Czy mamy na fedi dość ludzi, żeby założyć grupę fermentacji domowej? Zaczynam produkcję jogurtu na bakteriach probiotycznych i szukam bratnich/siostrzanych umysłów.
na stole jadalnym stoi niewielka jogurtownica z ośmioma słoiczkami pełnymi mleka.
Well hello, I’m a fungi living in a big jar from a person living in a flat and it‘s great today. Doing lot of fermenting. Bubbly and all.
Got a new brew i was dumped in rather uncomfortably, but now i‘m getting the hang out of the contents.
And while i‘m busy all theses times, i thought it would be fun to make a presence. So here i am. Keith - 6 weeks old. :ablobwink:
Today is a reading and writing day for #work. I hope to get this piece finished today, altho it is unlikely. Still, a good aim to have.
Meanwhile, in my breaks, I am cleaning the kitchen shelf that holds all the bottles - sauces, oils, vinegars, syrups etc - and the baking things - yeast, stock powders, cornflour, custard powder, baking powder, vanilla, ad infinitum...... Plus the salts and peppers I use for cooking.
There is a joy in seeing nice, tidy kitchen/pantry shelves. And they haven't been done for quite some time.
I STILL have not started work, such is the lure of the kitchen. But now I will.
I capped off the onion relish ferment - wowee it tastes good. It is from #KirstenShocky but I made it with brine to cover, not as a minimal-brine relish. It has had 10 days fermenting.
I couldn't find the lid of the jar - looked everywhere for one to fit. In the end I have covered it with clingwrap - the jar size is perfect for it and I didn't want to put it in another one. it is so delicious and a smallish jar, so I'll use it quickly.
Shockey also says that this ferment can be dehydrated and powdered for a great "onion soup" powder. I'd like to try that, but this one will be used as-is. I'll put another, larger jar (with a lid) on to ferment to make the powder.
@LifeTimeCooking The purslane ferment is mostly onions. Each 700 ml jar got plain salt brine. Then a heaping tablespoon of fermented garlic paste and a heaping tablespoon of fermented Rempah. The Tulsi basil plants shared dozens of leaves to add. #fermentation, #minnesota, #growyourown, #nodig.
Wild Fermentation: The Flavour, Nutrition, and Craft of Live-Culture Foods by Sandor Ellix Katz
The gateway drug to home-fermentation, some might even say bible.
Yes, it's more information dense then googling "how to make sauerkraut" but first, you don't have to read about someone else's grandma used to make it in East Germany before WW2 and how tragically she didn't make through the Winter; second, they are information useful for deep-dive; third, hey it's your book, skip ahead to what you need.
And some information are surprisingly useful in a domestic environment - making sauerkraut but lacking the right container? Use the cabbage outer leaves as a lid for you to put weights on; trying to restrict sodium intake but love pickles? There are low salt or even no salt variations.
However, the writing is very American-centric. Saving grace being it's edited with ml and g measurements, so make sure you are getting the edition with the right measurements if you don't want to spend hours online searching what 1 cup is in weight and in volume.
Very much the advanced guide to "Wild Fermentation" I posted yesterday. More details, more scientific, more "modern" methods to achieve the same results.
For example, traditionally one would make sauerkraut in a container with weight on top to avoid moulding; but once you understand the concept of how LAB works - it's a matter of using a vacuum container. Very useful for space-poor household or experimenting new ideas.
And speaking of ideas, the recipes in this book are beyond imagination, yet all make sense once you understand the concept. If you have any hospo-grade equipment at home, this book might contain addictive materials.
And makes a great coffee table book - bloody expensive though.
Prof. Rosane Freitas Schwan: "The microbial #fermentation process of #cocoa beans successively involves a wide range of #yeasts, lactic acid & acetic acid #bacteria. The pulp is rich in citric acid but low in oxygen; conditions that favour the initial colonization by #yeasts. The abundant diversity of yeasts involved in cocoa fermentation is a true testament to the complexity and richness of this process."