tag:blogger.com,1999:blog-3068230522284074298.post748879289203276773..comments2024-03-14T03:15:56.296-05:00Comments on CakeWalk: Clutter and Lacto-Fermented Date Chutney.rcakewalkhttp://www.blogger.com/profile/13646758033700076277noreply@blogger.comBlogger7125tag:blogger.com,1999:blog-3068230522284074298.post-23159238803854935082011-05-25T08:32:04.086-05:002011-05-25T08:32:04.086-05:00Thank you! Yes it helps and like I said no mold wh...Thank you! Yes it helps and like I said no mold which is a good thing. I will try it later on some grilled raw milk provolone sandwiches. I just finished one of my best batches of sauerkraut and that baby had some bubbles not as much as my kimchi does but it had some! Oh I am planning to make those peanut butter cookies in the next few minutes. I am grinding my peanut butter now! That Peter Reinhart loaf you made looks amazing!Anonymoushttps://www.blogger.com/profile/11848728196613269097noreply@blogger.comtag:blogger.com,1999:blog-3068230522284074298.post-91292431933353276812011-05-24T15:24:32.443-05:002011-05-24T15:24:32.443-05:00No problem, H...
I find with most lacto-fermented...No problem, H...<br /><br />I find with most lacto-fermented stuff that the appearance doesn't change so much. With this date chutney in particular, I didn't see much change. In fact, I still have some, and didn't notice a ton of flavor change during this past month either... leading me to believe that it <br />is indeed fermented to preserve it that long. <br /><br />Some things that are less "chunky" (that Lima bean hummus that I fermented recently), actually will bubble up! I didn't see that after the first day, but after several days went by in the fridge, I could hear the gasses escaping when I unscrewed the lid and the bean dip actually had that faint carbonated taste! The things I've seen the most noticeable activity in have been sauerkraut and salsas, both of which have more liquid than this chutney.<br /><br />Hope this helps - at least a little! And, I hope you enjoyed the flavor!<br /><br />Rrcakewalkhttps://www.blogger.com/profile/13646758033700076277noreply@blogger.comtag:blogger.com,1999:blog-3068230522284074298.post-6554253352882728742011-05-24T14:54:45.319-05:002011-05-24T14:54:45.319-05:00Hey it's me again! Sorry for all the comments!...Hey it's me again! Sorry for all the comments! I made this three days ago and today is the day it goes into cold storage but I have a few questions. My pint jar was packed to the top and when I opened it today it didn't have mold(good thing) but it also didn't have more liquid or any other sign of ferment that had taken place as my other fermented projects do. So I guess the question is does it change in appearance from the time it starts fermenting to the end? I am worried that since I had more volume then you that I should have increased my whey. I also weighed my dates after pitting them to get 8 ounces.Anonymoushttps://www.blogger.com/profile/11848728196613269097noreply@blogger.comtag:blogger.com,1999:blog-3068230522284074298.post-72001871964924957702011-04-28T09:22:43.547-05:002011-04-28T09:22:43.547-05:00H: that event sounds great! I did use dried date...H: that event sounds great! I did use dried dates- medjool, I think... They had been sitting around for awhile and were drier than dates fresh out of the bin, but they still worked fine. I'm making a sandwich just now with the chutney, since I'm traveling back home today- I really love how it turned out! Hope you enjoy it too!rcakewalkhttps://www.blogger.com/profile/13646758033700076277noreply@blogger.comtag:blogger.com,1999:blog-3068230522284074298.post-20792062831840261322011-04-28T08:10:46.757-05:002011-04-28T08:10:46.757-05:00Ah! I just reread recipe and figured out that they...Ah! I just reread recipe and figured out that they must be dried due to the rehydration step. Still a little too early in the morning for me!Anonymoushttps://www.blogger.com/profile/11848728196613269097noreply@blogger.comtag:blogger.com,1999:blog-3068230522284074298.post-86934367188527236932011-04-28T08:00:25.787-05:002011-04-28T08:00:25.787-05:00I cannot wait to try this! I have the ingredients ...I cannot wait to try this! I have the ingredients on the grocery list. I plan on making this for a food swap I am attending. <br />http://heavytable.com/the-inaugural-minneapolis-food-swap/<br />It's the second one of a relatively new event here. <br />It is such a good geek out! I highly recommend starting one in your area even amongst friends as it is such a good idea. Anyway I was wondering what kind of dates you used. Our co-op sells them dried and fresh. I prefer the fresh variety well because they are fresh! The co-op offers three kinds, medjool,Neglet Noor and some other kind,that eludes me as of now.Having them all I much prefer the medjool dates. Thanks again for a great recipe.Anonymoushttps://www.blogger.com/profile/11848728196613269097noreply@blogger.comtag:blogger.com,1999:blog-3068230522284074298.post-52698571665423594072011-04-20T19:28:33.223-05:002011-04-20T19:28:33.223-05:00I've been slowly letting subscriptions die. My...I've been slowly letting subscriptions die. My mother got me a new one, and I had to restrain myself in scolding her. (But jeez, Ma, it's Vanity Fair for crying out loud! I'm going to have to immediately recycle it. It's disgusting.) And the rain here just cleared and the sun is coming out. No one ever promised us April would be fun, right? <br />And goodness, lest I digress further: that date chutney looks great. I like your style. But then you knew that!Juliahttp://whatjuliaate.blogspot.comnoreply@blogger.com