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.
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Is it ok if there is brine on top of my sauerkraut but not in the middle and bottom portion of my jar while fermenting?
Not my 1st time making sauerkraut but 1st time this seems to happen to me.
In my 2 biggest jars (4l.) I put small glass containers as weight (fit perfectly) and filled my jars quite a bit... so I know ...
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Bubbles/foam on refrigerated maple syrup - safe to eat?
There are bubbles/foam around the edge of my refrigerated maple syrup and I'm wondering if it's safe to eat. The maple syrup came from a can and was transferred into a dispenser like the one shown in ...
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Can I repasturize milk that separated in a bottle? [duplicate]
I bought a bottle of pasteurized milk (not UHT) on Tuesday and accidentally left it out for two warm days. I went to discard it when I found it because of the curdling, but the smell was really ...
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Why doesn't clabbered raw milk become lactose free when left to ferment for a few days?
We know that in yogurt fermentation, not all of the lactose is consumed by the lactic acid bacteria (primarily Streptococcus thermophilus and Lactobacillus bulgaricus) fermenting the milk, though the ...
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Can I add three times the flour & three times the water to my sourdough starter for 24 hours instead of the same amount of flour & water for 12 hours?
Under the usually followed guidelines for sourdough starter feeding, if one has 200 grams of sourdough starter (100 grams fermented flour + 100 grams water), they need to feed 100 grams of flour and ...
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Do I really need fermentation weights for making sauerkraut?
I am reading about fermentation weights, and some sites seem to say I need some, and some others say I don't. It seems so this site, has a consensus that I need one. Eg. I have set some sauerkraut ...
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White-wine vinegar mother & red-wine vinegar mother: what's the difference?
Aside from the coloration (presumably from the wine medium), is there any difference between mothers for red or white vinegar? That is, is it reasonable to use some mother from a red-wine vinegar to ...
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Should non-dairy yogurt thickeners be added before or after fermentation?
I want to make a yogurt similar to a brand I like (Siggi's Plant-Based). It's very thick and holds its structure extremely well. The ingredients are:
Cultured Coconut Milk (Water, Coconut Cream), Pea ...
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Can I still use poolish which has quadrupled in volume?
I was making poolish for pizza dough but accidentally left it out too long. It quadrupled in height before I stuck it in the fridge. Can I still use it or can I salvage it in a different way?
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Lactofermenting fruits successfully
Always when I tried lactofermentation of fruits like pears, plums, or citrus fruits, they always turned bad. When letting them ferment less time, they were still not fermented at all or already gone ...
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How to prevent airlocks to get soaked out when vegetables soak up water
Fermenting the vegetables in 2,5L glases I always face the problem that the vegetables soak up a lot of water and then dispense a lot and then towards the end soak up even more.
The problem is, that ...
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Retarding Brine Pickle Fermentation
I sell jars of salt-brine pickles. Bulk fermentation typically happens August to October. By February, they've softened up considerably.
Is it possible to buy myself a couple extra months by brining ...
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What's this white matter in a sauerkraut jar?
I have just opened a jar of store-bought organic raw sauerkraut and I found this white matter on it that you can see in the picture. It doesn't look like regular mold, and it doesn't look like Kahm ...
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Carbohydrates percentage in lacto fermented potatoes
I am wondering: how much carbs do lacto fermented potatoes contain? Or how would one determine that?
Context
I am into keto diet since it has been like a miracle when it comes to weight loss for me in ...
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Why might my fermented garlic purée have an incredibly bitter, ammonia-like smell?
I've made fermented garlic paste many times before.
It's essentially a bunch of raw garlic cloves blended with 2% salt by weight, then left in a container to ferment at room temperature for 2-3 weeks ...
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Can we use probiotic medicine for bacillus subtilis culture?
I am from India and we do not get Natto (Japanese dish) starter for making Natto. I found that it contains mostly Bacillus subtilis, so I was wondering: can I mix the Bacillus subtilis strains ...
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Kimchi white fermentation covering
It looks like I've developed some nonharmful "kham yeast" on my kimchi ferment. I've looked online and I'm confident this is not dangerous, but I'm not sure if it is a good sign either. ...
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Can I make ginger bug from existing ginger beer, or from ginger beer yeast?
I was having trouble getting a ginger bug started from wild cultures, so I went ahead and bought a small amount of 'Ginger Beer Yeast'.
I was hoping to get a more successful Ginger Bug started, either ...
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Making wild vinegar - covered or open?
I'm trying to make white wine vinegar using the traditional method - leaving an open jar with water-wine solution in a warm place (~7% alcohol content in the mixture) and waiting for the right ...
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Ginger bug feeding
When feeding a ginger bug, why do we need to add more ginger? The desired bacteria/yeast is already present and so we only need to keep the sugar coming in so it doesn't "starve". No? What ...
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What is the correct way to use fermented (and unfermented) soybean paste?
One easy way to make boiled or stir-fried vegetables more exciting is to drizzle soy sauce and sesame oil.
To diversify the flavor, and while still taking inspiration from Korean and Japanese kitchens,...
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Why is it that veggies, fruit, and meat need to be salted or sugared when fermented to avoid pathogens, but milk and yogurt don't?
Haven't been able to find a clear enough explanation for this. When it comes to fermented milk products like clabber and milk kefir, you don't seem to need to do anything other than in the first case, ...
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How does the idli or dosa preparation process help in ensuring it is cooked and the bacteria+yeast are killed?
Background:
If I use two or three cups of rice to prepare rice in a pressure cooker, I have to add plenty of water, pressure-cook it until one whistle and wait for around 1.5 hours until I open the ...
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Why must fermenting meat be kept cold, but not vegetables?
This is a somewhat unique question, so I'll start by stating my assumptions that I understand to be "widely known" among food preservation enthusiasts. If any of these are not accurate, ...
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How to tell if natto is correctly fermented?
I have tried making natto at home. It has not obviously gone wrong, but it tastes nothing like the bought stuff. Is there an objective way to tell if it has fermented properly, rather than having ...
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My homemade vinaigrettes are fermenting and fizzing
I make vinaigrette's using dehydrated fruit powders. Been doing it the same way for over a year. Now all are fermenting and fizzing. I mix the powder with agave nectar, wisk my oil and vinegar ...
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Can I save my sourdough if I accidentally overheated it during bulk fermenting?
I went to do the bulk ferment on my cranberry walnut sourdough last night and because the house was a bit cooler than normal I decided to give the temps a little boost by turning on the oven for a bit ...
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What is the relationship (if any) between natto and miso paste?
Just curious. I believe they both come from fermenting of soybeans. So are those completely different processes or is natto simply an earlier product of the same fermenting?
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Why are soaked dried soy beans cooked before fermenting?
Is it necessary to cook soaked dried soy beans before fermenting them?
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How does no-knead bread not overproof?
Most sourdough instructions warn not to overextend primary fermentation, as doing so will exhaust the yeast's food supply for proving after shaping. Standard sourdough recipes call for a 3-4 hour bulk ...
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White cloud of foam while fermenting tepache
I have lately tried to ferment tepache, for the firs time. The first stage went well, after three days there were white bubbles, it tasted less sugary and a bit yeasty. When I bottled it for the ...
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white spots on top of indian pickle
I hav made carrot pickle in lemon juice 15 days ago . some white spots are formed on the top of the pickle and at the sides of the glass jar.
Is the pickle safe to consume ?
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Home-made Kimchi lost all water after being put in the fridge
I've made Kimchi using this recipe (german link, but I think it should be a pretty standard recipe).
I let it ferment for a week at room temperature and everything looked fine (it was covered in water/...
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Can we ferment cellulose (outside of our body) to turn it into food?
I recently read about (wild) fermentation of vegetables. I learned that:
By adding salt and water and keeping out the oxygen, we create a biome that favours cetain types of bacteria/yeast.
The ...
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How can oak leaves be made edible?
Based on some research, it seems the leaves contain tannins and so I imagine some number of rounds of boiling are required to extract those/reduce them to an acceptable level.
But the texture of oak ...
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Are a few air bubbles in a fermenting pepper jar okay?
I'm making America's Test Kitchen's fermented jalapeno recipe for the first time. Here's a pay-walled link.
The general idea is you pack halved-through-the-stem jalapenos, shallots, garlic and lime ...
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Warm vegetable fermentation (at ~30C / 85F) - when is it used and what are the microbial mechanisms behind it?
I come from a Polish family and a constant of every christmas is a spicy fermented beet soup. My family has been fermenting the beets exclusively in a terracota vessel on a hot radiator when the ...
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How to salvage bitter homemade mustard?
I made some mustard but it turned out bitter.
I saw similar question here but their case was a bit different than mine.
I used only small yellow seeds. Didn't use any dark ones.
Which is supposed to ...
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Jammed Jar Spigot
I was experimenting with a continuous brew injera (Ethiopian sourdough pancake) and it was doing excellently dispensing the 1st time. When I dispensed enough I wiped the mouth and that was it, I didn'...
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Is this layer on top of my fermented peppers mold? If it is not, is it still safe to eat?
I'm fermenting my home grown scotch bonnets, and I'm concerned that they're molding and are no longer edible.
My setup was an open container, with a relatively high salt to water concentration (I don'...
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Fermenting Peppers in brine with 1 table spoon salt to 0.9 L Jar, too low salt? Botulism risk?
I have fermented some peppers, but after doing so, I started to doubt the ratio of salt might be too low;
I used 1 table spoon of salt, for a jar of 0.9 L; does this create a safe environment against ...
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Found a single fruit fly inside my batch of apple cider vinegar. Should I throw it all away?
I'm making apple cider vinegar. I strained the scraps from the liquid and some time later, found a single fruit fly inside the jar. I took it off, but didn't throw it all away. It's been almost 5 ...
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White texture on natto
I'm making a first time natto in natto/black garlic pot. So I go by the recipe.
First soak beans for 24 h then steam to be softer. Put natto starter
inside a small amount of water and mix it with ...
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Canned Coconut milk is curdled when opened
I bought Coconut milk (88% coconut and rest water) in a sealed can, when I opened it the solid where already separated from the liquid. The solid part was at the top quite thick like frozen coconut ...
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How can I prevent discoloration in lactic fermented vegetables/sauces?
I make lactobacillus fermented hot sauces and have noticed that they get a slight brownish discoloration over time. I'm curious if there is something I can do to keep the original color of the food.
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lactofermenting blueberries have hardly produced any liquid - is this safe?
I've begun a batch of lactofermented blueberries, following the recipe in The Noma Guide To Fermentation. I mixed the salt and blueberries, and poured them into jar, where they've been sitting for a ...
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Is lactic acid a vinegar?
'Saccharomyces' gives us 'ethanol' (i.e. alcohol).
Then
'acetobacter' makes 'acetic acid' (i.e. vinegar)
On the other hand,
'lactobacillus' gives us 'lactic acid' (i.e. pickle brine)
My question ...
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Wild Sourdough Starter Never gets more than 1/3 bigger - Am I doing something wrong?
I made a wild sourdough starter back in July of last year. Did some baking with it, but it has never doubled in size the way that I see described in articles online.
I initially started it with all-...
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What defines the type of the fermentation (alcohol/lacto)?
What defines the outcome of the fermentation?
You put the veggie, fruit in an anaerobic environment and you either get "Alcohol fermentation" (ethanol) or "Lacto fermentation" (...
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Sourdough pizza crust for wood-fired oven
I can consistently make a nice, well-blistered, chewy pizza crust in my wood-fired oven. My recipe is Caputo flour (the red bag), 60% hydration, 2.5% salt, 0.25% instant yeast; knead until smooth; ...
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