/ck/ - Food & Cooking

why do you hate /ck/?

>>11033508
I don't, I just want to talk about fermented food since it's interesting and I want to try something new today

>>11033448
Turns into this in ~2 weeks.

>>11033448
I made @ 6 qts last year so I'm skipping hot sauce this year but I think I'm going to either just ferment or vinegar brine some jalapenos for eating like pickles.

Your ferment looks like jalapeno, cayenne, carrot and garlic? Last year my 2 favorites were a tobasco/garlic/carrot/tomato and ditto with a habanero.

Just bottled my second batch of kombucha.

Anyone have any personal favorite flavors for second fermentation? Mint and grapefruit was pretty great.

>>11033448
I thought when pickling and shit like that cloudy liquid was a sign you fucked up and gonna get sick

>>11033690
Yep, and a tiny habanero that ripened too quick. Did you ferment the tomato in with the peppers or add it when you blended? How long did you ferment?
>>11033718
My favorite flavor might be hibiscus. Just toss in a spoon or so of dried hibiscus for 2nd ferment and it makes a really nice end result. Hard to describe the taste but it's nice. Other classics for me are strawberries that I've masticated a bit or some fresh ginger.
>>11033815
Not really, it's just yeast build up. The signs of a ruined ferment are black mold and bad smells. Peppers are very active so they get cloudy. It's also a 5% brine so pretty tough for anything bad to live in there.

>>11034028
I fermented the tomato with the peppers. It was a suggestion from a guy on /ck/ who used to post a lot in these threads but don't think he's around much anymore. I fermented mine for 30 days then blended with @ 1/3 vinegar to keep shelf stable.

Yeah that cloudiness is perfectly normal it happens with my cucumber full sours too.

I've been watching a lot of It's Alive and really want to try my hand at fermentation, but I've never done anything like it and I'm worried I'll fuck up and give myself botulism. What are the essentials I need to know before I go into it?

>>11033448
Man, I unapologetically love pickled carrots. It's my favorite thing in those Mexican cans of pickled jalapenos.

Has anyone tried just fermenting mint leaves? I tried it on a recommendation and it went wrong and I was wondering were I went wrong.
Also debating whether I make cider or blackcurrent liquor over the coming weeks

>>11034091
Don't be scared anon, botulism rarely occurs with fermentation. It's more common in canning. As long as you use the correct ratio of salt and water for the stuff you're fermenting, you should be safe.

>>11034145
Were you making it into a wine or using a brine?

>>11034084
Thanks for the tomato tip, I'll have to try that once my next bunch of habaneros ripens. Good to know about blending it with vinegar, although I'll probably wind up refrigerating it anyway

>Lose the lid for my bottle of fermented hot sauce
>No worries, I'll just stick this bit of clingfilm over the opening
>Two weeks later, smells like death
I guess I'm making a new batch a little earlier than I thought.

>>11033448
Do you have any resources or recipe lists that you can share for a brainlet noobie? I make hot sauce all the time, but haven't tried fermented yet.

I started my very first fermented hot sauce a couple weeks ago and i have not seen any bubbling at all. I opened it up today and it doesnt smell bad. No mold.
Is it just dead?

>>11034305
Just water it was meant to end up like a tonic

>>11033448
I don't get it, is fermentation different than pickling? Whats the difference?

>>11038499
Fermentation is a method of pickling, specifically by creating an environment that enables lactobacillus to create the lactic acid necessary to preserve the produce while preventing the growth of microbes that cause spoilage.

>>11038302
Do you hear any air release when you burp it?
what kind of salt did you use?
what ratio of salt did you use?

>>11033448
Why is there a ziplock bag inside the jar?

Look at the bubbles

>>11038686
OP doesn't have fermentation stones so it looks like he put something in a plastic bag to weigh his peppers down

>>11038499
>>11038521
fermentation is allowing microbes to propagate by consuming the matter. this will change the taste of the product for multiple reasons.

pickling will kill everything with a harsh environment and foster sterility.

you can pickle by fermentation if it produces ethanol.

>>11038302
what did you put in it?

>>11038918
>you can pickle by fermentation if it produces ethanol.

...or lactic acid. In fact, picking "food" (as opposed to alcoholic beverages) is nearly always lactofermentation. I.e. pickles, kimchi, sauerkraut, hot sauce, etc.

>>11038918
>fermentation is allowing microbes to propagate by consuming the matter
That's how fermentation works, yes, but the microbes you're allowing to propagate are specific ones that inhibit the growth of the ones that would otherwise cause the food to spoil. Fermentation is a preservation method, just like picking. It's just a specific term for the method being used while "pickling" is more vague.

>>11036398
There are good websites for fermented pickles and sauerkraut, but I haven't found much in the way of hot sauce except for here especially 1 year or so ago there was a guy that seemed to know his shit.
>ring slice your peppers
>rough chop what you think would complement it or you just want to try like garlic, carrots, mango, tomato, etc.
>make a 5% brine by dissolving 5g kosher or pickling salt to 100ml non-chlorinated water
>pack veg in sanitized jar leaving a bit of headspace
>cover with brine
>ensure the veg are under the brine with some form of weight
>cover with loose lid or tight and burp everyday
>leave at room temp for minimum 30 days (some go longer)
>if black mold develops or after 2-4 weeks it smells funky dump it (sometimes it smells funky for the 1st week but thats ok)
>blend and store in fridge or blend with 1/3 vinegar and store on shelf

>>11034084
>tfw people still remember me

I should post more again now that I'm out of school and have a job that doesnt make me want to kill myself

>>11039511

>>11039141
People remembering me has motivated me to return. Once my laptop charges I'll start posting more stuff

> teaching fermentation this November at my job
>can probably claim posting in these threads on work time as professional development

>>11038686
Another thing to consider, I use plastic lids now because metal kept getting rusty on me. I think plastic can be a way to keep it safe.

No pictures, but fermented brussel sprouts are one of my new favorite fermented vegetable. I tried one after a couple of weeks and it is great

>>11039511
post more, this board needs good content. Congrats on the new job and not wanting to kill yourself!

I'm going to try my first batch of pickles tomorrow when i get up. More or less followed the bon appetite video (lacto-fermentation in the fridge for 10 days). I havent burped it because the video didnt mention it. Provided I dont poison myself, I cant see how they wont taste good. Can post pics tomorrow if anyone cares too. Very excited to try one

>>11039533
hey you are Vermontanon right? wanna thank you for those threads you started some 2 years ago. got me into making different hot sauces and sauerkrauts.

pic is most recent batches
a simple habenero and carrot
then chocolate habs, purple bell and dates
last and oldest is scotch bonnet, ginger and green onion. Made that one about 8 months ago and is starting to lose it's heat.

>>11033448
I've been doing quite a bit of fermentation lately. I just ate about a cup of my first Sauerkraut batch and finished the last of my pickled cucember and green beans yesterday. My suodough starter is just about ready to go. I've been making kombucha for a few months now, but my recent batches have not been fizzy. Can't figure out why.

>>11034028
Do you add sugar too or just hibiscus?
Would corn work for a second ferment or would the bacteria not be able to break down it down?

>>11039606
I was in Vermont last summer, started the threads like the fall the year before that while in school in upstate NY.

Now I'm in Wisconsin. I'm taking cheese making and butchering classes for work so hopefully I can start posting about something besides lacto fermentation and yeast fermentation

>>11034091
It's actually pretty easy; I would say Sauerkraut is the easiest fermentation that I've done, but I've yet to have an inedible batch of anything. Look for sour smells and tastes, with a bit of effervescence, as opposed to rotten.

>>11038450
Maybe try crushing leaves and putting them into water kefir?

anyone made mead here?

>>11033718
Ginger or blackberry. Blackberry is harder to really get right but ginger is standard and hits the spot

garlic and honey. got inspired to do it after seeing brad's video on it. nothing special, and i know most of its "benefits" are old wive's tales, but i've never fermented anything myself.
really mirin >>11039141. i think im going to go up to the container store this weekend, get a few big bottles, get some peppers, and try my hand at a fermented hot sauce.

>>11039774
What's it like? Garlic and honey are probably among my two favorite flavors, it sounds fascinating. Have you found any applications for it in cooking?

>>11039774
it's only been going for 2 days, so i havent tried any of the garlic (i think you want to let it go for at least a month). i took a spoonful of honey earlier and it was very watery (as expected since it's drawing out all the water from the garlic) with a very light garlic aftertaste. i haven't looked up any cooking uses. the honey is supposed to get a lot less viscous as it absorbs more water. i imagine it'd be good as a glaze or coating when grilling meat. i may also experiment with cooking steak in my cast iron and crushing the cloves and cooking it in the pan. i'm curious as to how it would taste vs. regular cloves.

>>11039921
meant for >>11039816

I want to get into canning but I'm terrified of botulism. A friend of one of my aunt's got it years ago and nearly killed her so I've been scared of doing anything myself and fucking it up. How do you guys assuage the risk of it?

>>11039939
You basically need to TRY to get botulism, and it's down to only a 5% death rate.

Just need a sub 4.7ph (or is it 3.7? I forget) and it won't grow, on the very very off chance that the spores are there.


Also, ferment along now! Starting a new sauce thread. Not a hot sauce, but should be fun. Starting with sanitizing with vinegar

>>11038899
Yep, those stones are too pricey for me, and I had the perfect bags for my jar size

>>11039962
Added one onion and 2 banana peppers. Time to smash it down because I lost all of my larger jars in the move.

...turns out image 2 is too large to post from my phone so... adding 3 more banana peppers and a clove of garlic. Rolling pin in the back is what I used to smash down with

>>11039774
>i think im going to go up to the container store this weekend
I hope that "container store" is a euphemism for Goodwill. Use the money you save on empty jars to buy more food to play with.

>>11040008

A random amount of peppercorn added, while. If I crushed it itd be more likely to float to the top and encourage mold.

Also I'm lazy

>>11040029

Weighing out my salt brine. Something like 5%. I want a ferment I can safely let sit for a few months and pretend to forget about.

>>11040010
as much as i enjoy thrift store, bruh i aint trusting any product from goodwill to store food for a prolonged period of time. i mean pic related. some may call it williams and sonoma 2: kitchen boogaloo, but idgaf.

>>11040040

Higher percent also because peppers encourage mold (dont ask me why, but I will do some research to find out).


Next we add the weight. No more using corks like some sort of poor grad student

>>11039921
That's pretty neat. I guess the garlic will probably end up chewy or maybe almost candied in texture, if the honey is drawing out all its moisture. Garlic honey glaze sounds fucking great, I might have to give this shit a try myself.

>>11040062
Now he sits for a few months

>>11040048
>Literally The Container Store
Well now I'm actually impressed. Yes Goodwill still sells Ball just the same as anywhere else, but the madman actually made a Container Store.

>>11040077
Not pictured throughout, drinking my last bottle of pinot when I was in California in June

Look at these moldy beans I made a while back. I love tempeh

>>11040062
The small jar in the background here filled with light brown stuff is dehydrated sauerkraut I ground up. Top tier pizza seasoning

>>11039511
You had a bigger influence than you realize. I'm sure I'm not the only anon who started fermenting their own hot sauce because of your threads. Thanks for that, I appreciate it and still consider it one of the few gems this board can at times produce.

>>11040089
>eating rancid vegetables
you don’t really do this. you’re worse than ‘varkers

>>11040171
Sauerkraut!

>>11039622
I can't find any info on people using corn for kombucha except one company that claims they make it using corn, but they might mean that they use sugar or something for the fermentation and the corn is for flavor. I guess corn has some sugar in addition to starch so maybe it'll work on its own. I got the idea that adding diastatic malt powder to the corn and letting it sit to convert the starches to sugars might help. I can't find any info on what ratios to use though. Does anyone have any experience doing anything like this? If not I'm just gonna experiment with malting corn until the next batch is ready, then do one bottle plain corn and one bottle malted corn.

>>11040260
Corn would take too long to break down. You dont just ferment barley to make beer, you boil it for an hour to extract the sugars.

>>11033718
Ginger's good for sure. I've also had good results with strawberry and peach.

>>11033718
>>11040297

Ginger is always a prime flavor. Mint is also really fun

>>11039622
It depends how active/sour my first ferment winds up being. I usually don't add more sugar unless it way over fermented or I'm making it to specifically a molasses flavor, which also makes a nice kombucha flavoring with some apple

>>11040410
I made a batch with pic related as my flavoring a while back and that went horribly. No idea what flavor contrasted with the kombucha so horribly, but god was it awful. Mint sounds intriguing, but I need to just get my ferment back into working order before I go experimenting again

>>11039591
Post that shit nigga! When you can...
I make my own liquid soluble fertilizer, which also can make the most unique syrups.
It's a Korean natural farming technique called fermented plant/fruit juice.
One:One ratio of organic sugar that still has molasses in it, to plant/fruit material.
This pic was a strained kiwi ferment.
Came out extra foamy, tasted like a sweet/sour candy, my plants loved it during flowering, and was great in my second ferment for my kambucha.

>>11041043
Fuck forgot pic

Carrot and cabbage sauerkraut here

>>11034145
In my experience, lactofermenting mint leaves will replace the mint taste with something else far less desirable. Would not recommend. Never tried with alcoholic fermentation, tho.

>>11039652
>taking cheese making and butchering classes
living the dream

Do you keep your Marconi the fridge?

>>11041043
looks great anon

Here's my pickles. They tasted pretty good. Not that sour but im assuming thats because theyve only been fermenting for a week now. Im going on holiday on Sunday so will be interesting to see how they change when im away.

Pic doesnt really show it but I used
>fresh dill
>half a chopped onion
>2 cloves of garlic
>mustard seed
>black peppercorns
>chili flakes
>fennel seeds

>>11041534
I swear they look better in real life guys

>>11039680
Not yet, after I get through a couple of projects I've got at the moment I'm going to ask my uncle about some raw honey for a batch though, looking forwards to it

>>11039774
Be aware, honey is only antibacterial until it absorbs a certain percentage of humidity/water (I think it's 35-40%), at which point it can harbor bacteria and mold. Be careful.

>>11040260
I don't know anything about kombucha, but I know corn can and will pickle. I've also seen corn cobs used as the flavor base for a jelly as well. They make it in the South.

>>11042991
Honey isnt antibacterial, garlic is.

Op here again, here's some dill full sours I started with Diva and pickling cucumbers from the garden. Got em in my big crock which I'm pretty sure makes stuff taste better by virtue of me finding it cool

>>11045710
Goddamit, shouldn't post this early in the morning

>>11033718
Recipe?

The last time I fermented sauerkraut I did a batch with garlic and it stunk so bad the neighbors called the cops thinking I had a dead body in my garage.

>>11046025
How did that interaction with the cops go down?

>>11033718
I like just slurping up the mother of vinegar directly thank you very much

>>11033448
anyone wanna share some cucumber recipes?

i have been using this recipe with a teaspoon of black tea instead of bay leaves for the tannis.
https://www.theprairiehomestead.com/2015/08/fermented-pickle-recipe.html
i find that a 2% brine works great for taste

>>11041538
what brine percentage do you use? i find anything above 2.5% too salty

Anybody did Nukazuke ? I made it both with rice and wheat bran. First batch was much too salty but it got really good after some weeks. I used dried chili to control the bacteria.

>>11047337
I want to make miso but koji is expensive to find online and I'm too much of a pussy to make it

is a fermentation weight really necessary?

Ive got some hot sauce going for a week and ive never had a weight?

Whats the benefit?

>>11047823
It keeps the produce submerged so it doesn't get exposed to air where it can develop bacteria or mold.

About to purchase this kit, is it the right choice /ck/? If not, what's the best I can get on Amazon?
Mostly want to make sauerkraut, but quite interested in experimenting.

>>11048051
If you're a beginner that's a great kit. I was just recently given the same weights and they are soooo useful. Pricey but so worth it I might get more.

And the tamper is good but I have a rolling pin I use

>>11048051
>No link
More actual jars, crocks, and bottles is probably more bang for your buck than those accessories.

>>11039521
Did some historic brewing at work. It's all slightly sour since we brew outdoors under a mulberry tree. Fun stuff

>>11048051
>Mostly want to make sauerkraut

Do you have some cabbage, salt, and a vessel of some sort that can hold liquids? Congrats you have all you need to make sauerkraut.

>>11033448
Thats a shitty-assed hillbilly way of fermenting.

>>11047823
You can wedge a piece of onion or something in there too.
>>11048051
To be honest, I had lids like that and ended up not using them. You can press kraut with your hands too.

>>11048650
Yes, complete beginner, never tried fermenting / pickling anything, long story short, I have a rare condition that's affecting my digestion and eating a bit of sauerkraut every meal plus some kefir in the morning seems to have helped the symptoms. Figured I'd make my own fermented food instead of buying it in bulk from the store.

>>11048810
There you go Anon
https://www.amazon.ca/dp/B01H7GI7V8/
I realize it's an expensive gadget, but I figured I'd get back my money's worth in delicious fermented goodness.

>>11048836
Yeah. I known, but as stated above, I have no idea what the fuck I'm doing, I thought that something like the "pickle pipes" or any other airlock would make it much easier, and more importantly more difficult to fuck it up.

>>11048980
Was mostly looking at the weights and the airlock tbqhwy, but the tamper seemed like a nice bonus.
Any reason you're not using them?

>>11049273


I'm >>11039511 and if you want to save a little, just get the weights and maybe the airlocks separately. Fermentation creates a natural airlock but an added one helps a lot of you're in a more humid or mold prone area. Also makes kahm yeast fuck off which is a nice bonus (I can tell you all about if you want).

The weights are great though, drop it in there, skim out any floaters that float up the first few days and you're golden just to ignore it

>>11040158
Thanks my man, that means a lot to me, I will definitely post more and hopefully inspire more

>>11049304
Please Anon, do tell me more!
As I said, fermented food have so far been a saving grace for me, I don't really care whether it's placebo or not, so far it improved my quality of life tremendously.
If you could take some of your time to give some basics / things you learned the hard way, I'd be extremely grateful!
I do remember reading your posts a while back, I'll try to lookup the archive!

I was trying to pick an airlock, but there's quite a few type (fancy 3 piece lock with a water filled cup, water sealed lids, and then these simpler waterless ones I was looking at). Once I'll have the right equipment, experimenting with recipes will be fun, but it's pretty difficult to skim trough snake oil and shills when looking at reviews.

If we're still doing show and tell I started a batch of pickled cucumbers a few days ago, then spurged out and didn't post the pictures I took.

>>11049304
Redpill me on Kahm mold.

Chopped into spears, with sweet peppers, garlic, dill, and peppercorns for added flavor. A few bayleaves for crispness.

>>11049429
>Redpill me on Kahm mold.
It's a harmless environmental yeast that causes the brine to go cloudy.

Added celery, carrots, and the last few bits of cucumber to fill the empty space.

Seeded it with some brine from my first batch of dill pickles and filled the rest of the way with salt water. This is what it looks like at 3 days; I ate a celery piece and I think it needs a bit more time.

>>11049451
Isn't it the shit that forms a film at the top and gives your ferment off flavours?

>>11050140
It can. It's recommend to throw out Kahm infested kombucha for flavor.

>>11033448
I got a small batch of garlic kraut that I started a week and a half ago. I like the crunch, so I just stuck it in the fridge to finish off over the next couple of weeks. Really good stuff.

Also have some (mostly local) dill half sours brining. They're not bad, but not amazing. I didn't mix the pickling spices myself, bought a generic one from the grocery store and there's something in there that I don't really like that's making it a little bit bitter. I don't think it's the cukes. Cinnamon, maybe? I also don't like how cloudy the brine is, I think I didn't add enough salt in the beginning. I just kinda eyeballed it based on a recipe from a previous job.

>>11050695
Woops, forgot to upload a photo.

>>11049444
I think bay leaves impart too much flavor. Try grape leaves, they don't really affect the taste and still keep them cunts crunchy. Unless you like the way bay leaf tastes, then keep doing what you're doing.

Using this thread for my stupid question, that's sort of related: how long can I use my hard boiled egg marinade of mirin, soy sauce and water? I leave eggs in there for a day but for how long can I safely reuse the same marinade?

>>11051012
If you're refrigerating it, my gut says probably until it tastes or smells off. Really depends on how much soy sauce you're using, but at the very least a couple of weeks.

>>11034299
Fermrntation is specifically safer because the lactobacillus/yeast outcompete the botulinium bacteria and most other harmful bacteria (and may actually poison them). Botulism only occurs after the bacteria forms spores and it can only really do so in canning as they're obligate anaerobes.

gimchi :DDDD

I want to make a quick pickle today. Thinking of grabbing some cucumbers, slicing them up, and then adding them to a brine overnight to eat tomorrow.

I was thinking: black pepper, lemon juice/peel, maybe some sugar, a splash of vinegar, various spices like paprika or some herbs I have. Anything else I should add? Or maybe take out?

>>11051688
Water, salt, vinegar, dill, sliced garlic and a grape leaf for the brine.

It won't taste all that different in a day, but will start tasting like a pickle in like 3 or 4 days.

I've got peppers growing in my garden (Hungarian Wax, Thai, and Cascabella). Never done pepper growing, so this is all a new experience for me. I was thinking of pickling some of them; are any of them a good choice for that? And besides pickling, when do I pick these things? Do i wait until they've fully ripened, or is it OK to pick a few while they're still yellowish green to try them? I've got a lot of the wax peppers in particular and some of them are getting pretty large, and I'm eager to try them.

>>11052016
You can pickle any pepper.

As for when you pick the, that's totally up to you. The flavor changes as the peppers mature and different colors are used for different things. With Thai chilies especially you will see red and green sold side-by-side. Which you buy depends on what dish you are making. I.e. green chilies go in green curry. Red curry is made from dried red chilis, etc. I usually see hungarian wax sold green, and Cascabel are red.

>>11052047
thanks, anon, i'll have some fun experimenting then.

>tfw cow milk causes my face to explode into pimples so have to make kefir from almond milk which is much worse taste and texture wise

>>11051463
Thank you for the more in depth description, my microbiology knowledge is rather lacking

>>11052230
Find something else to make

>>11051688
The lemon juice wouldn't do you much good, I would recommend using vinegar as your primary acid as it provides the cleanest flavor. The rest sounds pretty good, I've never tried lemon peel in pickles, could be interesting

i'm making my first batch of tepache and some of the pineapple pieces aren't completely submerged since the recipe i was following didn't mention it. i just learned that fermentation should be done completely submerged to prevent mold and bad bacteria growth. can i safely drink the tepache or should i toss what i've got? i'm about 2 days into fermentation and there aren't any bad smells.

>>11038302
did you fill it up with chlorinated water?

>>11038302
What kind of container is it in and did it make any sounds when you opened it? It's very possible that your seal isn't completely air tight and some of the gasses leaked out. What does it taste like?

>>11052230
what about goat milk?

>>11051012
>>11051221
Isn't mirin acidic? Or alcoholic? Both would help along the salt to delay spoilage.

>>11052319
I haven't tried that but I don't think it will be any better.

>>11052330
Yes. I think it's slightly acidic and it's cooking wine, so slightly alcoholic. That's why my gut says that it's OK to not be super cautious unless you have a compromised immune system and just go by smell and maybe look.

>>11052477
Very well put, bruce.

Sourdough bread and pizza crust. As you can see I was happy with the crust (bread also has a good sound when I tap it), but god damn was this a lot of work.

>>11033508
>eating uncultured vegetables
Do americans really do this?

>>11053518
you can tap on the screen to focus

>>11052263
It's a rule of thumb. If it smells, looks, and tastes good, it should still be fine.

>>11049362
Tbh they all work great. Last thing you should worry about, so get the cheapest or most aesthetically pleasing

>>11049429

It's a fucking asshole. It ruins my hotsauces. I just scrape it off my krauts though.

Although one thing I do with stuff ruined flavor wise is dehydrate it and make it a powder. It usually intensifies other flavors and covers up its taste.

Also it looks like mold. Even after 10 years fermenting I'm uncertain sometimes.

>>11051463
>>11052249
Botulism spores also have to be present which is super rare. And most lacto fermentations lower the ph fast enough that it won't start
>>11052263
You're a-okay buddy. Stir in occasion (once daily/every other day) to be safer though

>>11053952
What about brettanomyces? What is your experience with this off-taste?

I have no experience with fermentation. What should I start with? I am pretty good in the kitchen.

>>11056092
I'd recommend pickles or sourdough since they're both pretty easy and you probably won't need to buy anything for them. Make things you would want to eat though. I hate pickles but I wanted to try anyway. They turned out fine but then they just sat in my fridge for months until I threw them out. On the other hand I made sourdough bread about every other day until I killed my starter by forgetting to put it in the fridge when I went away for a few days.

>>11053846
What does this have to do with thumbs?

>>11033448
How are you keeping the veggies below water? Do you have weights in there?

>>11053518
God damn that's a lot of sauce anon

>>11056637
Look at the pic and you can see what appears to be a plastic bag filled with water being used as a weight.

>>11056637
Ziploc bag full of brine, don't listen to the soccer moms on their fermentation blogs, the plastic can easily stand up to the acid the culture creates.

>>11056829
It's just annoying to deal with

>>11056637
You can pack everything together tight enough to avoid it moving or use a chunk of onion as a weight too

Ive been getting into fermenting and pickling lately. I love the antipasto found in olive bars at the grocery store and i want to makes some. specifically the cauliflower with the pepperoncini peppers. anyone know of a good recipe?

>pic related its what I'm talking about

>>11052740
Thanks, Bruce!

>>11056637
Not OP, but I use the baggie method.

>>11056821
It was a delicious Margherita. The other reason is that the crust was slightly convex, which made the sauce run more than normal.

Should I bother with organic veggies when fermenting?
I usually don't when cooking, but since it's basically the vegetable by itself, perhaps it's worth the premium?

>>11058023
Watch Brad's video on giardiniera. Throw some pepperoncini in there and you've got a good base which you can adapt as you like.

>>11058306
Unless it's pickles (avoid waxed cucumbers), nah. I've heard you want to hydroponic vegetables can be a problem, but I've fermented peppers from the dollar store no problem.

>>11058306
I used to work in the food industry can tell you that it honestly really doesn't matter in terms of quality or taste. Just buy whatever you think looks better or you know tastes better regardless of organic vs conventional.

>>11050699
That looks like a good start!

I'm making hot sauce, and I've had peppers and company sitting in brine for about 4 days, but I'm not really seeing any bubbles forming. Did I do it wrong?

>>11058534
Send a pic, hotsauce guy here u can probably trouble shoot it

>>11058418
>>11058476
Alright thanks both of you Anon and Bruce, I'll start tomorrow then, will post pictures

Any of you niggas make kefir?

I started drinking storebought but im wondering what the difference is between that and homemade nutritionally

I know storebought isnt effervescent but idk what role that plays nutritionally either