Fermented foods

[Herr der Verboten]

Think I have gone over board, have 16 bottles working.....

I know. Minister of cupboards has capped my bottles going from more than one at moment

Well the spaces that was open...

 

[Binary_Bark]

I know. Minister of cupboards has capped my bottles going from more than one at moment

Well the spaces that was open...

Every time I go to PnP, I see the empty jars, and think one more will not do any harm, then buys more veggies to pickle, then find out one more jars is needed for the veggies. It's a vicious circle, all the fault of @saor

 

[Herr der Verboten]

See:

How to Make Fruit Vinegar

How to make fruit vinegar at home using any fresh or frozen fruit. Step-by-step traditional method using a vinegar mother and natural fermentation.

practicalselfreliance.com

I'm still unsure as to the process entirely, but bin the food with a loose lid, then it goes alcoholic, then it goes vinegarish and finally post all of that you seal it with an airtight container. So the mango strips are in that state, the strawberries have done nothing yet, but it only has been 3 days and the other two I've used the jumpstart cheat. You add a little bit of sugar and yeast, then you put it in the oven with the oven light on. You can also add in a small tray with boiling water to increase the temperature.

It is another cold day/morning here, and I can see the difference in my sourdough starter. Last night with the oven incubation trick it had action and rising, now its small again with some bubbles. haha.

I suppose OT but how are the meat curing skills here?

 

[Herr der Verboten]

Think I'll do another batch of fresh fruit; about 2 to 3 days and strawberries are active. I've also ordered muslin cloths for straining...

 

[Binary_Bark]

Think I'll do another batch of fresh fruit; about 2 to 3 days and strawberries are active

That looks weird

 

[Herr der Verboten]

That looks weird

Blame the p20 lite and led lights.
But the thin slices of strawberries are a bit 'discoloring' from being in the water. Still smells and tastes fine.

 

[Binary_Bark]

Blame the p20 lite and LED lights.

Looks like weird shrimp

 

[Herr der Verboten]

Looks like weird shrimp

Among other things

 

[Binary_Bark]

Among other things

Is that Strawberries? s

 

[Herr der Verboten]

Is that Strawberries? s

Sliced yes. Original pic from Monday-ish

 

[saor]

I'm still unsure as to the process entirely, but bin the food with a loose lid, then it goes alcoholic, then it goes vinegarish and finally post all of that you seal it with an airtight container.

My little jar of (hopefully) raisin vinegar is bubbling...

 

[saor]

Blueberry vinegar.
Going into a cupboard and ain't touching it until bubbling stops.

 

[Herr der Verboten]

Blueberry vinegar.
Going into a cupboard and ain't touching it until bubbling stops.

View attachment 925239

And after the bubbles do you cap them?

 

[Herr der Verboten]

And who actually has stock of the slock? Seems most are sold out (beerlab etc) or can still be orderd e.g.

Fermentation Kit - 1KG - Che Gourmet

Ché Gourmet is the Leading Supplier of Authentic Kimchi, Fermented Foods & International Gourmet Sauces, Seasonings, Pickles & Pastes in South Africa

www.chegourmet.co.za

 

[saor]

And after the bubbles do you cap them?

Remove the airlock and expose it to air again, drain the solids and bottle on the shelf so that the alcohol can turn into vinegar. Will spend some time over the weekend seeing what the alcohol -> vinegar process involves.

Interesting.
Same raisins, same water, different environments. The bubbling bottle above in a dark place with no air, the picture below on a table in a room with air getting in. No bubbling at all and mold starting...

 

[saor]

Trying fresh herbs in the one on the left.

Lemon, ginger (grated), lemon balm, mint
Lemon, galangal (sliced), chili powder



Blueberry vinegar starting to bubble. Getting a really nice colour. Life is so much easier with the airlock.

 

[saor]

The cauliflower from last week is so damn good. Been in the fridge for a few days - the chilled liquid is very tasty. My favorite one so far.



Had another one with cauli, chili, red pepper and a few things that finished today and decided to blend for the lols. Kinda like a sauce? Dunno...but tastes good enough to throw over food so into the fridge it goes. Nice building up a collection of different & interesting things to add to meals & cook with.

 

[saor]

...loosely following this

Found a video that matches my current setup of starting anaerobic for the alcohol then once the bubbling stops strain the solids and leave on the counter covered in cloth. Have got some store-bought unfiltered apple cider vinegar with mother in that I might use to inoculate as per the video. I think my raisin one is almost ready.

 

[Herr der Verboten]

Found a video that matches my current setup of starting anaerobic for the alcohol then once the bubbling stops strain the solids and leave on the counter covered in cloth. Have got some store-bought unfiltered apple cider vinegar with mother in that I might use to inoculate as per the video. I think my raisin one is almost ready.

Sweet, will check in a bit

 

[Snyper564]

With summer upon us it's time to whip up some kombucha again. After my beer brewing sessions might actually try some hard kombucha as well.