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.

Filter by
Sorted by
Tagged with
0
votes
1answer
86 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 ...
1
vote
1answer
88 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 ...
1
vote
3answers
138 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. ...
3
votes
2answers
126 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 ...
1
vote
2answers
120 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 ...
1
vote
2answers
175 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 ...
0
votes
1answer
47 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 ...
0
votes
2answers
97 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 ...
0
votes
0answers
63 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 ...
2
votes
1answer
103 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....
3
votes
1answer
160 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/...
0
votes
1answer
127 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 ...
0
votes
1answer
132 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 ...
0
votes
1answer
52 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?
2
votes
1answer
58 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?
3
votes
1answer
188 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
votes
1answer
95 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 ...
4
votes
2answers
587 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 ...
2
votes
0answers
63 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 ...
0
votes
2answers
184 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 ...
2
votes
0answers
39 views

Millet (wild yeast/sourdough) fermentation decreasing thickness of the slurry

In order to reproduce a traditional Turkish drink recipe for Boza. Which has a thick consistency, low alcohol content (around 1%), and a slightly acidic sweet flavor. I'm repeating this two step ...
3
votes
3answers
259 views

Can I further ferment store-bought kim-chi?

I find that store bought kim-chi is not very fermented. Real kim-chi, as I understand it, is pickled and then buried in the ground for a year. Can I just bury store bought kim-chi in my back yard ...
7
votes
1answer
273 views

What stops my pickles from turning into alcohol?

Just trying to learn the difference between lactic fermentation and alcoholic fermentation.. I'm a bit confused - is the only thing stopping my pickles from becoming an alcoholic beverage is the salt? ...
1
vote
0answers
45 views

Can fermented hot peppers be used to make jam / jelly?

I've had a bountiful hot pepper harvest this year and am trying to find a variety of ways to preserve them. Much of my harvest has been lacto-fermented by puree'ing and brining the peppers with 2% by ...
1
vote
1answer
90 views

Interpreting recipes from a different culture (specifically India) [closed]

I've tried to make dahi (indian "curd", or yogurt) a few times, but it has always turned out more like cottage cheese (English "curds and whey") than like yogurt. This isn't necessarily bad (the whey ...
1
vote
1answer
100 views

Acidity level not increasing when fermenting cauliflower

I am currently part way through my first attempt at vegetable fermentation. Today marks the 4th day of fermenting some cauliflower, and things seem to be doing okay, I have some bubbles and no sign of ...
1
vote
2answers
170 views

Can I ferment blanched cabbage?

I've blanched some cabbage and I wonder if I can ferment it in order to have sauerkraut. Will it work? Will it be safe? Edit I followed the recommendations and added some raw vegetables and a little ...
4
votes
2answers
325 views

Yoghurt making : effects of temperature and duration [duplicate]

As I am fairly new to making yoghurt at home I would like to understand the effects that temperatures and time have on the end product in both the initial heating/cooling step and the fermentation ...
2
votes
0answers
117 views

Can store bought honey be used to infuse garlic and honey?

The only question I could find about honey infused garlic on the site was Honey-fermented garlic left open overnight but they do not mention what type of Honey they use. From my research I've read: ...
36
votes
3answers
10k views

When making yogurt, why doesn't bad bacteria grow as well?

I've been making Yogurt and Coconut Yogurt for a long time. I've always wondered why one can't leave milk out for more than an hour or so without it going off, yet when adding cultures or probiotics ...
4
votes
2answers
749 views

Will an airtight container negatively affect yeast growth / dough expansion?

I've had a lot of success making bread and pizza dough using the Jim Lahey "No knead" method, leaving the covered dough to ferment up to 18 hours. I normally cover the mix tightly with plastic wrap, ...
3
votes
1answer
122 views

How do you make unsalted olives?

How do I cure olives without using salt? Is oil the only option? Or salt free fermentation of some sort? I found this one claiming to be unsalted but couldn't find any recipe/resource describing the ...
3
votes
1answer
174 views

Can wine be made from citrus fruits?

Can wine be made from citrus fruits? They have sugar to feed the yeast. Or does the citric acid interfere with the fermentation process? I'm familiar with limoncello, but that is made by soaking ...
2
votes
1answer
114 views

Can wine be made from tomatoes?

Can wine be made from tomatoes? Do they have enough sugar to feed the yeast? Are they too acidic?
2
votes
1answer
422 views

Is this yeast on my sauerkraut?

Iv'e been researching what this white substance on my sauerkraut is, and I'm thinking (hoping) that it's the kahm yeast I've see talked about on forums such as this. But I'm not sure. It looks like a ...
5
votes
1answer
328 views

Cherries + 2% salt + 1 week at room temperature =?

Around a week ago I had a tray of leftover cherries. I rinsed them, cut them in half and took the stone out, mixed them with 2% by volume Kosher salt and vacuum sealed them. I then left them on a ...
2
votes
1answer
104 views

Could you make sauerkraut with spinach?

I'm just wondering if you can ferment spinach in a similar way you can ferment cabbage leaves? Would this have appealing results at all?
3
votes
0answers
150 views

How to tell if Koji rice is bad?

I have some store bought Cold Mountain brand Koji rice. On the container it says it keeps in the fridge for "6-12 months". I've had it for about 8 months, but can detect no change from when I bought ...
17
votes
3answers
4k views

Why is it recommended to mix yogurt starter with a small amount of milk before adding to the entire batch?

When making yogurt with Yogourmet yogurt starters it is recommended to boil the milk, bring it down to 110 degrees F, then take out a cup of milk and mix the starter, then add that mixture back into ...
2
votes
2answers
91 views

Do you need more yogurt starter for more milk?

I bought some Yogourmet yogurt starter packages and it says to use 5g per 1L of milk. However, if I am making a gallon at a time - is more starter actually required than it would be for just 1L?
0
votes
2answers
73 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
2answers
971 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
143 views

Besides soy, can other types of beans be fermented?

Besides soy beans, can other types of beans be fermented?
1
vote
1answer
68 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
360 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
650 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 ...
0
votes
0answers
98 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
1answer
125 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
321 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
107 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 ...

1
2 3 4 5