When milk is cultured (eg kefir), what changes occur in terms of lactose, glucose and galactose levels? What happens to these sugars, and why?
I have seen all recipies of Appam that use sugar for fermenting. How can I make salty tasting fluffy white appam ? I have wasted around 3 kgs of rice trying it
I ordered some Kefir grains online and they arrived looking healthy, at least to my untrained eye. I put them in milk and changed the milk every day for three
We started a batch of sauerkraut about a month ago. We used the outer leaves of the cabbage to cover the shredded cabbage below. The cabbage was brined with ade
I want to make Morrocan-stye pickled lemons, but I was only able to find one site with an explicit ratio, and it says: In On Food and Cooking, Harold McGee sug
Some brands of fermented dairy products have a certain "bite" to them, literally a tingling sensation on the tongue when you eat them. I've found it in Danish
I want to try fermenting sauerkraut but I love the vinegary taste. Can I add vinegar to the mix or is there another way to get a more vinegar taste?
In researching sauerkraut recipes, I saw one could make it in a crock pot or jar covered with cheesecloth. Not having a suitable jar & not wanting to use my
Going all the way, fermenting everything... 😉 Can tomatoes be fermented in fermentation crock?
I started and cared for my first sourdough starter for 6 days, had a decently active starter. It would rise noticeably, maybe 1.3x after feeding. I made a basi
I'm looking for ways I can use containers to mix and store kimchi from the thrift store. I don't want to buy special containers, unless I hav
All the videos I have seen always wash the salt off the Napa cabbage in kimchi but they never do in sauerkraut? How come? Is the brine necessary for fermentat
I am making a type of fermented sausage from the Faroe Islands. The recipe says to keep them above 20 degrees (Celsius) for the first 12 hours, to make sure the
I am a hot sauce producer and I'm dealing with some problems that I think have to do with the hot weather. When I finish my sauce (processed with a fruit-based
I have a bread recipe that I would like to try, but it requires a ferment using Guiness. The recipe says to leave it for 4 - 6 hours to get it going. All of
I added fresh basil to tomato sauce once it was bottled, just before sealing. Never done this before and I lost the whole batch within 2 weeks. Can fresh basil
I was discussing various "cabbage things" on Cooking chat, including coleslaw, sauerkraut, and kimchi. One thing I noticed that confused me was that coleslaw W
I'm trying to ferment sliced red onions in orange juice with 6% salt. I used one tablespoon kimchi juice to start it. It was started Monday last week, but unti
I have read the answers to this question - How to thicken yogurt and I am not sure if my question is on topic or not - this is the procedure I followed to make
When lacto-fermenting pickles, sauerkraut, kimchi, etc. do you do your salt calculations per amount of brine, or salt per volume of the pickling container? I m