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Koji question
Big goal for next year is to learn to work with koji. I want to make miso, soy sauce, rice wine, etc. Who has worked with koji and what can you tell me? It seems like all I need to do is buy the starter once then keep growing it out, like kefir, kombucha, sour dough or wine yeast.
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way to use greens
I found a way to use lots of greens so I thought I would share. I used freshly harvested greens to make a fermented green powder. It is delicious sprinkled on salad, sandwiches, soups, etc and a great way to add a huge nutrition boost. The fermenting not only amps up the nutrition but gives it a salty, briny flavor which I…
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made my first batch of smerka
A little while ago there was a discussion about what to do with juniper berries and I learned about smerka. I was curious so I had to try making it. The information I found said both fresh and dried berries work. I don't have access to fresh so I ordered some dried. I just decanted my first batch. I used 1/4 C dried…
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This kraut looks "okay"!
24 hours in, my quick batch of sauerkraut is looking "okay"!
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coconut and rice milk kefir
I made some coconut and rice milk kefir from the granules , then added, cranberries, bananas, pea protein, and powdered beats. I'm hoping to learn to make not just make kefir, but also the pea protein powder, and the powdered beats. First time not killing the granules. Although I think next time, when I make water kefir…
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Had a good scare! Kombucha exploded!
I know several of you guys make kombucha too and I bet you'll get a good laugh! I made kombuchas Wednesday night and I always use recycled kombucha bottles for my 2nd ferment. I leave them sit for 3 days and then refrigerate. Well, my family was watching TV and reading when all of a sudden we heard a glass crashing sound.…
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Looking for Rootbeer Recipes
I have a tendency to gather several recipes for something and then make my own recipe from these sources. I have a few recipes for root beer from scratch (including an A&W copy cat) but I'm not completely happy with any of them. I've gathered up the main ingredients such as sassafras and sarsaparilla. I have wintergreen…
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Found the recipe for Worcestershire sauce in book from 1866
Ever wonder what is in Lee and Perrins'? Well, I doubt the current recipe is at all similar, but here is how it was made in 1866 (at least, according to this book)... get ready for a surprise! I'm not sure what measurement a do. is.... but this recipe looks really, really good to my taste!
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Made Kombucha With Left Over Elderberries
I made elderberry syrup for Christmas gifts and froze the leftover berries. I think I saw on here a post about using the spent berries in different things so I figured why not give it a try. I had a sinus thing that just wouldn't leave so I thought maybe this will help. I mixed them with either blackberries or raspberries.…
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Lacto Fermented Salsa
I got this tecipe in an email today from School of Traditional Skills. It sounds interesting to me & supposedly tastes "surprisingly fresh". I have one question though. Some of my ingredients are currently frozen, which shouldn't make a huge difference, except for my cilantro, which I preserved by freezing it with oil.…
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Blue garlic
This is the second time I've added store bought organic garlic to a ferment I'm making and the garlic turns blue. 😡 Obviously even though the garlic is "organic" it's been treated with something. Makes me so mad because I feel now that there is an organic certification it means the definition of organic can manipulated…
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Any tips on making apple cider vinegar?
I'm about to venture into making apple cider vinegar for the first time. Any tips are welcome.
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Homemade Worcestershire sauce... pretty cool!
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Ginger Bug
I will have to try this.
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Making Mead
I started some mead back in autumn using some of my bees honey as a trial. First of all I rehydrate the brewing yeast in some water and apple juice with some sugar added. Once the starter was going strong the other day I used aroung 3 kg of raw honey added 1L of apple juice and round about 9L of water to it. Once the…
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Tell me about Kimchi
Anyone make it? I've never had the opportunity to try it. But I like many fermented foods, and this recipe seems simple enough. But am I gonna like it? Do you know of a version I can get at the grocery store that's actually good?
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Ferment Challenge and Game
I am putting out a challenge and a game thread here... My challenge part to the forum: Get one thing in a jar this week fermenting. The game part for the forum: Post a picture of your ferment without telling us what the ferment is. Let's see if we can guess you're ferment. So here is mine to start...
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About Pickles
This is the kind of geeky stuff I like.
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ONE-WEEK GINGER BEER
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Scoby overpopulation
I haven been making my own kombucha for long, I was gifted a scoby at the end of October, so four months or so? I have a jar that I keep as a scoby hotel but what no one told me was that the scoby hotel grows its own scoby! So every time I make a new batch and add a scoby to the hotel, it then turns around and grows…
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Online Free Fermentation Course - Starts July 21
I found this, and it starts today! I am signing up for it.
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Sour Corn... have you tried it?
I was talking with a guy who was selling fresh sweet corn today, about ways to preserve corn. He had never heard of "sour corn", but the old mountain folks used to make it when I was a kid, and it is MIGHTY good! Basically, you take fresh corn, cut the kernels off the cob and ferment it like sauerkraut. It is sweet, sour,…
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Help, Making my own scoby
So I tried to make another batch of kombucha but it molded and unfortunately all of my scobies were in there. I threw everything away. I have searched and I cannot find the unflavored raw kobucha at the store to start a new one. I am attempting with a Gingerade flavor as it seems to have the least flavor additives I can…
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Do you eat scoby- kombucha mushroom?
My friend gave me a small kombucha mushroom. It grew and grew and now it is a giant kombucha mushroom. But... I got fascinated by water kefir and making a kombucha drink sounds to me too complicated in comparison to kombucha. Thus I am not planning to make any drink of it, but it would be such a waste to throw it away. My…
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Dead Scoby?
I have been making kombucha for months with a scoby and it hasn't grown at all. Is it dead?
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Smreka
Another fermented beverage. This is a new one for me. I just got the link for the video through a Mountain Rose e-mail. Juniper berries are the base. I am looking forward to trying this. I bought Ball fermenting lids last year and they work really well. Then I found this one from Edible Alaska.
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Fermented elderberry soda
DIscovered ANOTHER great, easy elderberry recipe to help soak up the scads of berries my shrub is offering this year: fermented elderberry soda! It's delicious and a lot like kombucha, but requires no scoby. It runs on the natural yeasts found on the raw berries. Very delicious, and it must be medicinal, too. Just…
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Mead Recipe
Easy and quick recipe with great notes, and links for supplies if needed..& great follow up question
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A Wild Ferment, and how to
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Kombucha
So, I started making kombucha this spring and then took a break this fall. I'll admit I didn't really store my scoby very well at all, I had it in our porch in a jar, in a dark place. Recently when I decide to try it again, I though I might have to buy a new scoby, but I decided to try and see if it was still good.…
