Fermented foods

...the apple juice that had the fermented apples in for 3 days are actually great. Hopefully, It doesn't exit through 7 holes. lol.

edit
used this recipe for the chutney but I altered:

fermented apple pieces from vinegar making
1x onion, half of it finely diced
half of the sugar 1/4 cup or 60ml
added 1 tablespoon of freshly fine grated ginger
salt was 1/4 tsp, but I might use even less next time.
 
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Nemoneiros said:
...the apple juice that had the fermented apples in for 3 days are actually great. Hopefully, It doesn't exit through 7 holes. lol.

edit
used this recipe for the chutney but I altered:

fermented apple pieces from vinegar making
1x onion, half of it finely diced
half of the sugar 1/4 cup or 60ml
added 1 tablespoon of freshly fine grated ginger
salt was 1/4 tsp, but I might use even less next time.
Click to expand...
Does it taste like cider or what would you compare it to?
 
The fermented grape juice from the raisins weren't bad, it's ok but not as good as the apple juice was from the apples. Definitely doing another batch of apple juice from the next vinegar batch.
 
Curious:
www.purekopiluwak.com

Fermented Coffee: Why It's Healthier AND Tastier - Pure Kopi Luwak

Fermented coffee has more antioxidants and less bitterness than regular beans. The science behind why fermentation improves both health and flavor.
www.purekopiluwak.com www.purekopiluwak.com

Think I'm going to try all three
Bean* fermentation and roasting
Post brew fermentation (3 days like apple juice)
Post brew fermentation to vinegarization.

Probably can try the same thing with the beans up to vinegarization.


*raw/green. I've previously had a few to test n00b roasting. Haha.
 
Just tasted the blue berries vinegarization. It's been standing for about 19 days now. Has a vinegar smell, starts a little sweet and ends off with a vinegar taste. Can't wait for it to reach 10 Nov.
 
Nemoneiros said:
@saor how do you ferment your foods?
Do you use a combination of salt and water?
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+- 3% brine (water ml * 0.03) poured over veg packed into a jar. Keep veg submerged under the brine (pack the top with leek leaves, slice of onion, cabbage etc) & sit at room temp for 1 - 2 weeks, or longer.
 
saor said:
+- 3% brine (water ml * 0.03) poured over veg packed into a jar. Keep veg submerged under the brine (pack the top with leek leaves, slice of onion, cabbage etc) & sit at room temp for 1 - 2 weeks, or longer.
Click to expand...
Awesome, thank you.
 
Blueberry vinegar done. A touch of mold started forming on top (two little blue / green spots). Bottled it. Tastes fine, maybe a bit watery...will try improve the next one.

vinger.jpg
 
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Pear, leek, onion, orange, garlic. Trying more fruit & I'll probably blend this at the end of the ferment and keep as a kind of sauce to use in cooking & over food.

lok9.jpg

lok90.jpg
 
saor said:
Blueberry vinegar done. A touch of mold started forming on top (two little blue / green spots). Bottled it. Tastes fine, maybe a bit watery...will try improve the next one.

View attachment 947902
Click to expand...
Working on a coffee wine; keeping an eye on it for going not too much alcoholic during its fermentation. I had to add two small apples for getting the fermentation going. It does however taste seriously good.

Bottled my raisin vinegar yesterday. It turned out like a strong balsamic like vinegar. Going to try and make decent BBQ with it. Sadly I think my raw coffee beans over fermented a bit as I tasted the solution it was in and there was a little vinegarization going on. Next time I'll keep more strict eye on it like with coffee wine. It's sun drying at the moment before I attempt some amateur roasting. haha.

As to the sourdough starter... well I finally have an active culture going. So now its just getting it stronger and stronger before I can make some sourdough goodies.

IMG_20201106_203302.jpgIMG_20201106_203255.jpgIMG_20201107_073519.jpg
 
Nemoneiros said:
Working on a coffee wine; keeping an eye on it for going not too much alcoholic during its fermentation. I had to add two small apples for getting the fermentation going. It does however taste seriously good.
Click to expand...
Sounds very interesting! Looks very tasty that dark bubbly liquid.
 
saor said:
Sounds very interesting! Looks very tasty that dark bubbly liquid.
Click to expand...
Yeah I'm totally shooting from the hip from what I've read online. So that was a cold brew coffee with some sugar in, I did let it stand for about 4 days with absolutely nothing happening, then I sliced up 2 small apples and the very next day it became active. The 'dark bubble liquid' you see, or the crema/foam appears when you stir it. At first it just tasted like coffee with sugar then after it became active it changed, I was afraid it might taste odd with apples in, but it really has a good taste to it. With the raw bean's solution tasking a bit like balsamic/viengarization, I'm keeping a close watch on it to measure when there is enough alcohol in it, seeing this is run-n-gun operation and I'm making it up as I go.

So when it's ready, I'll bottle it and drink it like I'm going with the apple juice being fermented for about 2-3 days by using fermented apples pieces in general store bought apple juice.
 
@saor have you made any kombucha teas? So, the fruit fermented coffee turned out most excellent. I had it fermented for a week after it went active, the thing is you can leave it longer, but I was happy with the taste from the apples, coffee, and sugar. Next time I'll try maybe berries or go for something similar to a kombucha coffee. It turns out it is not coffee wine I've been playing around with, but just fermenting a cold brew of coffee. Either way I need mini wooden casks or similar tools to make an actual coffee wine.
 
Nemoneiros said:
@saor have you made any kombucha teas? So, the fruit fermented coffee turned out most excellent. I had it fermented for a week after it went active, the thing is you can leave it longer, but I was happy with the taste from the apples, coffee, and sugar. Next time I'll try maybe berries or go for something similar to a kombucha coffee. It turns out it is not coffee wine I've been playing around with, but just fermenting a cold brew of coffee. Either way I need mini wooden casks or similar tools to make an actual coffee wine.
Click to expand...
My dad makes really good kombucha but nah I'm not too bothered about making it.
 
PoppieChoffel said:
I've just ordered a 2l one for us. We've been messing around with glass jar ferments on chilli's and we've both made one decent sauce. Time to up the game :)
Click to expand...

Great, you'll enjoy it. Not sure it's necessary but I've been putting a tiny bit of oil in the "well" where the lid fits to make it 100% airtight. You need to keep an eye and make sure it doesn't go rancid.

Don't forget the ........ pics :)
 
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