/ck/ - Food & Cooking

I made sour dough pizza 4 days in a row and had brahps like you wouldn't believe. every 20 minutes the biggest, most relieving brahp you ever did smell. my blankets and sheets still smell 3 weeks later and I washed everything twice with and without vinegar. smells like those brown skinny Chinese noodles. fermentation never again.

Made some pickled eggs earlier this month.
Went strong on the vinegar, learned some lessons about reading instructions instead of going full retard with straight white vinegar.

Turned out decent though, excited to make some more in a few weeks when I finish these off.

Anyone made fermented peppers or hot sauce before?

Anyone got advice for embarking on a kefir journey?

Trying my hand at lactofermenting. Did potatoes last week, they turned out pretty good but I could've let them go for a day or two longer. Trying tomatoes and blueberries this week! Anyone have experience using frozen fruit to ferment?

>>17485822
redpill me on garlic honey

>>17487433
>Don't call it a kefir journey unless you are a boomer lady
>First few days you'll get the shits
>If you're going to freeze the grains then dry them out first or they'll be a bitch to revive

>>17488222
You get garlic, crush it and put it in raw honey. It ferments and becomes very sweet after a week or two.

Garlic and honey are both powerful antibiotics so it's good for health. I'm finding it helps with my asthma. Just don't eat them until they start turning dark or they'll burn the fuck out of your stomach while digesting

>>17488156
Never done it but I want to try with mangoes once they're back in season.

What did fermented potatoes taste like?

I've got a raisin concoction fermenting now for a sourdough starter. Today is the recommended day for the fermentation to be ready for it. It's definitely wine at this point. I'm a recovering alcoholic so I'm kind of proud of myself for not tasting it. So I'm going to pour a little of it out for the starter and the rest I'm going to let ferment until it's raisin vinegar which I'll use to replace rice wine vinegar in my sushi rice for something different.

>>17485822
Currently just finished off my last batch of kefir and in the fridge I have a about a half a mason jar of red sauerkraut and just got finished making some yogurt. At the moment I am seeing which one I like more kefir or yogurt and which ever one I like the taste of/helps me poop better I'll probably stick with that one.

Who are some good fermenting/pickling/curing youtubers?

This faggot did a whole series on it but it's like 1% information and 99% pulling faces for the camera. Just tell me how to make it you fuck

>>17486470
I did some that finished a couple of weeks ago. different kinds of chili, a couple of bell peppers, an onion and a few garlic cloves. shit got a too strong imo, but a dash is great in almost anything

>>17491683
Any good recipes you recommend?

Most of the meme hot sauces are canola oil trash and don't actually taste nice imo

>>17485822
>garlic honey
Enjoy your botulism.

>>17491725
Food Safety glowie pls go, negligible risk of botulism in garlic honey

>>17485822
I have sauerkraut going. Always have a sour dough starter ready to work. I need to brew tea for my kombucha cultures.

>>17491696
sry, that was my first batch. I was pretty much just checking how most recipes were made in general and slapped something together

I can finally post on one of these threads, I put my first batch of Kombucha in bottles yesterday. Will share if it's drinkable in a few days

I made two batches of fermented squash, one got moldy, the other didn't. It smells vinegary so I'm assuming it fermented, but tastes way too salty. I went for a 5% brine if I recall correctly.

I used my pickled cucumbers to make a relish for the best tasting tuna salad I've ever made. It was so bright and refreshing.

>>17485822
What equipment do I need for sauerkraut

thanks for making a new fap thread :) heres some natto i made, the new koji stuff i ordered finally arrived so i will make some next weekend

>>17492422
A jar and a pair of hands

whats the best "fermenting for retards" thing to read?

>>17491725
>t. cooks eggs well done

I started fermenting some carrots the other day but I was pretty drunk and don't remember if I got the salt ratio right. I might just toss them

anyone ferment orange?

>>17486470
I've done it twice. The first time it was delicious but gave me the runs if I even had a teaspoon of it.

second time turned out great, some of the best hot sauce I've ever had.

>>17485822
I currently have a big jar of fermented cabbage and carrots that I've been trying to keep going perpetually by taking half the batch out to eat and rolling the rest over with more fresh veg.

Once or twice a year I'll make pickled lemons or limes. Just lemons and salt and maybe a single hot pepper, the salt draws out the lemon juice and the flesh and skins pickle in it. They're great as a condiment, but also in dressings and marinades.

I really enjoy kombucha, but I don't have enough space in my house to brew my own at scale so I haven't bothered. If I move into a bigger place I'll try to get something going.

I've never had the patience for sourdough starter because I don't want to have to feed it every day, but I've heard from oldheads that if you've got a strong one you can just leave it in the fridge and it'll come back to life when you need it.

is there no /fap/ sticky or beginner's guide?

>>17491672
>>17494289
>>17495827
why are they so secretive bros
I'm so tired of scrolling through quirky blogs
just give it to me straight dammit
there must be some no-nonsense fermenting/preserving bible out there

>>17495827
>>17495845
>>17494289

Noma Guide to Fermentation is supposed to be good if you wanna drop a bunch of money. I've never read it, but a friend has it and swears by it.

The mind of a chef episode about kimchi with david chang is also a good primer but covers a bunch of stuff that's not really necessary.

I learned from my dad, who learned from his mom etc.

It's really not that fucking hard. Salt, sour things, and spices keep the bad bacteria away, oxygen attracts it.

Get a glass or ceramic vessel, buy 1 dollar worth of cabbage, cut it up, toss it with a bunch of salt and pack it into that vessel until it gives off enough liquid to cover. If it never does add water to cover it and then let it hang out until it starts smelling and tasting good.

>>17495845
Art of fermentation, noma guide and koji alchemy if you're interested in koji are some of the best books for fermentation, unsure about preservation books though. Art of fermentation has a but of fluff at the start but just skip it