Skip to main content

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.

26 questions with no upvoted or accepted answers
Filter by
Sorted by
Tagged with
6 votes
1 answer
844 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 ...
Romantheone's user avatar
4 votes
1 answer
114 views

Difficulty Working with Koji

I've made a shio koji "starter" using koji-inoculated rice grains, salt, and water, and have added fresh rice to it once in a while to keep it living and fed. I've heard many chefs and home cooks talk ...
Griffin's user avatar
  • 41
3 votes
2 answers
665 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: ...
user9447's user avatar
  • 359
3 votes
0 answers
160 views

Coconut yoghurt too thick

I've been trying to make a creamy coconut yoghurt in an incubator. Ingredients: Water Coconut milk powder Small amount of store-bought coconut yoghurt The first time it came out too thin. The next ...
z0r's user avatar
  • 213
2 votes
0 answers
140 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
0 answers
108 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 ...
Mykytak's user avatar
  • 121
2 votes
0 answers
124 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 ...
zetaprime's user avatar
  • 4,276
2 votes
0 answers
276 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 ...
STW's user avatar
  • 364
2 votes
0 answers
2k views

Has my coconut yoghurt spoiled?

I've made some coconut yoghurt from powdered coconut milk, tapioca flour, maple syrup and a spoonful of store-bought yoghurt. The mixture (apart from the old yoghurt) was simmered for a while, and the ...
z0r's user avatar
  • 213
2 votes
0 answers
156 views

Can I add to lacto-ferment jars as I harvest?

Last year I made lacto-fermented jalapenos from my garden and they were great! I took what was left at the end of the season plus I added some local peppers from the farmer's market in a mason jar and ...
kurtzmarc's user avatar
  • 155
2 votes
0 answers
119 views

How to make fluffy Appam without Sweet?

I have seen all recipies of Appam that use sugar for fermenting. How can I make salty tasting fluffy white appam ? I have wasted around 3 kgs of rice trying it but, still unsuccessful.
Sarita's user avatar
  • 21
2 votes
1 answer
832 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
1 answer
2k 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 ...
cad's user avatar
  • 306
1 vote
0 answers
81 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
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
1 vote
0 answers
347 views

Mold on a single floating chilli seed in lacto-fermentation. Is this a problem?

I made my first attempt at lacto-fermentation and decided to ferment some chillis. I used a 3% salt water solution and currently 8 days into my first fermentation. I have encountered an issue and ...
Carl's user avatar
  • 111
1 vote
0 answers
5k views

Brown streaking in cooked idli, from white looking batter - what gives?

Batter was made from "double horse" idli mix (which by label only contains rice and urad dal), plus a few fenugreek seeds, ground in a blender as the package recommends, fermented 24h, in european ...
rackandboneman's user avatar
1 vote
0 answers
184 views

Making vinegar - alcohol and sugar tolerance

I am wondering if my latest batch of vinegar is either too sweet or too alcoholic for the acetobacter to flourish. Are there well known thresholds for alcohol and sugar that acetobacter will tolerate? ...
Derpy's user avatar
  • 910
1 vote
0 answers
885 views

Can kefir whey be refrigerated before being used to ferment other foods?

Is it okay to refrigerate kefir whey for a few days before fermenting other foods with it (i.e., almond butter http://www.thecandidadiet.com/forums/topic/fermented-almond-butter-16/ ), or will this ...
user35927'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
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
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
0 answers
519 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
0 votes
0 answers
65 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?...
OkBeat9's user avatar
  • 181
0 votes
0 answers
496 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 ...
aug's user avatar
  • 975