Whelp, about a month and a half ago I started a ferment of Red Habs, tomatoes, onions, garlic and carrots. I used a whey starter and also salt somewhere in the neighborhood of 3.5 percent to weight, dont have my log/notes in front of me so that measurement may be different.
I placed everything into a sanitized 1 gallon wine jug with an airlock.
Within a few days the fermentation was hard at work, the smells coming out of it were just mouth watering, luckily I have a spot in the garage I dont need to go past all the time as I for sure would have been tempted to crack that sucker open.
A couple data ago I brought the ferment into the kitchen and set it on our rack in the corner.
Today was the day, the day to test ph and go from there.
I gave the jug a few really good swirls and poured a bit into a tiny sauce and tested... What?!?! PH of 3.6?! Well thank my lucky stars cuz I also tasted it when I poured and it woulda just killed me to have to set this back into the closet if it were'nt ready.
I ran it through the blender, then pressed through my mesh filter.
I placed one pint into a jar and it the fridge, the rest was processed and hot packed.
Final total is 3.5 quarts of fermented awesomeness (to me at least).
The fermenting bug bit me, I cant get enough of it!
Heres a pic...
I placed everything into a sanitized 1 gallon wine jug with an airlock.
Within a few days the fermentation was hard at work, the smells coming out of it were just mouth watering, luckily I have a spot in the garage I dont need to go past all the time as I for sure would have been tempted to crack that sucker open.
A couple data ago I brought the ferment into the kitchen and set it on our rack in the corner.
Today was the day, the day to test ph and go from there.
I gave the jug a few really good swirls and poured a bit into a tiny sauce and tested... What?!?! PH of 3.6?! Well thank my lucky stars cuz I also tasted it when I poured and it woulda just killed me to have to set this back into the closet if it were'nt ready.
I ran it through the blender, then pressed through my mesh filter.
I placed one pint into a jar and it the fridge, the rest was processed and hot packed.
Final total is 3.5 quarts of fermented awesomeness (to me at least).
The fermenting bug bit me, I cant get enough of it!
Heres a pic...