Hi Guys, My name is Mei, and Im from Perth Australia. I made my - TopicsExpress



          

Hi Guys, My name is Mei, and Im from Perth Australia. I made my first ever attempt at fermented foods. My initial plan was to make a start at sauerkraut.. but as you can see, I didnt quite stick to the plan. Anyways, I definitely need some advice. How do I know when it is ready? I really want this batch to work out, but Ive read that it doesnt always work out. Should some of the fermented goods, go to the refrigerator earlier than others.. Any help or guidance would be fantastic. Thank you in advance xxx Here’s the goodies I made: -Sour pickles (Cucumber, chilli, garlic, ginger and spices) creating a crunchy, sour, spicy treat -Lacto fermented Apple and Tomato Chutney with organic sultanas, chilli, mint, coriander and pear with Turban Chopsticks curry powder spices -Simple Sauerkraut with purple cabbage -Asian Sauerkraut with chinese radish (daikon), lemon zest, carrots and chives and asian spices -Lacto fermented Vegetable Medley of squash, carrots, organic herbs, beetroot, zucchini and garlic with parsley, spring onions and rosemary -Lacto fermented Pineapple Salsa with organic mint, white onions, chilli, chives and lemon
Posted on: Sun, 21 Sep 2014 23:35:08 +0000

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