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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0 votes
2 answers
98 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 ...
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27 votes
2 answers
4k 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, ...
2 votes
1 answer
133 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 ...
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2 votes
2 answers
171 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 ...
2 votes
2 answers
163 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 ...
14 votes
3 answers
3k 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?
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2 answers
189 views

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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3 votes
2 answers
298 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 ...
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0 votes
1 answer
162 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 ...
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0 votes
1 answer
166 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 ?
5 votes
2 answers
359 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/...
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5 votes
1 answer
300 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 ...
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13 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 ...
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0 answers
202 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 ...
3 votes
2 answers
79 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 ...
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4 votes
1 answer
1k 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 ...
1 vote
0 answers
50 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'...
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2 votes
1 answer
619 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'...
0 votes
2 answers
149 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 ...
2 votes
2 answers
419 views

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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6 votes
0 answers
196 views

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 ...
8 votes
1 answer
2k views

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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3 votes
1 answer
132 views

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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4 votes
1 answer
192 views

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 ...
2 votes
1 answer
467 views

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 ...
1 vote
1 answer
179 views

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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3 votes
2 answers
114 views

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" (...
4 votes
3 answers
403 views

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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11 votes
2 answers
3k views

Kimchi air bubble removal

I'm making Kimchi for the first time and I have two questions about air bubble removal. First, all the recipes I've seen say to press the Kimchi down to remove air bubbles. My batch had a few small ...
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-1 votes
1 answer
555 views

Is stinky tofu safe to eat [duplicate]

How safe is stinky tofu since it does smell like feces? Is there risk of bad prep when making it or coming out of places with questionable food safety practice?
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3 votes
3 answers
120 views

Safe bottles for fermented liquids

I have some kombucha scoby that I let go way too long (had to leave town for a bit, new job…) and it has gone to vinegar. I would hate to just throw it out as it’s delicious vinegar. I’d like to give ...
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3 votes
1 answer
396 views

Fermenting sauerkraut - during the massage phase the cabbage got REALLY bubbly

So I massaged the cabbage heavily with salt to get the brine water going, but then it got REALLY bubbly... it looked like I washed everything with soap! Is this OK? One side effect is that it made it ...
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2 votes
1 answer
206 views

Is sour milk, soured milk, and milk that has gone sour, all the exact same thing?

Is sour milk, soured milk, and milk that has gone sour, all the exact same thing? Related to this question: Is buttermilk another term for sour milk or some part of sour milk? and especially this ...
1 vote
1 answer
165 views

Danish rye bread (rugbrød) gone wrong?

A couple weeks ago I tried making a danish rye bread using Magnus Nilsson's recipe from "The Nordic Cook Book." The recipe basically calls for a preferment of rye, yeast and buttermilk which ...
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2 votes
1 answer
2k views

Is it ok to eat kimchi that is causing its package to expand?

For non-fermented foods, I feel like it's obvious that they shouldn't be consumed if they're causing the package they're stored in to expand, even if they're still within the "best by" date. ...
5 votes
1 answer
1k views

Can I use Yakult as a yogurt starter?

I'm wondering if we can use Yakult as a yogurt starter to obtain drinkable yogurt?
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4 votes
1 answer
217 views

Where did the first kombucha SCOBY come from?

I haven't been able to find any information on this online. Kombucha recipes always suggest to either get a bit of the starter from someone else who makes kombucha or to grow the scoby from a ...
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1 vote
1 answer
330 views

Using over-rested pizza dough as old dough

I made pizza dough (flour, olive oil, 1 tsp salt, 7g instant yeast and cold water) last night but never got around to using it. It is still sitting covered in the bowl resting on the counter (temp ~ ...
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9 votes
1 answer
1k views

If pickling destroys Vitamin C, how is Sauerkraut rich in Vitamin C?

My understanding is that pickling destroys Vitamin C. However, apparently Sauerkraut is very rich in Vitamin C and is used by the German Navy to offset scurvy. What am I missing here? Because early ...
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2 votes
1 answer
116 views

Do I need more fermentation? Why my sourdough is flattened?

From a few weeks I've been trying to make sourdough. The most successful recipe for me and for the time I have I found is Easy Sourdough Bread Recipe using a stand mixer - Sourdough Lamination In the ...
8 votes
3 answers
894 views

Lactic fermentation related question: Is there a relationship between pH, salinity, fermentation magic, and heat?

I am trying to figure out if there is a way to abstract out heat in the Lacto fermentation equation. In fact, I am not even sure if heat is part of the equation. I know there seems to be a ...
2 votes
2 answers
138 views

Name of this jar?

I love this jar for making sauerkraut. Its mouth is as wide as the jar which makes stomping sauerkraut much easier than Ball/Kerr jars. Its glass is thicker than Ball/Kerr jars as well. I bought it ...
0 votes
1 answer
62 views

I get a smaller volume loaf from mixing sourdough in mixer - what am I doing wrong?

I have made my same recipe (74% hydration) of sourdough by both the stretch and fold and the Kitchenaid mixer method. I get a denser, lower volume loaf when I use the mixer, whether I refrigerate the ...
6 votes
1 answer
2k views

Would replacing sugar with a sweetener affect bread dough fermentation?

I've been baking Asian style sweet bread rolls using the Tangzhong method with success. However recipe calls for quite a bit of sugar (60g for 2.5 cups of flour). Will substituting a natural sweetener ...
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11 votes
2 answers
490 views

How do I identify the fermentation process in a wild ferment?

TL;DR - How do I go about to identify the microbiological processes in a wild ferment? Background I have a recipe for rose hip wine based on wild (spontaneous) fermentation, that I got from a Swedish ...
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0 votes
1 answer
156 views

How to increase the carbonation for water Kefir fermentation?

I want to make my fermented water kefir drink more fizzy. I used to following recipe 1st Fermentation 24h 78g sugar 237ml hot water 1.2 l room temp filtered water 2nd Fermentation 48h 51ml ...
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1 vote
1 answer
252 views

What kind of apple fermented drink did I just make?

I got this (dutch) recipe on Twitter a few months back. Translated it's called: apple with bubbles. I made it, and it was nice, simple process, and produced a nice summer style drink. But I was ...
4 votes
2 answers
2k views

Should I reshape refrigerated pizza dough into ball again when taking it out of the fridge?

I made a pizza dough and put it in the fridge until tomorrow. 100% wheat flour, 68% water, 3% salt, 0.3% yeast. I don't remember where I got the recipe, I kind of obsessed with pizza last year and ...
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2 votes
2 answers
309 views

Can you tell if a food is fermented (in a "good" way) or rancid?

The other day I took out a cubed pineapple from the fridge, and when I tasted it it tasted like it started to go "bad." But it actually tasted pretty good and I figured that kimchi and other ...
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0 votes
2 answers
423 views

container for bulk fermentation/proofing

It happens to me quite often that I make small batches of bread/pizza/focaccia dough that need to spend several hours in the fridge or at room temperature in a container with a lid I've seen that many ...
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