fermenting veggies

[Guest guest]

This summer I want to kick it up a notch with fermented vegetables in cool assortments. I'm ready to get started, but wondering if anyone has experience with "spoiled" or "bad" batches... Its a kind of bizarre thing to learn how to ferment veggies, but I think it will be well worth it with grilled meats and fish!Thanks in advance for the advice!~ Dana

[Guest guest]

Dana,I have had a bit of trouble with 'spoiled' batches. When making a pineapple vinegar recipe from Nourishing Traditions, I didn't have an air tight seal on the container and some of the pineapple peel that floated (wouldn't stay under) had mold on it so I tossed it and did it successfully the second time. Another time I used the ginger and carrot recipe from NT and it was good until I started eating straight out of the container and I think I contaminated it because shortly thereafter it had a very different/alcoholic taste, but no mold. I tried fermented pickles, again a NT recipe, and they were o.k. Next time I think I will use a bit of chilli and garlic though and or maybe some honey and chili. The pineapple vinegar is to be for a latin style sauerkraut, but I may

use it on the pickles with some honey to see what it tastes like. It is spicy as well.AmeliaTo: BTVC-SCD Sent: Thu, May 6, 2010 8:30:39 AMSubject: fermenting veggies

This summer I want to kick it up a notch with fermented vegetables in cool assortments. I'm ready to get started, but wondering if anyone has experience with "spoiled" or "bad" batches... Its a kind of bizarre thing to learn how to ferment veggies, but I think it will be well worth it with grilled meats and fish!Thanks in advance for the advice!~ Dana