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Fermenting

The Care & Feeding of Your Sourdough Starter

Sourdough is having a moment—many people are hunkering down at home and embarking on new projects, including baking homemade bread. Using store-bought yeast is one option, but making a sourdough starter...
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Traditional Cantonese home-cook dish: 'Steamed semi-fatty pork slices with salt fermented shrimp paste'

Charles Yu
by Charles Yu 4 days ago

Staying at home and practicing social-distancing gave me an excuse to open up my special jar of artisanal, salt fermented wild shrimp paste from Tai-O, Hong Kong. Use it to make this traditional, s...

Whey lacto-ferment to preserve mayo?

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by CookingChemicalEngineer 5 months ago

Hi, I've finally started making my own mayo (bog knows why I waited until this year), and several of the recipes I've reviewed mention that by mixing in a tablespoon of whey after blending and leav...

How Do I Get Yogurt Started in the High Desert?

ninrn
by ninrn 3 years ago

Hello, I asked this on another thread, but thought it might be best to start a new one: When I lived on the East Coast, I used to make yogurt from scratch fairly regularly. I think I got my...

Cooking grains before or after fermentation

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by thegroovecook 5 months ago

I'm curious, can a grain or bean that is cooked retain it's probiotic value? I have no doubt they are easier to digest, but do the actual probiotics and enzymes from fermentation remain? I kno...

Making miso: hygiene and other tips

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by AngeloSc 11 months ago

Hi all, I am new to fermenting things and I really worry about growing bacteria and things that you do not really want. However, I fell in love with miso paste and have been using it more and mo...

Liquidy Homemade yogurt - "incubation" issue?

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by lisaleira 12 months ago

I recently got a ton of delicious raw goat milk and as I'll be going away for a few weeks, I thought I'd make some yogurt and kefir. The kefir is still plugging away (grains from "Kefir Lady") and ...

Super sour pickles anyone?

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by gothictranquility 4 years ago

I moved from New England to Virginia and I am missing my Amato's sour pickles. I can't find any equivalent here whatsoever. I've called all sandwich places around here etc, checked grocery stores.....

Fermented pickles overpowered by salt

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by HabaneroLady 2 years ago

I am trying to make fermented pickles for the first time. I have tried two recipes. One is from The Joy of Pickling and the other is from the University of Wisconsin Extension. Both call for a spe...

Fermented tofu — white blemishes appearing

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by Ali23 1 year ago

Hi all, I have two jars of fermented tofu — one open, one closed — both of them have started to develop white blemishes in the liquid and on the tofu cubes. If this was just in the open one, I wou...

Fermented Foods!

meatn3
by meatn3 7 years ago

As in lacto-fermentation - the method of pickling and preserving without vinegar and canning! The idea sometimes seems scary to people since (USA referencing) we grew up with the concept of bact...

I killed my sourdough starter, help!

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by Chandler114 2 years ago

So....I have this starter, feed it every other day, it's nice and active, beautiful. I wanted to make some bread so I pulled it out at 11 am, fed it, did some stuff and around 2 pm it didn't rise a...

Where to find kefir culture versus grains or starter kit in GTA???

Moimoi
by Moimoi 10 years ago

I'm interested in making kefir but have read that if it's best to find the "culture". The question is "where"? I read this on a site on the subject: "The easiest way to obtain some kefir cul...

Hey fermenters! Pickled garlic with old pickle brine?

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by Lady_Tenar 2 years ago

I've been meaning to start re-using my brine from when I treat myself to a jar of bubbies pickles. So I just filled up my empty jar with peeled garlic cloves...mmm, pickled garlic. Will this work? ...

The Best Miso Book?

NateHevens
by NateHevens 2 years ago

A lot of people have called William Shurtleff's "The Book of Miso" the definitive book. Sadly, however, it appears to be out of print. Not hard to get, of course, but not for cheap if you want a ne...

The Butter that will change the world. Cultured over a week!

HungryHobbit
by HungryHobbit 2 years ago

Grant Harrington needs to be a household name. He worked under Magnus Nilsson, Gordon Ramsay, etc., but ultimately left to pursue his dream of making butter the right way. He started Ampersand ...

Are pickles (fermented) an acquired taste?

arachidinett
by arachidinett 2 years ago

I've been making my own pickles. I just use a bit of salt to make a brine, and submerge the vegetables in . Then wait Sometimes at the end the vegetables taste great, on other days I find the sa...

"Quik-Qure" Dry Aging Process

Smokehouse_84
by Smokehouse_84 2 years ago

Seen a fair amount of interest in Koji here on CH so thought I'd intro you to a company I've been following on IG that has a line of products to do some very neat process including an "accelerated ...

Fermenting Sauerkraut / Harvest Pot Question

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by jcvalenti 4 years ago

Last year I tried making sauerkraut for the first time using mason jars. It was fantastic, but basically consisted of massaging the cabbage with salt until a brine started forming, and then compre...

Sauerkraut smells like farts?

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by lukegilson 3 years ago

I sort of followed this recipe: http://thenourishingcook.com/sauerkraut-winters-miracle-vegetable-salad/ Except I only used Himalayan Pink Salt, Whey, organic Red cabbage, and organic regula...

Harsch Crock water seal problems

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by takadi 5 years ago

So I was fermenting some sauerkraut when I noticed that the water seal for my Harsch crock was disappearing. I kept filling it up and it kept disappearing after a few days. Finally I noticed the w...