/ck/ - Food & Cooking

haha fap

lol
fapfapfap

>>17208772
Set some new kimchi to ferment a couple of days ago. Should be ready to start eating soon, though it'll taste really good around the 2 month mark.
I want to learn to ferment meats as well. Anyone have any experience fermenting any or know any good fermented meat recipes?

Is it related to ponies and jars?

>>17208772
Kill yourself faggot

>>17208772
My lacto pickles were nice and crisp and getting sour, but I wanted more sour so I let them keep going.
They got a bit more sour but went completely soft.
Now they've been left in the back of my fridge for 5 months and I think about dying every single day.

>>17208918
i'm sure your life will take a turn for the better if you make a new batch. I belive in you anon

i bought some new spores for my koji since my last batches didnt grow well, i hope these grow nicely and that i just had bad spores instead of my incubation chamber being ass

>>17208910
This and jenkem. obligatory jokes.
every
single
thread
>>17208912
No
>>17208810
That's the joke

>>17208945
also im waiting for fermentationculture.eu to restock their natto soy beans i wanna try making natto soon

>>17208772
I did this earlier in the month.

4% brine. Too much volume but w/e.

Let it go for a few weeks until it was done farting. Pureéd it with some brine, a splash of balsamic and a tiny bit of apple cider vinegar, xanthan gum.
Pretty good for a first try.

>>17210381

>>17208772
Who here pickles eggs? I made some with a balsamic vinegar base and filled the rest of the space with onions and garlic cloves. Almost everything you need to make a great sandwich or bright pasta.

>>17208926
Thanks anon, desu. It actually means a lot. When my next crop of cucumbers come in this year I'm hoping I'll be in a better place and they'll help with that.

>>17208772
Trying my first hot sauce. Wish me luck bros I just made up the recipe

>>17208772
I blew the side out of my chink preserving jar while I was mashing some cabbage for kraut. For a thread here actually, if anyone remembers I posted one pic then disappeared. I have an Ohio stoneware crock with lid but no airlock. The weights from my broken crock are a little too small to cover the whole area.
Do I really need an airlock if everything is under the brine? I don't have bugs in my kitchen and CO2 sinks.
The lid is not airtight, just sits over the top of the crock.
My thinking is the CO2 will just push the air out. There shouldn't be much gas exchange coming into the jar if I don't disturb it.
I would like to make pickled red.onions in this. How likely is it to work?
Do you have any tips for keeping them below water with my inferior weights?
Pic rel crocks weight and lid

>>17210438
If your concern is bugs you can just put cloth over the top, I've done that when fermenting beer I wanted to sour and nothing bad got in.

>>17210438
no airlock will probably make your ferments moldy

>>17210438
Just use a widemouth mason jar (available up to 1/2 gallon) and fermentation weights designed to fit inside the neck.

>>17210438
If they're covered you'll be fine. I leave my mason jars just partially screwed on so I don't have to burp them every day. You can just open it up the first few days and jam everything back down under the brine too until it sticks

>>17210487
Target has 1 gallon jars too which are nice if you want to make bigger batches of stuff or want something big to mix things before you bottle them.

who likes picked sausage
i have a small batch of litl smokies going with onion peppercorn sugar salt and a few slices of serrano peppers

>>17211486
Sounds really great. I'm new to this board, are fermentation bros into brewing and sourdough? I made pizza tonight and prepped 5 loaves for baking tomorrow. If you guys want to get into it you don't need to feed your starter every day or whatever. I keep mine in a cold fridge and feed it with whole wheat, water, and honey the night before I want to use it and the products are killer.

Any of you ferment human waste/sewage?

>>17211663
Yeah we had a guy do jenkem the other day. Should be archived
>>17211587
I keep meaning to try adding live brine to bread dough

>>17211691
I was thinking more if mellowing it to use in garden.

>>17211691
Live brine, that's a new one on me. It sounds cool though. I get a lot of neat flavor contribution from my starter which began as krausen from an active fermentation using Rochefort yeast and but I think I'll try that coming up. The difference in lactic acid content based on when I feed and if I use honey or not is fun to mess with too.

>>17210344
>>17210354
>>17210364
>>17210390
Cool, appreciate the replies.

>>17208897
sorry i don't know any fermented meat but i remember my roommate had the Noma Fermentation Cookbook
https://www.amazon.com/Noma-Guide-Fermentation-lacto-ferments-Foundations/dp/1579657184
and it had some fermented meat recipes in there that looked bomb

>>17210381
xanthan gum- that's what i've been missing. thanks anon

i just wanted to say that this past summer i made a spicy kimchi with some fresh ginger and turmeric knobs in there with the chili powder and cabbage and holy moly was it ever tasty. so next time you make kimchi consider adding a bit of ginger. for more flavor slice it or dice it

>>17212336
cheers

>>17208772
BUUURP
Henlo frens

>>17210344
Became interested in fermenting foods again recently since I stubled on these threads. Decided to start with fermented salsa.
lemon juice, pink peppercorn and fennel seeds, 12 cloves of garlic, 1 red onion and 2 white onions, 5 rawit chilies, 1 habanero chili and 1 jalapeno chili, roughly 1,5 kg of tomatoes and the juice thereof, cilantro and salt (to ~2% by weight).

>17210438
Having the same problem here concerning keeping the vegetables submerged. The tomatoes just randomly rise above water. Currently, I am fermenting the salsa in a 1 kg flip-top jar. Since tomatoes are acidic to begin with and me also adding lemon juice to the mix, I hope it will be fine. Though I'm anxious salsa residues on the flip-top will begin to mold.
Anyway, I will post more pictures later.

>>17213245
Shoot, if I continue like that, I'm going down in the history of /fap/ as the turn-your-shitty-pictures-Anon.

Also, meant to refer to
>>17210438

>>17208772

Milk kefir:
Here's some how-to I posted in a recent thread.
Try it out, it's cheap, tasty and as far as I am concerned, makes you feel better and more resistant to stress when consumed regularily.
Plus: Can be made infinitely, no need to perpetually buy any cultures, like some people do with joghurt.

About to do a run of pickles.
Probably but cut them into strips to pack the jar.

Can I re-use large jars with metal lids?
Not really worth it if I can't

>>17213439
Why not? We commonly do around here.

>>17213439
I don't reuse them because brine rusts the lid

>>17213266
i finally found kefir grains last summer but when i tried making kefir with them they didn't do anything. i think they died because the weather was so hot back then. i hope i can find some more but i'm pretty salty because they were expensive

>>17213245
>Having the same problem here concerning keeping the vegetables submerged.
Same with the one I posted. I just popped the lid off and pushed them down every few days. No problem. Or get pic related.
Also, I had a white film forming on the bottom of the jar. I've seen it for at the top in some videos and was informed that it's just a harmless yeast.

Back with no updates really. Other than the airlocks are working as intended. And I started a "starter" for kombucha, but it's only been a day. I will be doing a first tasting of everything in a couple days, sans my kraut since where it is has been a little colder than on top of this table.

Is this where the high-meat retard came from?

I've been making kombucha every week for almost 6 months now, and it's what made me interested in all sorts of fermentation, and kind of helped me even love cooking more than I did. This is on day 5 of first fermentation, gonna bottle it with pineapple and ginger juice tomorrow

>>17210428
how different are lacto fermented pickles from vinegar pickles?

>>17215082
Hrm. It looked like a white film forming on top of the liquid layer. The problem most likely was me deseeding the tomatoes and adding the strained juice back to the jar, thus providing an excellent substrate for mold to grow. I guess that's the difference when it comes to making fermented things like sauerkraut - it's pretty much just the vegetable and brine, not some salty substrate in that case. Though that assumption might be wrong, of course..
I skimmed off the top, white layer and tasted some of the tomato and a garlic clove. Taste is actually pretty amazing, especially the garlic. Soft, a bit fizzy and nothing like the bite of fresh garlic.<
With my next experiments, I will most likely not deseed the tomatoes and just put them into the brine as is or cut in half. That way, I suspect mold will have a harder time to grow since it's pretty much just brine and not brine + substrate.
Going to get a blender later. I'll blend the fermented salsa and probably boil it to prevent further growth of what I suspect to have been mold.

>>17215027
I don't know what caused them to die, though I may guess either leaving them too long at hot temperatures and getting damaged by too low pH or getting damaged by a different bacteria strain.
Tend to be expensive, yeah. I paid about 20 bucks for them, but had them dying two times. The last batch I got for free and am willing to put more commitment into to not have it die.

>>17218597
Sounds like lacto to me, if you have white sediment accumulating at the bottom that's probably yeast that's gone dormant and flocculated out.

>>17218927
Started fermenting on Friday, so I doubt that. Also, there was mold growing on the flip-top, which I was anticipating. Fermenting is harder than I thought..

Trying to make sauerkraut, it's been 7 days and the brine has already been soaked up by the cabbage leaves, should I leave it like this or am I supposed to keep refilling the brine?

>>17219732
did you try squeezing the water out of
the leaves? as in pressing them down against the bottom of the jar

>>17219876
I did that when I first prepared it but I then I just left it until it soaked the water up. Apparently that was meant to happen and the salt creates the correct environment for the bacteria to populate.

Okay I had some extra jars so I thought to just try to ferment half sour garlic pickles, bulb of garlic each one, coriander seed, pinch of turmeric and celery seed, I almost forgot about the jalapenos in there, just cut in half for some spice. All in a 3.5% brine, this book said this was a good percentage for half sours so we will see in a week! Also didn't have an airlock for the one jar so we will have to burp that one.

I started a tripel. Blow off tube is currently going berserk.

>>17220835
Just cucumbers in a jar with brine for the first batch? I've read some recipes calling for certain leaves that are supposed to carry the bacteria. Can't recall which ones right now.

>>17222167
Yep! I missing a few things yes, grape leaves I believe inhibit the soft chemicals and allow the pickles to remain crunchy. Also mustard seed which I feel like a tard for leaving out, and some sauerkraut brine for a starter. Never heard of the leaf method but it sounds like some badass hundred year old pickle trick. But I figure the LABs do most of the work, so missing a few things isn't the end of the world. Soft pickles might be though

I took up making kombucha for a bit back in 2020. Made some really good, over carbonated blueberry kombucha for a bit. I am really bad at just walking away from hobbies all of a sudden, and that's exactly what I did to my scoby.

So this has been hanging out on top my fridge untouched for a full year. The scoby layer is like 4" thick. I've been thinking of giving it some water.

>>17222231
Why not make it some sweet tea to reinvigorate it? I'm trying to make my own Scoby, never made kombucha.

I killed my mead, can I save it by just dumping in more yeast?

>>17222248
Its hefty. I'm afraid if I feed it, it will "wake up" and start feeding, immediately deplete nutrients and have a mass die-off and get truly weird. I don't think I can even get it out of the container without cutting it.

>>17222248
also, I have a scoby that I cultivated in coffee up there, too. I always wanted to go further with that project.

>>17215027
By the way, Anon. Found a pretty great resource about milk kefir / water kefir:
http://users.sa.chariot.net.au/~dna/kefirpage.html#alternativekefir
stating that kefir grains may turn into non-propagable kefir grains if left to ferment at room temperatures for too long, forming a yellow outer crust.
If anyone's interested, I could provide at least two batches of milk kefir grains sufficient to ferment about 2 L of milk.

>>17215888
Trips and dank. Thanks for sharing.

I just bought a bunch of gay vegetables to ferment, so BUMP.

>>17222303
Is that really how these things work? Suddenly feeding some bacteria means it goes fubar? Doesn't sound familiar and I've had really old sourdough I just fed with flour and it was back to normal.

Which kind of teas can I NOT use for Kombucha? One guide I got on paper have said "flavored" teas that have a bunch of fruit and other added flavors but is that true?
So far I've gotten some basic black tea just to be safe.

>>17222353
i'd be down for some kefir grains if you want to email me at DoNoHarm777@protonmail.com
I could pay you in books, naloxone or maybe a cool rock

I made my third sauerkraut batch this morning, we wait 15 days now.
I tried to be very rigid with salt, because the first two batch were unedible.
I also used a lot of brine, I'm trying to make less cabbage this time, and keep it all always underwater.
this lead me to a question. when you are putting the cabbage in the pot, do you 'leave room' like just letting it fall and done; or do you push it down so it is compact?
I just let it fall, cover it with brine, try to get as much bubbles as possible out and then push it down and compact it.
I'm expecting better results this time.

>>17217402
please post results

>>17223010
are you adding brine?Maybe this is why it's turned out inedible

I make lots of yogurt, the literal bitch mode fermentation :3c

>>17223182
I made a 2% salt brine. last time it was something like 10%
this is the third time I try doing sauerkraut and I never get cabbage under it's own brine

>>17222353
thank you anon! that website seems to have a lot of good info. that's super nice of you to go through extra effort to help me. thank you for offering to send kefir grains as well but i don't want to be a bother, i'll find some in my own country.

>>17223299
are you using fresh cabbage?
I only made sauerkraut once and the leaves released their moisture just fine, same stuff happenned with cabbage when making kimchi, but it takes a while for the water to show up,try leaving the cabbage alone after you mix it with the salt if you're not doing that already, and you have to salt it thoroughly, this is why you "massage" it for some time

>>17223794
it is fresh, and I've done that, but it didn't give me enough juice.
last time it did, but I think it is related to salt. used more salt last two times. very little this one

>>17219876
So I basically read a few more things about sauerkraut and I realized I should have weighed down the cabbage with a lid or something, now there is way more water at the top than before.

>>17223072
here they are in their bottles. gonna burp them once a day for two days and then refrigerate on the third day. the carbonation is insane, it's like beer foam almost, and a lot less harsh than artificial carbonation

>>17223890
Don't worry man, my cabbages were a tiny bit dry as well, so all I had to do was add a tiny bit of the same brine (by weight) and then put some weights on it. Coarse salt is the way to go for kraut to, when you massage the cabbage the larger grains fuck the cabbage up which is what you want. Now that it's under the brine, make sure it's an anaerobic environment and taste it in a week or 2! You are gonna try your kraut and get addicted to ferments I guarantee it. Also it has been 4 days since I left my kombucha, some bubbles but idk, if nothing happens in by the 7th day I'll start over. Today is the day I try my ferments though! We will have a snack a long after my bekfest

Okay so here are the ones that I need to taste, they are all dated 12/28 so it has been a week, most of these were said to be 10 day ferments but let's see! I fear I might like garlic too much however

>>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).

Well, these sweet Italian peppers are very good, sweet tangy and herbd up. I think I will fridge them, they will be great in a pasta or on a cracker with some sharp ass cheese. Next is my own invention, the fermented Mexican toppings.

>>17217402
>>17224023
Looks awesome, Anon. I used to like ginger a lot with my fermented beverages. Only doing milk kefir for the time being but I want to pick up making water kefir again.
Have you tried adding cloves? Had a bottle of kombucha handed to me from a friend once, added fruit juice and cloves for second fermentation. The cloves gave a really nice taste, though one should not add more than two per small flip-top bottle.
The great color on your second ferment makes me wonder how it would taste with mango juice.. though mangoes are crazy expensive to get by where I live.
About the carbonation: I also noticed that when making my ginger beer as described in my previous post. So much pressure the flip-tops would literally be sent flying for a few meters in a loud bang.

>>17224153
Fucking image.

My mexi-blend is quite tasty! Some time in the fridge to get them cooler would make them better, almost all ferments taste better cold.

>>17224185
That stuff looks tasty indeed, Anon. What do you use in your mexi-blend? And do you keep your vegetables submerged with a glass disc or anything like that?
How to? I am rarted and had my first ferment (the salsa posted above) go moldy.

>>17224195
Thanks anon. It's basically all the ingredients you would use to make salsa, just not chopped into salsa (sans the cherry tomatoes, but others are too big). Sprig of coriander, jalapenos, some sweet peppers, pinch of cumin and oregano, onion and garlic. Nice fizzy spicy flavor, be great on a brighter taco like fish. And yes I use wide mouth glass discs to weigh the ferment down, completely gets rid of mold. If the mold isn't that bad just pick what you can out unless it's all funky. Maybe if you don't have weights fill your smallest plastic baggy with water and fold the zip top out over the lid to make a seal, it still looks good anon I'd eat it. Now that my smaller jars are done, I have some more half gallons I want to use now. These pickles still got a few days, but this pepper mash needs to stay sealed for at least a month or two I read for the flavors to really get there, so I will wait.

Hey guys, I'm new to pickling and fermenting. I've done a couple batches of red onions that turned out well, and now I'm interested to try more.

I see most of the pics here are of anons using glass jars, but would snap-lid deli containers work as well?

>>17224363
For pickling yeah, fermenting would be a challenge, and not worth the hassle. Anaerobic environments allow the lactic acid bacteria to grow and dominate the other bacteria which make for that tasty ferment.

>>17224399

Good to know. Thanks for the reply.

I'm worried I used too much salt in my sauerkraut

>>17224023
nice, I have to try kombucha and pirate some scoby from a store bought bottle

Bought both of these to go on an uncured dog with some yellow mustard. What am I in for?

>>17210381
Cool anon. My ghost, reaper, and scorpion peppers are ready after a month in a 5% brine. Need to figure out how to make a good hot sauce with all of them or on their own. The ghost peppers I will separate and do my best for a homemade hot bbq sauce.

I've been wanting to get into this for a while now. Where do I start? What's easiest?

>>17224961
Bubbies kosher dills are godlike. Haven't tried the kraut.

>>17224154
from what ive heard ginger has a compound in it that directly relates to carbonation, anything with ginger in it ends up super carbonated

>>17224961
i've used the kraut for reubens all the time, in my opinions bubbies is the best pickles you can get below making them yourself

Got my pickling done tonight. One batch of spicy for me, two batches of normal for wife and dad.

First time pickling ocra hope it turns out good.

Still snacking on the pickled green tomatoes. My wife says I smell like salsa, not my problem.

>>17225416
>>17225465
Both are great. Could I use them leftover brine as a starter culture if I got my own cabbage and cukes?

>>17225769

Looks great. What do you add for to the mix for the hot pickles?

>>17225408
Sauerkraut is easiest + most essential, it is very tasty, very easy, very cheap, and very worth making yourself.
For equipment, pic rel is a great beginners kit, has everything you need and nothing you don't. You can find kits like this at boutique kitchen stores for about $40, or probably Amazon.
>Crock with airlock lid
>Masher/stomper
>Weights sized to the crock
Having proper weights and a proper crock is the essential advantage here, the weights are in two parts so they fit through the lid one at a time. when they are next to each other they don't fit through the lid. so the total area they weight down is much greater than the actual surface area of the brine.
This is very important, the only way you can screw up fermenting is to not properly weighj your food down. anything that floats will mold.

>>17225868
Just some black pepper, cayenne pepper and red pepper flakes. Did the same thing with the ocra.

Anyone use one of these boxes with the inner sealing lid, instead of a jar/pot? Its got korean runes all over it so they must know what they're doing, right?

>>17222703
desu, idk. I'm probably going to cut in into pieces to get it out and keep a couple pieces to restart.

Pine cone tincture.
The light one is made from the syrup and 95% spirit, in 2:1 proportions.
The dark one is made from the cones taken out of the syrup and steeped in vodka. It's more resinous and sticks to your tongue and mouth.
Turns out they don't mix.

>>17224023
>Burp once a day for two days
I get that burping releases some pressure but what is the point of burping if you're going to let it sit for another few days and release the "progress" of carbonation each time rather than just go 1 day and fridge em then without a burp?

>>17210364
I appreciate the way you harvest flesh from your peppers. Very clean

>>17228388
>I appreciate the way you harvest flesh
>the way you harvest flesh
>harvest flesh

https://www.youtube.com/watch?v=TMnnjuX1dhI

>>17227329
burping releases a good amount of built up carbon dioxide, that much you can figure out already.but the longer you ferment, the more sugars are eaten, and the more carbon dioxide is released, meaning a single day ferment is going to have less overall carbonation than a drink that is burped and fermented in a bottle for 3 days. the cultures take a few days to start heavily eating sugars, so that's why I go for 3 days.
it's up to personal preference though, I like my drink's super carbonated. but i burp just to make sure things don't get out of hand. 3 days fermenting without any release of any carbon dioxide could make drinks that are so pressurized they hit the ceiling when you open the bottle, or explode.

>>17227329
same anon who responded before. thinking about it, carbonation is greatly reduced after being chilled. it might be a better idea not to burp the bottles at all after all, so as not to stop the fermentation progress. i think next week i'll do a test and see for myself.

>>17222929
ive heard not to use loose leaf tea or anything aged especially because they are processed way lighter than grocery store bagged teas and might have bad bacteria on them that will awaken when you ferment it

>>17222929
Plain black tea only without additives, it's what the yeast and bacteria feed on. During 2nd fermentation the bacteria is strong enough to use with any kind of tea

>>17208772
Started an experiment yesterday: Making a sourdough starter with rye flour and kefir grains. Put about two teaspoons of kefir grains in a mason jar, added warm water and two teaspoons of flour. I will keep adding water and flour over the next two days and check on the process.

>>17229376
What, really? I especially went out of my way to get loose Ceylon loose tea leaves. All the store packaged stuff around here is disgustingly flavored one way or the other. Luckily it worked anyway.

>>17229577
In the context of tea, what are additives? Extra bits of fruit or added flavors or ? Just so I know how to check for it.

>>17208772
burpedee-burp-burp..
BURPEROO

>>17231904
its most likely fine, prob still worth trying but maybe just be a bit more careful and bin it if it smells/taste off

>>17229376
>that will awaken when you ferment it
Like Cthulhu

>>17231904
Funny anon, cause I just started my own Scoby starter and I didn't use plain, it was some black tea with mango, along with some store bought kombucha to dump in. I was worried for a few days, but it is day 5 and I think the Scoby is forming. Sweet tea, kombucha and time!

Also my pickles are doing great, had to drain the airlock this morning for both. They will be done in a few more days. My kombucha above has been going longer than 5 days actually, 6 as you can tell by the date, but now that the yeast are alive I will continue to baby it.

>decide to get into canning
>open up website about it
>YOU WILL GET BOTULISM AND DIE
>give up

>>17223072
its absolutely delicious. ive made a bunch of different kombucha flavors but pineapple and ginger work so well

>>17234851
canning is for larpers, fermentation is much cooler and less chance of botulism, you can still get it and die though

>>17234883
canning is good if you're into gardening but yeah i wouldn't do it otherwise

Got a new little cheap crock and I'm making some apple fennel kraut! Smells beautiful. Cant wait to eat it 2 weeks!

>>17234916
>canning is good if you're into gardening
This is why I looked into it, I am tired of eating beetroot every day for the last 2 weeks.

>>17234854
What proportions of initial ferment:added juice are you using, Anon?

>>17234922
I like your set up anon that big wide bowl looks perfect for mashing in.

>>17234854
looks nice anon

>>17237499
Thanks anon! I think it's an old scale bowl, it has to holes in the sides on top to suspend it, but it's massive so I toss salads, meats, and kraut in this bad boy all the time, my biggest and bestest bowl.

Pickles keep blowing out my airlocks, that is good shit though, 3 more days until first tasting. The pepper mash has liquid floating to the top now where there wasn't any earlier! Months to go still. I will post my kombucha next.

Here is my kombucha! A week in and there is definitely something going on. It's some sweet tea and a bottle of kombucha I dumped in to make my Scoby. I will keep watching it.

>>17238591
I'm making as much Kombucha as I possibly can now. It has replaced all of my drinks that aren't water, beer or wine. I don't even flavor it, just bottling it and letting it carbonate for a few days. The taste is so good and interesting by itself without being sickening sweet. Seriously considering getting huge containers to brew more per session.
Pictured: Recently used sourdough and Kombucha in question.

>>17236518
gonna be honest with you, i wing it every time. there's a slight indentation in my fermented bottles, i fill the juice roughly to that and then fill to about an inch or two from the top with kombucha.

>>17237960
thank you :) i have enough to last the week so im happy.

>>17236518
gonna be honest with you, i wing it every time. there's a slight indentation in my fermented bottles, i fill the juice roughly to that and then fill to about an inch or two from the top with kombucha.

>>17237960
thank you :) i have enough to last the week so im happy.

>>17238591
looks good so far! it should take up to a month for a whole pellicle to form. if it doesn't look fuzzy, it's not mold. if you get a white residue on the top, that's kahm's yeast, you can scrape it off if you want.

>>17238771
those are huge! how big are those containers?

>>17234851
It's an easy think to avoid, but it's definitely something everyone stresses maybe a bit too much. But you can't really see signs of the bacteria that cause it like other spoilage unless you have a way to test your canned goods so it makes sense. I'd imagine if you chilled whatever you made you would be pretty clear, assuming you did everything else right.

>>17239680
>those are huge! how big are those containers?
Deceptively so. Just the phone lens going bonkers. The big ones are 500ml and the small one 250ml. My current setup makes 4000ml but gotta save roughly 1000ml each time for a new batch. Going to add two more glass jars (instead of just doing it in a big bowl).

>>17239680
I'm that anon that posted the new kombucha with the bubbles, thank you for the reply. Glad to have a timetable now! I was getting varied information on how long the pellicle takes to form. I am familiar with kahms yeast, is it desirable in kombucha at all? Or should I just scrape it when I see it. If it helps I guess I would prefer to not have a yeastier batch so I should prolly just scrape it?

Why do you keep replying to yourself?

i finished building my koji incubation chamber, gonna try to grow some this weekend and maybe make amazake. Hopefully it goes better than my last attempts

>>17240051
it has a negative effect on the taste, i would scrape it.

>>17231483
The rye bread turned out great. Ingredients: Whole grain rye flour, salt, water. I let it rise for four hours after adding the starter and another 1,5 hours in the rising basket.
The kefir sourdough starter worked great. The bread has a rich taste. Not even sour.

well, thread still up and people keep posting, so I won't make a thread this week obviously.

>>17242075
Don’t you mean you keep posting faggot? I’ll post your IP if you want

best thread on 4c

>Somebody actually wastes their time spamming their own threas

Got some cauliflower going too. Had to get a new jar. Would have been nice to fit them all in one jar. w/e

>>17242738
...and bok choy

Anyone do Chinese pickles here? Here's my paocai jar. It's a few months old and has gone through multiple rounds of various veggies now, so I can't tell you what the current salinity is.

OH GOD i'M, I'M GONNA
BOOOOOOOOOOORP

goodnight bump

>>17242500
peak /comfy/

>>17242979
What do you put into your chinese pickles?

burping this thread, why is kombucha so expensive?And I couldn't even find an unflavored bottle

>>17247710
In comparison to mass produced sweet refresshin Coca Cola™, Kamchatka is much more intense to produce.

>>17246605
Whatever I have on hand. Recently, it's been cabbage and carrots. I've been taught that daikon, ginger, and garlic are good for maintaining the brine, so I try to rotate in some daikon every so often. I have a separate smaller jar of excess brine with just ginger and chilis for cooking purposes.

Flavoring in the brine is otherwise just salt, sugar, Szechuan peppercorns, and Thai chilis. Whenever I put more veggies in, I'll float a little bit of baijiu on top at the end. I use Erguotou because cheap and relatively easy to find.

can this explode if i forget about it and dont burp it?

i dont think i burped it yesterday and the lid felt very tight this morning.

>>17248409
i rotated the phone image on my computer and it still came out sideways. why.

Is it possible to fuck up sauerkraut by putting too much salt in?

>>17248523
yes, that's how I fucked up my first two batches.
I'm with the third one now, I hope things go right this time.

>>17248757
What ratio are you doing now?

>>17248782
2% salt.
weight the cabbage you'll use once chopped and multiply by 0,02. add that much salt

Can I use a stone disk to keep the food submerged? I don't know what kind of stone it is if it matters
Or should use glass or a plastic bag with water?

>>17248757
What exactly happened to it to fuck it up?

>>17250428
too salty, couldn't eat it.

>>17222185
Burp

You can also use blackberry, cherry, oak, raspberry, blackcurrant leaves. Mustard seeds and some horseradish. Dill seeds also help you keepem crunchy.

>>17250242
Yeah. Put it in a pot with cold water and bring up to boil to sterilize it first.

>>17248116
Sounds neat! I'll guess I'll give it a try once I tinkered with my sourdough recipes a bit.

Alcoholic drink mixes you can do with Kombucha suggestions?

>>17208772

How do I make a good pickle with low sugar content? I tried using apple cider vinegar and eggs and they just taste boring. Also Ive seen pics of people doing it with beets mixed in and the red penetrating deep into the egg. Meanwhile Im 3+ weeks in and it tases only like its on the outside.

>>17253221
unsure if using eggs is different, but cant you ferment them instead like with vegtables with a brine rather than vinegar?

i wonder if pickes sweetened with stevia would be gross or not

Made my death juice, fermented ghost, scorpion and reaper peppers. Pureed them with water, salt, sugar, and a few garlic cloves.

Going to use a few tablespoons in pickles and the rest will be a base for a hot bbq sauce.

three days into pickling or fermenting cabbage and i noticed discoloration on the lid. mold? i washed the lid, removed the top layer of cabbage and topped off with moar water.

>>17254344
why does old salsa ferment in the fridge?
why does boiling it for a few seconds 'unferment' it an make it palatable again?
what can i use this fermented salsa for?
is there any health advantages to consuming fermented salsa?

>>17254398
I have no idea anon I didn't make salsa this time. When I make salsa it is with fresh veggies.

What I made was a fuck you sauce of hot fermented peppers. Wish my asshole luck gentlemen.

>>17254570
I'm saluting your pucker as we speak. Carry on soldier.