The fermentation tag has no wiki summary.
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1answer
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What are the nutritional data for water kefir?
What are the nutritional data for (strained) water kefir, compared to the starting sugar water?
I would expect there to be less carbohydrates and more vitamins, but haven't the foggiest idea what ...
4
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4answers
566 views
My sauerkraut was left with dark mold covering the surface, is it ok?
I had a batch of sauerkraut fermenting in the basement. During the fermentation I had to leave for over a week and left my roommates with the basic instructions to check it a couple times and skim ...
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7answers
5k views
Can you make your own black garlic?
I've seen black garlic--fermented garlic with a complex flavor--used a number of times on TV cooking shows, but I've never tried it. The description of the flavor is intriguing. Is it possible to ...
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8answers
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How to ferment dosa batter?
I have never been successful in fermenting dosa batter properly in the US. I generally soak urad dal, rice and fenugreek seeds for a few hours and grind them together. Even if I leave the batter in ...
7
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2answers
10k views
How does Korean chili powder differ from “US” chili powder?
I've been looking at a number of kim chi recipes and they all call for 'Korean chili powder'. My visit to the local Asian grocer only yielded 'Asian' chili powder and other nondescript chili powders.
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7
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4answers
348 views
Techniques for making sourdough starter in cold/altitude
I want to try my hand at making sourdough starter but live in high altitude and cold weather. I'm not sure if the altitude is an issue but I don't think my house is warm enough on its own to allow a ...
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1answer
346 views
Can one get sick from drinking too much home made Water Kefir? [closed]
Using well water and some Odwalla orange juice.. What is the maximum amount that is safe for consumption daily?
7
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2answers
916 views
What happens during a cold fermentation that makes bread taste so good?
Many techniques for bread highlight a long cold fermentation. I've read that this gives enzymes more time to work and it contributes to a more 'complex' flavor. What do the enzymes do and why don't ...
2
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1answer
465 views
My sauerkraut brine seems slightly slimy but the batch otherwise seems normal--is it ok?
Recently I started a batch of sauerkraut, the first after several years. Unlike my previous batches this one is much smaller (half a head of cabbage, as opposed to several full heads), uses Morton's ...
4
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2answers
333 views
How do I fix overly yeasty kefir?
My milk kefir grains now produce kefir with a very unpleasant yeasty/bready flavor. I've tried feeding it for a while, on the assumption that the yeast/bacteria will get back into balance, but this ...
7
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7answers
890 views
Looking for non-standard (i.e. no dill) fermented pickle suggestions
I'm looking for some outside the box ideas for fermented (sour) pickles. Fermented pickles only use a salt water brine, spices and some time.
Here's a short list of what I'm NOT looking for:
...
3
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2answers
310 views
What is the difference in flavor between a fermented pickle and a vinegar pickle?
I'm interested in experimenting with pickling, and I'm wondering what the difference in flavor is between a classically fermented pickle and one made using vinegar. I've search online, but can't find ...
3
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1answer
109 views
Beans Cultured with Yogurt
Is the store-bought yogurt a good "starter" to culture cooked beans to reduce the gas-producing oligosaccharides? Does it contain the right kind of bacteria to ferment the beans or is it only good for ...
3
votes
1answer
321 views
How come mere water buffalo milk and lemon juice mixture turn into yogurt?
Yogurt is produced by the fermentation of lactose in milk by the bacteria of yogurt-ferment. Without those bacteria it is not possible to make yogurt.
But surprisingly, water buffalo milk and lemon ...
8
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1answer
541 views
Uses for Old bread dough
I found some old bread dough that I had left, sealed in tupperware, in my fridge. It has a powerful fermented smell, but doesn't appear to be moldy or otherwise bad. Is there any use for this ...
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2answers
360 views
Is it necessary to skim the scum off of fermenting pickles?
The sour (fermented) pickle recipe that I am following states:
Check the crock every day. Skim any mold from the surface, but don’t
worry if you can’t get it all. If there’s mold, be sure to ...
5
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2answers
672 views
Can I ferment black garlic intermittently?
Following this black garlic tutorial and in reference to this SA question, I would like to try making myself black garlic, and to try fermenting the garlic to different time to test out difference in ...
2
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1answer
214 views
Does using a sponge in a brioche make a difference?
I want to make brioche and have seen several recipes. Some use a sponge and some don't. Is there a difference in the end product (flavour, texture, look...)?
5
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1answer
278 views
Can sour cream be made the same way as yogurt? [duplicate]
Possible Duplicate:
Is it possible to make Sour Cream at home?
I make yogurt by adding a small amount of yogurt to milk, heating it slightly (barely in this weather!) and letting it sit ...
6
votes
1answer
272 views
How do I calculate the final acidity of homemade vinegar?
I am making vinegar by mixing vinegar (containing the mother) and wine, and then allowing fermentation to occur. I am wondering how to calculate the final % acidity.
Assume:
I know the initial ...
4
votes
5answers
642 views
How can I make my own vinegar?
How can I turn excess wine into delicious wine vinegar at home? For those who have done it, are there any useful tips to get the best results?
I do not have access to any "mother of vinegar" ...
6
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3answers
6k views
How to properly freeze kefir grains
I have been making kefir regularly for a couple years. Lately, however, my family's interest in it has waned and I have been using it less often and so feeding it less often.
I want to store some ...
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4answers
453 views
Exploding or alcoholic soda
Well, I tried to follow a very simple recipe from "Cooking for Geeks" for Ginger Lemon Soda.
I made a simple ginger syrup by cooking ~200g of chopped ginger together with 2 cups of sugar, then I ...
5
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1answer
604 views
What is the difference between a poolish and a biga?
Both poolish and biga are pre-ferments. Poolish is a French name, biga an Italian term. What other differences are there between the two?
Just to give some direction: are there differences in making ...
0
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1answer
324 views
To slow down the fermentation process of a food in a can
I am particularly interested in the histamine's creation in a can because I need to deal with allergies. Possible Factors to me which affects to histamine's creation that is the speed of the ...
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5answers
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What are some easy, safe fermented foods to make at home?
Pickles, dilly beans, etc. (different veggies, same technique)
Kombucha
Sauerkraut
Kimchi
Yogurt
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2answers
700 views
Dried apricots smell of alcohol?
I recently opened a container of store-bought dried apricots and they smell vaguely of fermentation/alcohol. I've never noticed this before.
They taste fine, but should I be concerned? Do they need ...
