Cultured foods
-
-
We make lots of things like this. Sauerkraut is a yearly thing. I try, and fail, to do apple jack or hard cider every year. While not cultured we do make our own maple syrup and salsa at home as well.
-
@coliver said in Cultured foods:
We make lots of things like this. Sauerkraut is a yearly thing. I try, and fail, to do apple jack or hard cider every year. While not cultured we do make our own maple syrup and salsa at home as well.
-
@s.hackleman said in Cultured foods:
@coliver said in Cultured foods:
We make lots of things like this. Sauerkraut is a yearly thing. I try, and fail, to do apple jack or hard cider every year. While not cultured we do make our own maple syrup and salsa at home as well.
Maybe, I have everything I need for the cider, it just has a tendency to explode even with the ventilation trap out the top. Maybe the yeast I use is too good. Thankfully it hasn't shattered my glass "fermenter" (can't remember the actual name) yet.
-
@coliver said in Cultured foods:
@s.hackleman said in Cultured foods:
@coliver said in Cultured foods:
We make lots of things like this. Sauerkraut is a yearly thing. I try, and fail, to do apple jack or hard cider every year. While not cultured we do make our own maple syrup and salsa at home as well.
Maybe, I have everything I need for the cider, it just has a tendency to explode even with the ventilation trap out the top. Maybe the yeast I use is too good. Thankfully it hasn't shattered my glass "fermenter" (can't remember the actual name) yet.
Carboy.
-
@RojoLoco said in Cultured foods:
@coliver said in Cultured foods:
@s.hackleman said in Cultured foods:
@coliver said in Cultured foods:
We make lots of things like this. Sauerkraut is a yearly thing. I try, and fail, to do apple jack or hard cider every year. While not cultured we do make our own maple syrup and salsa at home as well.
Maybe, I have everything I need for the cider, it just has a tendency to explode even with the ventilation trap out the top. Maybe the yeast I use is too good. Thankfully it hasn't shattered my glass "fermenter" (can't remember the actual name) yet.
Carboy.
That's it. Thanks.
-
The only thing I make myself is Yogurt. Though I have thought about making kombucha.
-
@Minion-Queen said in Cultured foods:
The only thing I make myself is Yogurt. Though I have thought about making kombucha.
This is my first batch and it was super easy, the hardest part is just leaving it alone and letting it doing it's thing.
-
@s.hackleman said in Cultured foods:
@Minion-Queen said in Cultured foods:
The only thing I make myself is Yogurt. Though I have thought about making kombucha.
This is my first batch and it was super easy, the hardest part is just leaving it alone and letting it doing it's thing.
I've considered attempting a go at this... What all is necessary to get started? Mason jars and a starter batch?
-
@dafyre said in Cultured foods:
@s.hackleman said in Cultured foods:
@Minion-Queen said in Cultured foods:
The only thing I make myself is Yogurt. Though I have thought about making kombucha.
This is my first batch and it was super easy, the hardest part is just leaving it alone and letting it doing it's thing.
I've considered attempting a go at this... What all is necessary to get started? Mason jars and a starter batch?
I had a friend suggest this book. In short you need a a 1 gallon container. Preferably glass, preferably with no spigot. I bought a gallon jar of large pickles. Then you need tea, and sugar, a cup of already made kombucha, and a SCOBY. You can get the last two easily if you can find someone else who brews, or for about $10 at a local hippy grocery store. You then brew the tea, add the sugar, let it cool. Then put it in the container, add the SCOBY and the kombucha and wait 10-15 days. Then you can get into how to carbonate, 2nd fermenting, etc.
-
Brewer here, I have a pretty decent all-grain set up that can handle a 10 gallon batch. It's been sitting idle for rather a long time though. I really should fix that.
Have not tried my hand at any of the food stuff or kombucha.
-
@coliver Try using a blow-off set up instead of the little airlocks. Makes life much better if you end up with a bit of a run away fermentation.
See example here
-
Yeast are my
friends!minions whom I lord over and tightly supervise as billions of them do my bidding.Sourdough bread starter has to be one of my favorites.
beer, wine, mead, (alcohol of pretty much any variety to be honest.)
-
@NDC said in Cultured foods:
@coliver Try using a blow-off set up instead of the little airlocks. Makes life much better if you end up with a bit of a run away fermentation.
See example here
Oh! That's a really good idea never thought of that. My wife put a stop to it after two years in a row where we cleaned half fermented mash off the basement ceiling.
-
@coliver said in Cultured foods:
@NDC said in Cultured foods:
@coliver Try using a blow-off set up instead of the little airlocks. Makes life much better if you end up with a bit of a run away fermentation.
See example here
Oh! That's a really good idea never thought of that. My wife put a stop to it after two years in a row where we cleaned half fermented mash off the basement ceiling.
Got to watch temps and don't over-fill
Those two things will keep you out of a lot of trouble that a blow off tube wont.
Get some of these too, super handy. You can get them in packs of 10 on amazon for something like a dollar.
