Both water and milk kefir contain Bifido strains and I would like a way to increase the density of bifido strains. If the variety of strains could also be incr
we want to make miso and we have some koji ready. It's not that much though and we are wondering if using a 5L jar for about 1.5kg of miso might be a problem. A
I baked my first “sourdough” boules today and there was zero detectable sour or tartness. After about day four of zero activity in my baby starter
When I form a loaf out of dough and put it upside-down into a proofing basket, the bottom of the loaf sometimes begins to pull apart from itself, as if the doug
I've made some coconut yoghurt from powdered coconut milk, tapioca flour, maple syrup and a spoonful of store-bought yoghurt. The mixture (apart from the old yo
I make my sauerkraut in a big crock. I do about 20-30lbs at a time. I usually can it, but this time I just wanted to pack in jars and put in fridge. Unfortunate
I am testing out the Buddha hand fruit ferment. I washed everything well, cut the rind and poured honey water in the jar and sealed it tight. I opened it one da
How does one make Douchi (Chinese fermented black beans) from scratch? I've tried searching the web and haven't found anything. I imagine it can't be too hard,
3 days ago, I decided to do some brown lentils, so I did a lentil soup with zucchinis and spice (a lot of cumin and cayenne). I didn't have tupperware so I left
Can dry beans, when soaked, be pickled/fermented, such as in vinegar or brine? Or would there be too much phytic acid in them?
Besides soy beans, can other types of beans be fermented?
So, I've got a 2-3dl batch of lacto-fermented hot sauce in the works. Approximately half the vegetables in the ferment are large brown habaneros and the other h
I'm new on pickles fermentation without vinager, last week I put three jars with different recipes I found over internet and it said to leave it outside the ref
Has anyone ever fermented fresh coconut or its water and produced an edible probiotic that tasted good and did not make you sick?
I bought some Yogourmet yogurt starter packages and it says to use 5g per 1L of milk. However, if I am making a gallon at a time - is more starter actually requ
When making yogurt with Yogourmet yogurt starters it is recommended to boil the milk, bring it down to 110 degrees F, then take out a cup of milk and mix the st
I have some store bought Cold Mountain brand Koji rice. On the container it says it keeps in the fridge for "6-12 months". I've had it for about 8 months, but c
I'm just wondering if you can ferment spinach in a similar way you can ferment cabbage leaves? Would this have appealing results at all?
Around a week ago I had a tray of leftover cherries. I rinsed them, cut them in half and took the stone out, mixed them with 2% by volume Kosher salt and vacuum
Iv'e been researching what this white substance on my sauerkraut is, and I'm thinking (hoping) that it's the kahm yeast I've see talked about on forums such a