Fermented foods

[saor]

I have 19L of English Brown Ale fermenting at the moment, does that count?

Yeah but u alchies have your own thread .
(Sounds delicious!)

 

[Herr der Verboten]

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

Sweet, I was wondering the same thing about the preservatives, namely sulphur dioxide. I need more jars, I only had two which I repurposed from my sourdough starters

Do you do any oil infusions? Got clove and garlic in the making, then previous one was a chillis mix...

 

[Herr der Verboten]

The mango one is gissing like a mofo.

Started peaches yesterday, and cranberry vinegar is just hanging in there. haha. Currently sticking to stirring in the morning and evening with scraping down the sides. Which is the standard sourdough starter methodology, avoiding the mold cases.

 

[saor]

The mango one is gissing like a mofo.

Started peaches yesterday, and cranberry vinegar is just hanging in there. haha. Currently sticking to stirring in the morning and evening with scraping down the sides. Which is the standard sourdough starter methodology, avoiding the mold cases.

Do you keep yours in the dark?
Mine been in the light and still no fizzing.

 

[Herr der Verboten]

Do you keep yours in the dark? Mine been in the light and still no fizzing.

Yes, I store in a cupboard and then I take it out twice to stir and scrape down every 12 hours. So that would be 7am and then 7pm. Then the container is a normal glass container, and I put a thin cloth over that with an elastic band so that it can breathe.

 

[Herr der Verboten]

Like so (fruit left, sourdough starter right)

 

[Binary_Bark]

First batch almost done @saor do I need to keep the lid off for some time or is it fine to close it almost immediately?

 

[saor]

First batch almost done @saor do I need to keep the lid off for some time or is it fine to close it almost immediately?

Veggies? The one's I started Sunday I put in the fridge this morning. Opened it to smell - nice & tangy. You can close and refrigerate. They taste even better after a few days in the fridge.

 

[Binary_Bark]

Veggies? The ones I started Sunday I put in the fridge this morning. Opened it to smell - nice & tangy. You can close and refrigerate. They taste even better after a few days in the fridge.

Veggies, yes. Okay, so I can close and leave outside for about 6 days then.

 

[Datura]

Yay. New hobby. Awesome thread!

 

[saor]

Veggies, yes. Okay, so I can close and leave outside for about 6 days then.

I'm not following.
When you said 'first batch almost done' I thought you meant they done fermenting.

 

[Binary_Bark]

I'm not following.
When you said 'first batch almost done' I thought you meant they done fermenting.

No first batch almost done bottling.

 

[Binary_Bark]

I was not able to find non iodized sea salt anywhere but I did find fine & coarse Himalayan salt

 

[saor]

No first batch almost done bottling.

Oh ok - keep the veggies submerged under water, I used the green ends of my leeks or big pieces of cabbage or thick onion pieces also works well. Gotta keep them away from air. The C02 needs to escape so you probably don't want to screw a lid on tight, if you do then just 'burp' them once a day or use an airlock.

If the veggies are under water it's ok to open them daily - I like to smell them to decide when they're good.

 

[Binary_Bark]

 

[Binary_Bark]

Also adding some Indian pickling spice to some

 

[Drifter]

Squirts soon, and some ring sting.

 

[Binary_Bark]

Squirts soon, and some ring sting.

I'm a Durbanite, we are immune

 

[saor]

Cauliflower & onion
Cauli, onion, leek, chili, red pepper, pineapple, cabbage

Using large cabbage leaves at the top of both to keep shiz under water.

 

[saor]

View attachment 921513

If that's cabbage at the back left for saurkraut - I've found it works better to put the chopped cabbage and salt into a large bowl and massage with hands. This releases the natural water from the cabbage and works the salt in. Then shove into the jar and top up with the salty cabbage water. Well, it makes for a softer saurkraut. What you got there is perfectly fine as well, might just be firmer / crispier than regular saurkraut.