So I tested my sauerkraut on Sunday and it's coming on really nicely, however, the aftertaste got progressively hotter and hotter and there is not a chili in sight. Google revealed that's the lactic acid so I'm going to leave it longer and see.
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Fermented foods
- Thread starter saor
- Start date
3 - 5 weeks.
Went_For_Beer
Expert Member
Im planning on starting this. I have knowledge about fermenting since I brew beer, but it there any reading material for a noob getting into fermenting food
I got started by following the advice on the fermented chilli sauce recipe on this site https://nourishedkitchen.com/
My sauerkraut that's on the go was also from her method.
My sauerkraut that's on the go was also from her method.
PoppieChoffel
Honorary Master
Thanks for the share, going to give that Kimchi recipe a try on that site
pinball wizard
Honorary Master
Where does one obtain the wee snorkel and the matching lid in which to insert it? I want to make kimchi.
Most beer brewing shops sell them.
PoppieChoffel
Honorary Master
Made our first batch of kimchi today, very keen to see how it turns out. Used the recipe from Chef Roy Choi featured on Binging with Babish.
PoppieChoffel
Honorary Master
Left it in the fermentation jar for a couple of days extra, a lot of liquid and holy hell, the flavour packs a punch!
It's going into the fridge for two weeks now, will report back then.
It's going into the fridge for two weeks now, will report back then.
This actually belongs here as well 
Its been almost a year since I turned out a sourdough loaf, was making them way before any covid craze. Took out the dormant starter (5+ years old) last weekend and by day 2 it was passing the float test.
This is the approach I followed - first time my dough etc looked exactly like the vid.
Missed the smell of fresh bread on the weekend
Its been almost a year since I turned out a sourdough loaf, was making them way before any covid craze. Took out the dormant starter (5+ years old) last weekend and by day 2 it was passing the float test.
This is the approach I followed - first time my dough etc looked exactly like the vid.
Missed the smell of fresh bread on the weekend
PoppieChoffel
Honorary Master
This actually belongs here as well
View attachment 1050087
View attachment 1050089
Its been almost a year since I turned out a sourdough loaf, was making them way before any covid craze. Took out the dormant starter (5+ years old) last weekend and by day 2 it was passing the float test.
This is the approach I followed - first time my dough etc looked exactly like the vid.
Missed the smell of fresh bread on the weekend
The BF makes us a loaf every 2nd weekend or so, damn good stuff!
It really is, used to make almost every weekend too. Then I stopped for the last year. My wife said now that I have conquered beer making she wants sourdough again. Hence the loaf and an old obsession starts again...
Herr der Verboten
Honorary Master
Nice, looks really decent.This actually belongs here as well
View attachment 1050087
View attachment 1050089
Its been almost a year since I turned out a sourdough loaf, was making them way before any covid craze. Took out the dormant starter (5+ years old) last weekend and by day 2 it was passing the float test.
This is the approach I followed - first time my dough etc looked exactly like the vid.
Missed the smell of fresh bread on the weekend
I've actually adopted this method for my gluten free bread loaf
Currently I'm doing pie crusts and still getting to burger buns and hotdog rolls.
Thanks will have a look!
Combine them!! Make a sour using your starter
Oooh will look into that
You sir are heading for my ignore list
This is just not fair, how is anybody supposed to cut down on gluten
Haha it's been a while since I really baked... there bug has truly bitten again.You sir are heading for my ignore list
This is just not fair, how is anybody supposed to cut down on gluten
Also I have no idea what is up with the starter but it is better than ever