As in the previous threads, this is all about the fermentation, long term storage, curing, home hooch concocting, and the general discussion of the life force we breed into our food and drink stuffs--which makes them not only delicious, but pretty damn good for you too. The informational links are a growing dialogue, so maybe post a link to something you found overly useful or very interesting and it might find a home in the below. Let's learn together.
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Justin Roberts
I've got kvass and beer brewing right now. The kvass should be done this afternoon. The beer should be ready to bottle in 2 weeks
Ryan Johnson
So you crazy pepole convinced me to try this
Just chopped up some carrots and ginger, crammed it in a jar, salted it and added water.
The other is my white peoples kimchi, paksoi, daikon/rettich, carrot, ginger, fish sauce, chili and salt oh and some chards leaves because why the hell not.
This better be worth the food poisoning
Ian Green
What % brine?
Juan Ward
Did 5 grams on half a liter and some extra just to be sure
It is my first time so please don't take this as advice and please tell me of I should add more
Leo Powell
5 grams of salt is a 1% brine. I like a 3% brine personally. So that's 15 grams of salt for half a litre of water
Christian Hughes
Just doubled up on the salt and gave em a good shake. Thanks
Liam Hughes
quick question i made my first batch of kimchi, i did a mix of two recipes and had to use sirachi as my main chilli paste ingredient i know the best but hey ho. unfortunately i had to split it between to jars because they were to small, anyway i was wondering how salty should it be? or am i being a silly novice because i didnt really weigh it all out
Kayden Sanders
Im attempting to make some sauerkraut, I think I oversalted them. Im not getting any fermentation at all!
Andrew Jenkins
New batch 3 days in
I've never had such a bubbly ferment, I think I got my hand on some quality source ingredient.
Only new one is the red; the pepper is called el guapo.Somewhat sweet, somewhat spicy. Should make a great sauce.
Luis Smith
That's a really low brine %. Make sure to test it properly before eating. Veggies usually have a standard of 3% brine. Remember to burp it every day since you don't have airlocks.
Kevin Price
I'm getting conflicting results, can kimchi be stored at room temperature for over a month if sealed?
Jason Harris
You're going to loose a lot of the crisp that a fresher batch has, but most certainly. Although it is ideal to move it into a cooler location after your desired ferment period in order to slow the ferment down.
Matthew Adams
So my very first batch of Kvass just finished brewing. It smells pretty tart and fairly pungent. I tasted a bit and its sweet with a tart kick. Is that normal? Will i die?
Alexander Rodriguez
Pics and recipe? Been wanting to try Kvass since the first general.
Logan Anderson
I have been using a starter culture for saurkraut and other veggies. Should i give it a try without? It is organic produce.
Also wanting to make fermented chickpeas, black beans, maybe some pickled boiled eggs. Any tips?i just became vegetarian so reducing phytic acid content is important, as i am getting most of my protein from beans now.
Im considering doing a food experiment where i eat 80% fermented food in my diet for 3 months, to see what happens.
Landon Green
Ferment without culture, and just save some of the excess liquid from it to make your own culture for future batches. It's an ideal way to go because it will add depth over time.
Jacob Reed
Added 10 grams to each jar after another comment :)
The kimchi jar already had a small layer of sediment the morning but that is probably from the small stuff like chili.
Dylan Perez
p.s. the kimchi jar seemed to let off some air when I gently unscrewed it a bit but it might have been my imagination
the carrot jar didn't and it seems like the carrots have shrunk a little because yesterday everything was crammed in there and now it can more a little bit.
any other simple recipes are welcome because I will probably empty another pickle jar tonight
Angel Reyes
So how do you guys know when something has gone bad?
Noah Sanchez
In before cooch
Michael Thompson
Visual test: Unfamiliar fuzzies Smell test: Smells pleasant, and not spoiled Taste test: Small piece on your tongue to test for bad flavor
Ayden Sanders
so a friend gave me a scoby in a ziploc bag, i have no idea what to do with it.
Isaac Collins
kombucha. boil 2 Lt earl grey, let it cool, strain it into a big ass jar, dissolve 1/2 cup sugar into it, and add 1/2 cup of bought kombucha. throw in the scoby and cover with cloth and elastic bands for 1 week - a month. transfer to bottles, add some juice of your choosing. leave at toom temp for another 2 or 3 days to carbonate, then keep refridgerated
Gabriel Allen
>scoby Scobies at gay as fuck hipster trash. Toss it out. Buy yourself some champagne yeast and make a real fermented drink.
Aaron Long
can anyone recommend me a beginner drink to ferment?
Charles Williams
Hard cider. Assuming you already have the gear it's very easy. 1 gallon apple juice. Any kind as long as its 100% juice with no preservatives. 1 cup sugar Champaign or a neutral ale yeast. Wala.
Ethan Flores
Fermentation is cool
Austin Evans
Fuck off
Jordan Ross
Kvass.
Its literally just bread, fruit and water in a jar for 14 days.
Jeremiah Brooks
Okay update:
Kimchi, some stuff got floaty, some stuff sunk, some sediment on the bottoman
Carrots: clearly shrunk because they were tight and now they can move a bit.
Both seemed to have some tiny bubbles at the surface but that could be me seeing stuff
Sorry for potato quality pictures
Ryan Nelson
Crappy closeup of the sediment
William Wilson
Looks like the carrot pickles are clearly fermenting. Fwiw, your kimchi looks too watery. Did you salt the cabbage, leave it sit for a day and drain the water? It's different from kraut, at least the way my korean wife makes it. She doesn't have it submerged but she only leaves it out for a day before refrigerating so I guess hers slow ferments in the refrig but it doesn't hsve much liquid. I like it before it gets very sour except for kimchi chige which we like sour af.
Thomas Flores
Yeah I didnt do the rice flour thing so it may be too watery due to that, or alternatively I didn't compress it enough. Ahhh we'll see what happens
Connor Peterson
Throw it out before it puts you in a coma.
Juan Adams
When a ferment is done bubbling... does that mean it's done fermenting?
