Fermentation

I'm getting deep into the yogurt rabbit hole. Last time I tried I sued for poor starting culture that was heavily infested with yeast. It was some delicious yogurt I bought from a lady on the street, but after a week or so it turned too sour and definitely gassy. It was not a good starting culture...

Hi folks, I live in northern Africa and it is quite common to find ladies on the side of the street selling bottles of fermented milk. I thought this is some kind of yogurt or kefir, but I'm not sure. I bought a bottle of what basically seems to be milk. Also, I'm not sure about those little yellow grains floating around. The smell is quite tangy. What is this in your opinion?

I've been fermenting all sorts of stuff for a few years now and I'm quite open to experimentation to the point of being somewhat adventurous.

Try it it's delicious! I had a truckload of them in my garden and had to do something before they regrow... What better way to lactoferment them?!

I love the flavor that develops from lacto fermenting mushrooms. I'm a little bit suspicious of white button mushrooms (Agaricus species) since they contain agaritine. Agaritine is broken down by heat, making it safe. If you eat raw Agaricus, the agaritine is made into phenylhydrazines in the gut, which causes liver damage and can eventually make you anemic. Under no circumstances should you eat raw Agaricus.

I found both dark and light rye bread at the store but it was the factory-made kind. I definitely made mistakes with both batches including adding way too much bread to the light kvass.the bottles need a day to carbonate then we shall see how well they turned out. Not that I have any reference for the flavor.

The one on top is my levain starter, bottom is kimchi (first aattempt, fingers crossed!).

Fermented with black cardamom and garlic (which I’m just noticing I forgot to put on the label 🤷) and puréed with mango and pear. Added a little rice vinegar and salt to balance the fruit. It’s a little spicier than Sriracha, but not at all unpleasant. Nicely sweet and spicy. You can taste it with a spoon without regretting it.

All in all, I think it came out really well! The finished kōji had this incredible, indescribable taste/smell. Maybe kind of, flowers and mangos and peaches? I used it to make a ton of miso.

I'm a total amateur, but here's what I did:

Some blue fruit punch after 2 days with some ginger bug inoculation and it's very soda like!

Just starting this book and my hot sauce journey. Anyone tried this book? Any good or bad recipes?

Just plain chana dal 9kg in total

Started a batch of natto this evening. 600g of dry soybeans soaked about 8 hours, then pressure cooked for 20 minutes. Mixed in some spores, put a thin layer of the beans in these glass containers, then covered with a damp cloth and lids. I'll keep these in my makeshift incubator (a cooler with a reptile cage heating mat) overnight at 40C, then put them in the fridge in the morning, and enjoy them the day after.

Real excited to see how it turns out. Accidentally used way too much sugar, but should be fine.

I'm digging up some old photos to share. I'm partial to ginger beers, and experimented with other flavours available here (in Taiwan). Roselle is our favourite (with lemon, of course), and always carbonated quickly. Turmeric by itself was too much flavour-wise, but half and half with ginger was tasty.

It's happened twice in a row now. Can anyone recommend how to prevent it. I've had years of no fermenting problems, now twice in a row. I'm sad.

Chana deal cooked in stock, and plain white rice layer, made as one into rempeh

First attempt at a ginger bug. Today is day 3 of fermentation, unsure what I'm going to soda-fy yet...maybe some apple cider? Still pretty cool.

Does anyone know how to prevent the color bleed from Im assuming the bell peppers?

My wife and I both have problems with gluten so we've been brewing our own GF beer for the last ~7 years. It was difficult to get started but the output is well worth the effort!

I'm in the middle of migrating from Reddit to Lemmy, and I'm really going to miss the fermentation community over there. Thought I'd try and get some ferments posted and maybe meet some similarly minded folks over here.

This is an excellent and in-depth review on how tempeh fermentation transforms their substrate grains into even healthier foods.