/ck/ - Food & Cooking

>>17223753
Sure thing! I just don't know what to do with my grains at this point. Was offering to share some in a telegram group but got banned for behaving like a non-boomer, I guess.

Does any /ferment/ bro use water kefir grains? I've used them about 3 years ago for making ginger beer. Awesome and refreshing.
Recipe:
Prepare a water kefir starter. To do so, put a dried fig and 1 tablespoon of sugar in a mason jar containing water kefir grains and wait till bubbles show sufficient activity of yeasts/bacteria, usually after 1-2 days. Strain and reserve.
Peel and grate about 2-3 tablespoons of ginger root. Put grated ginger root in boiling water, turn off the heat and stir while the tea is cooling down. When cooled down, strain into fermentation vessel (can be anything like a large pot).
In a cup, dissolve 3 heaped tablespoons of honey and add it to the strained ginger tea in the fermentation vessel. Add the starter and keep it in a warm place. Wait until enough bubbles are forming, usually again after a day or so.
Then, pour the half-done ginger beer in flip-top bottles and let it ferment in the bottles for carbonation. I recommend at least 1 day at room temperature and another day in the fridge.
Drink ice cold after strenuous activity like lifting.

Picrel the fermented salsa I tried making. Mold formed on the lid and on the surface of the liquid which was mostly a thickish water/tomato slurry. Next time, I'll try to have it more watery. Will post pictures of the salsa after blending and pasteurizing in the oven (decided to do so to not have it be covered in mold 1 day after blending).