Alternate Fermentations.

[Zambi]

Yeah, great to hear from you.
Will check out the video a bit later on

 

[GFHomebrew]

Yeah, great to hear from you.
Will check out the video a bit later on

Happy Days happy to have you critique my kraut process .

someone said it's bogun kraut I'm happy with that lol.

as you my see my Mum has been asking about the kraut making so I did this to hopefully explain the process...

 

[Sandy Feet]

I figured there would be fermenting of some kind in this journey

 

[Zambi]

Happy Days happy to have you critique my kraut process .

someone said it's bogun kraut I'm happy with that lol.

as you my see my Mum has been asking about the kraut making so I did this to hopefully explain the process...

Pretty good explanation
Very close to what I do, except I don't use any of the old batch.
Plus I hardly ever have to use extra brine. But it's a good precaution

 

[J A]

I really like making naturally fermented deli-style pickles. It's hard in Texas, though. You really need temp control. If left out, the temps will be a little high and the pickles turn out mushy. I did a small batch one summer when we were at one place for several weeks in the PNW and they turned out much better than here at home.

 

[Zambi]

I really like making naturally fermented deli-style pickles. It's hard in Texas, though. You really need temp control. If left out, the temps will be a little high and the pickles turn out mushy. I did a small batch one summer when we were at one place for several weeks in the PNW and they turned out much better than here at home.

You can try using a little more salt.
Seems to work for me.

 

[GFHomebrew]

Pretty good explanation
Very close to what I do, except I don't use any of the old batch.
Plus I hardly ever have to use extra brine. But it's a good precaution

cheers yup first time using the old liquid.

theory is it will kick-start fermentation quicker having already got a stack of lactobaccilus in it. gunna try and make a lacto batch for the garden next time my kraut runs out I'll post a video plants love it!

yup most that brine I add comes out day 2 into fermentation so maybe I don't need it bit just wanna make sure there's no air in there being an anaerobic fermentation.

happy days cheers.

 

[GFHomebrew]

I really like making naturally fermented deli-style pickles. It's hard in Texas, though. You really need temp control. If left out, the temps will be a little high and the pickles turn out mushy. I did a small batch one summer when we were at one place for several weeks in the PNW and they turned out much better than here at home.

yeah I've not had great success with cucumbers as Zambi said more salt 3% I did this last batch and yup mush