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16

This recipe is listed under the section for fermentation, together with beer, wine and mead. The section starts with the sentence "Wine, beer and traditional sodas all depend on yeast to ferment sugar into alcohol and generate carbonation". I don't know enough about the history of soda to know if early sodas were alcoholic. Or rather, I am quite sure that ...


13

Yes, those spots are normal, they form as the nattou ages. They are amino acid crystals, and they are perfectly safe. Here's a picture. They're a bit crunchy, which you may or may not like. If you don't like the dots, get young nattou and consume it before the crystals form. If you do like them, get more mature nattou. With younger nattou, you should be ...


11

Korean chilli is a little different as it has a slight smoky flavour, in addition to being slightly sweet and also quite hot. The actual name of the chilli use in kimchi and for that matter, most Korean dishes is gochugaru (고추가루). It comes in a variety of preparations, typically, finely ground, flakes and a paste. You should be able to find this in most ...


9

You can absolutely make your own black garlic. All that is required is to have the garlic in a vaguely air-tight container (preferably individual wrapped or contained) for 30 days at 140°-155°F. My method, covered at my blog, is to put the garlic in mason jars in my light bulb heated black garlic oven, which can be made for about $30 and can ferment 12 ...


8

A cold/delayed ferment does several things: Allows for more complete hydration of the starches, and more gluten development. An enzyme called protease, which is naturally occurring the flour, breaks some of the long gluten bonds, making the dough more extensible. (This is not in conflict with the first reaction, it just controls the gluten length). Creates ...


8

This is not yogurt per definition, you are making a fresh cheese. You can actually use other types of milk for such a cheese, but the mouthfeel and taste will be very different and won't be as similar to yogurt. There is a large class of acid-curdled cheeses, including paneer, tvorog, quark and many others. I don't know if yours has a specific name. I know ...


8

You might want to try a desem starter. Have a look at the desem primer, which is also linked on the Wikipedia page. Starter instructions are given toward the end. Common lore says that desem starter should never get above 65F, which sounds perfect for your situation. (It's actually fine if it gets warmer than that, though.) Traditional conditions for ...


7

Mix it into new batches of artisan bread. It will give you some awesome flavor. I doubt that sealed in the fridge it was able to pick up any interesting bacteria that would make it a sourdough starter but it would still be a more adventerous flavor than a young dough. You could try making bread with just this dough but I would be afraid of it being too ...


7

Per NC State's Extension's article on pickles and sauerkraut (some emphasis added): Pickles or sauerkraut mold during fermentation. Answer: Unsafe—microorganisms are growing improperly. Possible reasons Fermentation temperature was above 75°F. Too much salt was used, not allowing adequate lactic acid production. The ...


6

I'm including links to specific recipes here, but not all of these recipes give fermenting instructions. I'm sure you could do these fermented though - as opposed to using whatever other pickling method is given. Pickled watermelon rinds are fun - spiced w/ clove, ginger, lemon, and cinnamon. Blueberries can be pickled - try with allspice, cinnamon, and ...


6

This is actually a great chemistry question! First off, you need the density and molecular weight of the acetic acid (1.039 g/mL, 60.05 g/mol) and alcohol (which is ethanol — 0.709 g/mL, 46.07 g/mol). Assuming 100% conversion of ethanol (y) to acetic acid (x), you will end up with the same number of moles of acetic acid as the amount of ethanol you started ...


5

Less complicated than the other method, but similar steps at the beginning. I have used two methods and both worked. I have heard success stories for grains in the freezer for over a year. No milk powder involved. Wash the grains in both cases. Methods: Put in fresh milk (the same you used before to make the kefir) and then freeze in a plastic ...


4

Fermentation is simply a metabolic reaction that occurs in the absence of oxygen. In food, the process usually outputs lactic acid which produces some sourness. This process is generally carried out by yeast or bacteria. One of the simplest fermentation you can get at home is yogurt. Kefir is also an easy one. Bread and cheese are also fermented and can ...


4

Correct proportion of rice and urad dal is very important for proper fermenting along with some other factors. what proportions are you using? And up to how much time you are allowing it to ferment? In cold places, fermentation is a big problem. Sometimes it may take more than 15 hrs!!!! I have experienced it personally. Try making the batter as smooth as ...


4

Many fruits start to ferment a bit, some even while still on the trees. For example orange juice normally contains a small amount (normally < 0.1 % vol.) of alcohol too. And some berries that grow in the dunes here in Belgium can make the birds who eat them tipsy when they are ripe (the birds fly a bit erratic during that season...). The "smell" might ...


4

Masi, Given that I'm a severe allergy and migraine sufferer, I was surprised by your assertion that canned foods in general contain large amounts of histamine. As far as I can find from internet search, they do not. The canned/jarred foods which specifically have been measured to contain histamine are: canned fish, especially tuna canned tomatoes ...


4

As a chef who has studied black garlic for several years, including visiting China and a manufacturer in Austin to see how large factories make it...the answer is yes you can make it, but it will be nothing like true fine black garlic in any way. Which is why even chefs in restaurants, such as myself, order their black garlic rather than making it. It's ...


4

[not a definitive answer] Making good hummus is non-trivial. I think roasting sesame seeds is as volatile as roasting coffee beans with a few seconds or degrees changing the flavour drastically. It's quite possible the tangy flavour comes from the way they process their sesame seeds. I've had Israeli hummus (from Jerusalem) and it tasted very different ...


4

If your jars aren't in the refrigerator already, I highly recommend unscrewing the lids as soon as possible...unless you want to be able to share stories about how you found glass shards and the smell of kimchi everywhere in your kitchen one day. Depending on when you mean to eat them, I'd recommend a mix of room temperature ripening and fridge storage. ...


3

Add 1 cup of urad dal to 3 cups of rice, few fenugreek seeds and 1/4 cup flattened rice ( or "poha"). Soak the ingredients separately for at least 4 hrs. Grind it and let the batter stay out overnight. Grinding dal separately will make it fluffy. Use the soaking water to grind the rice and dal for proper fermentation. Add about 1/2 teaspoon of salt for ...


3

Well, the only thing I can offer as an answer at this point would be to use a hydrometer. Measure the specific density before and after. You could then be able to tell how much in sugars you have left. I can't really think of any good way to tell what bacteria and yeasts will remain in your strained water kefir. I know there has to be some since it will ...


3

I've had apricots that smell vaguely like alcohol before, especially the ones that are not completely desiccated but are still plump and only dried to about half or so of their original volume. I've never had problems eating them and haven't had them go bad.


3

One method for storing kefir grains for periods of up to 2 months, is by freezing spare grains. To freeze effectively, wash the grains with pre-boiled COOLED water. Pat-dry the grains between pre-ironed cooled white toweling to remove excess moisture. Place the grains in a jar or in a plastic bag, seal and put in the freezer. With milk grains, first add some ...


3

A medium-sized cabbage weighs around 2 to 2.5 pounds. (Assuming we all mean the same thing by "medium"...) I think you'll probably be better off guessing based on fraction of your whole cabbage than volume, since once you shred the cabbage, the volume's going to vary wildly depending on how fine you shred it and how fluffed up it is when you measure it. My ...


3

AB did an episode on Good Eats about Pickles a few years ago. Here is a list of his "non-dill" pickle recipes: Firecrackers Summer Fruits Hurry Curry Cauliflower Note: none of these appear to be "fermented", though.


3

I'm sure you already know but making something dilly beans, which are pickled and something like kimchee, which is fermented, is a little different. When something is fermented, such as Kimchee, the brine used only contains the vegetable matter, salt and water. Whereas pickling brine usually contains sugar and vinegar, also. In Korea they tend to use the ...


3

They are drinks and not foods, but I think it's close enough: Ginger ale is something I like to make. Apple Cider and Apfelwein. Though this one is alcoholic. Also home-made beer. But this process is more complex.


3

Although you can hope that the right bacteria will get from the air into a bottle of wine you left open, you will get quicker and more reliable results using unpasteurized cider vinegar. Unpasteurized means there should still be plenty of the needed acetobacter. Pour your vinegar half and half with red wine in a container that you leave open (but with ...


3

You can make black garlic by putting garlic 10 days in a rice cooker, on low, and leaving them hanging in a cotton bag for 10 days. My grandmother is Korean, and this is the way she makes black garlic.


3

I had to consult my copy of Bread Baker's Apprentice by Peter Reinhart to be sure, but here is a quote: There are two types of firm, or dry, pre-ferments and two types of wet pre-ferments. The firm pre-ferments are known as pâte fermentée and biga. The wet pre-ferments are called poolish and levain levure. ... Biga, an italian style of firm ...



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