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Cultivate Simple 45: Further Fermentation

September 16th, 2013

In this week’s episode we continue the discussion about fermentation and the things that we like to ferment.

What’s for dinner: Braised Red Cabbage, here’s the recipe on Wednesday Chef (I add a little balsamic to it and a little molasses as well). This pairs perfectly with sausage.

Big Berkey Water Filter

The kind of salt I use for fermentation/pickling is: Redmond Real Salt

Stone Creek Trading – a blog reader’s website. Use code CHIOTSRUN for 10% off.

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12 Comments to “Cultivate Simple 45: Further Fermentation”
  1. Lemongrass on September 16, 2013 at 5:49 am

    Monday afternoon my husband bought a bottle of freshly pressed sugar cane juice. We have been adding an ounce or two of cane juice to our green/fruit smoothies. Five days into keeping the bottle in the fridge, it started to ferment. That was the best tasting fermenting drink I’ve had. Next bottle I will add some sliced ginger to it.
    I’ve made femented tamarind/ginger drinks………….add a, bunch of tamarind and sliced ginger to a jar, add water and some lime juice. Leave on counter top for a day, then place in fridge. Fermination takes place slowly.

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  2. Adriana on September 16, 2013 at 11:07 am

    We got a fermenting crock a few weeks ago and we love it! I’ve fermented green beans and sauerkraut so far. No mold to skim and so easy to use!

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    • Susy on September 16, 2013 at 8:06 pm

      Good to know, can’t wait to give mine a try!

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  3. DebbieB on September 16, 2013 at 12:04 pm

    Susy, you talked about “acid” foods, “tart” foods. My family won’t eat foods like sauerkraut and sour pickles. But the fermenting process doesn’t necessarily “sour” everything, does it – isn’t it more of a “brine” flavor?
    DebbieB´s last post ..Tour de Fleece 2013

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    • Susy on September 16, 2013 at 8:05 pm

      Well, they can be tart, it can take a few times of trying it to learn to like it. You can always try making sauerkraut with apples to help tone down the tartness a bit.

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      • DebbieB on September 16, 2013 at 9:35 pm

        Oh, I guess I meant “does everything that’s fermented in brine turn out to be tart?”

        Personally I love sauerkraut, especially with pork cooked down in it. Haven’t eaten it in years, because of the family’s aversion – but doggone it, I should just fix some for ME!
        DebbieB´s last post ..Tour de Fleece 2013

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  4. Misti on September 16, 2013 at 6:26 pm

    I love that you liked to get pickles at the gas station. Me too! We can get pickles at the movie theaters here. Was very disappointed when I moved to Florida and they didn’t have them there.

    Do you heat your sauerkraut up or eat it straight out of the jar? I’ve not been able to eat it cold, the texture and coolness grosses me out. I’d like to find a good way to prepare it.

    I’ve been making kombucha for the past two months and love it.
    Misti´s last post ..Ruby-Throated Hummingbirds | Fall Migration

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    • Susy on September 16, 2013 at 8:05 pm

      We usually eat it right out of the jar. It is particularly good in omelets, which slightly warms it and will retain some of the probiotics.

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  5. Chris on September 16, 2013 at 7:46 pm

    In the red cabbage recipe, do you use balsamic in place of the apple cider vinegar, or do you use both? I was also thinking that was quite alot of brown sugar..perhaps the molasses would make it a little less sweet?

    Reply to Chris's comment

    • Susy on September 16, 2013 at 8:04 pm

      I actually use it in addition to the ACV (I sometimes use white wine vinegar too). I usually only use half the sugar. Give it a try with half the sugar and see how you like it. It’s also one of those dishes that’s much better the next day. Usually I make the cabbage one day and then reheat for dinner the next evening.

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  6. Emily on September 17, 2013 at 4:43 pm

    I just wanted to say thank you for mentioning our business! We are big fans of Chiot’s Run and hearing our business mentioned on the podcast means a lot to us. We really appreciate the support!
    Emily´s last post ..Back at Chicago Nettelhorst French Market

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  7. angie h on October 11, 2013 at 9:37 pm

    Sorry I am just now listening! Here is a link to the article about the cheese/wooden utensil vs stainless steel article.

    http://learningandyearning.com/can-good-bacteria-destroy-bad-bacteria

    I started my first batch of acv. I just have been throwing peels and cores in some water in a half gallon mason jar…I let the peels/cores brown a bit and tossed them in water with a little sugar and I inoculated it with some Bragg’s acv. I only add a few inches of water to start and as I add more peels/cores I add a little more water. It is working-smells like acv and bubbling. I have a coffee filter over the top…it has been going for about 2 weeks. I didn’t really follow any directions specifically. I just remember reading about doing it with peels/cores and then Dawn told me she was going to try to make it that way.

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This is a daily journal of my efforts to cultivate a more simple life, through local eating, gardening and so many other things. We used to live in a small suburban neighborhood Ohio but just recently moved to 153 acres in Liberty, Maine.

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