I am trying to make Sukimono, which is a Japanese type of fermented green cabbage. I'm completely new to fermenting and my first batch came out a bit too salty
I'm very new to fermenting and am typically doing it with vegetables pressed under either salt or salt and water. I've come across several sites teaching about
I am looking to trial making some Sauerkraut at home. I have been recommended getting canning salt. Trouble is the only available source is too much, at too hig
I'm brand new to fermenting. Popular purchases are Ohio stoneware crocks and A German style air-lock ceramic crock for fermenting the harvest. (pictured in orde
I sometimes try using Homemade batter for making idlis and dosas as I live in the perfect temperate climate which is required for fermenting the batter properly
I have read a couple of recipes and descriptions of what needs to be done in order to produce alcoholic beverages such as vodka and rum. I was surprised to lear
My first attempt (RAW BEETS) - large mason jars, 2 tbsp sea salt, water up to 1" below lid. After a week I opened the lid to "burp" the gas out, but there was
I want to make creme fraiche. I have 2 cups of heavy cream, but I can't find any buttermilk in my Country. I've read that it can be substituted with lemon juice
I last made sauerkraut over 20 years ago, so embarking on it again I did some reading and chose an Alton Brown recipe. He specifically calls for the fermentatio
I bought this FARMcurious Fermentation kit on Kickstarter. Once I got it and started making it I found their claims of it being "super easy" were a little exagg
I've read about differing techniques for getting the best flavor, texture, and chewiness in my pizza crust. One of the commonly suggested routes is to include a
I'm still pretty new to pressure fermentation and have been using it primarily to make sukimono - cabbage mixed with salt under pressure for about a day. I wou
I haven't done this for a very long time. I am following Alton Brown's recipe, which conveniently fits perfectly into a little hack-job of containers I already
I want to make Ethiopian injera bread at home, but the recipes I've seen are inconsistent about whether a bread starter is needed. Do I need to use a sourdough
I have been trying to make dosa in the US since 6 months & never got the fermented batter. When searched in seasoned advice I found a similar question asked
I'm trying to make a lemon soda using fermentation. Is it possible to make a lemon soda by mixing sugar, lemon, warm water and a scoop of live cultured yogurt?
Is anyone aware of some solid reference information on lacto-fermented vegetables? I am especially interested technical information, such as what off flavors ma
I need help! I just finished making sauerkraut and was using a mason jar inside of a larger mason jar to weigh down the cabbage. Now, I can't get the inner mas
I tried my hand at making dosas for the first time this weekend. I was following this recipe for the dosa batter. I soaked the dal and fenugreek seeds togethe
I am looking to make some beer bread by substituting beer for water in some of my favorite recipes. I have heard that beer has yeast though, so I was wondering