[ 3 / biz / cgl / ck / diy / fa / ic / jp / lit / sci / vr / vt ] [ index / top / reports ] [ become a patron ] [ status ]
2023-11: Warosu is now out of extended maintenance.

/ck/ - Food & Cooking

View post   
File: 1.91 MB, 4032x3024, IMG_0834.jpg [View same] [iqdb] [saucenao] [google]
15148603 No.15148603 [Reply] [Original]

I found this big jar and would like to ferment something in it. I don't have the lid, but a cheesecloth and rubber band should be okay, right?

Suggestions besides Kimchi?

>> No.15148627
File: 53 KB, 540x720, 1438571570411.jpg [View same] [iqdb] [saucenao] [google]
15148627

>>15148603
Jenkem.

>> No.15148634

>>15148603
Sauerkraut

>> No.15148646

>>15148627
>Jenkem.
Gross, too spicy.

>> No.15148662

>>15148603
Fetus

>> No.15148668

>>15148603
Eggs

>> No.15148721
File: 547 KB, 2048x1152, 20180930_105203.jpg [View same] [iqdb] [saucenao] [google]
15148721

>>15148603
I ferment hot peppers for hot sauce in one about that size.

>> No.15149728

perfect for rice wine

>> No.15149735

>>15148603
I make beet kvass in mine, its good to use at a tonic/shooter in the morning or to mix in with sauces or salad dressings. I want to make dilled lactofermented carrots in it next.

>> No.15150886

>>15148721

How do you handle the pressure in the glass with that lid? I am going to try fermenting hot sauce for the first time, I read you have to keep the lid loose..

>> No.15150906

>>15150886
You can open the lid once or twice daily to burp it, but the best method would be to use an airlock. They're like 2 dollars and worth the money if you're going to try fermenting. I got mine at a wine-kit store, not sure where else you'd be able to find them.

>> No.15150945

>>15148627
Who is this man? He looks so familiar to me

>> No.15150974

>>15150945
I was going to say reviewbrah but then the picture loaded

>> No.15151084

>>15148603
Our undying love

>> No.15151277
File: 19 KB, 314x326, 1605218317822.jpg [View same] [iqdb] [saucenao] [google]
15151277

>>15150906
Thanks a lot, I'm gonna try it with opening twice a day. Is there any downsides to fermenting 2 in small glasses (1Liter) instead of a big one?

>> No.15151289

>>15150886
>>15150906
If you don't have an airlock you can rubber band a couple layers of cling wrap to the mouth of the jar. When enough pressure builds up it will vent out the sides but outside air can't get in.

>> No.15151300

>>15148603
That's a pickle jar, pickles

>> No.15151310
File: 994 KB, 3318x2212, madre-de-vinagre.jpg [View same] [iqdb] [saucenao] [google]
15151310

>>15148603
make your own vinegar

>> No.15151312
File: 122 KB, 711x1000, kefir_grains.jpg [View same] [iqdb] [saucenao] [google]
15151312

Make kefir.

>> No.15151316
File: 177 KB, 1280x720, vinagre.jpg [View same] [iqdb] [saucenao] [google]
15151316

>>15151310

>> No.15151335

>>15151277
No

>> No.15151401
File: 134 KB, 992x832, 823.jpg [View same] [iqdb] [saucenao] [google]
15151401

>>15148603
Квac

>> No.15152226

>>15151310
Hmm. Its never occurred to me to do this, cool.

>> No.15153295
File: 100 KB, 634x422, 255BCE7D00000578-2940799-Snake_wine_is_Produced_by_infusing_whole_snakes_in_rice_wine_or_-a-17_1423152217171.jpg [View same] [iqdb] [saucenao] [google]
15153295

>>15148603

>> No.15153494

>>15148603
Cum jar, piss bottle virgin boy eggs

>> No.15153967

>>15149735
For the love of god I need a recipie for beet kvass

>> No.15154020

>>15151310
This, it just requires patience and the result is better than most store bought vinegars.

>> No.15154334

>>15148603
Booze. https://www.maangchi.com/recipe/makgeolli

>> No.15154485

>>15154334
>Korean booze
I'll pass, thanks. I know from my time stationed in Korea that they'll pound shots of anything lol.