Tag Info

Hot answers tagged

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 ...


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 ...


8

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

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

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

[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

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 ...


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

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

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

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 ...


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

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 ...


3

In general, preferments of any kind are used for several reasons: They activate questionable yeast to make later rises more effective This is less of a concern these days with freeze-dried yeast and freezers that keep them viable forever. They promote a more open texture With the extra time to rise and distribute themselves, the yeast blow the dough up ...


3

I've been fermenting for quite a while (everything from sauerkraut and kimchi to Indian-spiced grated carrots and kohlrabi spears with dill), and my two cents is that the flavor of fermented pickles is vastly (vastly!) superior to that of vinegar pickles. Fermented pickles are indeed fruitier and more complex. When I have the first taste of something I've ...


3

Do you have a hot water heater? The room or the closet that houses it should be warm enough. That's where I grow my starter. (That's also where I bulk ferment and proof my loaves). The altitude is not an issue. There are yeasts and bacteria on top of Mt. Everest. Here's a schedule for you: DAY 1 8:00 AM Sterilize container, add 190 g water @ 78 F ...


3

If you want your Kombucha be strong, consistent, and to taste like a commercial one, then you need to use the same SCOBY contained in a commercial kombucha. Remember, making Kombucha, just like brewing wine, mead, or beer, is nothing more than glorified yeast herding. You give the SCOBY what it wants to eat, and it does the rest. It's really that simple. You ...


3

The recipe's goal is to use the natural bacteria in the beets and beet peels to cause the fermentation. The thing about using natural bacteria is that you never know what these are going to be, so it's a crapshoot what flavors you are going to get. Beets produced in one farm may have radically different bacteria in them, different varieties grown in the same ...


2

3 pounds of cabbage should net you approximately (source) 1 pint of canned sauerkraut. Otherwise, 1 lb. = 2 cups cooked; 1 lb. = 4 cups shredded. I would recommend you just weigh the cabbage when you buy it so you can have an idea of how much it will yield.


2

I've successfully frozen and defrosted milk kefir grains. The defrosted kefir grains worked the first time culturing in fresh milk. I washed the kefir grains in filtered water till water was clear. Packed the washed kefir grains into zip lock snack bags with some plain filtered water and heat sealed the bag. I double bagged and heat sealed each bag. After 5 ...


2

I add a little bit of beer (abt 2 Tablespoons) to the batter and let it sit in a 200degree oven for at least 1 hr of 8-10 hours of fermenting time. It has worked every time, even in a very temperate area of the US. Also, to get the batter smooth without a wet grinder, I first grind the dry rice and urad dal separately in the blender before soaking them. ...



Only top voted, non community-wiki answers of a minimum length are eligible