Fermenting


#396

Yes and @TooGoodToCheck_ and others … we’re into multiple batches now and only reusing old bottles … no need for new ones mostly.


#397

For what it’s worth, I brew the family recipe root beer in glass Coke bottles.

There’s a layer of yeast at the bottom when we drink it, and if you let the bottles go too long, they’ll blow the caps off and make a terrible mess.

Get the batch in a fridge at the right time and you can drink them all summer.


#398

I finished my pickles, so today, I started a new batch!

Persian cucumbers (sliced lengthwise), garlic, onion, mustard seeds, fresh dill and a bay leaf.


#399

Needs a couple of chili peppers, just because!


#400

This batch was pepper-free so I can share with my spouse (who isn’t a big fan of the hot stuff). I’m gonna do a smaller batch with pepper flakes in it.


#401

I have a pretty large crock that I use for fermenting, it was a gift from my father. Actually, it was a hand-me-down from my father, because he bought it and then made a huge smelly mess. He didn’t keep the water barrier filled, so it spoiled, and he put it in the garage without cleaning it, and my mother put her foot down. SO, it came to me!

That means, I don’t have pretty pictures of things in jars, but it does allow me to make enough to send jars to my folks. Tomorrow is three weeks on a ferment of onions and garlic with tumeric. (Edit: And mustard, cumin and dill seeds.) I was planning on letting it go four weeks, but I just snitched a taste, and it’s pretty great already. And bright yellow!

I don’t really know how the flavor compares to the same thing with no tumeric, but the pretty color is enough for me.


:game_die: Would You LIKE to Play a Game? :video_game:
#402

That’s messed up! It must’ve been a hell of a job getting it cleaned up.


#403

Yep… it smelled up the whole house when he finally did clean it. My mother is the most easy-going person, generally, but she was stern on this. I was visiting when he said he’d give it to me, she said that he needed to clean it first so I didn’t have to drive for 1500 miles with a bad smell. On the plus-side, it did clean up perfectly, though I did buy new stones since those are porous.


#404

Another ferment started:

2 Persian cukes, 5 garlic cloves, 1 onion and 1T of the pickling spice that my sister just sent me.


#405

Did you use ground turmeric (I mean the dried powder) or fresh?


#406

Fresh. I used about three pieces the size of my thumb, peeled and cut into matchsticks. I’m thinking they will need to come out before eating, but I’ll see. They might be edible, or else perhaps for a dressing or sauce?


#407

This is one of the best threads on the BBS.

I don’t have enough likes for all the talent posting here.


#408

It would be super if we could have a big fermentation gathering to sample all the goods!


#409

Have people experimented with grilling and eating the scobi like a steak or a big flat mushroom? I’ve found some varied opinions on eating it, not many recipes or reflections on how it tastes cooked.


#410

HAPPY PICKLE DAY!

Come on over and take a taste! I have spicy rounds and garlicky sammich-length slices. And the onions are deelishus, too.

Thumbs way up for the picking spice blend I posted about earlier. It’s got just the right amounts of everything. None of the flavors overwhelm the others, and there’s just a hint of heat from red pepper flakes.


#411

Are you in the greater SoCal area? I’ll be right over!:wink:


#412

Ohhhh! Ahhhhh! If I ever take the time to construct another mash tun (and I will, dammit), that’ll be part of the process!

Totes magotes. In the past, I filled each bottle with the correct amount of sugar, and while I was fairly accurate on average, the standouts were really standout-ish (no explosions, but plenty of geysers). Batch-priming is the way to fly.


#413

At the end of the video, he mentions that it’s about 9% the way he’s making it. His write-up says 6-7% after adding a bit of extra water.

I’ve only done bread-related fermenting so far but I’ve been meaning to make mead and beer. The makkoli looks extra interesting because mead and beer are both long term commitments. This version looks better though. Or, at the very least, less like it was made in a bachelor pad. :laughing:

I’m definitely making sauerkraut no matter what. :smiley:


#414

Do it! Do it! Do it!


#415

Homemade sauerkraut is the best :yum: