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
10
votes
2answers
2k 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 ...
0
votes
1answer
100 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?
2
votes
3answers
75 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 ...
3
votes
1answer
113 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 ...
2
votes
1answer
167 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 ...
0
votes
0answers
48 views

Is it acetobacter in the bottom of my caramelized beetroot relish?

I have been making a caramelized beetroot relish for a few years now. It is stored in 320g glass jars which are washed and sterilized and heated in the oven to a temp of 140 deg C. I use the ...
1
vote
1answer
125 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 ...
2
votes
1answer
184 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
1answer
189 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?
1
vote
0answers
64 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 ...
1
vote
1answer
193 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 ~ ...
7
votes
1answer
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 ...
2
votes
1answer
93 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
3answers
830 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
2answers
121 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
1answer
52 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
1answer
775 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 ...
11
votes
2answers
407 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 ...
0
votes
1answer
84 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 ...
1
vote
1answer
186 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
2answers
827 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 ...
1
vote
2answers
171 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 ...
0
votes
2answers
307 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 ...
7
votes
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 ...
1
vote
2answers
366 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 ...
1
vote
1answer
89 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 ...
2
votes
1answer
487 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 ...
2
votes
1answer
207 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 ...
1
vote
1answer
98 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, ...
2
votes
1answer
63 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. ...
3
votes
1answer
116 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 ...
8
votes
1answer
349 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. ...
4
votes
1answer
344 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?
5
votes
1answer
106 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 ...
3
votes
1answer
226 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 ...
0
votes
1answer
52 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 ...
0
votes
0answers
32 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 ...
1
vote
1answer
86 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 ...
1
vote
1answer
139 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 ...
1
vote
0answers
45 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 ...
0
votes
0answers
46 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?...
5
votes
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 ...
7
votes
1answer
2k 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 ...
1
vote
1answer
40 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 ...
1
vote
1answer
77 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 ...
1
vote
1answer
157 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 ...
2
votes
0answers
87 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 ...
3
votes
1answer
129 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 ...
3
votes
2answers
175 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 ...
1
vote
1answer
42 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 ...

1
2 3 4 5 6