Lacto fermentation thread

[Anonymous No.5263902]

Let's discuss kimchi, sauerkraut, fermented pickles and everything else lacto related!

[Anonymous No.5263904]

>>5263902
Not lacto, but I made some refrigerator pickles on friday and cannot wait to dig in to them in a bit.

Jalapeno, cucumber, and red onion.

[Anonymous No.5263913]

>>5263902
Is that corn?
How do you ferment corn, I need a recipe?

[Anonymous No.5263915]

My doctor put me on a diet that includes lactofermented foods daily. I've made beet kvass so far. I usually buy Bubbie's pickles or sauerkraut and they are lacto fermented. I am looking into getting some pickl its though.

[Anonymous No.5263927]

>>5263904
Did you take any pics?

>>5263913
http://www.culturesforhealth.com/lacto-fermented-corn-onion-relish-recipe

>>5263915
You should make your own. The stuff you get at the store is usually not alive anymore because of the heat used in processing.

[Anonymous No.5263946]

>>5263927
>You should make your own. The stuff you get at the store is usually not alive anymore because of the heat used in processing.

Nah bubbies is straight. They don't fuck with perfection http://www.bubbies.com/bubbies_products.shtml
They don't heat treat the dill pickles, and it's still riddled with lactobacillus. They aren't shelf stable though, they are sold refrigerated.

I plan on making some pickles this summer and stick to the beet kvass and bubbies right now until I get a good fermenting crock or some pickl-its.

[Anonymous No.5263951]

>>5263902
>lacto

Doesn't this have to do with milk?

[Anonymous No.5263954]

>>5263927
>Did you take any pics?
I'll go take one in a bit

[Anonymous No.5263955]

>>5263951

No, thats lactose, a milk sugar. This type of of fermentation produces lactic acid

Lactic acid is produced commercially by fermentation of carbohydrates such as glucose, sucrose, or lactose, or by chemical synthesis.

[Anonymous No.5263962]

>>5263955
Then why the heck is it called lacto? You can use that with yogurt because it is made from milk.

[Anonymous No.5263966]

>>5263962
http://en.wikipedia.org/wiki/Lactic_acid_fermentation

Fucking read

[Anonymous No.5263968]

>>5263962

On lactose:

The name comes from lac or lactis, the Latin word for milk, plus the -ose ending used to name sugars.


On lactic acid:

Lactic acid was refined for the first time by the Swedish chemist Carl Wilhelm Scheele in 1780 from sour milk.

[Anonymous No.5263972]

>>5263966
http://en.wikipedia.org/wiki/Yogurt
http://en.wikipedia.org/wiki/Lacto_ovo_vegetarian

You first, retardo.

[Anonymous No.5263975]

>>5263972

[Anonymous No.5263976]

unrelated but similar

has anyone cured their own olives before?

[Anonymous No.5263978]

>>5263962
Generally it's short for the bacteria responsible for fermentation, Lactobacillus.

[Anonymous No.5263979]

>>5263976
>white people

[Anonymous No.5263987]

>>5263979
>mad about not being white

[Anonymous No.5264000]

>>5263978
Guess what this means:

Lacto
Bacillus

[Anonymous No.5264010]

>>5263987
>being this edgy

[Anonymous No.5264039]

>>5263946
That's good. I will have to check out these pickles.

[Anonymous No.5264064]

>>5263902
What are those chambers on top called?

[Anonymous No.5264069]

>>5264064
bubblin dealies

[Anonymous No.5264071]

>>5264064
Air locks

[Anonymous No.5264072]

>>5264064

Its a U-Trap, in case you drop your ring down the crock

[Anonymous No.5264073]

>>5264064
Antimatter generators

[Anonymous No.5264076]

>>5264000
"milk rod"

[Anonymous No.5264097]

>>5264064

Those are tiny scuba tanks for any mouse that happens by who would like try some of your delicious homemade pickles or kimchi

[Anonymous No.5264101]

I made some pickled turnips in the middle eastern style. They were good but I didn't sterilise the jar I put them in because the lady on the youtube video said it was optional. They have lots of vinegar and salt which makes them pretty safe apparently.

[Anonymous No.5264103]

>>5264064
They're air locks. You can get them at wine making supply places for a few bucks each. I made my fermentation lids with these air locks, a food safe rubber gasket and ball plastic canning lids. It cost me about 20$ to make five.

[Anonymous No.5264142]

Does anyone else not really care for lacto fermented pickles? I mean, I love virtually all other lacto fermented foods, but pickles, to me, are a little funky if they're not brined in vinegar..

[Anonymous No.5264155]

There is something you may want to try. Nukamiso is an ancient Japanese lacto-fermentation method. It's vegetables fermented in rice-bran, but I made it with wheat-bran as well. Salt/water content has to be taken care of and airing has to be done at least once a day or it will get moldy. And the first batches will be so salty they can only be used for soup. But after some weeks the results become pretty tasty. Crunchy vegetables in fucked up colors with a mild umami taste. And the best thing: it can be easily frozen and revived.

[Anonymous No.5264164]

>>5264155
Another picture from a Japanese market. They have cultures which are supposed to be from the Edo time.

[Anonymous No.5264183]

Ignoring the whole "lacto" thing.I'm into the whole pickling thing. Kim Chi,eggs,blah you name it. However, I made some dill pickles. They they have this wierd aftertaste, kind of metallic. Any tips?

[Anonymous No.5264196]

>>5264183
Are the jars and lids non metallic?

[Anonymous No.5264224]

>>5264196
I just use old pickle jars. The lids are metal. So I guess I should just find plastic ones then? Because anything else I make comes out normal tasting.

[Anonymous No.5264230]

>>5263976
any more pics like that one?

[Anonymous No.5264232]

>>5264155
I read about this type of lacto fermentation from pic related. Very interesting! I will be doing a bit of research on this method, glad to here the starter can be frozen and reused.

[Anonymous No.5264234]

>>5264224

Your pickle jar lids are probably coated on the inside with something. Obviously they are OK for pickles since that's what came in them.

[Anonymous No.5264238]

>>5264224
I use glass jars with metsl lids, but there is a nonmetallic lining inside the lid. Have you tasted the individual ingredients? Is there too mych vinegar?

[Anonymous No.5264241]

>>5264183
Kim chi is lacto fermented.

[Anonymous No.5264250]

>>5264238
I'm not sure. Probably gonna use plastic lids for the next batch . What would you suggest a good vinegar/salt/water ratio would be?
>>5264241
Now I know

[Anonymous No.5264300]

>>5264230

[Anonymous No.5264308]

>>5264250
I use about. 50/50 water and 6% white vinegar. 1/4 cup of salt per 8 cups of vinegar and water mixture.
Make sure you use pickling salt, iodised salt can give funny flavours.

[Anonymous No.5264312]

>>5264308
How about Kosher salt? I've read that most salts are fine, and will only make the water cloudy. Never read anything about altering the tastes.

[Anonymous No.5264317]

Is it possible to do any fermentation from jars you have lying around. Like the kind that pop after you open it?

[Anonymous No.5264372]

>>5264312
Kosher should be ok, just not salt with iodine or other additives.

[Anonymous No.5264457]

>>5264317
Sure. You just need a way to let fermentation gases out without letting other things in.

I'm sure you could drill a hole and stick in a rubber bung with a gas trap.

[Anonymous No.5264494]

>>5263902
Making pickled cucumbers right now.

[Anonymous No.5264657]

>>5263904
sounds gud

[Anonymous No.5264698]

I've been preparing lacto-fermented pickles for most of my life and I've never used those silly looking jar toppers. They resemble trumpets. What the heck're they for anyway?

Specifically lacto-fermented (that means no vinegar, right?) right now, I have
Sauerkraut-style green tomatoes
Green tomato kimchi
Green mango
Fermented chili paste
all of which is homemade.

I've got various homemade vinegar pickles, too. Carrot. Cucumber. Celery. Chilies. Eggs. Beetroot. Cauliflower florets.

Do home-cured meats count as lacto-fermented or are they merely dried out? I'm making a type of beef-based cured meat in a few days because I can't easily find it here and when I do, it costs $35/lb. Making it myself at home would cost about $5/lb, so that's what I do. It's somewhat similar to prosciutto, but it's beef rather than pork and made using the rump rather than the thigh. I was planning on photographing the process and posting it here when it's all done (three - four months).

[Anonymous No.5264734]

>>5264698
Oh! I forgot! I have homemade lacto-fermented turnip and its greens (som huapakkadk'hav) and homemade lacto-fermented mustard greens (som pakgaht), too.

[Anonymous No.5264846]

>>5264698
If you don't have those toppers, what do you do? Do you just leave the lid on loosely so gas can escape?

[Anonymous No.5264858]

>>5264698
>They resemble trumpets. What the heck're they for anyway?

those are called airlocks. they are normally used when brewing beer or wine. they allow the CO2 gas generated during the fermentation to escape without any risk of airborne microbes from getting into your food/beverage and ruining it.

>>5264846
They cost less than a dollar so I see no reason for not getting them.

[Anonymous No.5264860]

>>5264846
Use a balloon with a pinhole in the top.

[Anonymous No.5264869]

>>5264698
>Do home-cured meats count as lacto-fermented or are they merely dried out? I'm making a type of beef-based cured meat in a few days because I can't easily find it here and when I do, it costs $35/lb. Making it myself at home would cost about $5/lb, so that's what I do. It's somewhat similar to prosciutto, but it's beef rather than pork and made using the rump rather than the thigh. I was planning on photographing the process and posting it here when it's all done (three - four months).
Please do that! I hope I won't miss it then.

[Anonymous No.5264894]

>>5264860
That's not going to work on my wide mouth canning jars.

[Anonymous No.5264903]

>>5264894
Then buy some fucking airlocks.

[Anonymous No.5264904]

Kombucha is the worst drink imaginable.

[Anonymous No.5264912]

>>5264846
I attach bit of kitchen paper or muslin over the mouth of the jar with an elastic band.

>>5264858
I've never had a batch of lacto-fermented pickles go bad on me. Ever.
I salt the veg, drain the liquid that comes off and save it, rinse the veg under running water then mix it with seasonings if/as necessary and pack it into the jar tightly, wetting my hands with the salt liquid before grabbing a handful of veg to pack in there.
Finally, depending on type of veg, I top it off with either boiled-then-cooled rice water (the starchy water from the first washing of rice) or just a mixture of plain water and the vegetable's salt water. I taste the water solution to make sure it's only slightly salty. Or, in the case of kimchi, I add no extra liquid at all. That's it.

>>5264869
Will do!

[Anonymous No.5264927]

>>5264903
I did. I'm this >>5264103 anon

[Anonymous No.5264932]

>>5264858
>white people need special equipment to do things everyone else has been doing since the dawn of time
Maybe this is why whites are allergic to everything: not enough exposure to possible irritants?.

[Anonymous No.5264949]

>>5264932
>Maybe this is why whites are allergic to everything: not enough exposure to possible irritants?.
In N. America, sufferers of atopic dermatitis, asthma, etc. are more likely to live in inner cities, be black, or Asian.

The purpose of an airlock is to prevent the spoilage of the foods you are trying to ferment. The process is supposed to be controlled to some degree, not let Aspergillus niger and Penicillium spp. contaminate your batch and create a toxic soup.

[Anonymous No.5264962]

>>5264932

technology improves things. sort of like how you're using the internet right now. of course you don't need an airlock, but why not? you could even make one yourself. the traditional chinese style of pickling jar has this function built in. pic related.

[Anonymous No.5266702]

Bump

[Anonymous No.5266798]

>>5266702

Whoa there pickle-tits, did you just bump on /ck/?

[Anonymous No.5266913]

>>5266798
I sure did. I feel no guilt.

[Anonymous No.5267171]

>>5266913

Some men just want to watch the world burn. :-(

[Anonymous No.5267183]

>>5264962
Meh. I've never used one and I've been pickling/lacto-fermenting things since I was 8 years old (20 years now). I've never seen anything like those little trumpets.
Do they taste as good as regular, non-trumpet pickles or are they, like hothouse tomatoes, an inferior but more easily produced food?

[Anonymous No.5267196]

I was given a pickling crock, though I had been told it was a fermenting crock. The lid doesn't form an airlock as I would expect a fermenting crock to, just sits on top... Can I still make sauerkraut, or just pickles and such?

Also, it's 3 gallons, how much stuff do I need to fill it?

[Anonymous No.5267395]

OH MAN I LOVE TO HOMEBREW

[Anonymous No.5267401]

[Anonymous No.5267404]

[Anonymous No.5267408]

[Anonymous No.5267467]

>>5267183
No they taste exactly the same. For me, I like useing the air locks because I can make small batches of lots of different stuff. My lids fit on any size wide mouth canning jar, from quart to gallon.