So last night I started a jar of garlic and a jar of shallot mash. It pretty much consisted of a lot of tedious cutting/peeling, a lot of patience, and a little bit of crying. Shredded them up in the food processor as Im a firm believer of smaller pieces leading to a quicker and more aggressive ferment. If you increase the surface area for the lacto to feed on, then the CO2 and lactic acid should build quicker, leading to a lower pH and anaerobic conditions faster....keeping the nasties out. This time I went with L acidophilus probiotic supplement pills crushed up as my starter. Last ferment I had used whey, and although it seemed to work well in a few of my jars, a couple others didnt take hold for whatever reason.
So threw the shredded veggies in a mason jar, along with 1 crushed lacto pill in each jar, a few inches of 3.6% brine, seal and shake.
Here's the starting product.
After only 15 hours, the bubbles have started.
Ive read in several places that fermenting garlic can turn blue or green. Ive also read conflicting reasons as to why this happens. Some say its minerals in the water used. Others say its a natural reaction with the amino acids and enzymes. No matter what it is, they all say its fairly common, and completely harmless. I knew this going in, but I never expected such a quick and intense color change.
So into the incubator box they go....will post updates along the way.
So threw the shredded veggies in a mason jar, along with 1 crushed lacto pill in each jar, a few inches of 3.6% brine, seal and shake.
Here's the starting product.
![newmash_zpse6d23bda.jpg](/proxy.php?image=http%3A%2F%2Fi1316.photobucket.com%2Falbums%2Ft604%2FHeisenberg04%2Fnewmash_zpse6d23bda.jpg&hash=9cea586365e68540d5718972cd4b0b75)
After only 15 hours, the bubbles have started.
![bubbles_zps79ab13bc.jpg](/proxy.php?image=http%3A%2F%2Fi1316.photobucket.com%2Falbums%2Ft604%2FHeisenberg04%2Fbubbles_zps79ab13bc.jpg&hash=85059e23f8e5b8942961ecb1c5da60f6)
Ive read in several places that fermenting garlic can turn blue or green. Ive also read conflicting reasons as to why this happens. Some say its minerals in the water used. Others say its a natural reaction with the amino acids and enzymes. No matter what it is, they all say its fairly common, and completely harmless. I knew this going in, but I never expected such a quick and intense color change.
![garlic_zpsf85b23cc.jpg](/proxy.php?image=http%3A%2F%2Fi1316.photobucket.com%2Falbums%2Ft604%2FHeisenberg04%2Fgarlic_zpsf85b23cc.jpg&hash=1546f10d818f62a63497c0964d33f34f)
So into the incubator box they go....will post updates along the way.