[ 3 / biz / cgl / ck / diy / fa / ic / jp / lit / sci / vr / vt ] [ index / top / reports ] [ become a patron ] [ status ]
2023-11: Warosu is now out of extended maintenance.

/ck/ - Food & Cooking

View post   
File: 1.32 MB, 2268x2877, 20210415_163402.jpg [View same] [iqdb] [saucenao] [google]
15950547 No.15950547 [Reply] [Original]

What interesting things are other anons fermenting?

I grew way too much lettuce, so Im trying to do a lacto fermentation on these spicy greens. Added some onion sprouts from the garden as well.

>> No.15950592

>>15950547
there's some of my cum fermenting in your mom's pussy right now

>> No.15950620

>>15950547
i'm fermenting chickweed from my lawn because it would have been thrown away otherwise

>> No.15950624
File: 38 KB, 400x400, faggot.jpg [View same] [iqdb] [saucenao] [google]
15950624

>lacto fermentation

>> No.15950632

>>15950620
Have you done it successfully before? What salt % are you using? I've done tons of ferments, but never straight up leafy greens.

>> No.15950658

I've tried fermenting things before but I was too scared to eat what I fermented cause I was terrified of getting botulism so threw it out

>> No.15950667

>>15950658
Botulism is really rare with most ferments and usually happens more when you've canned something incorrectly. Basically it only grows the poison in an an aerobic environment.
As long as you use the correct amount of salt your nose and eyes will almost never lead you astray with fermentations.

>> No.15950670

>>15950632
it's been a couple days and it hasn't soured yet so I don't think it's working. I usually salt by taste which works for every sauerkraut batch I've done but I've never done chickweed before.

>> No.15950692

>>15950670
You are braver than me. I dont think I've ever fermented something without weighing everything out.

>> No.15950695

i'm fermenting my wife's breast milk to make kefir.

>> No.15950700

>>15950692
usually with vegetables you shouldn't need to worry as long as it's pretty salty and the brine covers the top. something tells me that the chickweed had some lawn chemicals in it that was screwing with the microbes and that's why the ferment seems off, so I might try with a cleaner batch after I move.

>> No.15950702

>>15950695
what if you used wife kefir as a replacement for buttermilk in baking recipes, wouldn't that be splendid

>> No.15950715

>>15950695
Kefir is a fun ferment. The little grains growing bigger is pretty fun. I usually use goat milk tho...
>>15950700
I enjoy being meticulous with my ferments. Especially if I'm making 30lbs of sauerkraut or kimchi.

>> No.15950729

>>15950715
i've given up the meticulous route a long time ago when I discovered you can get away with just using how much feels right. hell, my current method of making kefir is pouring milk into a half-empty kefir bottle and letting it sit for a day or two. works every time, never run out of that stuff.

>> No.15950765

>>15950729
Fair enough.. Although I have a theory about making kefir like that.
Normally you strain the grains and add completely fresh milk to the grains.
By just taking out some kefir and replacing with milk you're diluting the nutrients and not completely removing the "waste" or bacterial metabolites from the culture. My theory is this either makes different to possibly inferior kefir. Thoughts?

>> No.15950833

>>15950765
you're probably right, the kefir never tastes the same after the milk is poured in. I could try to strain it and actually boil the milk to see if it improves the quality when I'm not feeling too lazy to deal with it all

>> No.15950885

>>15950547
I really like fermented blueberries. Good for breakfast with yogurt and honey

>> No.15950889

>>15950885
How do you ferment them? Sounds awesome.

>> No.15951701

>>15950889
not him. There's a recipe "Lacto Blueberries" in the Noma Guide to Fermentation:
20g salt/1kg fruit. 5 days at 28C.
Eat with yogurt or as a substitute for tomato sauce.

>> No.15951716

>>15950624
>Noooooooo stop discussing food on a food-related board you redditards!!!

>> No.15951772
File: 1.31 MB, 3000x3151, IMG_20201124_142616928_HDR~2.jpg [View same] [iqdb] [saucenao] [google]
15951772

I tried fermenting some jalapeños, and they grew some weird pink mold. This was months ago, and I haven't thrown it out yet. I'm afraid to open it now. This is an old pic

>> No.15951861

>>15951701
Thanks. 2% is standard for many fermentations. I bet you could do this with most any berry or fruit.
>>15951772
I've found that peppers can be kind of tricky to ferment. I think slightly higher salt percentage helps and making sure the peppers stay submerged.