I feel your pain with prices on the Big Island and Hawaii, also Alaska has the same issues. A "fairly small" price to pay for the wonderful life on the island. Unfortunately, Amazon is one of the prices we pay. (Totally worth it for us )
I have watched Mary’s Nest and Heidi at Rain Country and they both suggest using a coffee filter or 100% cotton covers for their jars. I was successful with my sauerkraut using this suggestion. Just a thought! ❤
I did sauerkraut for the first time a couple weeks ago. Mine look like your half gallon jar and I know they lost a ton of liquid. They small good and I took a tiny taste but I am going to throw it out and start over. That is ok as it is my learning curve.
I have a jar of sliced carrots that one slice got away from the rest. I had used a small puck. There was a small amount of white on the top. Now I know what it is and I'm not worried anymore. Thank You so much.
I started fermenting the chicken feed again a couple of weeks ago. We did it at the last property but hadn't done any here. Now that the new coop is done it's much easier to do it again.
Hi Tiffany! Good job on your ferments, bet they will be good. Ginger beer is yummy, not sure if you ever had sassafras root beer. My grandmother used to make it for us. Have a blessed night!
Please get yourself a tote to put your bottles in. They are great for beer or ferments, but sometimes the glass has flaws and you may get one that blows up. It will save you a mess and may protect you from flying glass.
Hi! You could try to use a carrot stick or 2 crosswise on top to keep your ferments down and then use the small pucks on top of that , if you wish, but not necessary.
I totally relate to the “priced out of paradise”! I live on the northern tropical island of Kodiak Island, AK. LOL It’s referred to as the emerald island of the Pacific. 😁 Just wish we had your warm temps. 😅 All our groceries come by barge from Seattle too…. Expensive to say the least. I’ve been learning about fermentation also. Love the ginger ale/beer. 😊
I am fermenting cabbage right now…kind of concerned. It’s got a really funky smell but doesn’t taste right either. I am fermenting in a crock for the first time. No mold showing. It’s been going for 4 weeks. I want to save it so bad…love your channel, you make me smile❤❤❤
No mold means it’s probably good. Doesn’t smell like it usually does? Does it smell unappealing to a person that already enjoys sauerkraut? If that’s the case I would throw it out. Also, I would ask Anna for help too. Fermentedhomestead@gmail.com She will love to help!
In some instances, like kraut, in small mouth jars, you can put a bigger piece on to top and tuck a couple of crossed toothpicks across the top and jam the ends of the toothpicks under the rim of the jar. I've done this for many years, if you cut a few thin slices of carrot and put them on top, the toothpicks will hold them down. Odd ferments like this week I had some reduced priced mixed cauliflower and broccoli bits, very float prone, I held down with a couple thick slices of apple pealing and again toothpicks. Be creative.
My brine in my last giardiniera turned slimy and I was scared to eat any. I had never had my brine turn slimy. I did some research and had some places say it was ok and some say no....I was cautious and threw it out (the vegetables had turned to mush and the peppers had almost disintegrated). My next batch turned out perfect.
To a lesser extent, I share your issues with not being able to find things locally. I live in a small town on the Oregon coast. We try to buy as much locally as possible. But often things are just not available here or the “local tax” (as I call it) is just too much. Thankfully it’s only an hour and half over the mountains to a larger city. I was very excited to make ginger beer after your video last month. But I am struggling to get my ginger bug to be active. I started it on Feb 27 and, except for the few days a week ago when I put it in the fridge for a few days while I went out of town, I have fed it every day. I have been grating what was labeled organic ginger and using our spring water, along with the sugar. I know you are also new to this, but do you have any ideas? I’m wondering if the organic ginger wasn’t. Although I bought it from two different sources, including “my” farmer. Ideas?
Next, I would check your temperature in your house. If it is too cold (winter time) it will not ferment. Also, you could try a batch and see what happens. The bubbles are not super obvious with this one. If it was labeled organic I would think it is.
Tiffany i hav also used a smaller jar inside to hold fown my ferment. A ziploc bag with the extra brine will hold it down too😊
I feel your pain with prices on the Big Island and Hawaii, also Alaska has the same issues. A "fairly small" price to pay for the wonderful life on the island. Unfortunately, Amazon is one of the prices we pay. (Totally worth it for us )
I have watched Mary’s Nest and Heidi at Rain Country and they both suggest using a coffee filter or 100% cotton covers for their jars. I was successful with my sauerkraut using this suggestion. Just a thought! ❤
For sauerkraut? Cool. I will have to look into that. Thanks! 😊
I did sauerkraut for the first time a couple weeks ago. Mine look like your half gallon jar and I know they lost a ton of liquid. They small good and I took a tiny taste but I am going to throw it out and start over. That is ok as it is my learning curve.
Better to play it safe if you are not sure 🤔
Love this video. Always enjoy hearing about your day and your Island.
Thank you 💜
I loved your vlog! Island prices are defiantly a thing and your ferments look amazing!
😘
Awesome
Thank you for showing how you fixed these. I was having trouble with Brussels sprouts I was fermenting, they kept floating up 😮😊
Also, thank you for an insiders view of prices in Hawaii! We love to visit, it’s beautiful and so are the people. Just very very expensive 😢 for you!
I have a jar of sliced carrots that one slice got away from the rest. I had used a small puck. There was a small amount of white on the top. Now I know what it is and I'm not worried anymore. Thank You so much.
Whispers......pickled eggs!!
Good idea!!! I love them! 😍
I thought I had a lot of eggs!
Thanks for showing this I enjoyed ur video very informative
I started fermenting the chicken feed again a couple of weeks ago. We did it at the last property but hadn't done any here. Now that the new coop is done it's much easier to do it again.
Love it! 😍
Hi Tiffany! Good job on your ferments, bet they will be good. Ginger beer is yummy, not sure if you ever had sassafras root beer. My grandmother used to make it for us. Have a blessed night!
Oooh! I have not yet. 💜💜
Please get yourself a tote to put your bottles in. They are great for beer or ferments, but sometimes the glass has flaws and you may get one that blows up. It will save you a mess and may protect you from flying glass.
Good idea! I saw someone do that with their kombucha. 💜
Hi!
You could try to use a carrot stick or 2 crosswise on top to keep your ferments down and then use the small pucks on top of that , if you wish, but not necessary.
Smart!!! 😮
I totally relate to the “priced out of paradise”! I live on the northern tropical island of Kodiak Island, AK. LOL It’s referred to as the emerald island of the Pacific. 😁 Just wish we had your warm temps. 😅 All our groceries come by barge from Seattle too…. Expensive to say the least. I’ve been learning about fermentation also. Love the ginger ale/beer. 😊
Right!? I was in AK but I was too young to remember.
💜
I am fermenting cabbage right now…kind of concerned. It’s got a really funky smell but doesn’t taste right either. I am fermenting in a crock for the first time. No mold showing. It’s been going for 4 weeks. I want to save it so bad…love your channel, you make me smile❤❤❤
No mold means it’s probably good. Doesn’t smell like it usually does? Does it smell unappealing to a person that already enjoys sauerkraut? If that’s the case I would throw it out. Also, I would ask Anna for help too. Fermentedhomestead@gmail.com
She will love to help!
I lost a jar of sauerkraut last year, because it wasn't under the brine😢
I feed 25g of rye flour and 25g of spring water. Once a week.
In some instances, like kraut, in small mouth jars, you can put a bigger piece on to top and tuck a couple of crossed toothpicks across the top and jam the ends of the toothpicks under the rim of the jar. I've done this for many years, if you cut a few thin slices of carrot and put them on top, the toothpicks will hold them down. Odd ferments like this week I had some reduced priced mixed cauliflower and broccoli bits, very float prone, I held down with a couple thick slices of apple pealing and again toothpicks. Be creative.
That’s great! Thank you for the ideas! 💜
My brine in my last giardiniera turned slimy and I was scared to eat any. I had never had my brine turn slimy. I did some research and had some places say it was ok and some say no....I was cautious and threw it out (the vegetables had turned to mush and the peppers had almost disintegrated). My next batch turned out perfect.
Better to play it safe! I have never had a slimy one. 💜( yet)
If you can get Goulsh beer they have the flip top
We looked all around for it! 🤣
Using an onion in fermenting, genius!
To a lesser extent, I share your issues with not being able to find things locally. I live in a small town on the Oregon coast. We try to buy as much locally as possible. But often things are just not available here or the “local tax” (as I call it) is just too much. Thankfully it’s only an hour and half over the mountains to a larger city.
I was very excited to make ginger beer after your video last month. But I am struggling to get my ginger bug to be active. I started it on Feb 27 and, except for the few days a week ago when I put it in the fridge for a few days while I went out of town, I have fed it every day. I have been grating what was labeled organic ginger and using our spring water, along with the sugar. I know you are also new to this, but do you have any ideas? I’m wondering if the organic ginger wasn’t. Although I bought it from two different sources, including “my” farmer. Ideas?
Next, I would check your temperature in your house. If it is too cold (winter time) it will not ferment. Also, you could try a batch and see what happens. The bubbles are not super obvious with this one. If it was labeled organic I would think it is.
No loss in trying. I think I will.