- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
Let's talk fermentations
Posted on 12/18/17 at 7:48 am
Posted on 12/18/17 at 7:48 am
Do we have any fermenters (non beer) in here? I was hoping we could all share and post idea/recipes in this thread. Maybe.
Anything from lacto fermented pickles to sourdough bread to fermented tepache would be interesting.
I'll start with one of the easiest home ferments: fermented garlic honey
1) Gather you ingredients - honey and garlic
>
2) Peal garlic and slightly smash to release the allicin. Put it in a jar and cover with local, raw honey.
3) Put on lid and airlock. Airlock is not necessary, just makes life easier. If you do not have an airlock, you will need to burp the top at least once a day for about 2 weeks, until active fermentation is complete.
A few notes:
- You will need to either stir or flip your jar every day to keep the garlic submerged in the honey to prevent mold growth.
- Once the garlic honey is done with active fermentation (about 2 weeks), the honey will become very watery and the garlic will sink to the bottom. No more worries about having to stir or flip the jar anymore.
- What the hell do you use this stuff for? I use the honey for bases for salad dressings or brush it on pizza crust or biscuits. We generally just eat the garlic if/when we feel a cold coming on. The garlic soaks up the honey and becomes candy garlic. It's awesome.
- This will keep for years. You can add garlic and honey to it whenever you like.
- I'll post pictures of the finish product in a few weeks.
Now please share any fermentations that you might have tried or want to try!
Anything from lacto fermented pickles to sourdough bread to fermented tepache would be interesting.
I'll start with one of the easiest home ferments: fermented garlic honey
1) Gather you ingredients - honey and garlic
> 2) Peal garlic and slightly smash to release the allicin. Put it in a jar and cover with local, raw honey.
3) Put on lid and airlock. Airlock is not necessary, just makes life easier. If you do not have an airlock, you will need to burp the top at least once a day for about 2 weeks, until active fermentation is complete.
A few notes:
- You will need to either stir or flip your jar every day to keep the garlic submerged in the honey to prevent mold growth.
- Once the garlic honey is done with active fermentation (about 2 weeks), the honey will become very watery and the garlic will sink to the bottom. No more worries about having to stir or flip the jar anymore.
- What the hell do you use this stuff for? I use the honey for bases for salad dressings or brush it on pizza crust or biscuits. We generally just eat the garlic if/when we feel a cold coming on. The garlic soaks up the honey and becomes candy garlic. It's awesome.
- This will keep for years. You can add garlic and honey to it whenever you like.
- I'll post pictures of the finish product in a few weeks.
Now please share any fermentations that you might have tried or want to try!
This post was edited on 12/18/17 at 7:57 am
3
Posted on 12/18/17 at 8:05 am to Salmon
In to learn more.
Thank you for starting this thread!
Thank you for starting this thread!
Posted on 12/18/17 at 9:13 am to Salmon
While not fermented have you ever done black garlic? I love the stuff and always keep a jar of the paste around.
Looks super simple to make at home.
How To Make Black Garlic at Home (DIY)
Looks super simple to make at home.
How To Make Black Garlic at Home (DIY)
Posted on 12/18/17 at 9:22 am to Panny Crickets
How about some tepache?
Tepache is a simple fermented drink common in Mexico. It is generally made with simply the leftover pineapple rind and sugar (specifically piloncillo).
Here is my take:
Ingredients
pineapple (rind and fruit)
brown sugar (1 cup)
cloves (5)
cinnamon stick (2)
anaheim pepper (1)
Cut the rind off the fruit and cut the core out of the fruit. I cut the rind and fruit into chucks. Put into 1 gallon jar.
I muddle the fruit to release its juices and sugars.
Add everything else and stir to dissolve sugar.
Put on lid and airlock.
Let it ferment for about 2-3 days, depending on how active it is
Strain it with fine mesh or cheese cloth and bottle.
Let the bottles carbonate for about a day then place in fridge.
Enjoy!
A few notes:
- I'm going to add ginger next time I make this.
- Drink this fresh, meaning within 2-3 days.
- You can also do a second ferment with the same fruit/ingredients if you wish. Just add more water and sugar over the previous ingredients and repeat the process. The finished product will be more dry with the second ferment.
- This is great as a mixer for drinks.
Tepache is a simple fermented drink common in Mexico. It is generally made with simply the leftover pineapple rind and sugar (specifically piloncillo).
Here is my take:
Ingredients
pineapple (rind and fruit)
brown sugar (1 cup)
cloves (5)
cinnamon stick (2)
anaheim pepper (1)
Cut the rind off the fruit and cut the core out of the fruit. I cut the rind and fruit into chucks. Put into 1 gallon jar.
I muddle the fruit to release its juices and sugars.
Add everything else and stir to dissolve sugar.
Put on lid and airlock.
Let it ferment for about 2-3 days, depending on how active it is
Strain it with fine mesh or cheese cloth and bottle.
Let the bottles carbonate for about a day then place in fridge.
Enjoy!
A few notes:
- I'm going to add ginger next time I make this.
- Drink this fresh, meaning within 2-3 days.
- You can also do a second ferment with the same fruit/ingredients if you wish. Just add more water and sugar over the previous ingredients and repeat the process. The finished product will be more dry with the second ferment.
- This is great as a mixer for drinks.
This post was edited on 12/18/17 at 9:25 am
Posted on 12/18/17 at 9:30 am to Salmon
Is there any risk of botulism forming in this stuff?
Posted on 12/18/17 at 9:39 am to OldHickory
Sure. I check the garlic honey with a pH meter time to time. Botulism will not grow in anything with a pH less than 4.6. If it is higher, hit it will some apple cider vinegar to bring the pH back down.
Same thing with most fermented foods, although most foods you could store in the fridge after fermentation if you want to reduce the risk as well.
Honey hardens when you put it in the fridge.
I drink my fermented drinks before any of the bad stuff has a chance to take over. If you want to do longer fermented drinks, again, check pH levels periodically.
Same thing with most fermented foods, although most foods you could store in the fridge after fermentation if you want to reduce the risk as well.
Honey hardens when you put it in the fridge.
I drink my fermented drinks before any of the bad stuff has a chance to take over. If you want to do longer fermented drinks, again, check pH levels periodically.
This post was edited on 12/18/17 at 9:41 am
Page 1 of 1
Popular
Back to top
Follow TigerDroppings for LSU Football News