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Fermentation
The one on top is my levain starter, bottom is kimchi (first aattempt, fingers crossed!). I just find it funny that they are in their cozy corner bubbling away together 😄
Fermented with black cardamom and garlic (which I'm just noticing I forgot to put on the label 🤷) and puréed with mango and pear. Added a little rice vinegar and salt to balance the fruit. It's a little spicier than Sriracha, but not at all unpleasant. Nicely sweet and spicy. You can taste it with a spoon without regretting it.
First time making hot sauce. I let this batch go from 09/26/2022 to 10/01/2024. Came out amazing. I did it very simple. Strained peppers and garlic after removing as much Kahm yeast as I could. Tossed all of the peppers and garlic in a blender. I added back 1/2 cup of the lacto water and 3/4 cup of white vinegar. Didn't add anything else and it's phenomenal. It's hot but not too hot (for me). Complex flavors.    
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. I used Modernist Pantry kōji kin and organic basmati white rice, and a makeshift immersion circulator/floating water bath incubator thingy. The rice was steamed in unbleached muslin cloth until just a little undercooked, then the same cloth was used to line a metal tray. The rice was spread into hills and valleys, covered with more muslin, then tented with some aluminum foil over the whole thing. The foil was mostly to keep condensation from dripping off the roof of the incubator onto the muslin cloth. I put it in the incubator with the circulator st to 90 F.I stirred it at 12 hours and again at 24. It got appropriately matted, and for the most part it wasn't too wet. However, there were a few spots where I think it was getting on towards sporulation already, as you can see here:  Could have been some extra humidity collecting in those darker spots? The tinfoil tent kept the incubator condensation from dripping on it, but I guess nothing prevented the *tinfoil* condensation from dripping lol... Anyway, the entire process seemed to go way faster than all the guides lead me to believe. I broke it all up as best I could and put it back in set at 84 F with the lid open for lower humidity. By 24 hours it was maintaining about 97 F on its own.
I'm a total amateur, but here's what I did: 1. Soak 1.5 lbs beans for 6 hours in water with a little baking soda 2. Change water halfway through 3. Preheat immersion circulator/sous vide chamber to 110 F 4. Pressure steam for 20 minutes 5. Spread into wide flat container 6. Stir old nattō into 1/2 cup water, mix evenly into beans 7. Lay plastic wrap snugly against beans, poke many holes 8. Cover tightly with tin foil, poke a couple holes around edges 9. Poke corded probe thermometer into center from edge 10. Float in immersion circulator chamber for approximately 20 hours The temperature in the beans generally kept about 2 degrees less than the chamber. I think we want the early fermentation to happen at 108 F and then cool to 100 F, so I tried to keep adjusting it based on that. Anyway, the result was pretty tasty!! The bacteria seem to take well to black-eyed peas. Might have been a *little* less stringy than "normal", but still delicious!
This was delicious when it finished. Just pineapple rinds, sugar and wild yeast, mostly. Sorry there's not really much to see here, I just enjoy watching the bubbles go by, and figured others might too. Also, fingers crossed this video works right! File hosted on a Pixelfed instance, direct-linked to from a PieFed instance, and posted to a Lemmy instance... That's pretty convoluted lol.
Some blue fruit punch after 2 days with some ginger bug inoculation and it's very soda like!
cross-posted from: https://lemm.ee/post/38646723 > Chocolate hazelnut porter, first tasting. Good porter. Medium chocolate flavor. No hazelnut. Sigh. Needs more nut extract. Not much head or carb.
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.
Potatoes, garlic and 2% salt. These will become potato salad for a picnic.
Just starting this book and my hot sauce journey. Anyone tried this book? Any good or bad recipes?
Let's see how this goes. Water and raw honey, 4:1, hoping for a wild yeast mead. First time, so fingers crossed
It's happened twice in a row now. Can anyone recommend how to prevent it. I've had years of no fermenting problems, now twice in a row. I'm sad.
I’m thinking mostly of turşu (torshi) and kimchi. Traditionally, these vegetables are able to ferment fully sealed for weeks, months, or even years. My family ferments turşu for 6 weeks and they fill that bottle to the brim with no problem. But I have seen many reports of people doing European style fermentation who have popped lids and made a mess because they didn’t “burp” the jar. So what is the difference that makes them not need to release pressure? Can they be made in a metal lid mason jar? Also, there is vinegar in turşu solution - anywhere from 10% to 50% volume depending on the recipe. Some recipes boil the solution before adding to the jar. I have read many people say both vinegar and boiling will kill your culture, but I have seen both done and they definitely work. Any insights on this?
Hello fellow fermenters, a year ago I started to make miso, I planned to let it ferment for a year so today I went to check on it. However I noticed something that I think looks like mold. But I would like a second opinion before I toss it in the trash. The miso has been fermenting in a glas jar with an airlock, that I forgot about and didn't refill with water. On top of the miso I also placed a plastic bag filled with salt. [Images](https://pixelfed.social/p/svamp/649227639439996667)
I was given some apricot chutney, and it was so delicious I'm inspired to make some myself. I've done lactofermented things like hot sauce, kraut and kimchi. So I'm curious to access the Group Mind: What are your lactofermented chutney recipes, and tips for lactofermentation? :-D
Threw a few ghost chiles in there.
Chana deal cooked in stock, and plain white rice layer, made as one into rempeh
Just a quick hello to all and hope you can help my fermentation experiments improve over time. My main is tempeh but I'm working on 19 types of different fermets at the mo, I think.
First attempt at a ginger bug. Today is day 3 of fermentation, unsure what I'm going to soda-fy yet...maybe some apple cider? Still pretty cool.
Does anyone know how to prevent the color bleed from Im assuming the bell peppers?
Trying to work this out! I’m here as a migrant from reddit. I won’t use it any more but I’ll miss my subs like r/fermentation and others: hoping this place will catch on.
So I've been feeding my ginger bug for four days now, and the first two days it was bubbling nicely, then slowed down. Is this normal? Does it mean its ready to make ginger beer with? Update: if anyone stumbles across this, I just kept stirring it and fed it like normal, and today its bubbling a lot! So seems to be okay.
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) overnight at 40C, then put them in the fridge in the morning, and enjoy them the day after.
I have some Iranian friends who occasionally bring pickles over to share. I decided to make a fermented version (as my friends usually just use vinegar), and the pickles turned out amazing! Be warned, this recipe requires a lot of chopping. I used a recipe similar to the link, but substituted the vinegar with a 2% salt lactoferment. The spicing is crucial to its distinct flavour.  
Real excited to see how it turns out. Accidentally used way too much sugar, but should be fine. Used about 10 tablespoons sugar, big piece of ginger (like 8cm maybe), and topped up with water.
So I accidentally used a lot of ginger for my starter ginger bug, maybe 7-10cm or so, and topped it up with sugar and water. I didn't measure the sugar in grams and eyeballed it, but counted 10 tablespoons. I used about 6-7 cups of water to top it up. Do I have to feed it more sugar and ginger daily, or can I simply leave it for a week? I have some ginger left if needed, but it doesn't have any peel on it left. Thanks in advance!
We have just tossed them in a jar with some ginger in the past and it was delicious. Does anyone have a fun twist on carrots? We have a good harvest of them and want to experiment.
A while ago I managed to find a webshop selling koji spores and figured 'hell, why not?'. I've seeded some rice successfully and made 2 batches of miso - one with chickpeas and another with plain old beans. Loved the results. Then I was inspired by the veggie charcuterie I've seen Sandor Katz's book (I think it was there?) and thought I could maybe use it to make fake dry-sausages out of slabs of cooked seitan seeded with the koji spores. Success was limited since I did not get a full cover on the bits before the thing started sporulating, so I placed it in a dehydrator. Nevertheless, it was a fairly tasty addition to stir-fries, albeit a bit tough. Anybody ever done funky things with koji? Looking for some weird new ideas to try out.
My wife and I both have problems with gluten so we've been brewing our own GF beer for the last ~7 years. It was difficult to get started but the output is well worth the effort! Most of them are darker brews (stouts, tripels, etc). This is one of our lighter holiday ales that came in ~8% ABV. 
I'm digging up some old photos to share. I'm partial to ginger beers, and experimented with other flavours available here (in Taiwan). Roselle is our favourite (with lemon, of course), and always carbonated quickly. Turmeric by itself was too much flavour-wise, but half and half with ginger was tasty.
I'm in the middle of migrating from Reddit to Lemmy, and I'm really going to miss the fermentation community over there. Thought I'd try and get some ferments posted and maybe meet some similarly minded folks over here.
This is an excellent and in-depth review on how tempeh fermentation transforms their substrate grains into even healthier foods.
