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Is it kahm? (lemmy.dbzer0.com)
submitted 3 weeks ago by [email protected] to c/[email protected]

It's happened twice in a row now. Can anyone recommend how to prevent it. I've had years of no fermenting problems, now twice in a row. I'm sad.

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submitted 2 months ago by yoyolll to c/[email protected]

I’m thinking mostly of turşu (torshi) and kimchi.

Traditionally, these vegetables are able to ferment fully sealed for weeks, months, or even years. My family ferments turşu for 6 weeks and they fill that bottle to the brim with no problem. But I have seen many reports of people doing European style fermentation who have popped lids and made a mess because they didn’t “burp” the jar.

So what is the difference that makes them not need to release pressure? Can they be made in a metal lid mason jar?

Also, there is vinegar in turşu solution - anywhere from 10% to 50% volume depending on the recipe. Some recipes boil the solution before adding to the jar. I have read many people say both vinegar and boiling will kill your culture, but I have seen both done and they definitely work. Any insights on this?

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submitted 4 months ago by [email protected] to c/[email protected]

Hello fellow fermenters, a year ago I started to make miso, I planned to let it ferment for a year so today I went to check on it. However I noticed something that I think looks like mold. But I would like a second opinion before I toss it in the trash. The miso has been fermenting in a glas jar with an airlock, that I forgot about and didn't refill with water. On top of the miso I also placed a plastic bag filled with salt.

Images

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submitted 5 months ago by [email protected] to c/[email protected]

I was given some apricot chutney, and it was so delicious I'm inspired to make some myself. I've done lactofermented things like hot sauce, kraut and kimchi. So I'm curious to access the Group Mind: What are your lactofermented chutney recipes, and tips for lactofermentation? :-D

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submitted 5 months ago by [email protected] to c/[email protected]
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Cucumber kimchi (lemmy.world)
submitted 9 months ago by TheGiantKorean to c/[email protected]

Threw a few ghost chiles in there.

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submitted 10 months ago by [email protected] to c/[email protected]

Just plain chana dal 9kg in total

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submitted 10 months ago by [email protected] to c/[email protected]

Chana deal cooked in stock, and plain white rice layer, made as one into rempeh

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hi to all (lemmy.ml)
submitted 10 months ago by [email protected] to c/[email protected]

Just a quick hello to all and hope you can help my fermentation experiments improve over time. My main is tempeh but I'm working on 19 types of different fermets at the mo, I think.

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This ginger is buggin (sh.itjust.works)
submitted 10 months ago by [email protected] to c/[email protected]

First attempt at a ginger bug. Today is day 3 of fermentation, unsure what I'm going to soda-fy yet...maybe some apple cider? Still pretty cool.

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submitted 10 months ago by anage_oldprob to c/[email protected]

Does anyone know how to prevent the color bleed from Im assuming the bell peppers?

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submitted 10 months ago by [email protected] to c/[email protected]

Trying to work this out!

I’m here as a migrant from reddit. I won’t use it any more but I’ll miss my subs like r/fermentation and others: hoping this place will catch on.

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submitted 11 months ago* (last edited 11 months ago) by [email protected] to c/[email protected]

So I've been feeding my ginger bug for four days now, and the first two days it was bubbling nicely, then slowed down.

Is this normal? Does it mean its ready to make ginger beer with?

Update: if anyone stumbles across this, I just kept stirring it and fed it like normal, and today its bubbling a lot! So seems to be okay.

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Natto in progress (slrpnk.net)
submitted 11 months ago by [email protected] to c/[email protected]

Started a batch of natto this evening. 600g of dry soybeans soaked about 8 hours, then pressure cooked for 20 minutes. Mixed in some spores, put a thin layer of the beans in these glass containers, then covered with a damp cloth and lids. I'll keep these in my makeshift incubator (a cooler with a reptile cage heating mat) overnight at 40C, then put them in the fridge in the morning, and enjoy them the day after.

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submitted 11 months ago by [email protected] to c/[email protected]

I have some Iranian friends who occasionally bring pickles over to share. I decided to make a fermented version (as my friends usually just use vinegar), and the pickles turned out amazing!

Be warned, this recipe requires a lot of chopping.

I used a recipe similar to the link, but substituted the vinegar with a 2% salt lactoferment. The spicing is crucial to its distinct flavour.

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submitted 11 months ago* (last edited 11 months ago) by [email protected] to c/[email protected]

Real excited to see how it turns out. Accidentally used way too much sugar, but should be fine.

Used about 10 tablespoons sugar, big piece of ginger (like 8cm maybe), and topped up with water.

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submitted 11 months ago* (last edited 11 months ago) by [email protected] to c/[email protected]

So I accidentally used a lot of ginger for my starter ginger bug, maybe 7-10cm or so, and topped it up with sugar and water. I didn't measure the sugar in grams and eyeballed it, but counted 10 tablespoons. I used about 6-7 cups of water to top it up.

Do I have to feed it more sugar and ginger daily, or can I simply leave it for a week?

I have some ginger left if needed, but it doesn't have any peel on it left.

Thanks in advance!

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submitted 11 months ago* (last edited 11 months ago) by [email protected] to c/[email protected]

We have just tossed them in a jar with some ginger in the past and it was delicious. Does anyone have a fun twist on carrots? We have a good harvest of them and want to experiment.

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submitted 11 months ago by [email protected] to c/[email protected]

A while ago I managed to find a webshop selling koji spores and figured 'hell, why not?'.

I've seeded some rice successfully and made 2 batches of miso - one with chickpeas and another with plain old beans. Loved the results.

Then I was inspired by the veggie charcuterie I've seen Sandor Katz's book (I think it was there?) and thought I could maybe use it to make fake dry-sausages out of slabs of cooked seitan seeded with the koji spores. Success was limited since I did not get a full cover on the bits before the thing started sporulating, so I placed it in a dehydrator. Nevertheless, it was a fairly tasty addition to stir-fries, albeit a bit tough.

Anybody ever done funky things with koji? Looking for some weird new ideas to try out.

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submitted 11 months ago* (last edited 11 months ago) by [email protected] to c/[email protected]

My wife and I both have problems with gluten so we've been brewing our own GF beer for the last ~7 years. It was difficult to get started but the output is well worth the effort!

Most of them are darker brews (stouts, tripels, etc). This is one of our lighter holiday ales that came in ~8% ABV.

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submitted 11 months ago by [email protected] to c/[email protected]

I'm digging up some old photos to share. I'm partial to ginger beers, and experimented with other flavours available here (in Taiwan). Roselle is our favourite (with lemon, of course), and always carbonated quickly. Turmeric by itself was too much flavour-wise, but half and half with ginger was tasty.

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submitted 11 months ago by [email protected] to c/[email protected]

I'm in the middle of migrating from Reddit to Lemmy, and I'm really going to miss the fermentation community over there. Thought I'd try and get some ferments posted and maybe meet some similarly minded folks over here.

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submitted 1 year ago by [email protected] to c/[email protected]
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submitted 2 years ago by [email protected] to c/[email protected]

This is an excellent and in-depth review on how tempeh fermentation transforms their substrate grains into even healthier foods.

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submitted 2 years ago by [email protected] to c/[email protected]
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