Yep you can use the same instructions with no problems. Of course finished texture may vary depending on the vegetable or mix of vegetables and the time required for them to fully ferment may vary. Using the sauerkraut instructions, I have a crock of mixed vegetables - small onions, broccoli, cauliflower, a little cabbage, and even some peas tossed in working now. One suggestion if you plan to do lots of fermenting - buy the Joy of Pickling book. Lots of good fermented recipes. Dave

Original poster question was about fermentation, not about canning. I believe approved reciepies are required only for canning. If you ferment dills, cabbage, tomatoes, or anything else and plan to keep it in the fridge, there are no safety concerns really. Thanks Olga. I understand it was about fermentation and not canning, but yes there are guidelines for fermentation from USDA just as there are for canning. Many of the older methods once used in the US as well as many of the methods used throughout Europe, are no longer considered safe by USDA guidelines. Not only is a specific salt:food ratio considered critical but also the manner in which it is done and how long it is exposed to room temperatures. FDA then adds that the pH should be tested and confirmed below 4.6 and tested for pH stability. No oils of course and only limited amounts of low-acid additives as they not only affect the pH but the amount of salt required. There are also guidelines for how long it is safe for refrigerated storage. Many of these changes came about as a result of the studies on listeria growth in fermented foods done in the 1960's. Of course, given the types of fermentation most practiced in the US (pickles, sauerkraut, and yogurt) we have specific guidelines for those items but only general guides for other foods. And as with the canning guidelines, everyone has the choice whether to follow these guidelines or not. I hope that clarifies what I was trying say before. Dave Here is a link that might be useful: USDA Publications - Preparing Fermented Foods

I borrowed the book from the library a couple of years ago and tried a few recipes, but I can't remember which. I think I made the kimchi ones which we liked very much. You may want to search the Yahoo! mailing lists 'Microbial Nutrition' and 'Native Nutrition' for discussions about the book or specific recipes you'd like to try. I did a quick search on onibasu.com for 'Ginger Beer Wild Fermentation' under those two mailing lists and got the following results: http://tinyurl.com/2e7vrer Here is a link that might be useful: http://tinyurl.com/2e7vrer

My second batch of lime wine has finished fermenting now. It took a good while to get it going (stuck ferment) but I rigged up a grow light next to the fermenter and wrapped a towel around the whole - raising the temperature to around 74. My pantry stays cool about 69, in cooler weather, and this just wasn't enough. It's great for storing canned goods, flour, dry stores tho, at that temp. So - next step - what about storing long term temps - is it Ok to stay at 69 - 70 once bottled? Also - another next step - I put Sparkeloid in it to clarify it - works fine. Unfortunately - I should have put it in BEFORE I added more sugar to taste - as it was clear - then had to repeat it after adding more sugar (Ok - to me - kiddo - try reading instructions a little better) So now on 2nd try, wine is almost clear - with Sparkleoid doing great job - a lot of white fluffy stuff sunk to bottom of carboy now. How I dread next step - the siphoning - I know it can be done - but haven't mastered that tube yet. I even bought one that is normally used for siphoning gas out of my truck - I can do that! - but that wine thing scares me. Anyway - I really think I'm making progress - and after re-reading all of the above postings - found some great advice there. I have printed out some of Jack Keller's 1 gallon recipes and have collected a lot of gallon jugs - so see you again as soon as I can get lime wine siphoned, and will surely begin my next venture thereafter. Just my 2 c's. Thanks to all. Bejay