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 o
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 foo
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
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
What defines the outcome of the fermentation? You put the veggie, fruit in an anaerobic environment and you either get "Alcohol fermentation" (ethanol) or "Lact
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 on
'Saccharomyces' gives us 'ethanol' (i.e. alcohol). Then 'acetobacter' makes 'acetic acid' (i.e. vinegar) On the other hand, 'lactobacillus' gives us 'lactic aci
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
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
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 th
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 s
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 th
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
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
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
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 u
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
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
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 ac
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 cet