Fermented foods

maumau said:
I've used that crock very successfully several times for sauerkraut, sometimes with caraway, sometimes with a bit of grated carrot and once with garlic but that was a bit potent :)

Kimchi was a mission because I followed a recipe and even bought a bag of some special Korean spice from the Chinese supermarket in Rivonia. Also bought daikon radish and chinese cabbage from them. My goodness that kimchi was revolting :sick: I believe I threw it away.

Before I bought the crock I used a jar with airlock like you described. I made it in a clear jar wrapped with tin foil to keep the light out. It was from lady in pretoria but after a few times the lid rusted and that was when I was stuck for buying grommets etc.

Have you hear anything about fermenting in the dark?

Kefir just goes on and on, if you'd call that a ferment.

Oh, and for a while I baked sourdough bread. Initially I struggled with the started and eventually a myBB member gave me some. After a while I managed to get a starter going but to be honest I actually prefer artisan bread where the dough is mixed and left in the fridge overnight.

Scored an Emily Henry on sale but there are various ways of baking with steam and a HUGE problem is electricity cost.

View attachment 560677
Click to expand...
Many years ago I fermented beer and wine in a dark cupboard, without problems. One batch of beer should have been called barley wine, as I used an original gravity of around 150. It blew my father in law's head off.
 
mister said:
My kefir is doing fine in the Durban heat - just eat some of your grains!
Click to expand...

Can't bring myself to eat them because of the texture so I throw them in the garden.

Do you mix them with something?
 
Getting back into it.

Lemon & orange
Beet & onion
Leek, onion, red pepper

And first time trying salt-cured yolks. They're now covered in salt and resting in the fridge for a week. Then they become hard enough to grate over food. Looks good on pasta.

thenten.jpg
 
/enter the dragon

Started with my cranberry vinegar fri/sat, be starting with my mango one(s) this week somewhere.
 
When making the sea salt brine do you fill the bottle when it's hot or wait for it to cool down?
 
saor said:
Not sure who you're asking but I always use cool water for ferments. Lukewarm is probably fine, I'd be weary of hot water.
Click to expand...
So just in brine, that's it?
How much salt do you add?
How long do you let it stand?
 
Hephaestus said:
So just in brine, that's it?
How much salt do you add?
How long do you let it stand?
Click to expand...
Yeah just brine made with something other than chlorinated water. A non-iodised salt (sea, himalayan etc.) probably also better. I'm kinda playing around with percentages again. Doing these at 4% (salt to water)
https://myfermentedfoods.com/tools/brine-calculator/.
2.5% - 4% is a safe range to play around in.

Uh...for the things pictured earlier like the onion mix usually about 1 - 2 weeks. The chilies I'll play by smell - probably around two weeks, but if they're looking good and smelling good can leave them for months, though at that length I'd probably put an airlock on the lid so I'm not constantly opening and exposing it to air. Have done a year-long habenero ferment before. They can go for a long time if sealed and fermentation has kicked in.

Saurkraut about a month.

I've already got bubbles and gas in the leek, onion, red pepper which is cool - smells better every day.
 
saor said:
Yeah just brine made with something other than chlorinated water. A non-iodised salt (sea, himalayan etc.) probably also better. I'm kinda playing around with percentages again. Doing these at 4% (salt to water)
https://myfermentedfoods.com/tools/brine-calculator/.
2.5% - 4% is a safe range to play around in.

Uh...for the things pictured earlier like the onion mix usually about 1 - 2 weeks. The chillies I'll play by smell - probably around two weeks, but if they're looking good and smelling good can leave them for months, though at that length I'd probably put an airlock on the lid, so I'm not constantly opening and exposing it to air. Have done a year-long habenero ferment before. They can go for a long time if sealed and fermentation has kicked in.

Sauerkraut about a month.

I've already got bubbles and gas in the leek, onion, red pepper which is cool - smells better every day.
Click to expand...
Thanks, going to give it a try this weekend, with chilli, carrots, etc.
Just need to get some jars
 
Nemoneiros said:
...loosely following this
Click to expand...
So I'm starting this with his suggestion of dried fruit. From left:
raisin
apricot
pear
prune

And then in the yt comments someone suggested breaking this down into two steps:
1.) Get alchohol in an air-free environment,
2.) Introduce air and get vineger.

So the last bottle is raisin, aniseed and carraway seed with an airlock to keep air out until the bubbling stops.

Not sure if the sulphur on the dried fruit will affect the process but...let's see what happens.

THENFERMEN.jpg
 
Last edited:
saor said:
So I'm starting this with his suggestion of dried fruit. From left:
raisin
apricot
pear
prune

And then in the yt comments someone suggested breaking this down into two steps:
1.) Get alchohol in an air-free environment,
2.) Introduce air and get vineger.

So the last bottle is raisin, aniseed and carraway seed with an airlock to keep air out until the bubbling stops.

Not sure if the sulphur on the dried fruit will affect the process but...let's see what happens.

View attachment 919237
Click to expand...
The one looks like it has biltong in it
 
You must log in or register to reply here.
Back
Top
Sign up to the MyBroadband newsletter
X