diggernotdreamer
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Re: Swedish fermented Vegetables info needed
this doesn't really help with me wanting to know about fermenting vegetables, but I did make some kind of vinegar out of the cheese from my apple press, it was a ph of 4, which probably isn't enough for proper pickling but acceptable for salad dressing and making herb vinegar
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- margo - newbie
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Re: Swedish fermented Vegetables info needed
Oh good grief, I'm trying to deal with a situation by using humour. I used capitals for effect, to evoke a spooky voice. Any shouting is just in your head. I'm done. If you can't shout at people anymore become an admin and wag your finger, stamp your feet, be really patronising and condemning. I am not 5 years old! Good bye! Oh, are exclamation marks acceptable, wait, who cares!!!!?Odsox wrote:Hey, keep it civil please, no need to shout at other members.applegrower wrote:This is why I stopped posting to discussion groups. I wish I'd kept out of it all together now. THE VOICE OF DOOM HAS SPOKEN OOOOOOOOOHHH. ALL HEED THE VOICE OF DOOOOOOOMMMMMMMM!!!! Jees, how do you get up in the morning?
Play nicely.
Admin
Re: Swedish fermented Vegetables info needed
Well I'm afraid it didn't look that way, maybe read it again and see how it might look to other people.applegrower wrote:Oh good grief, I'm trying to deal with a situation by using humour
If you really meant it to be humorous then maybe a smiley or two would have made it more evident to thick people like me.
Tony
Disclaimer: I almost certainly haven't a clue what I'm talking about.
Disclaimer: I almost certainly haven't a clue what I'm talking about.
Re: Swedish fermented Vegetables info needed
To be fair I actually read it as "spooky voice", so no worries on my part.applegrower wrote:Oh good grief, I'm trying to deal with a situation by using humour. I used capitals for effect, to evoke a spooky voice. Any shouting is just in your head. I'm done. If you can't shout at people anymore become an admin and wag your finger, stamp your feet, be really patronising and condemning. I am not 5 years old! Good bye! Oh, are exclamation marks acceptable, wait, who cares!!!!?Odsox wrote:...applegrower wrote:This is why I stopped posting to discussion groups. I wish I'd kept out of it all together now. THE VOICE OF DOOM HAS SPOKEN OOOOOOOOOHHH. ALL HEED THE VOICE OF DOOOOOOOMMMMMMMM!!!! Jees, how do you get up in the morning?
I didn't mean it as the voice of doom at all, just meant it as take proper precautions. I wouldn't mind trying to make a viniger one day, but I'd not use the DJ, or airlock for wine again, and I'd keep that is away from my brewing room. There is a difference between taking a doom and gloom approach and being sensible. If it looks like it's about to pee it down outside, I'll put my coat on, or at least in my bag.
As you asked (and I thank you for your concern, it is really touching), I struggle to get up in the morning, I'm a night owl
Re: Swedish fermented Vegetables info needed
Sorry, was a bit off topic. I can give you a great parsnip wine recipe if that helpsdiggernotdreamer wrote:this doesn't really help with me wanting to know about fermenting vegetables, but I did make some kind of vinegar out of the cheese from my apple press, it was a ph of 4, which probably isn't enough for proper pickling but acceptable for salad dressing and making herb vinegar
- diggernotdreamer
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Re: Swedish fermented Vegetables info needed
thanks, but I'll stick to a nice merlotBrewtrog wrote:
Sorry, was a bit off topic. I can give you a great parsnip wine recipe if that helps
Re: Swedish fermented Vegetables info needed
Actually makes a fantastic sherry, admittedly it's one of the more in depth recipes I have.diggernotdreamer wrote:thanks, but I'll stick to a nice merlotBrewtrog wrote:
Sorry, was a bit off topic. I can give you a great parsnip wine recipe if that helps