Comments on: Fermented Eggs

By: Kelly Liston

Kelly Liston — Fri, 13 Jan 2023 21:42:06 +0000

In reply to Bill Serve. we get our starter from Body Ecology!

By: Bill Serve

Bill Serve — Fri, 07 Jan 2022 18:02:24 +0000

Culture Starter? could you help me out with this, what is it, how do you make it. I have fermented sauerkraut and vegetable before but want to try eggs, thanks in advance.

By: Cathy

Cathy — Fri, 10 Sep 2021 22:12:53 +0000

Hi. I have leftover fermented garlic and dill pickle juice , can I just pop them in the jar ? I also have Jalapeños, that are fermenting, I have cowboy candy , which is pickled Jalapeños. Thank you.

By: Amber

Amber — Mon, 25 Jan 2021 02:53:29 +0000

In reply to Damas. The only way I know how to make whey is by draining store bought plain yogurt and letting it strain for a couple hours. Is that what whey you are talking about? Also what type of culture starter are you saying to use? Can I buy it at vitamin cottage?

By: Annette Passwater

Annette Passwater — Tue, 12 Jan 2021 03:23:38 +0000

Do you store the finished fermented eggs in the salty solution that they fermented in, or are they rinsed & put in a vinegar & spice/herb solution? I just started my 1st batch of fermented eggs & I don't know the proper way to store the eggs when done. Please help! Thanks in advance.

By: Kelly Liston

Kelly Liston — Wed, 30 Dec 2020 18:05:25 +0000

In reply to Julia. Sure! Give it a try! -kelly

By: Julia

Julia — Sat, 26 Dec 2020 20:29:25 +0000

In reply to Kelly Liston. Could you use some sauerkraut brine left from store bought fermented kraut?

By: Theresa

Theresa — Wed, 23 Sep 2020 04:48:01 +0000

Could you can these fermented eggs to store for later?

By: Shane McPherson

Shane McPherson — Sat, 11 Apr 2020 10:38:07 +0000

1 Tablespoon of Salt doesn’t seem like enough imo, but then again it’s only a 3 day ferment. So, could I add more salt and ferment them even longer? If so, what would be the outcome of this? Also, I respectfully disagree with the salt you recommended. The optimal salt to use for proper fermentation is Celtic Grey Sea Salt. My last question is concerning the starter. Is it really necessary, or is it simply just to kickstart the ferment and achieve faster results? Say I don’t use a starter? Nothing negative will happen, correct? It will just take longer to start and finish. Is that right? Thanks!

By: Karen

Karen — Mon, 20 May 2019 21:31:12 +0000

Melissa Medina: Using vinegar will give you a pickled product, as opposed to a fermented product. The taste might be similar, however, you lose the probiotic benefits….

I have just submerged my eggs into the brine, using some liquid from my red sauerkraut, can’t wait to try the pink eggs!