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Started By
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Any Fermenting practitioners on here?
Posted on 1/8/24 at 5:21 pm
Posted on 1/8/24 at 5:21 pm
I got a set of the airlock tops and a pretty basic book. I’m wondering if anybody here has tips, tricks, recipes etc.
9
Posted on 1/8/24 at 6:10 pm to tigerpimpbot
I ferment flour and water. Does that count?
Posted on 1/8/24 at 6:17 pm to TigerFanatic99
quote:
I ferment flour and water. Does that count?
This.
Posted on 1/9/24 at 4:57 am to tigerpimpbot
What book did you get? What were you planning on making?
Posted on 1/9/24 at 10:20 am to tigerpimpbot
I make kombucha and gurt
Posted on 1/9/24 at 10:23 am to tigerpimpbot
I make beer and bread. Haven't gotten into hot sauce yet, but if you can ferment it, i'm sure i'll be interested in it.
Pascal Bauder has a few books on foraging and fermenting.
Pascal Bauder has a few books on foraging and fermenting.
Posted on 1/9/24 at 10:28 am to tigerpimpbot
I have been known to ferment some barley infused water in the past.
Posted on 1/9/24 at 11:43 am to Boudreaux35
We make kimchi pretty regularly. It's pretty easy. A 3 gallon fermentation crock will make 4-5 mason jars pretty easily.
Posted on 1/9/24 at 1:33 pm to tigerpimpbot
Bought a LOT of hot peppers and fermented them for hot sauce. Came out great but was taking up too much room in the fridge.
So i dehydrated and ground them into "Pepper Sauce Powder". It went from one gallon of pepper sauce to almost a qt of powder.
Yeah, it was a lot of peppers!
So i dehydrated and ground them into "Pepper Sauce Powder". It went from one gallon of pepper sauce to almost a qt of powder.
Yeah, it was a lot of peppers!
Posted on 1/9/24 at 1:53 pm to el Gaucho
I need to start making the gurt again
Posted on 1/9/24 at 2:26 pm to tigerpimpbot
beer, wine, mead, sauerkraut, pepper sauce. Been out of the game for a while though. Sauerkraut is by far the easiest and quickest.
Posted on 1/9/24 at 3:27 pm to Powerman
quote:
start making the gurt again
I eat plain, whole milk yogurt every morning (Old Home or Brown Cow)… so I’m interested.
Tell me more. What’s involved?
Posted on 1/9/24 at 4:04 pm to BlackCoffeeKid
Kraut.
used to make kombucha until my SCOBY hotel failed.
and crock pot yogurt a few yrs ago. now I don't really do lactose so well.
used to make kombucha until my SCOBY hotel failed.
and crock pot yogurt a few yrs ago. now I don't really do lactose so well.
This post was edited on 1/10/24 at 8:19 am
Posted on 1/9/24 at 4:43 pm to tigerpimpbot
I fermit Kraut, peppers and pickled all the time.
No real tips or tricks. Just submerge whatever you're brining into 2-3% salt water by weight (the water weight PLUS the weight of whatever you're brining) and wait until bubbling has stopped.
I dont have it but I've always heard Noma's guide to fermentation is a must have
No real tips or tricks. Just submerge whatever you're brining into 2-3% salt water by weight (the water weight PLUS the weight of whatever you're brining) and wait until bubbling has stopped.
I dont have it but I've always heard Noma's guide to fermentation is a must have
Posted on 1/10/24 at 9:37 pm to BugAC
quote:
Pascal Bauder has a few books on foraging and fermenting.
I’ll check it out. I’m probably just going to stick with vegetables, honey, garlic and the like. Maybe some sour dough bread. Kraut, kimchi and peppers are top of the list.
Posted on 1/10/24 at 9:52 pm to BlackCoffeeKid
Posted on 1/10/24 at 10:23 pm to Powerman
Mead and Pizza Dough
Posted on 1/11/24 at 12:20 am to Dam Guide
I make a good bit of various kinds of sauerkraut. Lots of good recipes here:
sauerkraut.com
Lot of good stuff, just ignore the creepy old woman.
Also mead and Russian black bread. When it warms up I am going to try my first rye starter for the black bread.
sauerkraut.com
Lot of good stuff, just ignore the creepy old woman.
Also mead and Russian black bread. When it warms up I am going to try my first rye starter for the black bread.
Posted on 1/12/24 at 2:43 am to GasMan
quote:
Lot of good stuff, just ignore the creepy old woman.
She’s all up in the pics on there.
Good info on the site.
Posted on 1/18/24 at 12:21 pm to GasMan
I've just started with mead making.
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