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PAULDODO's Photo PAULDODO Posts: 1,003
2/21/11 5:28 A

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Noooo! These things are sent to try us!

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Co-leader of the Kombucha Kurious & Fond of Fermenting Sparkteam.

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CD5571592 Posts: 967
2/20/11 8:12 P

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Oh no! I think I discovered my problem. I was reading Wild Fermentation while I was working out (seems to be the only way I can read anymore!). And I was reading about the salt, then I had this horrible flash come across me... I was using the wrong type of salt! How could I over look such an easy step?!?!?! I thought I had real sea salt, but upon taking a second look after my workout, I realized it had an anti-caking agent in it. This actually kills any of the bacteria that is trying to grow. Damn! emoticon So, I know what I will be repurchasing at the grocery store this week and starting over again!

Lesson learned anyone reading this.... be aware of the salt you are using! Get REAL sea salt.

CD5571592 Posts: 967
2/20/11 5:37 P

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I think i have a dud. I am going to give it some more time, but I think my experiment has gone bad. emoticon

PAULDODO's Photo PAULDODO Posts: 1,003
2/20/11 2:24 P

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How's the experiment going, Rachel? emoticon

Paul

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www.pauldale.info
CD5571592 Posts: 967
2/16/11 8:45 P

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Day #3:

I felt like I was playing musical chairs with the jars trying to find them the warmest spot throughout the house!
Other than that, I pretty much did the same as Day #2 with pushing the sprouts back under the brine about 3 times. The brine doesn't taste as salty today.

CD5571592 Posts: 967
2/16/11 8:27 A

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Day #2:

The brine just taste salty at this point. The sprouts are softened. I also pushed the sprouts back down under the brine about 3 times throughout the day.

CD5571592 Posts: 967
2/16/11 8:25 A

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Day #1 - Preparation:
I cleaned out the mason jars and rinsed the sprouts. I boiled about 64 oz of water to dissolve the salt to make the brine. I used about 2 TB of sea salt. I let it cool down to about 110 F then added to the sprouts. I bought about 1.5 lbs of sprouts. I used 2 quart size mason jars and 1, I think, 2 pint glass jar. In the smaller glass jar, I had sliced the sprouts. In 1 quart size glass jar, I quartered the sprouts. I also added about 1/4 of a white onion and some minced garlic. In the other quart size glass jar, I add whole sprouts, with 1/4 of an onion, some garlic and dill. I poured the salt brine over the sprouts until they were covered. Then I added some live bacteria. I just used about 1/2 tsp of the Bragg's apple cider vinegar since it has the mother culture still in it. I have read this helps speed up the fermenting process. In other resources, I have read people adding whey or the "juice" from other krauts or cultured foods. I am assuming my sprouts can definitely use the help in the winter months (we kind of keep it cold in our house). I covered with a cheese cloth top.

CD5571592 Posts: 967
2/15/11 8:15 A

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Hey Paul, I did take photos of the sprouts after I jarred them up and thought I would take pictures throughout the process. I started the process last night.

And thanks for the compliment about my video. I am actually self-conscious of my voice.
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PAULDODO's Photo PAULDODO Posts: 1,003
2/15/11 2:43 A

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I look forward to reading about it!

If you get the chance, Rachel, could you photograph the stages and processes, please? I'd love to actually see how it happens!

Or video? You've got a lovely speaking voice- remember the hula interview? emoticon

Paul

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Co-leader of the Kombucha Kurious & Fond of Fermenting Sparkteam.

www.pauldale.info
CD5571592 Posts: 967
2/14/11 5:20 P

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Okay everyone, I am up for the challenge of fermenting brussel sprouts and will report my experience back to you. I am going to try it 3 different ways and report back on each process and how they turn out. Different ways: whole sprouts, quartered sprouts, and sliced sprouts.
The sprouts are purchased and the glass jars are getting cleaned now. So, I will either start the process tonight or tomorrow.




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