Fermentation

Does anyone know how to prevent the color bleed from Im assuming the bell peppers?

Trying to work this out!

I’m here as a migrant from reddit. I won’t use it any more but I’ll miss my subs like r/fermentation and others: hoping this place will catch on.

Trying to work this out!

I’m here as a migrant from reddit. I won’t use it any more but I’ll miss my subs like r/fermentation and others: hoping this place will catch on.

So I've been feeding my ginger bug for four days now, and the first two days it was bubbling nicely, then slowed down.

Is this normal? Does it mean its ready to make ginger beer with?

Update: if anyone stumbles across this, I just kept stirring it and fed it like normal, and today its bubbling a lot! So seems to be okay.

Started a batch of natto this evening. 600g of dry soybeans soaked about 8 hours, then pressure cooked for 20 minutes. Mixed in some spores, put a thin layer of the beans in these glass containers, then covered with a damp cloth and lids. I'll keep these in my makeshift incubator (a cooler with a reptile cage heating mat) overnight at 40C, then put them in the fridge in the morning, and enjoy them the day after.

I have some Iranian friends who occasionally bring pickles over to share. I decided to make a fermented version (as my friends usually just use vinegar), and the pickles turned out amazing!

Be warned, this recipe requires a lot of chopping.

I used a recipe similar to the link, but substituted the vinegar with a 2% salt lactoferment. The spicing is crucial to its distinct flavour.

Real excited to see how it turns out. Accidentally used way too much sugar, but should be fine.

Used about 10 tablespoons sugar, big piece of ginger (like 8cm maybe), and topped up with water.

So I accidentally used a lot of ginger for my starter ginger bug, maybe 7-10cm or so, and topped it up with sugar and water. I didn't measure the sugar in grams and eyeballed it, but counted 10 tablespoons. I used about 6-7 cups of water to top it up.

Do I have to feed it more sugar and ginger daily, or can I simply leave it for a week?

I have some ginger left if needed, but it doesn't have any peel on it left.

Thanks in advance!

We have just tossed them in a jar with some ginger in the past and it was delicious. Does anyone have a fun twist on carrots? We have a good harvest of them and want to experiment.

A while ago I managed to find a webshop selling koji spores and figured 'hell, why not?'.

I've seeded some rice successfully and made 2 batches of miso - one with chickpeas and another with plain old beans. Loved the results.

Then I was inspired by the veggie charcuterie I've seen Sandor Katz's book (I think it was there?) and thought I could maybe use it to make fake dry-sausages out of slabs of cooked seitan seeded with the koji spores. Success was limited since I did not get a full cover on the bits before the thing started sporulating, so I placed it in a dehydrator. Nevertheless, it was a fairly tasty addition to stir-fries, albeit a bit tough.

Anybody ever done funky things with koji? Looking for some weird new ideas to try out.

My wife and I both have problems with gluten so we've been brewing our own GF beer for the last ~7 years. It was difficult to get started but the output is well worth the effort!

Most of them are darker brews (stouts, tripels, etc). This is one of our lighter holiday ales that came in ~8% ABV.

I'm digging up some old photos to share. I'm partial to ginger beers, and experimented with other flavours available here (in Taiwan). Roselle is our favourite (with lemon, of course), and always carbonated quickly. Turmeric by itself was too much flavour-wise, but half and half with ginger was tasty.

I'm in the middle of migrating from Reddit to Lemmy, and I'm really going to miss the fermentation community over there. Thought I'd try and get some ferments posted and maybe meet some similarly minded folks over here.

This is an excellent and in-depth review on how tempeh fermentation transforms their substrate grains into even healthier foods.