Stack Exchange Network

Stack Exchange network consists of 175 Q&A communities including Stack Overflow, the largest, most trusted online community for developers to learn, share their knowledge, and build their careers.

Visit Stack Exchange

Questions tagged [fermentation]

Desired chemical breakdown of a food by a microorganism (bacteria or yeast), and occurs when making foods such as bread, yogurt, sauerkraut, kimchi, or wine.

0
votes
2answers
38 views

Fermenting pickles

I'm new on pickles fermentation without vinager, last week I put three jars with different recipes I found over internet and it said to leave it outside the refrigerator for one up to four weeks and ...
5
votes
1answer
111 views

How to pasteurize lacto-fermented hot sauce?

So, I've got a 2-3dl batch of lacto-fermented hot sauce in the works. Approximately half the vegetables in the ferment are large brown habaneros and the other half is sweet pepper, ginger and some ...
1
vote
1answer
117 views

Besides soy, can other types of beans be fermented?

Besides soy beans, can other types of beans be fermented?
1
vote
1answer
34 views

Can dried beans be pickled/fermented?

Can dry beans, when soaked, be pickled/fermented, such as in vinegar or brine? Or would there be too much phytic acid in them?
1
vote
1answer
108 views

What to do with fermented lentils?

3 days ago, I decided to do some brown lentils, so I did a lentil soup with zucchinis and spice (a lot of cumin and cayenne). I didn't have tupperware so I left it in the pot with the lid. And this ...
2
votes
1answer
65 views

Making Douchi from scratch

How does one make Douchi (Chinese fermented black beans) from scratch? I've tried searching the web and haven't found anything. I imagine it can't be too hard, since it's mainly just fermented ...
1
vote
0answers
42 views

Growing a SCOBY in cold temperatures

A month ago, I started my first kombucha scoby. It's winter here in the northeast, and I keep my house low-to-mid 60s. As expected, fermentation has been slow, but appears healthy; the liquid has a ...
0
votes
0answers
50 views

Can tofu be lacto-fermented in salt brine?

Can tofu be safely lacto-fermented in salt brine (just like fermenting vegetables)? If yes, how long should it be fermented at room temperature?
0
votes
1answer
96 views

Worried about my Buddha hand rind ferment

I am testing out the Buddha hand fruit ferment. I washed everything well, cut the rind and poured honey water in the jar and sealed it tight. I opened it one day and it bubbled for a few minutes very ...
1
vote
1answer
104 views

Brine added made sauerkraut too salty

I make my sauerkraut in a big crock. I do about 20-30lbs at a time. I usually can it, but this time I just wanted to pack in jars and put in fridge. Unfortunately I didn't have enough brine in the ...
3
votes
1answer
70 views

Underside of dough in proofing basket pulls apart

When I form a loaf out of dough and put it upside-down into a proofing basket, the bottom of the loaf sometimes begins to pull apart from itself, as if the dough isn't sticking to itself as much as it ...
2
votes
0answers
69 views

Has my coconut yoghurt spoiled?

I've made some coconut yoghurt from powdered coconut milk, tapioca flour, maple syrup and a spoonful of store-bought yoghurt. The mixture (apart from the old yoghurt) was simmered for a while, and the ...
0
votes
1answer
69 views

Does package yeast inhibit wild fermentation?

I baked my first “sourdough” boules today and there was zero detectable sour or tartness. After about day four of zero activity in my baby starter I added a packet of packaged yeast I bloomed ...
4
votes
1answer
53 views

Making miso in a jar too big for the amount of paste. Is it a problem?

we want to make miso and we have some koji ready. It's not that much though and we are wondering if using a 5L jar for about 1.5kg of miso might be a problem. Are there issues with air circulation or ...
1
vote
1answer
41 views

How can I increase bifido bacterium strain density in kefir

Both water and milk kefir contain Bifido strains and I would like a way to increase the density of bifido strains. If the variety of strains could also be increased, that would be a bonus. Bifido is ...
6
votes
2answers
96 views

Is there a multipurpose cooking appliance that can be used to make natto?

I want to try making some of my own natto, since it is a bit pricey getting it from the store. Looking at online recipes (such as this and this) it appears that at one point it is necessary to ...
1
vote
2answers
120 views

Why slow ferment after shaping?

Many people say you have to slow ferment your bread after shaping to give it better flavor, but I can never understand that. Why not just slow ferment the whole batch then shape it when it is done ...
6
votes
1answer
681 views

Are salamis/pepperonis in the USA truly fermented?

I've been exploring making my own salami and have learned that it is a lot of work! Not only must you make sausage, but you must also ferment it and dry it for many days. The fermentation piece seems ...
3
votes
0answers
42 views

Coconut yoghurt too thick

I've been trying to make a creamy coconut yoghurt in an incubator. Ingredients: Water Coconut milk powder Small amount of store-bought coconut yoghurt The first time it came out too thin. The next ...
1
vote
1answer
150 views

Completing an unattended to apple cider vinegar

Two and a half months ago, I started making apple cider vinegar using apples, honey and water; all were organic, filtered and no metallic utensils were used. I did, however, added a small piece of a ...
1
vote
0answers
43 views

Does natto really need to be fermented at body temperature?

I want to make natto, and recipes say that it should be fermented at ~38°C/100°F. My oven doesn't have a bread proving or defrost setting, and previous experiments with just the oven light on haven't ...
4
votes
2answers
130 views

What is the risk of food poisoning when making nattō

I've been making sourdough and kombucha for a while now, and the results are great. I've never taken any particular care with the utensils. I wash my hands before handling the SCOBY, and I use fresh ...
2
votes
2answers
2k views

Vinegar Smell from Sourdough Starter

I am in the process of creating my sour-dough starter. I've been mixing in water and "strong bread flour" around a 1:1 ratio (100g of each, slightly more water to make the mixture wetter). The ...
3
votes
2answers
591 views

How can I prevent mold from growing on the surface of my sauerkraut brine?

Related My sauerkraut has mold covering the surface, is it ok? -- but this asks if it's ok, I am thinking it's not OK and want to prevent it from growing at all. Usual setup: 3 heads of cabbage, ...
2
votes
4answers
2k views

1 ltr Milk is not curdling even after squeezing 2 lemons; What could possibly wrong?

I was trying to make Paneer (a type of cheese). So I boiled once then added 2 table spoons of lemon juice. Milk should be separated out instantly from water but it's been 20 minutes.. And milk is ...
1
vote
0answers
45 views

Using conventionally grown peeled beets in beet kvass

Most recipes say how beets shouldn't be peeled because the peel contains useful bacteria.There are no organic beets on my market so it might be wise to peel them because of all the chemicals.Can beet ...
2
votes
2answers
362 views

​What is the purpose of salt in fermented vegetables?

I'm trying to stay low on sodium so I limit salt intake to minimum wherever possible (most of it comes from bread, fermented vegetables or a tiny dash here and there for seasoning) For vegetables I ...
1
vote
2answers
97 views

Why are fermented dairy products pasteurised?

Could it be for longer shelf life?How much longer does pasteurised dairy products last compared to non pasteurised one?It doesn't make much sense to me to destroy useful bacterias.I understand that ...
2
votes
1answer
866 views

How do I tell if my fermented sauce has gone bad?

Related to another question of mine: I found this recipe for a lacto fermented hot sauce. Basically you take blended up chiles, 2.5% salt, water (not sure if necessary), and oak cubes (I kind of just ...
3
votes
2answers
2k views

Is my honey fermenting?

I bought a jar of honey a few months ago, and left it at the back of the cupboard. When it resurfaced a few days ago, I saw that the jar contained a lot of bubbles, to the point where the lid was ...
1
vote
0answers
259 views

Brown streaking in cooked idli, from white looking batter - what gives?

Batter was made from "double horse" idli mix (which by label only contains rice and urad dal), plus a few fenugreek seeds, ground in a blender as the package recommends, fermented 24h, in european ...
1
vote
1answer
69 views

Fermentation: volume vs. time

This is specifically a question about chiles, but I hope it can be (semi)universally applied. I was watching a documentary on how they make Tabasco and it was effectively: age chile pepper puree in ...
3
votes
1answer
94 views

My cultured butter homogenised again after separating

I tried making cultured butter using a very simple recipe: 500 ml of cream mixed with 30 ml of buttermilk, left on the counter for a couple of days. Then mix to separate, drain, dry, etc. I don't own ...
2
votes
0answers
127 views

Can I add to lacto-ferment jars as I harvest?

Last year I made lacto-fermented jalapenos from my garden and they were great! I took what was left at the end of the season plus I added some local peppers from the farmer's market in a mason jar and ...
2
votes
1answer
125 views

Silty bottom (precipitate) in ginger ale

For the first time, I'm fermenting ginger ale using my 7-day enriched ginger culture and a large batch of sweetened ginger tea using 50/50 brown sugar and muscovado sugar. Before combining the tea and ...
5
votes
2answers
1k views

Why is my yogurt sour at the top and non-sour at the bottom

I make yogurt with a yogurt maker and the yogurt is nice and thick, but it is very sour at the top only and the rest is almost sweet, like a sweet fresh cheese. Why isn't it sour all over? This is ...
2
votes
2answers
3k views

Is my kimchi still okay?

My kimchi (still in the fermenting crock) tastes very vinegary. Is it still good to jar & refrigerate? I’ve made it a number of times throughout the winter (our home is old & cool).
4
votes
1answer
182 views

Is it okay for preserved lemons to float?

I just a couple days ago started a batch of Moroccan preserved lemons, using a combination of recipes from 2 books I own and a few online. Basically, near-quarter some Meyer lemons and stuff with ...
0
votes
1answer
189 views

Over-proofed pizza dough, pâté fermentee?

So I made this pizza dough. I started it with a biga, then put it into the fridge for cold rise. Then I got kinda sick, and the dough stayed in the fridge for, like, four days. I’m afraid it’s over-...
1
vote
2answers
162 views

Sourdough starter hydration

I’m making my first sourdough starter. Actually my second; the first one dried up and turned into cement. I figured that it wasn’t hydrated enough (the original directions called for 35g rye flour, ...
1
vote
1answer
481 views

Making sourdough bread with just flour and water (and no starter)

Suppose I do not have a starter and I am not interested in creating one. Would the following recipe work to create an edible sourdough bread? If not, why not? Recipe: Mix 10 cups of flour with ...
3
votes
2answers
6k views

Homemade sauerkraut liquid level below cabbage. Should I add brine?

Preamble: Okay, so I know that this has been sort of answered before to some degree, but I'd really like to avoid throwing it out. After reading one of the links posted in that answer (specifically ...
2
votes
3answers
705 views

Kickstart Kimchi with sourdough starter

I'm making my first batch of homemade Kimchi today using a recipe from Jamie Oliver. As I also have a mature sourdough starter in the fridge, I'm thinking about adding a bit of sourdough (a few grams) ...
2
votes
1answer
103 views

how does bread fermentation change in relation to inital yeast weight, time and temperature?

I am thinking of making bread and while most recipes call for a 2-3 hour fermentation, some say leave it for 12-24 hours in the fridge for better flavor while adding less yeast to start with. I ...
0
votes
2answers
388 views

Fermented Homemade Coconut Milk

I made milk from a mature brown coconut by blending the flesh with water and straining through mesh. That was a week ago. I haven't used it all, and now I've discovered that it has soured. It's kind ...
5
votes
1answer
3k views

What is kimchi “brine”?

So I made kimchi for the first time a couple of days ago, and most of the recipes that I looked at were fairly similar. In this regard, all of them mentioned something that I'm not 100% sure on what ...
1
vote
1answer
458 views

Making sauerkraut with fish sauce instead of salt?

Experimenting on an idea. So I can make the best Reuben. Making sauerkraut for the first time. Using a basic recipe, 1 head of cabbage(3lbs.) To 1 1/2 Tbl. Salt. + Aromatics Rid of surface bacteria,...
4
votes
1answer
130 views

What is the difference in the making of yoghurt to produce carbonated (like Kefir) vs non-carbonated yoghurt?

What is the difference in the making of yoghurt to produce carbonated vs non-carbonated yoghurt? I'm not a proper cook, and am just researching this 'cos i'm curious.. Yoghurt is fermented milk, and ...
5
votes
1answer
446 views

homemade fermented soy sauce safe raw?

I am fermenting homemade soy sauce for the first time, and followed this generic recipe (that has no pictures). Technically I made tamari, because i did not to put wheat / gluten into the mix (just ...
3
votes
2answers
4k views

Are accidentally fermented foods safe to eat

I grew tomatoes this year and then made sauce out of them about 3 weeks ago (tomatoes, onion, garlic, basil, olive oil, salt). When I opened the jar I heard the distinct sound of C02 releasing. I ...