I made my first batch about a month ago, and although it tasted good, it went soft/mushy within the first couple of days. I didn't use a recipe but just bought...
... Well, that would be it, then. Try again, but without the kefir whey. The cabbage should introduce the required bacteria. Salt, plus exclusion of oxygen...
... It will ferment, and will probably ferment all of the sugar (or honey) away giving you more (lactic, acetic) acid, and maybe a small amount of alcohol. If...
I've never tried this, but it might be better, if you are looking for some sweetness, to add your sugar after the main lactic ferment is finished and then...
I put in a little kefir-whey as ... The kefir whey. ;) It seems people think it was the kefir whey that made it limp and mushy. Is it the whey from kefir...
I have a new sourdough site www.northwestsourdough.com and I invite anyone interested in sourdough culture to visit. I have been experimenting in sourdough...
... Well, when the discussion comes up and several people compare recipe/procedures, the outstanding difference is usually the kefir whey. I've made it with...
... Yes. The "problem" isn't whey itself, but the mix of bacteria in kefir. Some of them can eat the cellulose itself, which makes the vegetable go soft and...
... Well, sugar won't HURT the ferment. Kimchi often has it. But don't expect it to make the pickles less sour. The sugar will ferment. Probably it will make...
Fermented salsa. I like the sounds of that! Would like to learn more about your salsa recipe and technique, if you are willing to share. Thanks, -Erin...
... It is almost directly from Sally Fallon's "Nourishing Traditions". Basically, pack the following ingredients into a jar / crock / whatever and let it...
Thanks for the replies. I will omit the kefir-whey next time... I was worried that the store-bought produce would not ferment fast enough (had botulism fears...
Thanks so much for all the detailed information Ross. You are a wealth of knowledge. I love to know the science behind it all. I am sufficiently inspired to...
I got some small chickens and a couple big turkeys but we didn't hang them, just soaked them in changes of water for a few days after the slaughter. They...
... It's easy to make it look that way with an Internet connection and a couple of books :) but the reality is quite different :/ ... Google is your friend....
Hi folks, I want to know how to make vegemite or marmite. They are made from yeast extract, but I have not found information on the internet for any recipes or...
...about the kefir-whey.. I agree with everyone as far as the mush factor being caused by the kefir whey. I would like to add that if you're ever going for a...
... Both get it from the "waste" yeast left at the bottom of a fermenter after brewing beer. It needs to be "washed" to remove other matter, such as hop oils...
... No mate, not much on the go lately on that front. Unless you count the ginger beer, and continuous lots of kefir :) How are you going with your lot? -- ...
... Here's a set of instructions I made for fun. Not thorough, but entertaining. http://www.salvonix.com/HomeProject/salsa.html Deanna [Non-text portions of...
G'day Ross! In a recent post you mentioned that you make fermented mashed sweet potatoes. Please do share the procedure with us. It sounds vedy interesting. ...
Mashed sweet potatoe ferment sounds wonderful. Can you give a recipe? Thanks in advance, DeAnn ... __________________________________________________ Do You...
[Deanna] http://www.salvonix.com/HomeProject/salsa.html [Mike] Nice page! Love that cat photo... When you say use within a month, I think that's too...
My favorite for winter salad greens. Too often the greens are dry and I feel they don't get maximally digested-assimilated. So my answer is to pickle and ...
Has anyone tried the red wine sauerkraut "recipe" in Sandor Katz's Wild Fermentation? I tried it (actually kimchi, as I cannot resist adding garlic and hots),...
I know G.E.M. cultures has some, but I'm also curious about starter cultures for ontjom, sufu and red fermented rice which they don't have. Anyone know where...
My understanding is the goitrogenic properties of cabbage, etc., can be inactivated to a large degree by cooking. Is fermentation similarly effective in this...
Same here, just the Kefir and some tasty Kefired Grape Juice... Though I'm planning to try a small lot of honeywine/mead fermented with some converted milk...
