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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
200 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 ...
6 votes
1 answer
848 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 ...
5 votes
3 answers
34k views

Homemade sauerkraut liquid level below cabbage. Should I add brine?

Preamble: Okay, so I know that this has been sort of answered before to some degree, but I'd really like to avoid throwing it out. After reading one of the links posted in that answer (specifically ...
3 votes
2 answers
671 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: ...
5 votes
5 answers
13k views

Is there a difference between US Worcestershire sauce and UK Worcestershire sauce?

I recently bought a Worcestershire sauce from Costco called Lea & Perrins. They claim to be the authentic version of Worcestershire sauce. However I have read comments online that indicate that it ...
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 ...
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 ...
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 ...
1 vote
1 answer
251 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 ...
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 ...
3 votes
8 answers
69k views

1 ltr Milk is not curdling even after squeezing 2 lemons; What could possibly wrong?

I was trying to make Paneer (a type of cheese). So I boiled once then added 2 table spoons of lemon juice. Milk should be separated out instantly from water but it's been 20 minutes.. And milk is ...
3 votes
3 answers
1k views

Beans Cultured with Yogurt

Is the store-bought yogurt a good "starter" to culture cooked beans to reduce the gas-producing oligosaccharides? Does it contain the right kind of bacteria to ferment the beans or is it only good for ...
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 ...
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 ...
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 ...
0 votes
4 answers
3k views

Homemade fermented coconut milk

I made milk from a mature brown coconut by blending the flesh with water and straining through mesh. That was a week ago. I haven't used it all, and now I've discovered that it has soured. It's kind ...
1 vote
3 answers
3k 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 ...
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 ...
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 ...
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 ...
6 votes
1 answer
1k 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 ...
6 votes
1 answer
143 views

Can I process fermented pickles in a water bath?

I'm new to fermenting. Can I safely process fermented dill pickles in a water bath to ensure a longer storage life? I have made pickles in the past, using vinegar, and then processing for 20 minutes ...
7 votes
1 answer
5k 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 ...
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 ...
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 ...
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 ...
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 ...
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 ...
2 votes
1 answer
480 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 ...
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 ...
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 ...
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?
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 ...
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 ...
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 ...
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 ...
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 ...
0 votes
1 answer
449 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 ...
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 ...
6 votes
7 answers
62k views

Kimchi in Mason Jars -- Too Sealed?

I recently mixed 8 quarts of kimchi. I stuffed my cabbage into 8, 1-quart Mason Jars. I left the typical buffer space (about 1-inch) below the lid. I told someone else that I had jarred the kimchi in ...
4 votes
1 answer
2k 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?
1 vote
1 answer
215 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. ...
3 votes
3 answers
664 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,...
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 ...
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 ...
2 votes
1 answer
2k 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 ...
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, ...
2 votes
3 answers
2k 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 ...
2 votes
2 answers
2k views

Does natto really need to be fermented at body temperature?

I want to make natto, and recipes say that it should be fermented at ~38°C/100°F. My oven doesn't have a bread proving or defrost setting, and previous experiments with just the oven light on haven't ...
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 ...

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