/FAP/ Fermenting and Preserving

[Anonymous No.17314793]

/FAP/Fermenting And Preserving

We are back.
ITT we discuss about recipes and techniques on fermenting and preserving
This is a slow thread, if you see it on page 10 kindly BURP it so it keeps fermenting properly.
last thread: >>17277190
frens on other board: >>>/diy/2256364
Pickling was changed for Preserving due to anons request. >>17150015

Stuff people posted:
extension.umn.edu/food-safety/preserving-and-preparing#pickling-1960964
https://www.seriouseats.com/pickled-red-onions
https://youtu.be/iiNl0Jv6xTw
https://www.youtube.com/watch?v=K4HbmPu_M_4
https://nchfp.uga.edu/publications/publications_usda.html

[Anonymous No.17314812]

>>17314793
Link to /hbg/ is wrong on OP. here's the new one.
>>>/diy/2301159

Stats
Reply history: 90-25-129-9-176-22
Reply avg: 75.17
Reply SD: 67.83

I finally made an edible Sauerkraut. this time is not too salty. I made a little, maybe I was doing too much first 2 times

[Anonymous No.17314896]

>>17314793
Headed to the store in a couple of hours. Going to make some kimchi today. What else should I get to pickle/ferment?

[Anonymous No.17315211]

>>17314896
Are you using Napa cabbage or just regular?

Not a regular in these threads, might be a dumb question, but my neighbor grew some Carolina reapers last year and I chopped some up and put them in an old jalapeno brine, but it's getting cloudy now. Thought they'd be fine cause store bought would mean I can't do anything wrong, should I throw them out? They've been in for like 6 months.

[Anonymous No.17315394]

>>17314793
>linking to dead threads

[Anonymous No.17315485]

>>17315211
If there's no mold, no problem as I like to say. Doesn't hurt to taste the sonuvabitch tho, watch your anus after anon. Sauerkraut is perfect. Going to make beer boiled shit with it today!

[Anonymous No.17315495]

>>17314793
huh huh huh huh fap
heh heh yeah he said fap
huh huh huh

[Anonymous No.17316698]

page 10
this general is fucking dead.
I should stop creating them. maybe once a month or so.

[Anonymous No.17316704]

>>17316698
Sorry dude. I hate when dudes are disappointed, but in this case there isn't a lot I can do about it

[Anonymous No.17316705]

>>17316698
you should definitely stop, anon
we're all embarrassed for you

[Anonymous No.17316711]

>>17315211
Napa for the kimchi. I don't think it would turn out using regular green cabbage. I make kraut with that though. Going to pickle some roasted red peppers to see how they turn out.

[Anonymous No.17316772]

>>17316704
>>17316705
Fuck it, numbers decide if these threads live or die.
first one gettin doubles or higher decides.
also quads>trips>doubles

[Anonymous No.17317080]

>>17316711
>I don't think it would turn out using regular green cabbage
Have you tried it?

[Anonymous No.17317089]

>>17316772
Ferment salsa

[Anonymous No.17317225]

Was looking for this thread but I typed fermentation instead of fermenting. Sorry OP.

Can yall help me out with this >>17317010

I want to make some kimchi but its cold as fuck outside. I read some articles saying it's safe to ferment from 55-75 degrees.

I need some tips, keep in my oven? My bathroom?

[Anonymous No.17317377]

I fucking hate mason jars, I hate having that stupid metal separate lids. Recommend me another jar

[` No.17317807]

>>17315211
cloudiness just comes from the salt. if there's no mold, it's no problem. you can somewhat circumvent this by using pickling salt, but i find brining any kind of pepper always brings cloudiness.

[Anonymous No.17317849]

>>17316772
don't beg for dubs on this board, cancerboy

[` No.17317856]

here's all my current projects. jalapenos are fermenting and then im going to pickle them. peppers are fermenting for hot sauce. third jar is two days into a ginger bug for ginger beer. and then my beautiful scoby i've been feeding and taking kombucha from for about 7 months now. on tuesday im going to take a few layers of the pellicle, put it in the food processor with fruit, and make tangy fruit leather.

[` No.17317861]

and a few bottles of grape kombucha that have about two days left until I can drink them

[Anonymous No.17318238]

>>17317377
Peanut butter comes in jars. Use that.

[Anonymous No.17318246]

>>17316772
This isn't /b/. Fuck off.

[Anonymous No.17318256]

Based and fermenting pilled

I'm trying Nattō right now.
I pressure cooked some soaked soybeans in the instant pot, drained it, added it back into the pot with some nattomoto starter I had in hot water. I then put it on the yogurt setting for 20 hours.

It came out with the ammonia smell I expected, and was kinda stringy, but mostly just clumped.

I figured its either because I boiled the beans where many recipes insist on steaming. Maybe the yogurt setting is not the right temp, I wish mine had a sous vid setting.Or, the instant pot didn't give enough ventilation.
Idk, ive never had nattō, so I'm unsure of what I'm going for besides looks. It tasted good with soy sauce on rice.

[Anonymous No.17318311]

>>17318238
I don't eat peanut butter

[Anonymous No.17318422]

>>17316772
never post here again
do I make myself clear?

[Anonymous No.17318444]

>>17316772
kill yourself

[Anonymous No.17318457]

>>17317080
No. I don't think it has enough backbone to hold up. I want my kimchi crispy not soggy like kraut.

[Anonymous No.17318839]

>>17314793
Any tips on fermenting chillis? I've made some homemade sriracha from local chillies but I'd like some tips on spices and whatnot.

[Anonymous No.17318869]

>>17318457
YOU DON'T KNOW WHAT YOU'RE TALKING ABOUT.

[Anonymous No.17319029]

>14 posters

[Anonymous No.17319087]

Fermenting a hot sauce with pineapple, garlic, and habanero peppers - Need to order some bottles for this though. Made some apricot jam from the tree's excess produce.

Currently growing more peppers, fruits, and all that just to preserve and ferment.

[Anonymous No.17319309]

>>17318256
oh i haven't even thought about making my own nattou. now i want to try it too

[Anonymous No.17319332]

hello fellow FAPPING anons, heres some of my olive harvest. its only been two weeks since i finished curing

[Anonymous No.17319342]

>>17319332
god i love olives

[Anonymous No.17319346]

>>17317856
thats a sexy scoby. i havent been keeping up with mine lately, theyve just been sitting in feeder tea

[Anonymous No.17319348]

>>17319346 here dont even ask about the jar fulled of scobys. i used to give them away but i have pack rat tendencies - surely someday ill get back to brewing ten gallons at a time. these motherfuckers live forever though

[Anonymous No.17319354]

>>17318256
neat! i tried to make some in a yogurt maker, but it didnt get slimy enough, idek. i got a lot of asian grocery stores in my area though so it's easy to get natto

[Anonymous No.17319368]

>>17317225
oven, bathroom, wherever, just anywhere dark and still. keep in mind korea gets cold af and snows in the winter, but they used to bury it outside for ages. cold only slows the fermentation.

[Anonymous No.17319515]

>>17318457
Ok bud. I'm at a loss for words here

[Anonymous No.17319544]

Is high meat any good? was thinking of making some, seems really easy

[Anonymous No.17319549]

>>17319544
someone post that one anon's fermented liver

[Anonymous No.17319686]

>>17318444
>>17318422
>>17318246
>>17317849
You are way too salty faggots, you won't ferment properly.

[Anonymous No.17319839]

>>17319686
lel, trannies seething about Anons having a comfy discussion about fermentation. Ha!

[Anonymous No.17319849]

Made some pickled cauliflower and mushrooms. The cauliflower is awesome haven't tried the mushrooms yet.

[Anonymous No.17319886]

I'm thinking of fermenting some red peppers or maybe something else to make hot sauce for my dad, I've only made kraut and kimchi before, do you have any guides on fermenting other stuff?How long to ferment them and other details?

[Anonymous No.17319944]

my natto spores are arriving tomorrow : )

[Anonymous No.17319982]

>>17319944
Also i found out that my local beer brewery supply store sells komucha scobys, do i buy one and attempt to make some? it seems fairly chill from what i read in the noma book

[Anonymous No.17319999]

>>17319686
no u

>>17316772
your done here, OP

[Anonymous No.17320003]

>>17319982
Do you like kombucha? If so then go for it

[Anonymous No.17320014]

>>17319999
rip comfiest general

>>17320003
yeah they make really good kombucha in a city near me, so i kind of want to try to make it now, ill buy a scoby after ive experimented with natto a bit prob

[Anonymous No.17320044]

>>17318422
>>17318444
>>17319999
holy based

[Anonymous No.17320048]

>>17319087

[Anonymous No.17320067]

>>17314793
My fucking bois, I literally just came to /ck/ to start a fermenting thread

Currently fermenting:
>Sauerkraut
1 week in so far. Used the Bon Appetit method for it so will test it around week 2 - had a taste and it's nice so far, not rotten, so far so good. Too dark to send a pic but will take one in the morning.

My Czech brother-in-law gave me the real babushka method of doing it so will try that next.

>kefir

Went away for a month and froze my grains. Unfroze them after around 2 months total, they're totally fucked. Threw some away but a second batch is looking promising. 2 days fermenting in the fridge (open) and its getting sweeter but it still has a weird alcoholic taste. Think the grains are unfucking themselves slowly so will give it time


Going to go get some raw honey tomorrow and make fermented garlic honey as my immune system is having a rough time lately

[Anonymous No.17320088]

>>17320067
>2 days

This is the current batch of it btw

I'd say we're on Week 3 of trying to get them back to normal. They were producing some awful stuff initially, gritty cheese and pure whey after a few hours fermenting at room temp, with a strong alcohol smell.

Typically I find the fridge slows it down and makes it sweeter and thicker. I can taste the sweetness coming back but that weird alcohol taste is lingering. Will give them another week at least.

Their shape has changed from lots of smaller grains to less larger grains, not sure if that's a good thing or not

[Anonymous No.17320096]

https://www.youtube.com/watch?v=sUwy71ddj1M

Is Brad cringe or based?

[Anonymous No.17320114]

>>17316698
Keep creating them, I like them

It's important to remember that most of /ck/ can't cook. Fermenting is a pretty easy and healthy way to get them started imo

[Anonymous No.17320123]

>>17319999
FAP is kill, enjoy last thread

[Anonymous No.17320150]

>>17320114
Threads keep gettin little replies, I won't be spamming the board anymore.

[Anonymous No.17320153]

>>17316698
Anon, plaase. Your effort is appreciated. Fermenting is a slow process, usually done in a kitchen that's owned instead of mum's basement.. Guess people who post in these threads don't have that much time during the week to step by. Another factor may be that you can't just share daily recipes - it's a slow process after all. Keep going!
Update on the ginger slices I pickled in honey, using kefir whey as a starter: Finished all of them already, really tasty as a topping on any dish. I kept the pickling fluid, so I will soon add more ginger slices to it!

[Anonymous No.17320156]

>>17314793
I canned carrot & fennel soup last fall without tasting it, I opened a jar today and it tastes weird, not bad or anything, but not what I would expect carrot soup to taste like. A little more acidic maybe. I thought it might be flat sour but I heard it makes food unpalatable so I don't know.

[Anonymous No.17320162]

I think a reason people dont ferment shit too is that a lot of people fear monger about botulism, even though its insanely easy to not get if you just use enough salt (measuring in grams and not with a spoon also), and the only like 5 cases a year where people die from it is because the dude was being a complete retard

[Anonymous No.17320168]

>>17320150
Do your best fap-senpai, we believe in you

[Anonymous No.17320171]

>>17320114
>fermented foods are possible to get contaminated with bacteria like salmonella, escherichia coli, and staphylococcus aureus
>probiotic consumption can cause serious infections such as pneumonia and systemic infections, including sepsis and endocarditis
>Probiotic bacteria can carry genes that confer resistance to antibiotics. The most common antibiotic resistance genes carried by fermented foods are against erythromycin and tetracycline, which are used to treat respiratory infections and some sexually transmitted diseases.

These threads should be fucking banned. You said so yourself that most of /ck/ cannot cook. If someone were to try some of this dumb shit you faggots do and subsequently die in the process, OP & 4chan could be criminally liable for wrongful death.

[Anonymous No.17320174]

>>17320153
>kefir whey as a starter

Redpill me on this, can you use kefir whey to ferment other things?

[Anonymous No.17320186]

>>17320171
Any food can get contaminated retard. If anything fermenters are cleanliness autists.

Also probiotics are good for you, stop being such a little girl

[Anonymous No.17320197]

>>17320171
you should be banned. your presence on this board might lead to some anon starving himself to death

[Anonymous No.17320282]

do you guys have any recepies to share? i want to try all sorts of different things and i've already tried sauerkraut and kimchi and other common ones

[Anonymous No.17320338]

>>17320153
>>17320168
>>17320114
thanks, maybe a monthly or 2-week period would be more suitable for these threads.
anyway, if people likes them, bake yourselves whenever you like. I would like them being on their own.

[Anonymous No.17320352]

>>17318256
Here you go, the perfect natto recipe
https://youtu.be/e0hjr6clnHM

[Anonymous No.17320505]

Been trying to do some kefir myself.
Always end up with something like quark or yogurt on the top, whey just below it and unfermented milk at the bottom.
Get the result with both aerobic and anaerobic fermenting, stiring also doesn't solve it.

At least it tastes fine.

[Anonymous No.17320627]

>>17316698
If you stop creating them, I'll just create them. I need to ferment tons of shit and need help fuc kyou.

[Anonymous No.17320913]

>>17320171
imagine having a weak immune system. lmao

[Anonymous No.17320923]

>>17320096
>Is Brad cringe or based?
Depends how you classify child abusers

[Anonymous No.17320960]

>>17320096
Can someone explain how he has brine in the jar before it's fermenting?

Here in Maangchi's video https://www.youtube.com/watch?v=eTucCw1w6Ak

There is no liquid, and only after a day or 2 does the liquid form.

[Anonymous No.17321008]

Question: if i am going to double the amount of kimchi i am making, do I double the amounts of ingredients in the recipe too?

[Anonymous No.17321011]

>>17320960
2:30 he adds water, says its optional

[Anonymous No.17321033]

>>17315485
>>17317807
What does the mold even look like? Is it just like bread mold? The cloudiness just scares me cause botulism etc.
>>17316711
Good luck with the kimchi, I was gonna try and make some but can't find napa in my flyover (checked)
>>17316772
kys
>>17319999
Checked and baste

[Anonymous No.17321046]

>>17321033
>salty faggot
>kill yourself
>checks numbers
Am I on reddit?

[Anonymous No.17321140]

>>17321046
>Calls me salty
>In a pickling thread

Kys unironically you filthy nigger, not checked

[Anonymous No.17321150]

>>17321033
>asks about thread topic
>wants op to an hero because topic bad
the cloudiness means its working. lookout for sliminess instead

[Anonymous No.17321177]

>>17321150
I never said the topic was bad, I like these threads even if I don't post in em often. My question was answered and I'll keep my reapers until next season when I'm able to grow more, thanks to the anons who answered me. My point is, it isn't >topic bad, op should kms cause it's a meme you dip.

[Anonymous No.17321192]

>>17320174
You sure can. It worked perfectly. One benefit of using kefir whey is that lactic acid bacteria are right there in sufficient quantities. Less stress for them competing with other bacterial strains.
In fact, I have recently experimented with creating a sourdough starter using water, rye flour and kefir grains, which I removed from the mixture after a day or so. Really kickstarted the fermentation process. The 100% rye sourdough bread I baked using it tasted great too.
Still got some leftover sourdough in the fridge from about 10 days back - hope I will be able to revive it with more flour and water.
Rye sourdough bread tastes heavenly with butter. You have to give it a try, Anon.

[Anonymous No.17321222]

>>17320282
Why not salsa? Or sourdough bread?
I'm from Krautistan. so I can translate the traditional Kraut method of preparing rye sourdough grain, if you're interested.

[Anonymous No.17321260]

if i were to make kvass which flavour would be best to start from for someone who isn't very familiar with it?
>>17321222
i already have a trusty sourdough and i can't get good tomatoes right now. thank you for the suggestion though.
>>17320153
do you have a fun ginger recipe that doesn't require kefir?

[Anonymous No.17321275]

>>17321260
>do you have a fun ginger recipe that doesn't require kefir?
I guess your best bet would be peeling ginger, slicing it thinly and keeping it submerged in a brine with at least 2% salt concentration. After sufficient fermentation is observed, one could add honey, I reckon.

[Anonymous No.17321350]

>>17320067
Got at least 5 different kefir grains baggies in the freezer rn and the longest I've freezed them was almost a year. Just took it out, added milk, left on room temp with a closed lid. Usually the first batch is shit and needs to be discarded but the next one is already normal.

[Anonymous No.17321386]

Bored with classic red/green tea kombucha. Any ideas for flavors to add during second ferment? Was thinking adding mint infusion to green tea batch.

>>17320505
Did you get the grains from multiple sources? Mine came from 2 people in a local group, one of them always made separated, very carbonated and a little alcoholic kefir, the other one made a mild yogurt like product. Sometimes some grains are just fucked and you can't unfuck them

>>17320171
sepsis and endocarditis
>Probiotic bacteria can carry genes that confer resistance to antibiotics. The most common antibiotic resistance genes carried by fermented foods are against erythromycin and tetracycline, which are used to treat respiratory infections and some sexually transmitted diseases.

Amerilards should worry more about their retarded online degree NPs giving out zpaks for every sniffle and farms pumping animals full of antibiotics than a few autistic faggots playing with food

[` No.17322180]

>>17319346
thank you. i take very good care of her. i made the mistake of sticking it in the fridge and my first batch came out awful. but every batch after that has had crazy activity, even in the cold months now. I just keep it on top of the fridge with the towel over it. I'm very curious to see how it will thrive in the summer, considering i won't have ac

[1pbti - will not respond to yo(...) No.17322187]

>/FAP
Your semen will never enter a woman

[Anonymous No.17322318]

Last burp.
enjoy whatever the thread lasts.
Adiós

[Anonymous No.17322363]

>>17321008
can som1 answe this

[Anonymous No.17322403]

>>17319982
Kombucha is probably the easiest ferment. Just start tasting it after a week or so. When it gets to the balance point between sweet and tart you like bottle it, add fruit or honey if you want more CO2, or drink it. You don't need a scoby. Just buy and used a whole bottle of GT on a gallon brew. It will take longer the first time.
I think it's worth it. GT is around $4 a bottle here and you can make it for pennies and taste whatever way you desire.

[Anonymous No.17322730]

>>17320153
Why do you need a starter to pickle ginger in honey? I thought you can ferment garlic in honey by just putting it in and leaving it

[Anonymous No.17322737]

>>17321350
It's been a couple of weeks and it's still not 100%, they may not have been properly dry entering the freezer

I hear they can heal themselves but we'll see what horrors they've produced today

[Anonymous No.17322747]

Got a dehydrator for Christmas and have enjoyed Bananas and tomatoes so far.
What else should I dehydrate?

[Anonymous No.17322777]

Sauerkraut, I think this is day 9. Tasted it last night, it's quite sweet. Will take some out after 2 weeks and maybe keep the rest fermenting

[Anonymous No.17323553]

>>17322363
Yes, you can. You will need a lot of space for all the cabbage as it sits with the salt. Here’s the recipe I like as it doesn’t cut corners when it comes to the paste, which is where the flavor comes in. Pro tip: use lots of Korean radish and green onion because they’re fucking delicious when they’re fried up in rice with your kimchi.

https://futuredish.com/kimchi-your-first-batch/

[Anonymous No.17323570]

>>17321386
One thing I’ve been doing with my kombucha is adding pressed citrus, like pomelos or tangerine, in with my first ferment with my scobies. Sometimes I even include a few of the skins to absorb just a little bitterness. For the second ferment (air locked phase) you can add some more citrus or a different juice with some honey. The remaining bacteria will eat the honey sugar for good carbonation and it’ll get very tasty after a few days. Also, it seems like leaving a “just too sweet” batch of various fruit kombuchas in your fridge for 2 weeks will give it some complex fruity flavors. Good luck anon, kombucha is awesome for experimenting.

[Anonymous No.17323618]

I have a load of some kind of oolong that I'm not going to drink. Will it make good kombucha?

[Anonymous No.17323619]

>>17323553
I like maangchi's recipe, but i'll try this one another time, thanks

[Anonymous No.17323688]

All this talk of kombucha! This is an old picture and I'm at a bar, but my Scoby sank after I cut some extra cheesecloth off of it when I needed it. But it's growing so beautifully! This particular batch is getting close to done, mango tea starter, and I can't be more excited! Never made kombucha but this shit is truly easy! Post your scobys

[Anonymous No.17323694]

>>17323688
Why does this look like chocolate

[Anonymous No.17323715]

morkovcha. fucking great for how little effort it takes (provided you have a food processor). the onions are fried to infuse a neutral oil and discarded or used elsewhere. the hot oil gets poured over the ground coriander.

[Anonymous No.17323720]

the sauce pan is used to peel garlic, because fuck peeling three bulbs by hand (one per kg carrot).

[Anonymous No.17323750]

>>17323694
Idk what you means anon! It's pretty red. But cacao beans are red when ripe no? I am home now and here is what happened after I jostled it too much. I haven't actually tasted it yet but it sure doesn't smell like schokolade. I will taste it tomorrow after work, but my Scoby still looks too fragile to move to another kombucha so I will continue to let it grow more.

[Anonymous No.17323758]

>>17323750
based and label printer pilled. i use mine for the myriad of spice and herb glasses i got.

[Anonymous No.17324210]

burp

[Anonymous No.17324469]

>>17323758
Why would you need a label for this kombucha that says the name "kombucha" on it? Is it not fucking obvious? Labels for ferments at all unless you got a full warehouse, just use your brain and eyes nigger

[Anonymous No.17324860]

Got my raw garlic. Shit is expensive here (back home there's an old lady who just leaves it out on the driveway and you pay like 1euro for it on an honour system)

Going to do some fermented garlic in it. Sterilising the jar atm.

[Anonymous No.17324861]

>>17324860
*got my raw honey

And my raw garlic too tbf

[Anonymous No.17324954]

>>17314896
gonna make some soon as well. I'm sad i cant get the mini prawn shit anywhere.
>>17315211
I make my hot sauce every autumn. It's no biggie when they go cloudy, if there's no mould it's fine. The cloudyness is some bacterial colony that isn't harmful. Just make sure the saline/vinegar/sugar is enough of a % to not cause the deadly stuff to live there and you're good. Also make sure there's no air anywhere for the deadly shit or mould to live at.

[Anonymous No.17324959]

>>17320171
fuck off american fast food discusser.
You are always liable for your own death.

[Anonymous No.17325061]

Tips for getting maximum carbonation out of Kombucha after it has finished the initial fermentation? Do you add sugar or sweet flavoring to act as second fermentation? Is getting it completely air tight essential?

[Anonymous No.17325685]

First-timer in Kimchi here. I forgot to sterilize the french press, how fucked am I?

[Anonymous No.17325836]

>>17314793
Aight boys, I started a jar of sauerkraut a few weeks back. I've done it before successfully, but this time it molded. Usually I keep the lid loose with a paper towel over the top to keep dust and crap out, and that has worked in the past, but not this time. The top did dry out, which could be responsible for the mold taking over the top of it. Do I just need to keep the top surface coated in liquid and maybe keep a tighter seal to prevent evaporation, or am I a retard for trying to do sauerkraut in a jar and need to move onto one of those water sealing ceramic pots germans use?

[Anonymous No.17325924]

>>17325836
it should not be exposed to air, try using a simple weight before buying a new pot

[Anonymous No.17325932]

>>17325685
What are you doing with the french press? Just mashing it down?

[Anonymous No.17325936]

>>17325924
I'll just seal the jar tighter. IIRC you do need some oxygen throughout the fermentation.

[Anonymous No.17326028]

>>17325936
ok, keep eating mold then

[Anonymous No.17326100]

>>17325936
>IIRC you do need some oxygen throughout the fermentation.
Wrong, there is no need to supply oxygen for lactic acid fermentation. In fact, those lids are used for a raisin. Back in the day, people around here would put on new wooden shoes (picrel) to compress the shredded cabbage in huge barrels. The vegetable mass was then submerged in brine by placing a wooden disk which was weighted down with clean stones. They key to not have mold form is
a) optimizing the milieu for lactic acid fermentation by salting (2%) and depriving the vegetables of oxygen
b) not have any vegetables float on top which could serve as nutrients for mold. That could be any cabbage/vegetable particles or vegetable slurry.
T. Kraut.

[Anonymous No.17326102]

I'm trying pickled onions
do i put vinegar in the brine or is salted water enough

[Anonymous No.17326114]

>>17326102
depends on if you want to pickle with vinegar, or similar, or ferment with salt brine. different stuff

[Anonymous No.17326119]

>>17326114
fermenting takes longer right?
does it yield better results?

[Anonymous No.17326139]

>>17326119
I haven't fermented onions so im not to sure about them, but usually it's a few weeks, but you can of course eat it during the process too if you like. the results will be different, it doesn't get the typical vinegar flavor. you should look more into both. pickled onion is good

[Anonymous No.17326146]

>>17326139
thanks

[Anonymous No.17326264]

>>17321008
What is you original recipe? Hard to answer without knowing what's going on but yes if you are making a double batch it makes sense to X2 everything. Same fermentation vessel or two? I would go with two if you can in case something gets messed up.

[Anonymous No.17326270]

>>17322777
It's starting to get that golden color. Close to done for me.

[Anonymous No.17326317]

>>17326100
Thanks, I was thinking of mead fermentation

[Anonymous No.17326435]

>>17325936
Nope, kraut is traditionally made with whole heads of cabbage here in huge tanks and most people minimize oxygen exposure. Sometimes the mold grows cause some old rural women are too retarded to follow hygienic techniques properly.

I make much smaller batches with both whole and shredded, here are some grandma-passed tips for minimal mold

>"sterilize jars" by adding a little water in them and putting them in the oven or shortly boil them in water in a big pot
>you can use the microwave too, wet the jars and put them in until they get really hot
>if using brine liquid, boil water with salt, cover with lid and add to cabbage when cooled
>keep your hands clean while doing everything
>after you added the cabbage and brine, don't touch anyting with hands and leave it alone
>close tigthly, lactic acid bacteria don't need oxygen but molds to
>don't open every few days to check and smell because of above, do it after 2 weeks or whatever the time to ferment is, depending on the amount, temperature etc

[Anonymous No.17326444]

>>17326435
Forgot to mention that rural tards sometimes just remove the mold from the surface of the brine and still consume the kraut. Mold itself won't grow deep because it requires oxygen, but mycotoxins released in the brine are another story. Some of them even add the potassium bisulfite preservative powder to stop the mold from growing and the kraut still ferments fine.

[Anonymous No.17327197]

>>17325836
The cabbage got exposed to the air for too long if it dried out, it needs to be submerged in the brine. Use a weight to keep it down (e.g. a bag full of water)

[Anonymous No.17327210]

>>17326100
How long is sauerkraut usually left to ferment in Germany?

I know a czech guy who says 6 weeks. Brad on Bon Appetit says 2 weeks is fine to start eating it

[Anonymous No.17327654]

I tried making natto again. This time doing an overnight soak of the beans, being very sterile, and following this vid almost exactly. Being much more careful to stay sterile.
https://youtu.be/2JbWqRNCmxQ
It came out almost the same as last.
>>17318256

The only difference from her video is I used cheesecloth instead of plastic wrap, and I used a starter and not mother natto as I don't have access to natto.

[Anonymous No.17327666]

Hope this counts! I made a gallon of cider from a Whole Foods 1-gallon jug. 14$ and you get apple juice and a jug. Homebrew store charges 9$ for the jug alone. Also, I made 1-gallon of stout from all grain in a 8qt instant pot.

I love the process of brewing, but I hate how much more cost-effective it is to brew 5-gallon batches. Plus, hours of work for less than 10 beers.

1 gallon ingredients = 15-20$ including yeast
5 gallon ingredients (extract) = 30-50$ including yeast.

I'm tight on space, but I want to brew 5 gallon batches. Now to get my roommates on board....

I'm interested in making Kombucha. I'm doing an alcohol free month and kombucha would be nice. Sauerkraut would be dope and giardiniera would be cool. I love fermenting. It's so fascinating.

[Anonymous No.17328227]

What does Natto taste like?

[Anonymous No.17328628]

>>17327210
6 weeks sounds about right. At home, we usually ferment for 2-3 weeks in the basement (~12-15°C or 53,8 °F - 59 °F I reckon), followed by something like 4 weeks of fermentation in a wooden shed (roughly winter ambient temperatures, ~5 °C or 41 °F).
We make sauerkraut only with winter cabbage.

[Anonymous No.17328926]

>>17326270
Saturday will be 2 weeks so will monitor it up to then, maybe test it on Friday.

When it's done, what's the normal way to store? Just put it in the fridge to slow the fermentation?

[Anonymous No.17328958]

>COVID makes garlic smell horrendous a year later
Pray for me boyos

[Anonymous No.17329015]

>>17328628
I've fermented it for nearly 2 weeks at room temp. Wondering if I should chuck it in the fridge for a few weeks after this in that case, it's going to start getting warm here over the next month

[Anonymous No.17329198]

>Made 3 batches of kombucha in one of these at 4L because glass jars are a pain in the ass when that big
The scoby is a wide, ugly motherfucker though.

[Anonymous No.17329479]

>>17329198
post it

[Anonymous No.17329496]

>>17329479
This was during/after the first batch so it isn't that bad. I should post the current version when I get home.
I had just cut up a small round scoby (I was interesting in eating parts of it so I did) and left the two remaining pieces in the bowl so now they are regenerating oddly.

[Anonymous No.17329508]

Grew some squash last summer and I'm sick of eating it in soup so I tried fermenting it. I don't have any fancy pants equipment so I used the ole glove method.

[Anonymous No.17329518]

>>17329496
I have an ugly ass scoby as well but it works just fine. Dunno how people get the nice round one

[Anonymous No.17329525]

Any freeze dryers ITT?

I want to build one diy style and wanted to know if the basic idea of putting a vaccum chamber int a deep freezer would work

[Anonymous No.17329565]

>>17329525
On a physical level, sure. Less pressure would result in more moisture evaporating. You'd have to somhow include a mechanism to replace the moisture-laden air in the vacuum chamber, though.

[Anonymous No.17329580]

>>17329565
>You'd have to somhow include a mechanism to replace the moisture-laden air in the vacuum chamber
most freeze dryers have a water filter chamber, so it probably wouldn't be a huge issue to find something similar
I just mean as a concept, would the basic set up work

[Anonymous No.17330723]

bump. do these threads always teeter on the verge of page eleven?

[Anonymous No.17330942]

where are my moldbros at

[Anonymous No.17330997]

>>17329496
Now it's like this.

[Anonymous No.17331021]

>>17329496
>>17330997
>(I was interesting in eating parts of it so I did)
how did it taste?

[Anonymous No.17331025]

>>17329496
what was eating the scoby like?

[Anonymous No.17331033]

>>17331021
Like super tough jello with vinegar flavor. Leaves an odd dry sensation in the mouth. Not great but interesting. Nothing I'll strive to do again. Some apparently say it's great to feed hens if you got em.

[Anonymous No.17331121]

>>17330942
were they expensive?

[Anonymous No.17331158]

>>17331121
6 euros each, very cheap when you can make 5kg of koji rice from it imo, thought the price goes up a lot when if add in the price of a fermentation chamber too

[Anonymous No.17331434]

>>17331158
Can you provide me a qrd on koji?
Koji rice tastes sweet, yes?
What else can be done with koji spores?

[Anonymous No.17331490]

>>17331434
koji rice is mostly an intermediate step, its used to make miso, soy sauce (and tamari soy sauce directly from miso), amazake, sake, rice vinegar, mirin and a bunch of other stuff like garums and meat/vegtables charcuterie, you can also cook the koji rice directly. Koji can also be grown on other grains like barley or chickpeas but you make the same stuff with it. if you want to get into it i would really recommend the book Koji Alchemy

[Anonymous No.17331698]

>>17321033
>The cloudiness just scares me cause botulism etc.
You would have to be truly spectacularly unlucky to get botulism from anything you're fermenting.

[Anonymous No.17331736]

>>17331033
I tried candying it cut into thin strips and while it wasn't a total success I could totally see it being used as a sort of solid gastrique to serve with duck as part of a weird plating

[Anonymous No.17332397]

Can I have a quick rundown on making kombucha?

[Anonymous No.17332558]

>>17317089
Tell me more, how does it turn out? Did you need to do anything special like more lemon/lime to make sure it doesn't spoil?

[Anonymous No.17333090]

>>17330723
OP you need to have more confidence in these threads

[Anonymous No.17333101]

Think my kefir grains are recovering finally. Froze them and it fucked them up, they were basically producing gritty quark and whey that smelled like alcohol

After a few weeks both are decreasing. Tried putting it open in the fridge with a much smaller amount of milk, just covering it, and it's improving noticably

[Anonymous No.17333168]

>>17331025
Similar to placenta but less gritty

[Anonymous No.17333341]

>>17328227
Like salty milk and coins.

[Anonymous No.17333669]

>>17332397
1. Have SCOBY (symbiotic culture of bacteria and yeasts) (can be ordered online or is sometimes handed out for free)
2. Brew black tea, add sugar, add this to SCOBY
3. Wait for it to ferment one day or longer, if acidic taste is desired
4. Drink right away, OR:
5. Add first ferment to bottles by removing the liquid from SCOBY, fill the bottles 2/3rds or so. Now, add anything sweet you might like experimenting with: Any juice, honey, you name it.
6. Wait for it another 2-3 days to ferment at ambient temperatures for carbonation.

Tastes great, slightly tarty, very fizzy sometimes and you can experiment a lot. Also, the SCOBY grows over time. You won't have to perpetually buy a culture to start. However, keep in mind the SCOBY requires caffeine from tea to grow. If you're more interested in a caffeine-free approach because you're caffeine sensitive like me, you might want to try out water kefir (japan crystals).

[Anonymous No.17334290]

>>17333669
what's the difference between milk kefir and water kefir? like flavour vise?

[Anonymous No.17334303]

>>17333669
>>17332397
Just want to add that you don't need the culture of bacteria piece necessarily but it probably helps. It's possible to start your own brew from someone else's finished kombucha liquid alone.
Also, would a one day fermentation do anything at all to it? Maybe but I wouldn't settle for anything less than 5 days. Usually going to around the 7 day mark.

[Anonymous No.17334659]

does yogurt making count as fermentation?
it's not kefir

[Anonymous No.17334705]

>>17334659
Yes it does.
I am making keffir.
Glad I found this place, didn't know it existed in 4chan. I'm a big fan of yogurt and keffir. Bulgarian yogurt is the best one, unfortunately the one I brought back from there died, so i need to make another trip in Bulgaria to get some more.

[Anonymous No.17334998]

>>17334705
damn, didn't know there were this many variables to yogurt, will have to do some research, that was my first time trying it

[Anonymous No.17335038]

Can I ferment if my house is relatively cold? Every time I watch a video on fermenting it's some faggot who lives in a warm climate and doesn't realise how good he has it.

[Anonymous No.17335041]

>>17335038
Yes

I usually ferment my kefir in the fridge

[Anonymous No.17335053]

>>17335041
Sorry I should've specified, I meant lacto fermenting vegetables. Like could I make sauerkraut on my counter if my kitchen is 3c or colder at night?

[Anonymous No.17335200]

>>17334705
Looks like we're using the same jar but mine has justonecookbook's pickled ginger in it. This shit has been cash while being sick

[Anonymous No.17335492]

>>17335038
yeah its just gonna take a bit more time, though some people say that the flavours are better due to that

[Anonymous No.17336115]

>>17334290
Well obviously you're using water+sugar or honey with water kefir and milk with milk kefir. With water kefir, it tends to be more fizzy and sweet, depending on the amount of sugar or honey that's added, of course. With milk kefir, the taste is more tarty with a distict yeast aroma.

>>17334303
>It's possible to start your own brew from someone else's finished kombucha liquid alone.
Nice, didn't know that. To be honest I never prepared kombucha myself, only watched as a friend was preparing his. I guess your fermentation durations might be more practicable, then. Being able to grow a SCOBY from someone else's finished kombucha is cool, can't do that with milk kefir unfortunately.

Anyone can explain why one should by a dedicated yoghurt starter such as "Bulgarian yoghurt starter", when I can just buy it once and keep a little of last batche's yoghurt? Change in bacterial milieu over time? Some webpages seem to claim that this process can be used, but after a certain number of having re-used the same yoghurt, fresh starter culture should be used. Anyone know more?

[Anonymous No.17336128]

>>17329015
Just experiment, Anon. Unfortunately, I can't provide you any insights I've come to so far, because I have not prepared sauerkraut myself yet.

[Anonymous No.17336911]

apparently my mom has keffir grains in the freezer, any guides on keffir? what can I make with them?

[Anonymous No.17336965]

I have whey from straining yogurt, can I add it to some brine to kickstart the fermentation of some chilies and peppers?

[Anonymous No.17338576]

>>17333090
not op. and that was a page 9 or 10 bump. like this one.

[Anonymous No.17338605]

>>17336911
Here you go, Anon. If you have any other questions, ask them.

[Anonymous No.17339424]

>>17334705
What's so special about Bulgarian yoghurt?

[Anonymous No.17339710]

>>17338605
thanks senpai, these kefir grains have been frozen for more than a year, do you think they're salvageable? I read that you should keep it in milk just as you would when making kefir but for more time

also don't do pic related at home kids, I thought it would be like kimchi and handled the chilies without gloves but now my fingers are burning like a bitch and it hurts under my nails

[Anonymous No.17339792]

>>17328926
Yep. Get it in the fridge when you like the taste. It will almost stop the fermentation and will be good to eat for months. I make a quart every other month and that meets our needs.
Do some experimental batches sometimes with coriander seeds, extra garlic and grated carrot. It's hard to fuck up and you won't want store bought again.

[Anonymous No.17339808]

>>17330942
I really want to try this. I have brewed beer, mead and kombucha for 15 years. This would be the holly grail. Keep us posted please,

[Anonymous No.17339847]

>>17339710
You'd have to try out, I don't have any experience when it comes to freezing kefir grains. Picrel may have happened to them. Start with small volumes of milk at first to see if there's any activity. Slowly increase the batches thereafter.

[Anonymous No.17339897]

>>17339847
they look exactly like the middle ones, guess I'll rinse them for a bit then

[Anonymous No.17340835]

burp

[Anonymous No.17341433]

>>17339847
that's an useful image comparison

[Anonymous No.17341482]

why did the keffir milk make me feel like I was on speed? also i shat my guts out afterward. I do feel overall better than before though

[Anonymous No.17342667]

I'm trying to make sauerkraut for the first time. I sliced up some white cabbage, tossed it with a good amount of salt, let it sit ~10 minutes, then put it in a container and topped it off with water.

I hope it goes well.

[Anonymous No.17343067]

>>17342667
>topped it off with water
ishygddt

[Anonymous No.17343119]

>>17332558
>how does it turn out?
Watery, fizzy, with the aftertaste of beer.
>Did you need to do anything special like more lemon/lime to make sure it doesn't spoil
No. Just did 3% salt by weight. It only takes a couple days to ferment. If I go over 5 days it seems to over ferment, if that's a thing

[Anonymous No.17343879]

>>17341482
this doesn't sound right

[Anonymous No.17344061]

>>17338576
I've got 9 or 10 right here for you pal

[Anonymous No.17344088]

>>17341482
What did it taste like, Anon? How did you prepare it exactly?

[Anonymous No.17344177]

>>17344061
anon? anon, i dont think you are doing too gud? any last words for your famiry?

[Anonymous No.17344190]

Have had it for a month. AMA

[Anonymous No.17344315]

Having some trouble with daikon.
It's coming out far to sweet.

All the recipes online are just parroting each other and I can't for the life of me get a sensible shelf life estimate.
Everyone online is like "eat it in two weeks"- that's not a pick fuck you.

[Anonymous No.17344671]

>>17344190
first of all, what is it?

[Anonymous No.17344772]

>>17344671
A Freeze Dryer

[Anonymous No.17345065]

>>17344190
>2.6k
you better be a farmer, or at least have certifiable brain damage.

[Anonymous No.17345254]

>I should stop making these threads, nobody gives a fuck
>still up one week later
>over 200 replies

[Anonymous No.17345505]

>>17345254
Two of these threads were immediately closed before this one dumbass.

[Anonymous No.17345628]

>>17345505
You must be pretty stupid anon. you have the data here: >>17314812
Last one was 22 replies, I could concede you that it was really short lived.
but the other one was 176

[Anonymous No.17345921]

>>17345628
Well I'll concede to YOU that I didn't look shit up and I thought it was 2 threads, but it was only one.

[Anonymous No.17346347]

>>17344190
Is this contraption even worth it

[Anonymous No.17346367]

test

[Anonymous No.17346650]

do any of you test the pH of your ferments? I want to be safe but that seems kinda gay, specially when you consider that fermenting stuff is something ancient, also https://www.youtube.com/watch?v=nJV0mFIfE1w
every tip he gives consists on buying stuff, it's kinda amusing, that anon made gatorade kombucha in his mom's flower vase so I don't think you need fancy stuff to have some fun fermenting

[Anonymous No.17346657]

my wife said I'm not allowed to look at fap threads anymore because it's starting to become a problem for our marriage

[Anonymous No.17346667]

>>17346650
i check it sometimes if it seems kinda sketchy, it might have saved me once when i fucked up the amount of salt used when i was first beginning with fermentation

[Anonymous No.17346726]

>>17339710
>but now my fingers are burning like a bitch and it hurts under my nails
If you keep doing it eventually you won't feel it anymore, anon

[Anonymous No.17347033]

>>17335038
Fellow northerner here. Yes. It's just going to take longer but it taste better. If if ferments to fast being in a hot room during summer my ferments have a weird funk to them that I don't really like. I do all of my ferments in the basement now and it's always 60-65 F down there. It makes a consistent product.

[Anonymous No.17347887]

>>17346726
it doesn't hurt anymore, but if I lick under my nails it tastes a bit spicy

[Anonymous No.17349025]

>>17346657
she doesn't want you to fap in the kitchen? maybe you have a shed or something you can fap in?

[Anonymous No.17349165]

we made it to the weekend bros

[Anonymous No.17349437]

does anyone here make viili?

[Anonymous No.17349473]

Absolute noob, trying to get ginger bug going. I don't have a mason jar or any special lids, is just regular jar, cheesecloth + rubber band ok?

[Anonymous No.17349699]

>>17349165
I don't understand why, some threads make it and other ones die with almost no replies.
I'll switch to a monthly thread, any anon can bake a thread if they feel like it so maybe this way it works better, fermenting takes time.

[Anonymous No.17349829]

Those of you who make sauerkraut, do you have method to control the sourness? I've made sauerkraut before, but my recent batch became more sour than any previous ones. Only difference is that I shredded the cabbage into tinier pieces than before, I'm just wondering does the size of the slices affect the sourness.

[Anonymous No.17349997]

>>17349829
Once you've fermented for a certain amount of time (depends on temperature), just put the sauerkraut somewhere cold like a shack, a cold room in the basement or the fridge.

[Anonymous No.17350004]

>>17349437
Christ, that looks like white snot. How the hell did you make it?

[Anonymous No.17350828]

just started a cauliflower lacto ferment, first one in a while

[Anonymous No.17351524]

>>17349473
Sure thing. I don't see why it wouldn't work.

[Anonymous No.17351544]

>>17350828
do you add anything for seasoning? how long do you ferment in room temp, or colder maybe?
i just had some of my first batch, it's a bit strong flavor, not unpleasant exactly, but maybe that's normal

[Anonymous No.17351571]

>>17351544
i wanted to add spices but didnt have anything on hand, i'll probably let it ferment until i like the taste of it, my room is 25C-ish so maybe 4 days to a week

[Anonymous No.17351579]

>>17351571
cool, my rooms a bit colder but I should probably work on tasting earlier because I probably let them go for too long

[Anonymous No.17353163]

bump

[Anonymous No.17353187]

csalamade

[Anonymous No.17353193]

>>17319849
what kind of brine are you using?

[Anonymous No.17353372]

>>17314793
What do you guys like to do with sour cabbage the most?

[Anonymous No.17353412]

>>17353187
>using plastic to jar
cringe

[Anonymous No.17353508]

>>17353412
that's glass you moron

[Anonymous No.17353708]

I'm trying to brew some kefir and I keep fucking it up somehow. Either I underbrew it and it's bitter and rotten tasting or I overbrew it and it's separated and extremely sour.

I'm wondering a couple things, like

-Can I start the kefir with cold milk from the fridge
-How much grains to how much milk.
-How long is it supposed to take
-How to maintain the right temperature
-How is it supposed to taste
-Lid on or off
-What is the texture supposed to be like.
-My kefir tastes sort of cheesy. Is that normal? Is there something wrong with the culture?

Thanks

[Anonymous No.17353870]

>>17353372
~~~GERMAN SAUERKRAUT RECIPE~~~
2 medium sized onions
1 apple
beef or chicken stock
caraway seeds
dried juniper berries
400g of sauerkraut

Dice onion. Sauté for that nice, toasty aroma, then caramellize on low heat. Takes about 30 minutes. In the meantime, dice apple and add it half way through the onion caramellization process. Once onions are caramellized, add sauerkraut. Increase the heat to roast the sauerkraut a bit, but do it briefly. Pour the stock into the pot. Reduce heat and let it simmer. Add crushed, dried juniper berries and caraway seeds. Salt to taste. Let simmer for 20-30 minutes.
TIP: If the sauerkraut taste too sour (store-bought sauerkraut tends to), you can add just a pinch of baking soda during the simmering process to reduce the heat.

Another great variation of this recipe is to add chunks of cured and smoked pork ribs to sauerkraut and cooking everything together. Let it stand for one day. It will keep for 2 weeks in the fridge minimum and tastes great.
T. Kraut.

[Anonymous No.17353874]

>>17353708
>Can I start the kefir with cold milk from the fridge
Yes.
>How much grains to how much milk.
I'd say about 1-2 tablespoons per 700 ml (~0.6 quart). If you have less, ferment in stages: Add a bit of milk to your grains in a mason jar and let it ferment for one day. Then, add the first ferment including the grains to another, larger jar with more milk.
>-How long is it supposed to take
What's your ambient temperature? It also depends on size of your batch, amount of grains, shape of your jar and whether or not you stir it. 24 hours is common.
>How to maintain the right temperature.
It's not rocket sience, Anon. Just put the fermenting jar somewhere warm like your living room. It does not have to be at the same temperature constantly.
>How is it supposed to taste
Sour, tarty, fizzy (depending on fermentation duration)
-Lid on or off
Doesn't really matter. My method these days is to do the first ferment for 24 hours with lid on, but without the seal. After that, I remove the grains, put them into another, smaller jar which I put into the fridge for storage, and ferment the 24-hour-fermented kefir for another 24 hours in flip-top bottles with closed lids in the fridge.
>What is the texture supposed to be like.
Thick, but more crumbly than say, joghurt. Sort of like a runny quark.
>My kefir tastes sort of cheesy. Is that normal? Is there something wrong with the culture?
No, not really. Can't do a remote diagnosis like that, sorry, Anon. Looks like you either haven't found the right fermentation time yet and experimented with too little kefir grains per milk volume and had another, foreign bacteria/yeast strain take the upper hand, or you have had it ferment for too long.
Need to see pictures of those grains and the kefir you're making to judge. Care to keep us updated?

[Anonymous No.17354034]

>>17353870
>TIP: If the sauerkraut taste too sour (store-bought sauerkraut tends to), you can add just a pinch of baking soda during the simmering process to reduce the heat.
Ack! >.<
Obviously meant to say that you can reduce sourness by adding baking soda.

[Anonymous No.17354454]

>>17350004
the picture isn't mine and i agree that it looks unappealing there but in the end i thought that it's the best representation of homemade viili i could find. you can see the interesting layer on top and you can see its stretchy consistency. looks weird but tastes great, really. i usually just clone store bought viili. sometimes i put jam on it for flavour. i love it. it's fermented milk.

[Anonymous No.17354536]

>>17353708
Did you just get the grains?

They can act a bit weird for a few weeks until they get used to the new environment, sometimes it takes time.

>Can I start the kefir with cold milk from the fridge
Yup, it slows the ferment but I find it's nicer this way
>How much grains to how much milk.
Hard to say, eyeball it and find a balance by experimentation, it can vary with grains
-How long is it supposed to take
12-24hr ferments usually. A good rhythm is to have it every morning and then chuck it back in the fridge with fresh milk
>How to maintain the right temperature
Leave it out = fast ferment, in fridge = slow ferment. It's one or the other
>How is it supposed to taste
Sweet, like drinking yoghurt, sometimes a bit fizzy
>Lid on or off
I always leave it off
>What is the texture supposed to be like.
Like drinking yoghurt, so half way between milk and yoghurt
>My kefir tastes sort of cheesy. Is that normal? Is there something wrong with the culture?
Taste can vary a bit, sounds like your grains are still acclimatising

Just keep making it, don't overthink it

[Anonymous No.17354543]

>>17339710
Defrost them and put them in some milk, see what happens.

I froze mine for two months and have spent a further month getting them back up to scratch, they're only now making good kefir. Before it was sweet and think, now it's light and fizzy for some reason.

But expect to chuck out a LOT of shit batches before they revive. I found the trick was to put in just enough milk to cover them, for some reason with lots of milk they'd make cheese and whey with a strong alcoholic smell

[Anonymous No.17354547]

>>17354454
need to buy some fil now

[Anonymous No.17354551]

How do I use kefir to create a sourdough starter?

[Anonymous No.17354596]

>>17334705
>orange juice kefir

[Anonymous No.17354623]

>>17354454
Well, I was joking, mostly. I've eaten a week old "overnight oats" and raw milk with a top layer very similar to the one in the picture you shared.
Perkele :DD
Long time since I've been in Finland. Will have to have a look on where to get viili. Would a starter be sufficient? You do ferment it at ambient temperatures (~20°C), right?

[Anonymous No.17354716]

>>17354551
why do you need kefir for that

[Anonymous No.17354719]

>>17354716
Because I don't have normal sourdough starter but I do have kefir

[Anonymous No.17354769]

>>17354551
If you have kefir gains, take 1 tsp of grains, 2 tablespoons of flour and water each and put everything in a jar. Place somewhere warm and fish out the kefir grains after 24-36 hours. Feed the sourdough starter a few more times before using it.
Have done so, it works.

[Anonymous No.17354774]

>>17354769
Thanks senpai. Is it better to leave the jar open or closed?

And when you say 'feed' it, feed it with what? Milk?

[Anonymous No.17354880]

I just love the bubblyness of a finished Kombucha. Looks great in a transparent glass or bottle.

[Anonymous No.17355280]

>>17314793

Going to try and pickle this is my second attempt. I used apple cider vinegar the first time and no sugar and it came out really bland and dry. Just going with a standard version this time. The question is sugar though. How much of the sugar is fermented/pickled off after a couple weeks or month in a brine? If I want a low sugar end product what can I do? Can I substitute stevia or monk fruit? Or will they not feed the process in the same way they don't break down like sugar?

Ive got 4 mason jars with tops that will let gas out and Im going to fill one or two with hard boiled eggs and the rest with vegetables.

[Anonymous No.17355517]

>>17353508
look at the lid fucknuckle

[Anonymous No.17356210]

>>17317080
>>17318869
>>17319515

I've tried both green and savoy cabbage and I don't really like the texture of either in kimchi compared to napa.
Green comes out too thick and crunchy, although the time I tried it I chopped into inch sized pieces like I would napa. Shredding like I would for Kraut might Improve the texture there.
My current batch of savoy is coming out really dry and mild, although the texture is closer to napa than green was.
I'd like to get the substitution right because where I am right now I pay ~$4/lbs for napa.

[Anonymous No.17356322]

>>17355517
And the lid isn't touching the fermented stuff so what's your retarded angle on this?

[Anonymous No.17357287]

Tried one of my garlic cloves that I've been fermenting in raw honey for a week now

The spiciness went out of it for the most part when you chew it but I feel like I have molten lava in my stomach

[Anonymous No.17357981]

>>17355280
OK done. Brine is half water half white vinegar. Just pickling spices and salt added. Cauliflower, bok choy, asparagus, and eggs.

It's a quick pickle no sugar. Will see how it is after a couple days or a week.

[Anonymous No.17358693]

>>17354623
haha yeah but i get why people who have never seen it might be weirded out at first. in finland it's most common to buy storebought viili and use that as a starter but i searched a bit and it looks like starter cultures are available too, so i'm sure that will work just fine. it's fermented in room temperature, yes. it's very easy to make. best of luck anon.

[Anonymous No.17358994]

>>17357981
Is pickled Pak Choy any good, or is that your first attempt?

[Anonymous No.17359021]

>>17357981
Those are some thick ass asparagus.