I've made Kimchi using this recipe (german link, but I think it should be a pretty standard recipe). I let it ferment for a week at room temperature and everyth
I hav made carrot pickle in lemon juice 15 days ago . some white spots are formed on the top of the pickle and at the sides of the glass jar. Is the pickle safe
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
Most sourdough instructions warn not to overextend primary fermentation, as doing so will exhaust the yeast's food supply for proving after shaping. Standard so
Is it necessary to cook soaked dried soy beans before fermenting them?
Just curious. I believe they both come from fermenting of soybeans. So are those completely different processes or is natto simply an earlier product of the sam
I went to do the bulk ferment on my cranberry walnut sourdough last night and because the house was a bit cooler than normal I decided to give the temps a littl