Comments on: Giveaway: Nourishing Traditions, Wild Fermentation http://ediblearia.com/2009/07/08/giveaway-nourishing-traditions-wild-fermentation/ Analog cooking in a digital world Mon, 13 Feb 2012 15:59:44 +0000 hourly 1 http://wordpress.com/ By: Zev http://ediblearia.com/2009/07/08/giveaway-nourishing-traditions-wild-fermentation/#comment-1459 Mon, 10 Aug 2009 17:14:03 +0000 http://ediblearia.com/?p=3487#comment-1459 Hi Lynn, glad it worked for you; I wasn’t happy when I tried it; the pickles were less sour than previously, and some were hardly soured at all, and that was with adding some new salt to the old mix. I had emailed Sandor of WF with the question, and he said you could do it, but the mix would be weaker, since lots of the original salt is now in the first batch of pickles, and that’s pretty much how it turned out for me.

]]> By: Ren http://ediblearia.com/2009/07/08/giveaway-nourishing-traditions-wild-fermentation/#comment-1398 Fri, 07 Aug 2009 21:04:04 +0000 http://ediblearia.com/?p=3487#comment-1398 Thanks, Lynn, you made my day!

]]> By: lynn byrd http://ediblearia.com/2009/07/08/giveaway-nourishing-traditions-wild-fermentation/#comment-1396 Fri, 07 Aug 2009 20:47:34 +0000 http://ediblearia.com/?p=3487#comment-1396 Hey Zev, I reuse the whey / saltwater mix in my new batches of pickles. works great! sometimes i add extra garlic or onions, maybe a few new spices, too…just pour the aged mix into a cup, fill a clean jar with new veggies or fruits, and pour the old mix over it. just make sure you’re an inch from the top of the jar, screw the jar tight, and let it sit at 72 degrees or more – outta the sun – for 3 or 4 days. i have a hard time saving my stuff, too; it’s so dang good i can’t wait.

Ren, great site! Thanks for being this guy.

]]> By: Ren http://ediblearia.com/2009/07/08/giveaway-nourishing-traditions-wild-fermentation/#comment-1327 Mon, 03 Aug 2009 17:34:18 +0000 http://ediblearia.com/?p=3487#comment-1327 Thanks very much for your feedback, Zev!

]]> By: Zev http://ediblearia.com/2009/07/08/giveaway-nourishing-traditions-wild-fermentation/#comment-1324 Mon, 03 Aug 2009 17:26:17 +0000 http://ediblearia.com/?p=3487#comment-1324 I’ve never fermented anything past 3-4 days. I use the method I learned from NT. Brine and veggies in a mason jar, leaving at least an inch of air on top; seal tightly; leave at room temp for 3 days; then refrigerate. That’s what I did with the okra too.

]]> By: zac http://ediblearia.com/2009/07/08/giveaway-nourishing-traditions-wild-fermentation/#comment-1323 Mon, 03 Aug 2009 17:19:16 +0000 http://ediblearia.com/?p=3487#comment-1323 just curious how long you fermented your okra for, i have some going right now and it seems to be doing well. it has been fermenting for about a week at this point.

]]> By: Ren http://ediblearia.com/2009/07/08/giveaway-nourishing-traditions-wild-fermentation/#comment-1041 Thu, 16 Jul 2009 22:13:17 +0000 http://ediblearia.com/?p=3487#comment-1041 Sounds good enough to add to my fast-growing list of things to try! Thanks!

]]> By: Zev http://ediblearia.com/2009/07/08/giveaway-nourishing-traditions-wild-fermentation/#comment-1018 Thu, 16 Jul 2009 00:52:33 +0000 http://ediblearia.com/?p=3487#comment-1018 Would anyone happen to know whether the brine can be re-used after the pickles are done?

]]> By: Zev http://ediblearia.com/2009/07/08/giveaway-nourishing-traditions-wild-fermentation/#comment-1017 Wed, 15 Jul 2009 23:00:57 +0000 http://ediblearia.com/?p=3487#comment-1017 The other day, I made a batch of gherkin pickles. Till now, I’ve been using dill & mustard seed, as per the NT recipe. But I saw that the recipe on the WF website adds garlic, and substitutes black peppercorns for the mustard seed. I tried it and it’s excellent. There’s a faint hint of black pepper in every bite.

]]> By: Ren http://ediblearia.com/2009/07/08/giveaway-nourishing-traditions-wild-fermentation/#comment-1010 Wed, 15 Jul 2009 15:40:23 +0000 http://ediblearia.com/?p=3487#comment-1010 Great report- thanks, Zev!

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