This is not yet about a problem, I am trying to avoid wasting time and ingredients or creating unsafe conditions while experimenting. Many vegetarian recipes f
I've been wanting to make "REAL" Sauerkraut for awhile now but im really averse to food borne illnesses. So obviously fermenting something is sorta scary to m
I am looking at the Saveur magazine annual 100 issue. There are a couple of items related to fermentation; and I am intrigued. The recipes instruct to let the
I don't have access to refrigeration, so I use applesauce as an egg substitute. I have a plastic can (it's got a metal & rubber lid like a Mason jar but the
I'm trying to experiment with cold fermentation. I've put dough in the fridge and I see that it slowed down. However how long should it ferment afterward before
I recently fermented a ginger soda using a ginger bug that I made. The bug seemed good to me - no funky mold growing on it, and it fizzled when I stirred it. Th
I am fermenting pickles in a glass jar, using a brine of 1 TBS salt to a glass of water and a bit vinegar. Should I place the jar in a sunny location or in the
I have made elderflower 'champagne' a number of times, but I don't really understand it. I ferment other drinks and foods, and generally understand the process
How much salt do I add to ferment 1 quart of cabbage?
I am attempting to make some pickled fries, similar to https://www.youtube.com/watch?v=CnRvRDUtgY4 However, I don't have a frier (nor do I want to fry on the s
I would like to ask if the role of milk in bread dough fermentation, is to increase the population of microorganisms similarly present in sourdough bread? If so
In brewing, as the yeast consume the sugars from solution, the density of the medium is measurably reduced. When the yeast stop converting sugars, the density o
I am a commercial baker, and we are going through lots of sourdough starter. But I wanted some ideas or help for growing sourdough starter without throwing awa
I've tried to made home-made yogurt. I've tried to follow the receipt first by pasteurizing milk to kill the bacteria, waiting until the milk is 107 degree and
After bulk fermentation of my dough for 12 hours, I find that the dough is too wet or sticky. Should I bulk ferment for a shorter period of time, and retard it
Fennel seemed like a natural for lacto-fermentation. There are many recipes with fennel as an ingredient (especially in cabbage kraut), but no one seemed to t
I just made some kimchi for the first time. Three heads of Napa cabbage. I put it in glass jars and left lots of room. It has been a day and and a half at room
I made sprouted soybean kimchi but it turns out I used too much salt. Is there a way to compensate for that now or is it too late to save the taste ?
I made dill pickles using an old Ukrainian recipe fermenting the cucumbers in salt water. I wanted to can them when they were finished instead of keeping 10lbs
Natto makers - I'm looking to make natto with plenty of "neba-neba". This is natto's characterist slime/string/goo. I read somewhere online that adding some j