Finally got the fermented cherry tomatoes recipe posted.
They go fast so you might want to make two batches, or start one a few
days after you start the first one.

http://www.kokoscornerblog.com/mycor...tomatoes-.html

or
http://tinyurl.com/q5bv8yc

koko

--

Food is our common ground, a universal experience
James Beard

On Tue, 16 Jun 2015 07:05:35 -0700, koko > wrote:

>
> Finally got the fermented cherry tomatoes recipe posted.
> They go fast so you might want to make two batches, or start one a few
> days after you start the first one.
>
> http://www.kokoscornerblog.com/mycor...tomatoes-.html
>
> or
> http://tinyurl.com/q5bv8yc
>
How do you use them?


--

sf

koko > wrote in
:

>
> Finally got the fermented cherry tomatoes recipe posted.
> They go fast so you might want to make two batches, or start one a few
> days after you start the first one.
>
> http://www.kokoscornerblog.com/mycor...-cherry-tomato
> es-.html
>
> or
> http://tinyurl.com/q5bv8yc
>
> koko
>
> --
>
> Food is our common ground, a universal experience
> James Beard

Koko, any reason why you couldn't, or shouldn't, ferment the onions and
peppers in the same jar at the same time? And how do you think this
process would work with things like button mushrooms, broccoli, and
cauliflower?

On Wed, 17 Jun 2015 02:54:15 -0500, Alan Holbrook >
wrote:

>koko > wrote in
:
>
>>
>> Finally got the fermented cherry tomatoes recipe posted.
>> They go fast so you might want to make two batches, or start one a few
>> days after you start the first one.
>>
>> http://www.kokoscornerblog.com/mycor...-cherry-tomato
>> es-.html
>>
>> or
>> http://tinyurl.com/q5bv8yc
>>
>> koko
>>
>> --
>>
>> Food is our common ground, a universal experience
>> James Beard
>
>Koko, any reason why you couldn't, or shouldn't, ferment the onions and
>peppers in the same jar at the same time? And how do you think this
>process would work with things like button mushrooms, broccoli, and
>cauliflower?

I do a variety of fements, onions and pepper being among them. I
haven't fermented mushrooms or broccoli yet, but right now I have
cauliflower, jalapenos and cherry tomatoes in the works.
I guess you could ferment, what ever floats your boat, but some
vegetables, texture wise, lend themselves to fermenting better than
others.

koko

--

Food is our common ground, a universal experience
James Beard

On Tue, 16 Jun 2015 07:05:35 -0700, koko > wrote:

>
>Finally got the fermented cherry tomatoes recipe posted.
>They go fast so you might want to make two batches, or start one a few
>days after you start the first one.
>
>http://www.kokoscornerblog.com/mycor...tomatoes-.html

What exactly is the difference between fermenting and pickling?

J.

On 2015-06-17, JRStern > wrote:

> What exactly is the difference between fermenting and pickling?

Right off the cuff, one stops life, the other promotes it.

nb

On 06/17/2015 10:33 AM, JRStern wrote:
> On Tue, 16 Jun 2015 07:05:35 -0700, koko > wrote:
>
>>
>> Finally got the fermented cherry tomatoes recipe posted.
>> They go fast so you might want to make two batches, or start one a few
>> days after you start the first one.
>>
>> http://www.kokoscornerblog.com/mycor...tomatoes-.html
>
> What exactly is the difference between fermenting and pickling?
>
> J.
>

Fermenting is where a living organism, yeast or bacteria, consumes sugar
in the food and produces alcohol (+carbon dioxide) or lactic acid,
respectively.

Pickling is where you pour vinegar (acetic acid) over vegetables and let
them sit for a few days. The high acid content kills the bad microbes.
The end result tastes somewhat similar, but it's quicker to produce.

On Wed, 17 Jun 2015 14:36:57 -0700, Whirled Peas >
wrote:

>On 06/17/2015 10:33 AM, JRStern wrote:
>> On Tue, 16 Jun 2015 07:05:35 -0700, koko > wrote:
>>
>>>
>>> Finally got the fermented cherry tomatoes recipe posted.
>>> They go fast so you might want to make two batches, or start one a few
>>> days after you start the first one.
>>>
>>> http://www.kokoscornerblog.com/mycor...tomatoes-.html
>>
>> What exactly is the difference between fermenting and pickling?
>>
>> J.
>>
>
>Fermenting is where a living organism, yeast or bacteria, consumes sugar
>in the food and produces alcohol (+carbon dioxide) or lactic acid,
>respectively.
>
>Pickling is where you pour vinegar (acetic acid) over vegetables and let
>them sit for a few days. The high acid content kills the bad microbes.
>The end result tastes somewhat similar, but it's quicker to produce.

And the brine, here, promotes fermentation? Huh.

J.

On Wednesday, June 17, 2015 at 10:02:07 PM UTC-4, JRStern wrote:

> And the brine, here, promotes fermentation? Huh.

The salt in the brine controls which organisms flourish.
Keeps the "rot" organisms down while allowing the "ferment"
ones to do their thing.

Cindy Hamilton

On Thu, 18 Jun 2015 06:49:52 -0700 (PDT), Cindy Hamilton
> wrote:

> On Wednesday, June 17, 2015 at 10:02:07 PM UTC-4, JRStern wrote:
>
> > And the brine, here, promotes fermentation? Huh.
>
> The salt in the brine controls which organisms flourish.
> Keeps the "rot" organisms down while allowing the "ferment"
> ones to do their thing.
>
Have you ever heard of lacto-fermentation? I'm wondering if this
method of preserving homemade mayonnaise would work? You have to
scroll down. http://www.weedemandreap.com/homemade-mayonnaise/
I was thinking the whey I pour off of Greek yogurt could do the work,
so I asked someone I consider pretty knowledgeable and she said she
didn't think there was enough sugar in the mayonnaise to ferment.
What do you think?

--

sf

On Wed, 17 Jun 2015 10:33:32 -0700, JRStern >
wrote:

>On Tue, 16 Jun 2015 07:05:35 -0700, koko > wrote:
>
>>
>>Finally got the fermented cherry tomatoes recipe posted.
>>They go fast so you might want to make two batches, or start one a few
>>days after you start the first one.
>>
>>http://www.kokoscornerblog.com/mycor...tomatoes-.html
>
>What exactly is the difference between fermenting and pickling?
>
>J.

Here's more than you'd ever care to know about fermentation.
http://www.wildfermentation.com/

I ferment for my health, and besides that, it's danged tasty.

koko

--

Food is our common ground, a universal experience
James Beard