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    Lost? Site Map

    Got Pikl-It?

    Go to page 1, 2  Next Page >>
    Zeldaz
    Sun Feb 10, 2013 12:14 pm
    Food.com Groupie
    Just ordered two 1.5 liter Pikl-It fermentation jars. Will report back on them. Been wanting some for quite awhile, looking forward to making lots of stuff! I made some orange (actually clementine) and spice fermented beets last week in a plain old canning jar, the aroma is very enticing! Will be having some of those tonight.
    Has anyone else tried the Pikl-It jars? Here's a link for the curious. http://www.pickl-it.com/
    Rita~
    Sun Feb 10, 2013 2:45 pm
    Forum Host
    A great way to get beneficial bacteria in your system


    Check out Fermented and Cultered Goodies
    ~SwoR~
    Wed Feb 13, 2013 1:54 am
    Food.com Groupie
    I know I probably just overlooked it, but I couldn't find a link to place an order. I would love to have some of those.

    I crave homemade sour kraut. I adore Kim Chi too. Yum! Now I must go get the stuff to make some. Mine is not traditional, but I love that too.

    I have a recipe on here for Super 7 Salsa . It is great in beans or with greens. I like it with a hot dog too. I would like to try using one of the pickling things to make it.
    Dib's
    Wed Feb 13, 2013 5:56 am
    Food.com Groupie
    ~SwoR~ wrote:
    I know I probably just overlooked it, but I couldn't find a link to place an order. I would love to have some of those.

    I crave homemade sour kraut. I adore Kim Chi too. Yum! Now I must go get the stuff to make some. Mine is not traditional, but I love that too.

    I have a recipe on here for Super 7 Salsa . It is great in beans or with greens. I like it with a hot dog too. I would like to try using one of the pickling things to make it.


    For the singles
    http://www.pickl-it.com/products/singles/

    For the Bundles
    http://www.pickl-it.com/products/bundles/

    Can't wait for Zeldaz to report back! For 2 people, "by the jar" for some items would be wonderful!!!
    ~SwoR~
    Wed Feb 13, 2013 11:34 pm
    Food.com Groupie
    Thanks Dibs!
    Pi-E
    Thu Feb 14, 2013 1:34 pm
    Newbie "Fry Cook" Poster
    I haven't tried Pickl-it jars because they are too expensive. Instead I use Fido jars, which you can buy online or in many stores. They are cheap compared to Pickl-it. The Pickl-it jars are Fido jars with an air lock (they drilled a hole on the top, added a grommit and air lock). You don't need an air lock when you ferment with a Fido jar. The rubber gasket acts like an air lock. It allows the CO2 to escape while keeping oxygen out, it creates the perfect anaerobic environment for fermentation. So adding an air lock to a Fido is redundant. I have made saurkraut, pickles, pickled garlic, green tomatoes, kohlrobi, fruit kimchi, salsa, etc.. not one jar exploded or gave me a bad batch yet. Before discovering the Fido jars, I used mason jars, that process was a hit or miss, and also made a mess when the CO2 pressed out the brine. I got rid of the mason jars and I use only Fido jars now. Just make sure you only fill up the Fido 3/4 full and you will have perfect fermented, delicious foods.
    Molly53
    Thu Feb 14, 2013 5:04 pm
    Forum Host
    Welcome to the forum, Pie-E. Nice to meet a new friend! icon_smile.gif
    Pi-E
    Thu Feb 14, 2013 6:37 pm
    Newbie "Fry Cook" Poster
    Thanks Molly53 for the invite about a subject that is dear to my heart. I'm curious, how did you know I was into fermentation?
    Molly53
    Thu Feb 14, 2013 7:51 pm
    Forum Host
    I believe you might have mentioned it on your About Me page, friend. icon_smile.gif

    I wonder if you might be interested in this thread: http://www.food.com/bb/viewtopic.zsp?p=5244454

    All comments and suggestions are more than welcome!
    Zeldaz
    Mon Feb 18, 2013 3:31 pm
    Food.com Groupie
    Got started today, used Pikl-It's recipe for dilly (shredded) carrots started, working on getting a batch of nappa kimchi going using someone else's recipe. Should know something within a week or so.
    Molly53
    Mon Feb 18, 2013 8:33 pm
    Forum Host
    Hey, Zeldaz....take a look at this one: Sauerkraut Made from Chinese Cabbage

    Also this one: Sauerkraut Juice Cocktail
    Zeldaz
    Mon Feb 18, 2013 9:11 pm
    Food.com Groupie
    I made kraut years ago in my Earth Mother phase, it was incredibly wonderful, but I used regular white round head cabbage.Chinese cabbage might just be a better option than round head cabbage, as it's SO much easier to cut! I'll keep that recipe for sure, thanks, Molly, but FORTY POUNDS is a bit more than I will tackle. Two pounds is what we are dealing with right now until we get our sea legs again. Looking forward to trying some fermented red cabbage kraut when one of my two Pikl-Its has finished with the current batch.
    The cocktail, probably not. That's entirely too healthy, at least until my doctor says I must switch to kraut juice and apples (which may not be long now). My cocktails have gin, tequila, or whisky in them. drunk.gif
    Have you tried that cocktail? I find the low sodium content in the nutritional info confusing.
    Zeldaz
    Wed Feb 20, 2013 6:38 pm
    Food.com Groupie
    The shredded carrots and dill is bubbling away, even leaking out through the airlock. Glad I put a tray underneath. The kimchi was doing absolutely nothing as of this morning, going to check it again later.
    Molly53
    Wed Feb 20, 2013 8:00 pm
    Forum Host
    Adding some whey might kick start your kimchi, Z.
    Zeldaz
    Wed Feb 20, 2013 8:30 pm
    Food.com Groupie
    No, they explicitly say NOT to use whey with their system. I added some of the extra 2% brine I had, as the veggies were not producing juices.
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