Ferments

[Anonymous No.16175294]

Post ferments!

Here's my first jar of sauerkraut. It turned out really well, I used caraway seeds, dill, mustard seeds and coriander. It still had some crunch which is nice and different than store bought.

[Anonymous No.16175301]

for a second I thought you had a hard full of mold

[Anonymous No.16175321]

>>16175294
For my first time I just used caraway seed and it came out better than expected, but still kinda meh.
I'm curious about the mustard seeds (since I have a ton of those) how did they do blended with all the other spices?
Could you tell it was even in there?
Did you grind the mustard seeds before fermenting?

[Anonymous No.16175422]

>>16175321
I think I should've ground them a bit, same with the caraway. I figured they would soak long enough that it wouldn't matter. I'll try both next time and see if there's a difference.

[Anonymous No.16175815]

>>16175422
How long did you let it ferment for?
I made 30lbs of "kraut" with bok choy I grew in my garden. I'm about to throw it in the fridge and it has been nearly 3 weeks. Tastes very good, but not as flavorful as with cabbage. I'm waiting to harvest about 10 heads for more kraut and kimchi.

[Anonymous No.16176152]

Left to right
>kimchi of garlic, carrots, napa, and green onions
A few years old the garlic never lost it's bite so it's a bit overpowering but I can work with it which is why the qt is practically gone
>Gormin
A south African recipe just 2% salt to collar green chiffonade can out delightful and delicious I will make it again with some spices only 3 monthd s old but it's perfect as is so I might stop the fermentation or just eat it
>collard stems
3 months just scraps of the gormin the stems are crunchy and taste fermented I might redo them too but with 2.5% or a 4% salt and a little water, usable as an addition to soup but idk what else honestly when I do them again I might just crush pickling spices into the mix too and see if I can play off the fermented flavor some
>cabbage
2% again, not really kraut, not yet at least and I didn't date it as it was judt a way to save a half of head that I had before leaving for a week, probably 6 or 7 months now, might add water to kraut it or just let it go for longer not sure yet

[Anonymous No.16176171]

what about botulism?

[Anonymous No.16176186]

>>16176171
high pH ensures no botulism happens. there's a reason all this shit is vinegary as fuck

[Anonymous No.16176191]

>>16176171
low pH (high acidity) ensures no botulism happens. there's a reason all this shit is vinegary as fuck

[Anonymous No.16176194]

>>16176171
Bots will never be real people.

[Anonymous No.16176213]

>>16176171
Not a big concern unless you are canning

[Anonymous No.16176241]

>>16176213
Any anaerobic environment can lead to botulism in the product. A mason jar seals and creates an air tight environment. The whole point of fermentation is that it's an oxygen-free process. If you're doing foods like this without a low pH (addition of vinegar to bring the pH of the liquid under 4.6) then you are at risk.

[Anonymous No.16176344]

>>16176241
if you use a 3 percent brine nothing that can harm you will live

[Anonymous No.16176357]

>>16176241
>t. fermentlet canner
Learn more

[Anonymous No.16176473]

>>16176241
does the lactic acid not lower the ph enough by itself?

[Anonymous No.16176485]

>>16175815
I let it go for about 3 weeks before the fridge. Not sure exactly I didnt date it.

[Anonymous No.16176488]

>>16176473
yes

[Anonymous No.16176493]

>>16176473
Yes they do if you do it right. Not to mention bacteriocins from them. By the way, some of those molecules are already used in the industry.

[Anonymous No.16176497]

>>16175294
Do you need to introduce the bacteria for the fermentation or are they in the enviroment/on the vegetable itself?

[Anonymous No.16176504]

>>16176497
They're already there

[Anonymous No.16176505]

>>16176497
i get it started by cumming in it

[Anonymous No.16176513]

>>16176497
If you want to ferment with yeast it is adviseable to add yeast. Otherwise you are fine. If making vinegar you might want to plop in a mother(same goes for kombucha and scoby) but those are optional and you'll just be looking at a longer ferment at the start.

[Anonymous No.16176517]

what are some good ferments for a beginner?

[Anonymous No.16176540]

>>16176513
there's yeast in the air

[Anonymous No.16176546]

>>16176517
everything, so do what you'll eat

[Anonymous No.16176567]

>>16176546
ok, ill start with miso

[Anonymous No.16176587]

>>16176567
Good luck with that, you'd have an easier time with lactofermentation of vegetables or even beer brewing.

[Anonymous No.16176595]

>>16176587
then why did you say everything is a good ferment for a beginner

[Anonymous No.16176604]

>>16176595
>Anonymous is namefaging again

[Anonymous No.16176612]

>>16176587
first thing I ever made was soy sauce

[Anonymous No.16176627]

>>16176517
>Easy mode
Sourdough bread
Lactofermented vegetables

>Requires more attention and supply
Alcoholic beverages (beer, wine, etc)

>Hard mode
Non alcoholic grain fermentations (miso, tempeh, shoyu, etc)
Garum and proteolytic enzymes

[Anonymous No.16176633]

>>16176612
Please greentext

[Anonymous No.16176649]

>>16176633
It's not worth your time, just buy a bottle for a few dollars man.

[Anonymous No.16176661]

>>16176627
thanks

[Anonymous No.16176691]

>>16176661
Vinegar is also easy and low maintenance

[Anonymous No.16176772]

>>16176171
Botulism is a major concern on canning. If you fuck up a ferment to the point of botulism being a serious risk, it will be obviously inedible

[Anonymous No.16176991]

Anyone here mess with kefir?
I've been messing with water kefir for a few weeks now and just drank my first batch of mulberry kefir soda. Could've been fizzier but it tasted great despite a lack of ginger or anything else to brighten it up.
Bought some milk kefir grains to start on next. I hear it can be used for a ton of interesting recipes so I'm very eager to figure it out.

[Anonymous No.16177009]

>>16176772
>fermenting
>botulism
You’re a fucking retard, mate.

[Anonymous No.16177108]

>>16176595
Make a 2% sea salt brine.
Fully submerge carrot sticks in brine in a jar. Put lid on loosely.
Wait 3 weeks. Put in fridge and eat.
You can add any herbs or spices you like.
Weck jars work great.

[Anonymous No.16177138]

>>16177009
You need to improve your reading comprehension friend, that’s the point I’m making

[Anonymous No.16178614]

Trying out Korean Sauerkraut. Apart from sourdough, it's my first ferment. Still a little over two weeks to go.