Super sour pickles anyone?

by gothictranquility 3 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 1 year 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 6 months 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 6 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 11 months 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 9 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 1 year 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 1 year 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 1 year 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 1 year 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 1 year 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

by jcvalenti 2 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?

by lukegilson 2 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

by takadi 4 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...

How Do I Get Yogurt Started in the High Desert?

by ninrn 2 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...

Where can I get koji for making miso?

by imightbemary 3 years ago

I'm interested in making my own miso, and while I know it's possible to grow your own koji for your starter, the idea of growing mold is sort of intimidating to me. To start, I'd like to keep thing...

Fermentation Book Recommendations, Please

by ninrn 2 years ago

Hi, I'd like to start doing some home fermentation. I'm particularly interested in making my own kombucha, yogurt, and kimchi. Can anyone recommend good books on that subject? I was all set...

Fermented WAY too much eggplant

by Chowemooshi 3 years ago

I got quite into fermenting this summer and got very carried away. I thought I'd ferment one eggplant for caponata or some exotic variant of baba ghanouj, but I lost my mind and made, um, three qu...

Kombucha SCOBY - Anyone in Albuquerque/Santa Fe have some to share?

by ninrn 2 years ago

Hello, I'm very interested in making my own kombucha. Does anyone in the Albuquerque/Santa Fe area have a kombucha SCOBY (symbiotic culture of bacteria and yeast) you would be willing to share o...

homemade sauerkraut--is it supposed to smell like this?!

by sb123 7 years ago

So I'm fermenting cabbage in my pantry based on a recipe I found--cabbage, ginger, miso. water. This is the 4th day in the pantry and it smells like sewage if I come close and handle the jars in an...