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u/czchrissa

r/PlantIdentification r/fermentation r/Visiblemending r/TheTestamentsHulu
▲ 7 r/fermentation

Why cook the fruits?

I've been making ginger bug sodas for a few months now. When using fresh produce (peach, kiwi, grape, apple, cucumber) I've just blended them mixed with water and strained* them, sometimes mixed with ginger tea.

However in most recipes online it says to boil the fruit and then strain it. Why is this? Does it matter?

*I recently acquired a cheesecloth but before this simply with a (not too fine) strainer; the juice came out quite thick but I didn't mind, also a theory but I feel like it ferments faster the thicker the juice? The reason I bought and want to try a cheesecloth is that the strainer took veeery long everytime and was such a hassle. Hoping the cheesecloth will make it easier.

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u/czchrissa — 19 hours ago
▲ 385 r/Visiblemending

Newbie, covered an ink stain on a beloved bag

Bought this bag almost 10 years ago in Yogjakarta but due to an inkstain haven't been using it these past years. Now with visible mending it gets to go out again! Quite pleased how well this turned out with the two different coloured threads. I wanted the darn to blend in as the coloured swatches already give this bag a (lovely) patchy look.

u/czchrissa — 13 days ago
▲ 28 r/fermentation

Substituting gochujang for gochugaru in kimchi?

Hi! I wanted to make an easy vegetarian kimchi for the first time as per the video. However, my friend brought me gochujan instead of gochugaru. I live on a small island so I don't have access to an asian supermarket here. Could I use gochujan instead of gochugaru? 1:1 or different ratios?

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https://youtu.be/w\_pZC4tSmoI?is=80g9FPBC9V9IYjZ-

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u/czchrissa — 22 days ago
▲ 33 r/fermentation

So I did something dumb... /catastrophic? Help

So first the obvious: I am new to fermentation and dumb at math. I just tried some peppers that were "fermenting" for more than a week and gagged, it was like swimming in the ocean with your mouth open; this is how I discovered that instead of doing weight of veg + water x 0,02 I did x 0,2...... so 20% salt!!

I am sad but can make peace with throwing out the three jars of my first batch (picture left), however I spend a long time today making sauerkraut for the first time. Realising now, made the same mistake. I still have half the cabbage left, do you think I could mix what's in the pot with more cabbage and veg tomorrow (too late & too tired today), put it in two jars and it'll make it?

u/czchrissa — 2 months ago