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Fermenting
Mon 1-Feb-16
5:15 pm
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Original Redhead
Bulgaria

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Mon 21-Mar-11
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As I've just told a friend how helpful and friendly you all are, I thought I better pop in and update you on my latest perserving experiments.   90% of our fruit and veg is grown here and for the past few years has been mainly frozen/jammed/chutneied or juiced but recently (as in last couple of months) I've started fermenting. 

To date we have 4 batches of sauerkraut, a batch of plain fartichokes, a batch of spiced artichoks, a carrot/daikon kraut, a batch of kimchi, 2 batches of pomegranate in honey (it was 4 but I ate 2 lots) and a batch of garlic in honey.   Also got some milk kefit grains which are producing a 'yogurt' in 24 hours with very little input from me.

Why do I think I may be doing more fermenting this year?    Low use of sugar, variety, less time consuming, uses less fuel, I'm a saddo who enjoys 'burping' my jars.

(p.s.   nice to see the maths hasn't got harder since my last post)

Failing is not a fault, refusing to try is

Mon 1-Feb-16
5:55 pm
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Sooliz
Somerset

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Wow!  You've been busy.  welldone

 

oh, and welcome back, by the way!

learning to love veg…..except celery :-O

Mon 1-Feb-16
6:23 pm
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Toffeeapple
North Bucks

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Yes, welcome back Tracey!

I'll try that again!

Mon 1-Feb-16
6:31 pm
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brightspark
Wilts

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Glad to see you back Tracey! big_hug

"Work for a cause, not for applause
Live life to express, not to impress
Don't strive to make your presence noticed
Just make your absence felt"
Mon 1-Feb-16
11:24 pm
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danast
Argyll, Scotland

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wave Hi Tracey.  Lovely to hear from you.  I hope you friend will like the Forum.  big_hug

Old teachers never die, they just lose their class

Tue 2-Feb-16
3:19 pm
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Terrier
York

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Hi Tracey, nice to see you back.

ive never intentionally done any fermenting, but a few years back I made a pumpkin chutney that started to ferment all on its own.

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