Keep Your Gut Healthy with These Probiotic-Heavy Foods

Even if you have a healthy digestive system, chances are, over the past few years, you've become aware of gut bacteria and how important intestinal flora is to our overall health. You may also have...

How to "Cure" & Cook Unripe Cut Persimmon?

by lisaleira 11 months ago

Hello!! I have been used to the small persimmons that you eat hard, and not used to the larger persimmons in Turkey that must be eaten soft. So, I cut up a hard one and had the mouth puckering e...

My Gazpacho Fermented - Why?

by MunchkinRedux 12 months ago

I made and froze several quarts of gazpacho late this summer. We've consumed a couple without issue, however this latest batch fermented. I took it out from the freezer on Thursday and thawed it ...

Cabbage shortage hits South Korea's kimchi culture

Melanie Wong
by Melanie Wong 12 months ago

" . . . The damage has left households struggling to find affordable cabbages to turn into the spicy pickle, which accompanies almost every meal in South Korea and has become a popular 'superfood' ...

Traditional Cantonese home-cook dish: 'Steamed semi-fatty pork slices with salt fermented shrimp paste'

Charles Yu
by Charles Yu 1 year 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?

by CookingChemicalEngineer 2 years 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?

by ninrn 5 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

by thegroovecook 2 years 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

by AngeloSc 2 years 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?

by lisaleira 2 years 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?

by gothictranquility 5 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

by HabaneroLady 4 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

by Ali23 3 years 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!

by meatn3 9 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!

by Chandler114 3 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???

by Moimoi 11 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?

by Lady_Tenar 3 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?

by NateHevens 3 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!

by HungryHobbit 4 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?

by arachidinett 4 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

by Smokehouse_84 4 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 ...