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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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4 votes
2 answers
202 views

Unable to understand the second rise

Novice here,not able to understand why second rises are neccessary. Some says that second proof can make the bubbles distribute more evenly but ,say,if I knead the dough properly and it has a nice ...
Rita's user avatar
  • 51
1 vote
1 answer
88 views

How to judge if rejuvelac (fermented grain soaking water) is safe other than tasting it?

Rejuvelac is made by soaking fresh sprouts in water and then filtering and taking the water, discarding the sprouts, see for example here. Anything I ever see about the safety is that it shouldn't ...
Nobody's user avatar
  • 211
2 votes
1 answer
136 views

Watery brown suger syrup fermented into what?

I made brown suger syrup with coconut suger a while back... it got too thick so I added water and the leftovers stayed in a plastic bottle. Over time I noticed the bottle had built up pressure, and ...
Elijah's user avatar
  • 21
2 votes
2 answers
126 views

fermentation even after bottling the kombucha

Even after pasteurising the kombucha / tea brew, we are facing the fermentation in the bottle which is resulting in increase in gas production inside the bottle. we are now in concern w.r.t addition ...
harry's user avatar
  • 21
1 vote
2 answers
94 views

Aside from C. Bot, moulds and yeasts... what other food organisms should I be wary of when fermenting vegetables?

I'm currently fermenting some hot sauce, and I'm just starting looking into fermenting other things, such as sauerkraut, dill pickles etc. I've read up on Botulism, yeasts, and moulds but I've just ...
Hollis Hurlbut's user avatar
25 votes
3 answers
6k views

What is the result of extremely over-fermenting bread dough?

I left some dough to ferment in a 2L container in the fridge, got distracted by a hospitalization, and didn't remember it again until 6 weeks later. The lid hadn't popped open and the dough looked and ...
Ray Butterworth's user avatar
2 votes
0 answers
141 views

Could it be possible to make lactose free yogurt with just baking soda and possibly a pH meter?

Yogurt is known to have lactose consuming bacteria (lactic acid bacteria/LAB), which consume lactose, break it down to glucose and galactose and produce lactic acid from the glucose and release the ...
The Testosterone Fanatic's user avatar
2 votes
0 answers
104 views

How can I remove the oil from my homemade nut milk?

I am trying to use a homemade nut milk (made from blending nuts and water then squeezing through a cheesecloth) as the liquid base for makgeolli (a fermented rice wine). I do not want to the nut oils ...
sollyc123's user avatar
2 votes
1 answer
354 views

Has My Cider Fermented?

Thanks for taking a look I recently came into possession of a lot of apples and decided to make cider before they spoiled. I've done this before once or twice and have the correct gear, but very ...
James Scott's user avatar
2 votes
1 answer
247 views

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 ...
Anne's user avatar
  • 23
5 votes
3 answers
4k views

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 ...
MarcGuay's user avatar
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0 votes
0 answers
42 views

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 ...
Reverent Lapwing's user avatar
3 votes
2 answers
208 views

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 ...
The Testosterone Fanatic's user avatar
2 votes
1 answer
481 views

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 ...
The Testosterone Fanatic's user avatar
6 votes
1 answer
2k views

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 ...
Babu's user avatar
  • 1,137
2 votes
1 answer
227 views

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 ...
jhfrontz's user avatar
  • 193
1 vote
1 answer
255 views

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 ...
michael.greenwald's user avatar
6 votes
1 answer
2k views

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?
Matthijs P's user avatar
0 votes
0 answers
63 views

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 ...
Sebastian's user avatar
  • 181
6 votes
1 answer
1k views

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 ...
Sebastian's user avatar
  • 181
2 votes
1 answer
99 views

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 ...
Dan's user avatar
  • 21
0 votes
1 answer
1k views

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 ...
Alessandro Cosentino's user avatar
0 votes
1 answer
450 views

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 ...
Martynas Žiemys's user avatar
4 votes
1 answer
555 views

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 ...
WackGet's user avatar
  • 914
8 votes
2 answers
221 views

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 ...
Srijib Mandal's user avatar
1 vote
1 answer
217 views

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. ...
Strobnm's user avatar
  • 11
1 vote
0 answers
82 views

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 ...
Jww's user avatar
  • 11
0 votes
0 answers
57 views

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 ...
Reverent Lapwing's user avatar
1 vote
1 answer
185 views

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 ...
Tal's user avatar
  • 249
3 votes
3 answers
667 views

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,...
Sam7919's user avatar
  • 787
9 votes
1 answer
3k views

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, ...
FBHSIE's user avatar
  • 91
0 votes
2 answers
385 views

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 ...
Nav's user avatar
  • 1,348
28 votes
2 answers
5k views

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, ...
Ben Hershey's user avatar
2 votes
1 answer
839 views

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 ...
User65535's user avatar
  • 1,273
2 votes
2 answers
322 views

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 ...
Samantha Hines's user avatar
2 votes
2 answers
2k views

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 ...
RussBuss's user avatar
14 votes
3 answers
4k views

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?
NotAName's user avatar
  • 241
0 votes
2 answers
453 views

Why are soaked dried soy beans cooked before fermenting?

Is it necessary to cook soaked dried soy beans before fermenting them?
Geremia's user avatar
  • 1,082
3 votes
2 answers
667 views

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 ...
lerner's user avatar
  • 53
0 votes
1 answer
411 views

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 ...
Sam's user avatar
  • 1
0 votes
1 answer
505 views

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 ?
Ramkrishna Maheta's user avatar
5 votes
2 answers
3k views

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/...
tim's user avatar
  • 153
5 votes
1 answer
570 views

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 ...
Kjara's user avatar
  • 233
14 votes
3 answers
4k views

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 ...
Sidharth Ghoshal's user avatar
0 votes
0 answers
520 views

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 ...
Christopher's user avatar
3 votes
2 answers
253 views

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 ...
KubaFYI's user avatar
  • 253
4 votes
1 answer
3k views

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 ...
Roo Tenshi's user avatar
1 vote
0 answers
53 views

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'...
Eldwin's user avatar
  • 21
2 votes
1 answer
2k views

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'...
jeffrey.d.m's user avatar
0 votes
2 answers
252 views

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 ...
Giorgio Vitanza's user avatar

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