/ck/ - Food & Cooking

>>9316087
with the 1-2 wk krauts it never got cheesy, however i did a ferment of julianned red onions with lime and it got incredibly cheesy. In fact the first thing a friend said when he got a whiff of it was it smelt like a really stinky cheese. again I only let that one ferment for a week before fridging it. I expected the acidity since red onion but i don't know where the cheesy smell came from, but didn't bother me either, was delicious

>>8983836
you also want to make sure that there are no anti-caking agents in the salt as that is bad for bacteria growth as well.

pic is fermented red onions I made a few months back. sliced 3 red onions very thin massaged about a tbsp and a half of salt insto then and tamped it down into a quart jar with the juice of 3 limes. is by far the cheesest smelling ferment I've made but great on sandwiches.

I've also done alot of hot sauces fermented too. currently have a super hot one I made out of a lb of tabasco peppers and a green one from jalapeno, cilantro, garlic and lime