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Fermenting

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General Discussion Be the first to comment

Fermented tofu — white blemishes appearing

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by Ali23 1 month ago

Hi all, I have two jars of fermented tofu — one open, one closed — both of them have started to develop white blemis...

Fermented Foods!

by meatn3 6 years ago

As in lacto-fermentation - the method of pickling and preserving without vinegar and canning! The idea sometimes s...

Shrinkrap

Shrinkrap commented 2 months ago

I killed my sourdough starter, help!

by Chandler114 6 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...

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sweetTooth commented 6 months ago

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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Bongiorno commented 6 months ago

Hey fermenters! Pickled garlic with old pickle brine?

by Lady_Tenar 9 months 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 9 months ago

The Best Miso Book?

by NateHevens 9 months 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 9 months ago

General Discussion Be the first to comment

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

HungryHobbit
by HungryHobbit 10 months ago

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

Are pickles (fermented) an acquired taste?

by arachidinett 10 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 10 months ago

General Discussion Be the first to comment

"Quik-Qure" Dry Aging Process

Smokehouse_84
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 tha...

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 o...

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bearfromobx commented 1 year ago

Sauerkraut smells like farts?

by lukegilson 1 year ago

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

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bearfromobx commented 1 year ago

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 a...

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small h commented 1 year ago

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 f...

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neilb commented 1 year ago

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 E...

ninrn

ninrn commented 1 year ago

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...

Smokehouse_84

Smokehouse_84 commented 1 year ago

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...

ninrn

ninrn commented 2 years ago

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 o...

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veganvegetarianfoodie commented 2 years ago

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...

ninrn

ninrn commented 2 years 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 2 years ago

OOPS! Mistake when making my own yogurt

by StephenR 2 years 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 2 years ago

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