Search results

I tried this just after thanksgiving with some leftover veggies and some frozen blackberries and raspberries ive had in the freezer for a long time. I mixed each with a little caldwells starter before throwing in bag and sealing. I've never really fermented much fruit because i thought it would...

One thing to note, is I don't recall an instance where I cooked all ingredients prior to fermenting, after yes but not before. If you cook prior to fermenting you are most likely killing off all beneficial bacteria that's needed for fermentation. I would guess you would just end up with a slimy...

No vinegar, just salt and water. Ambient temp does matter, usually want to stay in the 60-75F range. lower temps are ok but it will be a slower or not as active ferment. Higher temps you will have a more active or quicker ferment.   Here is a link to a free ebook that will give you some...

Here is my take on what your going for I try my best to explain but have a few questions of my own. For this..... If i take my mash and add a few litres of apple vinegar (apparently the one to use) what container should i use to age it in? Ideally i want to age the mash/vinegar mix for 6...

Voted, Best of luck

      Sorry its 9505 5136 0067 0002 0888 12

Sorry babysas, just wanted to keep the train moving, was sent out this morning to tybo Tracking 9505 5136 0067 0002 0888

:bday:

Sent out on Saturday, PaulG should receive Tuesday Thanks to all who participated

Received B Train last night    Lots to go through should finish tonight and have back in mail by tomorrow to PaulG 

Big thanks to Garth, third time ordering from him. Quick service and great prices.  

be interested to know if you are salting and immediately trying to squeeze the cabbage, if so...salt, wait 15 min or so then start to squeeze and pack into jar. The purpose of this part is to bruise the cabbage so their cells break down and they start to release their own juices. you know your...

too late to grab a ticket?

here is how i do mine    http://thehotpepper.com/topic/50648-easy-sauerkraut/?hl=%2Beasy+%2Bsauerkraut

My first attempt at making kombucha   I started on Jan 19...figured I go the long route and make my own scoby instead of buying Here is was my method   I heated 2 cups water to a boil, added 1/3 cup sugar and 2 black tea bags and steeped for 5-7 min. Allowed to cool to room temp. Added contents...

Merry Christmas to everyone

:cheers:

  oh right,  :doh:

tabasco?

https://www.uline.com/BL_1948/Glass-Woozy-Bottles   https://www.uline.com/BL_621/Cylinder-Squeezable-Bottles   :cheers: