I've been having issues with making milk kefir. Mostly, actually, fear of drinking it after fermentation. Sometimes I notice this foam on the top, and after straining, I don't know how to describe it and don't have any photographs. ...
Hi, I've recently completed one of my first ferments, and it came out pretty good but was saltier than I would like. I used a 3% salt brine, and was wondering how low can I go for ferments? I was thinking of trying 2% on my next batch, but don't want to risk it not working. Any thoughts?
I'm getting deep into the yogurt rabbit hole. Last time I tried I sued for poor starting culture that was heavily infested with yeast. It was some delicious yogurt I bought from a lady on the street, but after a week or so it turned too sour and definitely gassy. It was not a good starting culture... ...
Hi folks, I live in northern Africa and it is quite common to find ladies on the side of the street selling bottles of fermented milk. I thought this is some kind of yogurt or kefir, but I'm not sure. I bought a bottle of what basically seems to be milk. Also, I'm not sure about those little yellow grains floating around. The ...
Hi folks, I live in northern Africa and it is quite common to find ladies on the side of the street selling bottles of fermented milk. I thought this is some kind of yogurt or kefir, but I'm not sure. I bought a bottle of what basically seems to be milk. Also, I'm not sure about those little yellow grains floating around. The ...
It's tricky to photograph yourself doing this! Here I'm transferring a gallon of absolutely delicious pineapple hooch from the primary to a secondary. ...
This lazy ginger bug has been going for a couple months now, fed with refined white sugar and whole ginger. I'm going to try invert cane sugar when this is done because my hooch ferments with that have been going really strong! ...
I love the flavor that develops from lacto fermenting mushrooms. I'm a little bit suspicious of white button mushrooms (Agaricus species) since they contain agaritine. Agaritine is broken down by heat, making it safe. If you eat raw Agaricus, the agaritine is made into phenylhydrazines in the gut, which causes liver damage and ...
Plus if I'd prefer to buy/share locally. Any advice for finding either a local supplier or someone that wouldn't mind giving me a sample of their starter?
All in all, I think it came out really well! The finished kōji had this incredible, indescribable taste/smell. Maybe kind of, flowers and mangos and peaches? I used it to make a ton of miso. ...
Started a batch of natto this evening. 600g of dry soybeans soaked about 8 hours, then pressure cooked for 20 minutes. Mixed in some spores, put a thin layer of the beans in these glass containers, then covered with a damp cloth and lids. I'll keep these in my makeshift incubator (a cooler with a reptile cage heating mat) ...
Issues with kefir - help!
I've been having issues with making milk kefir. Mostly, actually, fear of drinking it after fermentation. Sometimes I notice this foam on the top, and after straining, I don't know how to describe it and don't have any photographs. ...
Fermented Jalapeno slices
Hi, I've recently completed one of my first ferments, and it came out pretty good but was saltier than I would like. I used a 3% salt brine, and was wondering how low can I go for ferments? I was thinking of trying 2% on my next batch, but don't want to risk it not working. Any thoughts?
Attempt #2 with proper temperature control
I'm getting deep into the yogurt rabbit hole. Last time I tried I sued for poor starting culture that was heavily infested with yeast. It was some delicious yogurt I bought from a lady on the street, but after a week or so it turned too sour and definitely gassy. It was not a good starting culture... ...
What is this?
Hi folks, I live in northern Africa and it is quite common to find ladies on the side of the street selling bottles of fermented milk. I thought this is some kind of yogurt or kefir, but I'm not sure. I bought a bottle of what basically seems to be milk. Also, I'm not sure about those little yellow grains floating around. The ...
What is this? Is it safe?
Hi folks, I live in northern Africa and it is quite common to find ladies on the side of the street selling bottles of fermented milk. I thought this is some kind of yogurt or kefir, but I'm not sure. I bought a bottle of what basically seems to be milk. Also, I'm not sure about those little yellow grains floating around. The ...
Racking the hooch!
It's tricky to photograph yourself doing this! Here I'm transferring a gallon of absolutely delicious pineapple hooch from the primary to a secondary. ...
fun with Ginger Bug
This lazy ginger bug has been going for a couple months now, fed with refined white sugar and whole ginger. I'm going to try invert cane sugar when this is done because my hooch ferments with that have been going really strong! ...
Mystery ferment - what am I drinking?
I've been fermenting all sorts of stuff for a few years now and I'm quite open to experimentation to the point of being somewhat adventurous. ...
Fermented Jerusalem artichoke
Try it it's delicious! ...
Does lacto-fermentation break down agaritine in Agaricus? Danish
I love the flavor that develops from lacto fermenting mushrooms. I'm a little bit suspicious of white button mushrooms (Agaricus species) since they contain agaritine. Agaritine is broken down by heat, making it safe. If you eat raw Agaricus, the agaritine is made into phenylhydrazines in the gut, which causes liver damage and ...
My first two attempts at Kvass
https://i.imgur.com/8w18wjz.jpeghttps://i.imgur.com/NXov8h0.jpeg ...
I'm looking to get a hold of Water Kefir Grains but $20 plus shipping seems a bit steep
Plus if I'd prefer to buy/share locally. Any advice for finding either a local supplier or someone that wouldn't mind giving me a sample of their starter?
fermenting buddies ( lemmy.world )
The one on top is my levain starter, bottom is kimchi (first aattempt, fingers crossed!). ...
Lacto-fermented Thai- & Cayenne-chili sauce ( sh.itjust.works )
Fermented with black cardamom and garlic (which I'm just noticing I forgot to put on the label 🤷) and puréed with mango and pear. ...
2 Yr Ferment: Simple Habanero & Garlic Hot Sauce
First time making hot sauce. I let this batch go from 09/26/2022 to 10/01/2024. ...
First try at kōji
All in all, I think it came out really well! The finished kōji had this incredible, indescribable taste/smell. Maybe kind of, flowers and mangos and peaches? I used it to make a ton of miso. ...
chocolate hazelnut porter tasting.
cross-posted from: ...
Brewing and Measuring Much Alcohol in Naturally Carbonated Ginger Beer ( www.youtube.com )
I've started my ginger bug recently and am researching all about it. Found this and it answered a question I didn't know I had.
Fermentation technology as a driver of human brain expansion - Communications Biology ( www.nature.com )
Natto in progress ( slrpnk.net )
Started a batch of natto this evening. 600g of dry soybeans soaked about 8 hours, then pressure cooked for 20 minutes. Mixed in some spores, put a thin layer of the beans in these glass containers, then covered with a damp cloth and lids. I'll keep these in my makeshift incubator (a cooler with a reptile cage heating mat) ...