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Was hoping to find a fermentation, jamming, refrigeration, or canning subspace, but couldn't (sorry if I missed something).
Anyone interested in the art of food preservation? If so, what things do yall do?
I ferment a lot of sauerkraut (2-3 week ferment) and frequently make a tasty fast ferment salsa (24-48 hours), although I also have experimented with veggies friends near me have given me, including cucumbers, cauliflower, cucumbers, and radishes.
It's sometimes hit or miss on the type of vegetable. My sauerkraut and salsa have been incredibly consistent and tasty, so they tend to take up the most amount of mason jars at any time.
Posted in: s/Food-Preservation
Jun 28 · 6 months ago · 👍 stack, mimas2AC
I've wanted to try canning but never invested the time or money. still interests me though
📡 Queen_City_Nerd · Jun 28 at 10:51:
Yeah, I"ve made saurkraut for some time here and my own yogurt. The most recent was a ginger bug experiment and while it worked I think I like making kvas better just using the comercial yeast to in bottle carbonate the drink. But it is a fun thing to play with for sure.
I use mother of vinegar to make my own vinegar. I buy the mother of vinegar solution or I use organic, unfiltered vinegar to start the fermentation process. For example with red wine. And whenever there's any wine left over in the evening, I turn it into delicious vinegar.
📡 Queen_City_Nerd · Jun 28 at 16:13:
@ mimas2AC I've considered that. I've got an old pair of well overgrown apple trees fro the 1930's out back. I just lack the ability to process the apples down to juice to make cider. Something I found unique with the yogurt was that I could keep cloning it but a copy of a copy of a copy of a copy and things started to go wrong and I would lose the texture. I think I probably was losing diversity over time? Back then I had chickens, so when batch of anything went off they got it... you can give the chickens a poor batch of kraut, but oy does the coop smell...
I enjoy a shot of beet kvass brewed by my partner every morning.
I think it is a very interesting topic. Not so useful nowadays in the urban way of living, but if you have a land and/or live more distant it is a very useful knowledge.
I myself never understood things like fermentation - why to use and when to use. It would be nice if you could share some of your knowledge with us.
📡 Queen_City_Nerd · Sep 10 at 00:06:
fermentation does a few things. It modifies the food in flavor, nutrition, digestability, shelf life to name a few. Cabbage for example has a lot of Vitamin C and K but it can be a little hard on the guts. Transforming it to kraut can make more digestable, introduce healthful microbs, and change the flavor and keep for a long while. 21c. wise where we have more varied diets and suppliments, maybe it just tastes good, or connects you to your past, but can help clue you into getting helthful microbes into your body. There is more of you, that's not you, than you may realize and we need them to live healthy lives as us. For me it's taste and culture though as much as health.
I've done my fair share of canning, for a guy. UGA/USDA has the National Center for Home Food Preservation which is a pretty good resource.
I've got a 16qt pressure canner and have canned beans, chicken, potatoes, green beans and a few recipes like Brandied Apple Rings from the blue book.