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3
votes
1answer
30 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 ...
3
votes
0answers
62 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 ...
1
vote
0answers
56 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
93 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 ...
1
vote
0answers
67 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 ...