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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1answer
3k views

Mold on homemade sriracha

We found a recipe online for homemade sriracha hot sauce. 3lbs red jalapeños 1 cup brown sugar ⅛ cup salt Everything was blended together, then set in a dark closet. The lid is not airtight but has ...
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123 views

How do i stop small bits of cabbage from floating past my weight to the surface of sauerkraut brine?

How do i stop small bits of cabbage from floating past my weight to the surface of the sauerkraut brine? it's the 3rd day of ferment and i'm using a Ball Spring weight with a fermentation lid. I tried ...
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1answer
81 views

Am I on wrong track or is my Apple Cider gonna waste?

I am new to this forum. I am questions regarding ACV. But for this I am writing the complete scenario for understanding. Last year, I made ACV (watching some tutorials from YouTube) and ingredients I ...
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1answer
140 views

is this mold on my kimchi or yeast?

I have been fermenting this kimchi for a month now and it has grown this white things above. I've stored it in in my refridgerator and I only opened it now. Is this poisonous and should I just throw ...
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93 views

How do I know if this thing growing on top of my kimchi is safe or not?

I have been fermenting my kimchi for only a month in my refridgerator and when I opened them all up, they all have this white stuff on top of them. I am not sure if I should just throw them all away ...
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60 views

Slime in Fermented Pickle brine

I have pickles that have been fermenting for 3 weeks now, which in my experience is the ideal length of time. When I checked on them, there is mucousy slime in the brine. There's no unpleasant ...
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1answer
77 views

Sterilizing Mason Jar for Oat Yogurt?

Making homemade Oat Milk into Yogurt for the first time! Unfortunately I made an oversight and pulled a Mason Jar out of the cabinet and just washed it with soap and hot water let it mostly air dry, ...
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87 views

Lacto fermented Mayonaisse

Will it work out if I store lacto fermented mayonnaise in plastic containers? I'm thinking of refilling the squeezy shop bought containers for added convenience. I have heard that kefir and kombucha ...
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1answer
61 views

How do you store scoby?

Scoby for kombucha usually needs to be fed every 10-14 days. I’m going away for a month and can’t take it with me. I need to devise a super simple way my family can take care of it till I get back. ...
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1answer
84 views

What is the absolute maximum salt-to-water ratio of a brine for Lacto-Fermentation

There are various lacto-fermentated sauce or pickle recipes making use of a salty brine. And depending on the food item that's going to be fermented and also depending on the sense of taste of the ...
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1answer
216 views

What is the difference between cream cheese and sour cream?

Let me be clear: I am not asking about their applications. I know some really good recipes where you use one or the other. I know you can replace them with each other in some recipes, not in others. ...
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1answer
218 views

My apple cider vinegar became infested with fruit flies and maggots. Can I wash the mother and use her again?

My apple cider vinegar became infested with fruit flies and maggots. Can I wash the mother and use her again?
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1answer
87 views

Carb, fat and protein changes in vegetable fermentation, specifically a ballpark reduction arc in carbohydrates

I have been fermenting vegetables, kimchi for the most part, for a few years and am familiar with the general arc of the process, as well as observing how active my ferment is. Yesterday, I started a ...
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1answer
111 views

Bread has acidic smell and taste

I made a sort of "starter" to use instead of dried yeast for making bread. It was basically a loose dough with a tiny amount of dried yeast. When I bake I take some from the box and refresh ...
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1answer
43 views

In what recipes can I use a thick coconut milk kefir? [closed]

Kefir has been a big part of my life since childhood because it's a staple item in my birth country and commonly consummed in my house growing up. So when I found out I can make it home with relative ...
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26 views

Health check on Leafy Tea Kombucha SCOBY

I am trying to make kombucha using the SCOBY I have with a mix of Darjeeling tea. Following is the content of it 10 tea-spoon black leafy Darjeeling 2 tea-spoon green leafy Darjeeling I could see ...
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1answer
60 views

Is double fermented kefir safe to eat?

I have a bottle of store bought, commercially produced kefir that seems to have undergone a second fermentation in my fridge. It's normally tart and thick, but it's changed to really tart and even ...
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1answer
47 views

When to add salt to dosa batter?

Just wondering when you add salt to dosa batter? I guess it depends on where you live (eg climate) - for example I live in not hot nor cold city, and I would generally add salt after fermentation. I ...
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38 views

Can exposure to carbon dioxide spoil a lactic fermentation project?

I’m using lactic fermentation to make a batch of sauerkraut, fermented berries, etc. Rather than going the glass jar route I’ve placed everything in a vacuum sealed bag. This is a technique which Noma ...
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39 views

Soak or Ferment pulses?

What is the science behind soaking pulses? Any way to measure if soaking is complete/done well? What is fermenting of pulses do? What is the science behind it? Is it better to soak or ferment pulses?...
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1answer
2k views

Does my Kimchi need to ferment longer?

I made my first batch of Kimchi, it has fermented for about a week & the bubbling seems to have slowed down. Can I eat it now or does it need to ferment longer in the refrigerator? Also, the ...
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1answer
218 views

Can fermented dosa batter cause bacillus cereus poisoning?

Dosa batter is made by allowing urad dal and rice to ferment for upwards of 24 hours, letting natural yeasts develop in the batter. I've read that bacillus cereus poisoning is a concern with rice left ...
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1answer
38 views

High viscosity fermantation

I recently tried an experiment with using strong dandelion flower & stem infusion and malt syrup. I was unable to obtain or culture a yeast starter in sufficient time so the wort sat for approx a ...
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1answer
71 views

Does tea play a significant role in kombucha fermentation?

I was reading about different types of fermented beverages, and it struck me that kombucha and water kefir are remarkably similar: water + simple granulated sugar + SCOBY. I'm skeptical that the ...
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1answer
93 views

How to use sourdough starter?

A week ago I mixed 1 part AP flour 1 parts tap water, keeping it at room temperature (18-24c). I've been discarding a bit and feeding it 1:1 daily. The last few days, the next 4-6 hours after I feed ...
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80 views

Intense mushrooms carbonation while fermenting

First attempt on fermenting mushrooms. Pretty low experience level in fermenting overall. So, what I did boiled them for a 1.5-2 hours mix broth and salt so it became 2.5% brine fill jar and put in ...
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1answer
93 views

Can I use unpasteurized store bought miso to make more miso?

I have some leftover chickpeas and red beans that I was thinking of making into a miso paste, but I don't have any koji and don't want to go searching multiple stores in the middle of a pandemic. Can ...
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2answers
96 views

ozone and its impact on cold fermentation

Baking is my new hobby and I am experimenting a lot. There is an interesting observation and a guess, I'd like to hear some opinions from more experienced bakers. I have a number of failures with the ...
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1answer
26 views

Fermentation Brine Percentage and Tannins

This is probably a 2 part question. When determining how much salt to add to my brine... what is the best method? Is the percentage based on the weight of the veggies or is it the weight of the water ...
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28 views

Mold on a single floating chilli seed in lacto-fermentation. Is this a problem?

I made my first attempt at lacto-fermentation and decided to ferment some chillis. I used a 3% salt water solution and currently 8 days into my first fermentation. I have encountered an issue and ...
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1answer
165 views

Day 8 of Sourdough Starter, is it still alive?

I started my starter 8 days ago. I stopped feeding it after Day 4. It has been left on the counter. It has been stirred but not fed for 4 days. Is my starter still ok? It's kept in a mixing bowl ...
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1answer
460 views

Low-calorie alternative to Lao Gan Ma spicy chili crisp?

I've become obsessed with Lao Gan Ma brand chili sauces. This "Old Godmother" brand sauce is apparently a phenomenon in China and feels like it's about to break out in the export market similar to the ...
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3answers
167 views

White things growing on my carrot ferment?

I'm a newcomer to the world of lacto-fermentation. I've previously made my own sauerkraut with great success, and thought to dip into the unknown and try lacto-fermenting onions, carrots, and beans. ...
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2answers
140 views

Mold in storage

I've been making my own saurkraut for about 2 years - with 1.5-2% as per the recipe that came with my crock. Today I noticed that two full, as yet unopened jars in the refrigerator both have a kind ...
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2answers
173 views

Non-fermented vinegar substitute for Dijon mustard

My allergies prevent me from consuming yeast, alcoholic beverages and vinegar. I often substitute lemon juice for vinegar, but this does not always work. I'm trying to find an allergy-free recipe ...
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2answers
211 views

Fermenting by accident

I had made some lemonade for a party and now having some leftovers sitting on a counter for a few days it has started to ferment. The containers were all sterilized with bleach, produce was washed and ...
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1answer
52 views

“Post Brine” for Lacto-Fermented Cucumbers (Dill Pickles)

Once I have "pickles" pickled (pun intended)... how do I store them? Typically I make a very large batch and would like to transfer them to smaller vessels for friends/family... do I just pour in the ...
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2answers
103 views

What can I add to lactoferments?

I love fermenting my own hot sauce and kimchi (sauerkraut). I’ve safely added all sorts of vegetables (carrots, garlic, onion, etc) but want to experiment with new flavors. Can I put some fresh or ...
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116 views

Black garlic: Is it possible to use a cheap rice cooker's keep warm function to make it?

I've been looking into black garlic and I read that if I take garlic and wrap it in foil and put it in a rice cooker on the keep warm function, it'll work. I have 2 sets of cookers -- I have a ...
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1answer
134 views

Smen - Moroccan fermented butter.. best clarified or not?

I am making a 20kg batch for my niece's birth (I like the old traditions of the world!), and was wondering if anyone could direct me. There seems to be recipes calling for fresh butter (https://www....
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1answer
290 views

What is the trick to kneading silk smooth bread?

I've been teaching myself how to make bread for a few weeks, had some success but never able to create dough that is completely smooth why? Following a recipe like this one https://www.youtube.com/...
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1answer
324 views

Why is my white bread with poolish dough very loose?

I previously asked a question about the White Bread with Poolish from Ken Forkish's book Flour Water Salt Yeast. My first attempt with a flour that had 10% protein resulted in dough that hold its ...
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1answer
797 views

How much should a poolish increase in size?

I am making a bread recipe(White Flour with Poolish), according to Ken Forkish's Flour Water Salt Yeast. In the recipe, he indicates that the poolish should "triple in volume." When I tried making it ...
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1answer
73 views

Is there a maximum amount of time heavy cream can be fermented?

I want to ferment some heavy cream and was wondering how long can it be fermented for? Side question does reducing the ph of the cream mean it can be fermented longer?
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1answer
59 views

What vessel should I choose for Lactofermentation?

Do I have to use a mason jar to ferment veggies? Or would any jar do? In case of the latter, does it have to be air sealed?
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1answer
723 views

How can I make a yogurt starter culture from scratch?

Let's say for whatever reason that I cannot or don't want to get store-bought yogurt. How can I create a probiotic culture to make some from fresh milk? I saw videos explaining how to make yogurt ...
2
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1answer
100 views

What specific sugars are found in apple cider, apple juice, and apple cider vinegar?

My wife has a chronic, not-very-well-understood GI condition that includes hyper-sensitivity to certain foods. We're looking to more information about the chemical composition of various foods for ...
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2answers
974 views

Rising pizza dough in the fridge after punching it?

EMERGENCY! I am making a pizza recipe and am deciding between having it for dinner tonight or tomorrow. I was originally planning on doing it tomorrow because I wanted to let it have its first rise ...
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0answers
99 views

Does bubbly froth mean my vinegar batch needs trashed?

I have been making apple cider vinegar at home for a while now. My current batch has white powdery, bubbly froth forming on the top of the bottle and some powder at the bottom. What should I do? I ...
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2answers
515 views

Pizza bulk fermentation vs proofing (2nd cycle)

I recently made Pizza following a recipe that asked to bulk ferment for 24 hours in the fridge, then shape and then proof for another 24 hours in the fridge (in the shape of balls). However, I read ...

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