The big jar is red cabbage, red onion, and ginger German mixed, and then a cauliflower layer, covered by red cabbage leaves. Gonna put a proper cover on it in the morning, run I'm using tin foil and rubber bands. And the carrots have ginger, garlic, jalapeno, and radish
My very first ginger beer!
Flavored with homemade koso (Syzygium + hibiscus), fresh ginger, lemon zest, clementine and fresh mint.
I'm really happy with the result. Gentle bubbles and a flavor that starts with ginger, followed by lemon and then clementine. This definitely won't be my last one!
Will these self burping kids be fine?
Last fall I posted about how I had hundreds of pounds of peppers. I was able to preserve most all of them and now that I understand how the farm behind me works, it turns out that there are three separate harvest seasons, the first being broccoli. They've already harvested the broccoli and there's an endless supply of broccoli leaves, stems and some immature broccoli florets.
Luckily I just got a pressure canner, but my limitations are similar. No fridge and no freezer. Has to be things that are shelf stable after canning or otherwise.
So far this is what I have:
Broccoli greens kimchi
Pressure canned broccoli leaves
Pickled broccoli stems
Broccoli stem and leaf Chow Chow
Broccoli stem and head giordanera
Dehydrated broccoli leaf powder
If anybody has any strong suggestions considering I have literally as much as this ingredient as I want and tons of canning space, I'm all ears.
Hi!
First time fermenter here!
Got these jars on Amazon and I find these plastic « syringes » (for lack of a better word, sorry, English isn’t my first language) super practical to fill the jar with water. However I don’t know how to proceed now. Am I supposed to leave these in? Or take them out, close the little air hole and put them away?
Thanks for the help!
I can't find any pressure rated glass bottle in my country, kombucha are usually sold in plastic bottle or metal can so I can't buy 1 to reused the bottle. Drinking alcohol is not part of the culture here so I also dont have access to any beer/champagne bottle (unless I bought a champagne but that's expensive and I dont drink)
Since I'm gonna be using plastic bottle anyway, I wonder if I can use a reusable tupperware bottle(one that's like in the pic) instead of a soda bottle :0c
I picked my first harvest of pepperoncini today and they went straight into a jar to ferment.
EDIT: (After a great discussion below, these are not pepperoncini. They are also not cayenne). These are Lombardo Italian Sweet Peppers.
Anyone made kimchi with Zucchini? I’ve got loads to ferment. Thanks guys I’m a semi Newbie.
Did I accidentally make a SCOBY? I tried to make apple vinegar. As the liquid sat, it formed what looks like a SCOBY. Thoughts?
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.
So, read online that people often ferment beans with Koji to make Anko.
But, could the same be achieved with diluting unpasteurized miso in some water and then soak the beans?
Likewise, why can't miso be used as a starter/ backslop another soybean miso mix?
TY
Three weeks ago , I was convinced my ginger bug had turned into vinegar.
Yesterday, my son-in-law, who had never tasted ginger bug before, took a sip and immediately asked:
"Wait… is this alcohol?"
That made me stop and really taste it again.
Surprisingly, the acidity had mellowed. The ginger aroma is still wonderful and it now reminds me almost of a ginger-flavored sake.
Apparently my poor ginger bug wasn't dead after all.
Fermentation loves surprises.
I mixed and bottled this last night. Mango puree, water, bay leaf, coconut and cane sugar. I only used about 50ml of backslop from a previous neutral soda for about 3 1/2 quarts of final product. I have no idea why it got so excited so quickly. Thoughts?
Idk what I expected but the color changed throughout the whole jar much more than I thought. I guess it makes sense that the enzymes are breaking down the beef, so it almost looks cooked.
Just found this sub. I started learning about fermentation last year because I hate pressure canning. Really that was part of it but I expect to have a ton of fruit and produce this year. This is a pic of what I have running right now. I’ve been drinking ginger ale every day. I love it and making a new batch tonight. Adding juice from a couple Asian pears to the tea this time. From the right to the left is my bug with ginger ale, 4 pickles. Two in the back are 1/2 sour and full sour in process. The two in the front are dill and bread and butter, not ferments though. Picked about 2lbs of purple teepee beans and just set that up tonight. Curtido. I love this. Hated kraut my whole life. This is a game changer for me. Used red cabbage. I prefer darker veggies anyway. Three vinegars in progress. Pineapple, blueberry and strawberry. The green jar is just some blended up pesto. Last on is my kefir grains. Limited work with it so far. Mixed results but will keep trying. Excited to see what people post here.
So I finally tried fermented butter after seeing it come up here a few times, and honestly it's completely changed how I think about something I've used my whole life. The process is pretty simple but the results are wild. I cultured some heavy cream with a bit of live culture yogurt, let it sit at room temp for about 18 hours, then churned it into butter and worked out the buttermilk.
The flavor is noticeably tangier and more complex than anything I've bought at the store. There's this subtle nuttiness that develops and it just makes everything taste more alive, if that makes sense.
I have a few questions for anyone who's been doing this longer than I have. How long do you typically age your fermented butter before using it, or do you go straight to the fridge after churning? Has anyone experimented with adding herbs or garlic at the culturing stage versus after? I tried garlic honey on a whim recently and now I'm wondering if those flavors could carry into a cultured butter somehow.
Would love to hear what cream fat percentages people are working with too, since I feel like that might affect the final texture quite a bit. Any tips welcome.
It's Brussel sprouts.
Toss some Brussel sprout halves and some dill into your batch, and after a week you will have crunchy, yummy jalapeños that are unmatched.
Not grape mash, whole grapes. This came up in a conversation the other day and im curious how well it might work out. I'd assume that you'd have to puncture the grape skin to get it to work, but I'm not sure if you would want to use outside yeast and/or sugar.
All ideas discussion and experience very welcome, I think I'd like to try this unless its just a stupid idea for some reason I'm not seeing
Team Red:
Red cabbage
Beets
Red bell peppers
Red onion
Caraway and fennel seed
Team Green:
Green cabbage
Lime juice and pulp
Cilantro
I'm really excited to try green on tacos.