I really like Worcestershire sauce on a few things, but I never use it that often. My question is simply, does it ever go bad, and should I try to use it up qu
I regularly make a Japanese side dish of fermented cabbage that's simply pressed down for a day and salted. I'd just jury rigged something up, but it finally br
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/ferme
I have trouble getting my Kefir to cleanly separate on a consistent basis, despite allowing it to sit out for multiple extra days, prior to refrigeration. As m
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 a
It's common to see vague statements about how people with limited lactose tolerance may be able to eat yogurt, because the bacterial fermentation eliminates som
I've realized we go through a lot of sour cream in my household, and I want to start making probably about a pint or two a week during the summer months. I've
I'd like to make some miso paste. The recipes I've seen recommend keeping the miso in a cool, dark place. Unfortunately my house gets hot in summertime and ther
A lot of the kimchi I see in stores doesn't say "live and active cultures" like yogurts and kefir. I'm trying to up my probiotic intake, but I'm not sure if all
We've tried this a few times. First time we used an old ceramic container and it started sheding on the inside and ruined it. Next time we used a new metal garb
How can I know if a food or ingredient contains yeast or yeast-producing ingredient? My condition requires yeast-free foods and ingredients.
I have a jar of store bought kimchi that I neglected for a few months (bought around mid July). Today I opened it and noticed that a few pieces had some white s
Can I use fermented milk product as starter culture for vegetable fermenting?
While searching for kvass recipes some of them mentioned that kvass can be made with rye flour or malt and since I can't find 100% rye breads where I live makin
I'm trying to make Injera traditionally, without any starter, just teff flour (the white one) and water (tap water). I mixed it and left in a bowl, covered by d
Yes, obviously it can vary. I'm just looking for an approximate range, as a good place to start for my first time making a batch. A good answer would be someth
I recently bought a Worcestershire sauce from Costco called Lea & Perrins. They claim to be the authentic version of Worcestershire sauce. However I have re
A dill pickle recipe called for 1.5 cups vinegar, 1.5 cups water, and 2 tablespoons salt. I doubled the bring, but forgot to double the salt before canning my p
Yogurt cultures seem to come in two varieties: heirloom and direct-set. The difference between the varieties is that one is a carefully selected mix of bacter
As an experiment, for my first attempt, I'm making a small batch of sauerkraut. Small like less than 1/3 of a head. Its setup is pretty amateur, no professional