I'm wanting to try to make Chicago-style giardiniera at home. However, some food-safety site says that The Italian condiment, Giardiniera, CANNOT be made s
I am making sauerkraut I have the cabbage and salt in the crock. I mixed it together really well as I did this. I know it takes several days
In the summer, my mother always made Hungarian-style pickled cucumbers (kovászos uborka) by putting cucumbers, spices, salt, and water (no vinegar!) in a
I am now on my 4th attempt. I used a a recipe before with organic beets, salt and distilled water and drained whey from live yogurt Someone s
I've made a shio koji "starter" using koji-inoculated rice grains, salt, and water, and have added fresh rice to it once in a while to keep it living and fed. I
Most homemade yogurt recipes/protocols call for yogurt products that have "Live Active Cultures" printed on its box. I would like to ask if regular, snack yog
I grew tomatoes this year and then made sauce out of them about 3 weeks ago (tomatoes, onion, garlic, basil, olive oil, salt). When I opened the jar I heard th
I am fermenting homemade soy sauce for the first time, and followed this generic recipe (that has no pictures). Technically I made tamari, because i did not to
What is the difference in the making of yoghurt to produce carbonated vs non-carbonated yoghurt? I'm not a proper cook, and am just researching this 'cos i'm c
Experimenting on an idea. So I can make the best Reuben. Making sauerkraut for the first time. Using a basic recipe, 1 head of cabbage(3lbs.) To 1 1/2 Tbl. Sa
So I made kimchi for the first time a couple of days ago, and most of the recipes that I looked at were fairly similar. In this regard, all of them mentioned so
I made milk from a mature brown coconut by blending the flesh with water and straining through mesh. That was a week ago. I haven't used it all, and now I've di
I am thinking of making bread and while most recipes call for a 2-3 hour fermentation, some say leave it for 12-24 hours in the fridge for better flavor while a
I'm making my first batch of homemade Kimchi today using a recipe from Jamie Oliver. As I also have a mature sourdough starter in the fridge, I'm thinking about
Preamble: Okay, so I know that this has been sort of answered before to some degree, but I'd really like to avoid throwing it out. After reading one of the lin
Suppose I do not have a starter and I am not interested in creating one. Would the following recipe work to create an edible sourdough bread? If not, why not?
I’m making my first sourdough starter. Actually my second; the first one dried up and turned into cement. I figured that it wasn’t hydrated enough (
So I made this pizza dough. I started it with a biga, then put it into the fridge for cold rise. Then I got kinda sick, and the dough stayed in the fridge for,
I just a couple days ago started a batch of Moroccan preserved lemons, using a combination of recipes from 2 books I own and a few online. Basically, near-quar
My kimchi (still in the fermenting crock) tastes very vinegary. Is it still good to jar & refrigerate? I’ve made it a number of times throughout t