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0
votes
1answer
38 views

Milk in fermented bread dough

I would like to ask if the role of milk in bread dough fermentation, is to increase the population of microorganisms similarly present in sourdough bread? If so, can it be said that this kind of bread ...
12
votes
21answers
67k views

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 30°...
0
votes
0answers
22 views

Should I par-boil my pickled potatoes?

I am attempting to make some pickled fries, similar to https://www.youtube.com/watch?v=CnRvRDUtgY4 However, I don't have a frier (nor do I want to fry on the stove top), so I was thinking of cooking ...
4
votes
1answer
439 views

Has anyone ever tried birch sap as a tonic?

According to this blog posting, birch sap is very popular in Russia as a drink. Further, I read in wikipedia that it is popular enough to be bottled and sold commercially. Finally, (and most ...
2
votes
1answer
31 views
5
votes
4answers
3k 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
votes
1answer
75 views

What kind of reaction is this?

I have made elderflower 'champagne' a number of times, but I don't really understand it. I ferment other drinks and foods, and generally understand the process quite well, but I'm not sure about this. ...
5
votes
1answer
110 views

Small batch of sauerkraut smells yeasty

As an experiment, for my first attempt, I'm making a small batch of sauerkraut. Small like less than 1/3 of a head. Its setup is pretty amateur, no professional airlock. Anyway, it's been going for a ...
8
votes
1answer
1k views

Is Nattou safe to eat when it has white dots on it?

I bought a couple packs of Nattou (fermented soybeans) and stored it in my refrigerator. They come sealed in plastic, so I opened the plastic and only ate about half of one container. I wrapped it ...
13
votes
5answers
59k 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. ...
2
votes
1answer
89 views

Fermenting pickles - sun or shade?

I am fermenting pickles in a glass jar, using a brine of 1 TBS salt to a glass of water and a bit vinegar. Should I place the jar in a sunny location or in the shade?
0
votes
0answers
44 views

How should soda made with “ginger bug” smell/taste?

I recently fermented a ginger soda using a ginger bug that I made. The bug seemed good to me - no funky mold growing on it, and it fizzled when I stirred it. The soda I made was good, but tasted extra ...
2
votes
1answer
67 views

How long should bread dough warm up after cold fermentation?

I'm trying to experiment with cold fermentation. I've put dough in the fridge and I see that it slowed down. However how long should it ferment afterward before final kneading - is ~10 hours out of ...
7
votes
2answers
2k 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 ...
5
votes
2answers
9k views

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 ...
15
votes
1answer
2k views

My applesauce has fermented, is it safe to bake with?

I don't have access to refrigeration, so I use applesauce as an egg substitute. I have a plastic can (it's got a metal & rubber lid like a Mason jar but the container is plastic) of store bought ...
3
votes
2answers
57 views

Which preservatives/additives in ingredients can interfere with kimchi-style fermentation?

This is not yet about a problem, I am trying to avoid wasting time and ingredients or creating unsafe conditions while experimenting. Many vegetarian recipes for kimchi and kimchi-style fermented ...
2
votes
2answers
94 views

Proper kitchen temperature for doing “fermentation”

I am looking at the Saveur magazine annual 100 issue. There are a couple of items related to fermentation; and I am intrigued. The recipes instruct to let the mixtures to stand at room temperature ...
1
vote
2answers
164 views

What's the worst that could happen when fermenting sauerkraut?

I've been wanting to make "REAL" Sauerkraut for awhile now but im really averse to food borne illnesses. So obviously fermenting something is sorta scary to me! But tons of people make sauerkraut ...
2
votes
1answer
90 views

Can kvass be made without bread?

While searching for kvass recipes some of them mentioned that kvass can be made with rye flour or malt and since I can't find 100% rye breads where I live making them just for kvass would be too ...
2
votes
3answers
1k views

Using Sourdough Breads to reduce Fructans

Short version: How can you minimise the fructan content of a spelt sourdough loaf? Is using a freshly rebuilt starter (low acidity, low sourness) ok? Is 9-10 hours of proofing enough, or should I ...
4
votes
8answers
10k 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 ...
4
votes
2answers
2k views

Why potatoes need to be boiled in order to make alcohol?

I have read a couple of recipes and descriptions of what needs to be done in order to produce alcoholic beverages such as vodka and rum. I was surprised to learn that basically all the sources use ...
2
votes
2answers
143 views

What's the difference between heirloom and direct-set yogurt cultures?

Yogurt cultures seem to come in two varieties: heirloom and direct-set. The difference between the varieties is that one is a carefully selected mix of bacterial strains (direct-set), and the other ...
2
votes
2answers
130 views

Accidently reduced salt in pickling recipe - are these pickles still safe?

A dill pickle recipe called for 1.5 cups vinegar, 1.5 cups water, and 2 tablespoons salt. I doubled the bring, but forgot to double the salt before canning my pickles. I ended up with: 3 cups Apple ...
2
votes
1answer
128 views

Ideal condition to make injera

I'm trying to make Injera traditionally, without any starter, just teff flour (the white one) and water (tap water). I mixed it and left in a bowl, covered by dish towel, in my kitchen. After 60 hours ...
3
votes
1answer
264 views

Is there a difference between US Worcestershire sauce and UK Worcestershire sauce?

I recently bought a Worcestershire sauce from Costco called Lea & Perrins. They claim to be the authentic version of Worcestershire sauce. However I have read comments online that indicate that it ...
1
vote
6answers
3k views

What weights to use for fermenting sauerkraut?

I am new to making sauerkraut. I do know the right ingredients for making sauerkraut, based on searching on Google. My question is what equipment should I use to weight the sauerkraut below the brine?...
4
votes
3answers
947 views

Sauerkraut/sourkraut - ratio of grams of salt to grams of raw cabbage?

Yes, obviously it can vary. I'm just looking for an approximate range, as a good place to start for my first time making a batch. A good answer would be something along the lines of: 10 to 20 ...
6
votes
3answers
4k views

cabbage - volume to weight conversion?

I am making sauerkraut, and don't have a handy kitchen scale. What is the approximate volume of 1 lb of cabbage? Also, any advice on saurkraut making would be appreciated. This is my second batch. ...
1
vote
3answers
678 views

Why does my beet kvass taste bad?

I took 4 medium beets, chopped them up in a medium dice, put the beets in a 1-gallon Pickl-It jar. I added 1 ½ tablespoon unrefined sea salt, added filtered water to ½ inch below lid, and closed with ...
0
votes
2answers
63 views

Can I use fermented milk product as starter culture?

Can I use fermented milk product as starter culture for vegetable fermenting?
4
votes
2answers
294 views

What is this white, non-fuzzy, substance on my kimchi?

I have a jar of store bought kimchi that I neglected for a few months (bought around mid July). Today I opened it and noticed that a few pieces had some white stuff on it, but it doesn't look like ...
1
vote
3answers
842 views

Best container for making sauerkraut

We've tried this a few times. First time we used an old ceramic container and it started sheding on the inside and ruined it. Next time we used a new metal garbage can with one of those super sized 10 ...
8
votes
4answers
563 views

Mason jar stuck inside another

I need help! I just finished making sauerkraut and was using a mason jar inside of a larger mason jar to weigh down the cabbage. Now, I can't get the inner mason jar out. I've tried soap around the ...
1
vote
1answer
65 views

How can I find out if yeast or yeast producing are present in foods?

How can I know if a food or ingredient contains yeast or yeast-producing ingredient? My condition requires yeast-free foods and ingredients.
0
votes
0answers
21 views

Soy kefir that never revitalises in animal milk [closed]

If I have kefir grains from goat and I make soy kefir and never revitalise the kefir grains in an animal milk, will that bacteria still be beneficial for the gut? What type of bacteria does it make? ...
4
votes
1answer
95 views

Quantities of lactose, lactic acid, and other metabolites in yogurt

It's common to see vague statements about how people with limited lactose tolerance may be able to eat yogurt, because the bacterial fermentation eliminates some of the lactose. However, I haven't ...
2
votes
2answers
199 views

How do you create and store bacteria cultures for fermenting?

I'm very new to fermenting and am typically doing it with vegetables pressed under either salt or salt and water. I've come across several sites teaching about how bacteria cultures can be used in ...
0
votes
0answers
15 views

How do I make black garlic? [duplicate]

I am trying to make black garlic. I have cooked on low for 11 days in a rice cooker. I now am drying the garlic but it is not turning black or soft. What am I doing wrong?
3
votes
1answer
272 views

Does kimchi always have live cultures?

A lot of the kimchi I see in stores doesn't say "live and active cultures" like yogurts and kefir. I'm trying to up my probiotic intake, but I'm not sure if all the kimchi I get is helping me towards ...
8
votes
3answers
38k 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 ...
1
vote
1answer
123 views

What are safe temperature ranges for fermenting miso paste?

I'd like to make some miso paste. The recipes I've seen recommend keeping the miso in a cool, dark place. Unfortunately my house gets hot in summertime and there is no cool place like a cellar or air-...
3
votes
2answers
344 views

How do I make dosas smooth and shiny?

I tried my hand at making dosas for the first time this weekend. I was following this recipe for the dosa batter. I soaked the dal and fenugreek seeds together and the rice by itself. The rice and ...
8
votes
1answer
204 views

Why are all sour cream cultures I've found for sale online labeled as direct set? Why can't I reuse like I do yogurt?

I've realized we go through a lot of sour cream in my household, and I want to start making probably about a pint or two a week during the summer months. I've been researching for a few hours, and ...
1
vote
1answer
826 views

Can I use sona masoori rice for making dosa?

I have been trying to make dosa in the US since 6 months & never got the fermented batter. When searched in seasoned advice I found a similar question asked. How to ferment dosa batter? I have ...
1
vote
0answers
64 views

Making vinegar - alcohol and sugar tolerance

I am wondering if my latest batch of vinegar is either too sweet or too alcoholic for the acetobacter to flourish. Are there well known thresholds for alcohol and sugar that acetobacter will tolerate? ...
1
vote
0answers
105 views

How can you consistently separate Kefir into curds and whey for cheesemaking?

I have trouble getting my Kefir to cleanly separate on a consistent basis, despite allowing it to sit out for multiple extra days, prior to refrigeration. As my house does not remain at the same ...
6
votes
3answers
1k 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 ...
1
vote
0answers
85 views

Can kefir whey be refrigerated before being used to ferment other foods?

Is it okay to refrigerate kefir whey for a few days before fermenting other foods with it (i.e., almond butter http://www.thecandidadiet.com/forums/topic/fermented-almond-butter-16/ ), or will this ...