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Hey fermenters! Pickled garlic with old pickle brine?

by Lady_Tenar 18 days 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 u...

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acgold7 commented 17 days ago

The Best Miso Book?

by NateHevens 26 days ago

A lot of people have called William Shurtleff's "The Book of Miso" the definitive book. Sadly, however, it appears to...

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MikeG commented 26 days ago

General Discussion Be the first to comment

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

by HungryHobbit 2 months ago

Grant Harrington needs to be a household name. He worked under Magnus Nilsson, Gordon Ramsay, etc., but ultimatel...

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

by Moimoi 8 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 ...

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xmartra commented 2 months ago

Are pickles (fermented) an acquired taste?

by arachidinett 2 months 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...

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acgold7 commented 2 months ago

General Discussion Be the first to comment

"Quik-Qure" Dry Aging Process

by Smokehouse_84 4 months 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 tha...

Fermenting Sauerkraut / Harvest Pot Question

by jcvalenti 1 year ago

Last year I tried making sauerkraut for the first time using mason jars. It was fantastic, but basically consisted o...

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bearfromobx commented 6 months ago

Sauerkraut smells like farts?

by lukegilson 9 months ago

I sort of followed this recipe: http://thenourishingcook.com/sauerkraut-winters-miracle-vegetable-salad/ Except ...

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bearfromobx commented 6 months ago

Fermented pickles overpowered by salt

by HabaneroLady 7 months ago

I am trying to make fermented pickles for the first time. I have tried two recipes. One is from The Joy of Pickling a...

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small h commented 7 months ago

Harsch Crock water seal problems

by takadi 3 years ago

So I was fermenting some sauerkraut when I noticed that the water seal for my Harsch crock was disappearing. I kept f...

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neilb commented 11 months ago

How Do I Get Yogurt Started in the High Desert?

by ninrn 1 year ago

Hello, I asked this on another thread, but thought it might be best to start a new one: When I lived on the E...

ninrn commented 12 months ago

Where can I get koji for making miso?

by imightbemary 2 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...

Smokehouse_84 commented 1 year ago

Fermentation Book Recommendations, Please

by ninrn 1 year ago

Hi, I'd like to start doing some home fermentation. I'm particularly interested in making my own kombucha, yogurt...

ninrn commented 1 year ago

Fermented WAY too much eggplant

by Chowemooshi 2 years ago

I got quite into fermenting this summer and got very carried away. I thought I'd ferment one eggplant for caponata o...

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veganvegetarianfoodie commented 1 year ago

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

by ninrn 1 year ago

Hello, I'm very interested in making my own kombucha. Does anyone in the Albuquerque/Santa Fe area have a kombucha...

ninrn commented 1 year ago

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

by sb123 6 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 i...

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walleye12 commented 1 year ago

OOPS! Mistake when making my own yogurt

by StephenR 1 year ago

Hi - I've made yogurt many times before: I carefully heat milk up to 185 deg F, allow it to cool to 110, add yogurt s...

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Foxeyblue commented 1 year ago

speciality peppers in Los Angeles?

by iamjay92 1 year ago

I have recently become obsessed with making my own hot sauces. I'm having an issue finding some of the more exotic va...

paulj commented 1 year ago

Super sour pickles anyone?

by gothictranquility 2 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 whats...

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Ryuthrowsstuff commented 2 years ago

Home Cooking Be the first to comment

ISO jun tea scoby [San Francisco]

by rebeccakinney 2 years ago

I'm looking for a jun tea scoby in a jun tea starter liquid. I'll pick up anywhere in SF proper or anywhere in the Ba...

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