/ck/ - Food & Cooking

>>17277190
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dead general

>>17277467
I don't know why, it really depends on the thread. sometimes it gets 9 replies and others >100.
first one hit bump limit.
anyway I switched to weekly, so I'll keep it that way. once it also doesn't work I may go monthly or just quit

Some brown stuff has bubbled on top of my beets.
Should i be worried?

How do I kvass?

>>17278011
keep an eye on it but you should worry about white and black stuff (both of them are molds).
>>17278094
Check OP you fucking room temperature IQ nigger

>>17277190
Do you use 100% vinegar for pickling eggs or a mix of something else and vinegar?

>>17277658
I almost started one. Didn't know you were gonna start one again.
Pickled veg are done.

The purple carrots kind of stained everything. Oops.

>>17279247
I post them on weekends. anyway if you want to start one do it, I would be glad to see this stuff rolling without me

Anybody have any kombucha tips? I just ordered a scoby from Amazon cause I'm impatient. I'm wanting to make a variety of different flavors with different fruits n stuff.

>>17279247
>>17279253
kinda gorgeous the way you divided everything out like that
i hope them little vinegary shits didn't spend too much time on the aluminium pan though

burp
gn

>>17278094
Meh. Boil about 2 liters or water and add a couple cups sugar, raisins, mint, lemongrass, whatever. Then toast a couple loaves of bread and add toss em in the water. Let it sit overnight and toss a pack of instant yeast in. I leave it in the over with the light on for about a 24 hours. Strain it and/or filter it into a few liter soda bottles and set aside for a day or two while opening them from time to time to release the carbonation so they don't explode. The longer it goes, the stronger it gets. Kvass is supposed to be light though... but hell, getting drunk on it isn't too bad.

Any advice or good guides for making airag?

>>17279798
Thank you. It was just a resting area so I could jar them anal retentavily. Got jarred with brine.

Yay we are back! My pickles are delicious! Since it's almost 4 am I'll post more tomorrow, but I just wanted to throw that out there. They arent strong at all but pleasantly light and dilly. Tbh it's the best pickle I've had, fermented pickles all the way bros

>>17280268
Does the type of bread matter or "should" I use rye?

>>17282504
Rye for that traditional slavass!

>>17282510
Thanks mate. I did see the OP but the articles didn't have kvass after skimming them through and I just dislike viewing a video on things I need to revisit specific parts for.

>>17279560
Someone in a previous thread said you should only use teabags, but that's nonsense. Get yourself a decent loose or compressed black tea like this: https://yunnansourcing.com/products/2018-drunk-on-red-sun-dried-black-tea-cake?_pos=1&_sid=d4aac071c&_ss=r
and go to town. It's pretty easy really, just boil water and add one cup white sugar per gallon right off the boil, then 10-15g tea and stir for ten or fifteen minutes before transferring to a jar. Give it a week or so and then move to bottles for the second round of fermentation, adding other flavors at that point (and potentially more sugar, depending on how much is in the flavors you're using), then burp daily for two or three more days before refrigerating. You should be able to make something better than storebought on your first batch. Enjoy!

>>17282850
Got any tips what I can put my tea leaves in when I let it steep in a 5L pot? I got mesh filters but they are open on the top and I can't get empty tea bags. Those metal sphere things you open and close are too small for the amount I need.

Last time I just hooked a mesh filter between the pot and the lid and before that I wrapped it in kitchen paper but one mistake and I'll have loose tea all over.