Thread: Fermentables!!!

Originally Posted by JMS

I know that certain teas are fermented before they are dried, but is tobacco partially fermented before making it into cigars or cigarettes?

yes, absolutely, tobbaco is fermented as well.

my family always makes various pickled veggies in the fall and sauerkraut in the late fall/winter. i guess it's a bit tricky.

Originally Posted by Nickelking

Now I've been thinking about trying out brewing for quite some time, what would I need to get that going?

Here is a link for home brewing supplies in your area:homebrewing equipment loc: Torrance, CA - Google Maps

Any one here make their own cheese? If you do, contact Gugi and NK as they have just been deprived of their source!

Originally Posted by JMS

Here is a link for home brewing supplies in your area:homebrewing equipment loc: Torrance, CA - Google Maps

Any one here make their own cheese? If you do, contact Gugi and NK as they have just been deprived of their source!

Curse you!!! I want forbidden cheese!!!!!!!!

Originally Posted by JMS

Any one here make their own cheese? If you do, contact Gugi and NK as they have just been deprived of their source!

sad part is i never got no source. ever

Originally Posted by JMS

Pudu, if you PM me I can help you in the process of making good bread!

As long as I don't have to get up at 3:00am to make it properly you've got pm.

And thanks!

Well, my sauerkraut is beginning to taste like sauerkraut! I am betting for Independence day we are going to have kraut dogs!!! MMMMMM GOOOOD!!!

Nice! How did you make it?

Originally Posted by JMS

Well, my sauerkraut is beginning to taste like sauerkraut! I am betting for Independence day we are going to have kraut dogs!!! MMMMMM GOOOOD!!!

Originally Posted by sicboater

Nice! How did you make it?

The most simple formula I have ever used!
5 LBS shredded cabbage
3 Tbsp. sea salt

mix together and put in a Japanese pickle press and check daily, removing the bloom from the top of the liquid and tasting product for desired flavor!

agreed. Cabbage, salt, crock, lid, water, stone to press lid down, sharp knife or mandolin (knife in frame) ..

and that's All You Need.

It's properly served straight out of the crock, and reeks most emphatically.. great stuff, extremely healthy, suitable for folks with ulcers or hyper-sensitive stomachs.

Fermented foods are generally an acquired taste and well worth the effort. We make yoghurt, not set up for cheese.. but you've gotten me craving the kraut..

hmm. I have a 2 gallon crock, biggest I own.. wonder if it'd be big enough..

LOL! This is a great thread. You guys are culinary inspirations!

The only things I ferment are left overs that sit in the fridge for several months. I'm guessing you've done it wrong if it's wearing fur?

James.