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I Could Ferment That!
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For those who when strolling through the garden or farmers market continually think "I could ferment that! (in to beer, wine, cheese, pickles, kraut,...)
Members: 35
Latest Activity: Nov 21
Discussion Forum
Sauerkraut 7 Replies
Started by Torry. Last reply by Herbwifemama Sep 1.
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Comment by Trell Johnson on October 9, 2009 at 1:08pm - see now thats what i am talking about
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Comment by Brian Gandy on October 9, 2009 at 12:29pm - Excellent Suggestion. I happen to have some bees that are getting robbed in about 3 weeks! Mmmm pear honey brandy...
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Comment by Trell Johnson on October 9, 2009 at 12:26pm
- maybe replace the sugar with honey. all the phases in your recipe will be the same, and you will end up with a more natural and sustainable product.
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Comment by Brian Gandy on October 9, 2009 at 10:36am
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I am about to attempt to make a batch of wine using some windfallen pears. Any advice? I have the ole 2 five gallon bucket brew kit that I figure will come in handy.
Following these guidelines
http://www.wineworldfdw.com/fruit_wine.html
Any suggestions or amendments to the recipe are welcome.
Thanks
BG
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Comment by C. Milton Dixon on October 6, 2009 at 3:45pm - One pint raw honey and water to fill up a gallon. Add a handfull of motherwort and pitch ale yeast. When bubbles slow rack and let sit for two weeks. Bottle and enjoy. Careful motherwort can be strong stuff!
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Comment by Troy Anderson on September 11, 2009 at 7:15am - Does any one have a good Mead recipe. I love the stuff and think it would be great to try and make my own!
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Comment by Torry on June 19, 2009 at 5:57pm - Anyone want to jump in on a kefir discussion (ref. Cornelia's free grains site)? I'm new to it, but it seems an awful lot like making buttermilk and sour cream.
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Comment by SC Papi on June 13, 2009 at 9:38am - Just opened a quart of the 2 quarts of Kimchi made last month Since that was very easy, and a lot less expensive and better than store bought, I want to try my hand a making Tsukemono, Japanese Sauerkraut, Does anyone know how to ferment soy for soy sauce or is better to buy it commercially? I want to stay as true and organic/natural as possible.
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Comment by Torry on January 31, 2009 at 8:48am
- I'll def. be checking out the bottlegger's bible. As for elderberries, I picked enough for a gallon of wine, but will be scoping for more this season....I always look near the borders of wet areas, rivers or ponds.
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Comment by Meg on January 29, 2009 at 4:39pm -
Wildman, Have you see the Alaskan Bootlegger's Bible by Leon Kamia? A friend of mine turned me on to the book as a convenient reference for making a bunch of unusual homespun wines and liquors, and it's also a good guide on making infusions and liqueurs. I'd be happy to type up a few recipes from it, if you're interested.
By the by, do you have a source for elderberries? I am drooling at the thought of them...
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Staff Recipes: Roasted Heritage Breed Turkey
Even though my Thanksgiving will be a party of two, I like to prepare for the possibility of ten! When I heard Wendy was getting a Lilac turkey from Wells Tavern Farm in Shelburne, Massachusetts I jumped on board for a bird.Wells Tavern has raised about 30 of their turkeys for fresh Thanksgiving birds. They are selling heritage breed birds that have had access to pasture throughout the spring and summer, eating natural Vermont grain and scratch feeds – with no antibiotics or added hormones. The turkeys are kept in large fenced pastures, which allows them to naturally scratch and forage, and provides them with protection from predators.
Wendy has been talking about her delicious turkey for a while now, and I am excited to see if I can find success with my first attempt at making Thanksgiving dinner.
Here is her recipe from last year:
Whether fresh or frozen, bring the bird to room temperature before cooking.
Cover the breast with a piece of brown paper cut from a shopping bag, rub it with cooking oil, and tie it in place with cotton string. Alternatively, soak a piece of cotton cloth in unsalted oil, such as corn oil. Remove the covering about 30 minutes before the turkey is done so the breast will brown.Roast heritage turkeys in a hot oven pre-heated to 425F-450F and cook until an internal thigh temperature of 140F-150F is reached. Don't let the tip of the thermometer touch the bone. (Note: The USDA recommends turkeys be cooked to 160F-180F, but these temperature will dry out a heritage turkey. Heritage birds are much more free of disease and bacteria, unlike commercially-raised birds, and do not need extreme temperatures to make them safe for consumption).
Truly the thought of cooking at such a high heat terrified me but it worked out great. We had a 17lb turkey that cooked in 1 1/2 hours.
Cook any stuffing first and put inside the heritage turkey before roasting. Due to the reduced cooking time, stuffing won't become fully cooked. Alternatively, try adding a quartered orange, apple and/or pear inside the cavity instead of stuffing.
Let the roasted bird rest 10-15 minutes before carving.
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