The OFFICIAL Fermenting (and Pickling) Thread
Moderators: Shirley, Sabo, brian, rass, DaveInSeattle
The OFFICIAL Fermenting (and Pickling) Thread
Why not. I picked up the Noma book a couple weeks ago and its pretty interesting, even for someone a bit nervous about anything "live". First attempt at the lacto-fermented blueberries failed because I leaned a little too "allow gas to escape" and not enough "don't let oxygen in" so lesson learned there. Anyone with experience fermenting?
Re: The OFFICIAL Fermenting (and Pickling) Thread
Fermenting is on my list of things to learn this year. I have really enjoyed It's Alive with Brad on Bon Appetit YouTube channel.
To quote both Bruce Prichard and Tony Schiavone, "Fuck Duff Meltzer."
- govmentchedda
- The Dude
- Posts: 12776
- Joined: Mon Mar 11, 2013 4:36 pm
Re: The OFFICIAL Fermenting (and Pickling) Thread
I've got a sourdough starter going right now, on day 3 of 7 or 8 before I can start making some bread. I sous chef'd my wife last night on her newest batches of kombucha and fire cider. That being said, I wouldn't say I have any experience yet. I've got the Noma book as well, and am looking forward to trying some things out, but that tome is a bit of a beast. I also have reservations for Noma's seafood season in May!mister d wrote: ↑Mon Jan 28, 2019 11:04 am Why not. I picked up the Noma book a couple weeks ago and its pretty interesting, even for someone a bit nervous about anything "live". First attempt at the lacto-fermented blueberries failed because I leaned a little too "allow gas to escape" and not enough "don't let oxygen in" so lesson learned there. Anyone with experience fermenting?
I hope to have this sourdough starter rolling enough to make at least a loaf a week in the near future. I'd also like to pick some strawberries and blueberries this spring and start to fiddle around with maybe the lacto-fermented blueberries, or a strawberry lavender compote recipe one of the local canning companies posted.
Until everything is less insane, I'm mixing weed with wine.
Re: The OFFICIAL Fermenting (and Pickling) Thread
The blueberries definitely would have been interesting-to-very-good, even my 7 year old was intrigued by the smell and she's not the most adventurous eater, but I'm hyper-cautious with potential mold. Also growing a kombucha mother which seems to be coming along pretty great on Day 9.
- govmentchedda
- The Dude
- Posts: 12776
- Joined: Mon Mar 11, 2013 4:36 pm
Re: The OFFICIAL Fermenting (and Pickling) Thread
Kombucha mothers and scobys fascinate me.
Until everything is less insane, I'm mixing weed with wine.
- The Sybian
- The Dude
- Posts: 19005
- Joined: Tue Mar 19, 2013 10:36 am
- Location: Working in the Crap Part of Jersey
Re: The OFFICIAL Fermenting (and Pickling) Thread
Only beer, but I'm guessing that isn't what you are looking for.
An honest to God cult of personality - formed around a failed steak salesman.
-Pruitt
-Pruitt
- degenerasian
- The Dude
- Posts: 12359
- Joined: Tue Mar 12, 2013 12:22 pm
Re: The OFFICIAL Fermenting (and Pickling) Thread
Fermented shrimp paste will stink up the whole house but it's so so good.
Kung Fu movies are like porn. There's 1 on 1, then 2 on 1, then a group scene..
Re: The OFFICIAL Fermenting (and Pickling) Thread
My dad makes a pretty good ‘kraut.
I felt aswirl with warm secretions.
Re: The OFFICIAL Fermenting (and Pickling) Thread
All I want fermented is beer and kimchi
- A_B
- The Dude
- Posts: 23477
- Joined: Mon Mar 11, 2013 7:36 am
- Location: Getting them boards like a wolf in the chicken pen.
Re: The OFFICIAL Fermenting (and Pickling) Thread
I think you should call him German American at this point.
You know what you need? A lyrical sucker punch to the face.
- govmentchedda
- The Dude
- Posts: 12776
- Joined: Mon Mar 11, 2013 4:36 pm
Re: The OFFICIAL Fermenting (and Pickling) Thread
Until everything is less insane, I'm mixing weed with wine.
- govmentchedda
- The Dude
- Posts: 12776
- Joined: Mon Mar 11, 2013 4:36 pm
Re: The OFFICIAL Fermenting (and Pickling) Thread
I didn't. I got 3 different bags of Bob's Red Mill (All Purpose, Whole Wheat, and Artisan). I started with the Artisan on day 1 instead of Rye, and didn't see much activity. On day 2 it calls for two different types of flour, so I went to Whole Wheat and Artisan. I also warmed my water (which I hadn't done on day 1). Saw much more activity then. This method ends up with me throwing quite a bit away each day, which seems wasteful. I ended up getting two batches going, and plan to give one of the completed starters to a friend. You could really multiply the size of your starter by 3 each day with this. Shit, now that I'm on 2x/day feeding, it's 9x per day that you could do. I don't have a stick thermometer yet, and I'm not using these fancy jars. My regular sized (12 oz?) mason jars are doing just fine.
Until everything is less insane, I'm mixing weed with wine.
Re: The OFFICIAL Fermenting (and Pickling) Thread
I brew beer all the time.
We were on the kombucha train a couple of years ago, but when the wife was pregnant we got out of it. Usually flavoured with ginger, chile, and lemon or some variation.
Wife makes pickles. Co-worker makes 'kraut and kefer.
We were on the kombucha train a couple of years ago, but when the wife was pregnant we got out of it. Usually flavoured with ginger, chile, and lemon or some variation.
Wife makes pickles. Co-worker makes 'kraut and kefer.
Did you see that ludicrous display last night?
Re: The OFFICIAL Fermenting (and Pickling) Thread
I can't get down with Kombucha. I've tried several different varieties. Just not my thing I guess?
Dances with Wolves (1) - BSF
"This place was rockin'," said BSF21.
"There is nothing ever uncommon about BSF21."
"This place was rockin'," said BSF21.
"There is nothing ever uncommon about BSF21."
- govmentchedda
- The Dude
- Posts: 12776
- Joined: Mon Mar 11, 2013 4:36 pm
Re: The OFFICIAL Fermenting (and Pickling) Thread
It took me a while to come around, but there are a few flavors on offer down here that are fantastic.
Until everything is less insane, I'm mixing weed with wine.
Re: The OFFICIAL Fermenting (and Pickling) Thread
Yeah, more than half of it is garbage but the good ones are really good. Like most things, the less ingredients on the label and the further down explicit sweeteners are, the better. Pilot is my favorite in this area.
- govmentchedda
- The Dude
- Posts: 12776
- Joined: Mon Mar 11, 2013 4:36 pm
Re: The OFFICIAL Fermenting (and Pickling) Thread
The Blue Rose is my go to, but I really like the Hopped Passion Fruit and The Trop as well. If you like Pina Colada...you'll like The Trop.
Until everything is less insane, I'm mixing weed with wine.
- A_B
- The Dude
- Posts: 23477
- Joined: Mon Mar 11, 2013 7:36 am
- Location: Getting them boards like a wolf in the chicken pen.
Re: The OFFICIAL Fermenting (and Pickling) Thread
My friend had some kombucha and I smelled it and I nearly vomited. I have a lot of stomach issues and a weak gag reflex but damn. And that was storebought shit. Damn.
You know what you need? A lyrical sucker punch to the face.
Re: The OFFICIAL Fermenting (and Pickling) Thread
Yeah, I don't like pickles, sauerkraut, or anything with a very vinegary taste. So, this is not the thread for me.
"What a bunch of pedantic pricks." - sybian
- A_B
- The Dude
- Posts: 23477
- Joined: Mon Mar 11, 2013 7:36 am
- Location: Getting them boards like a wolf in the chicken pen.
Re: The OFFICIAL Fermenting (and Pickling) Thread
Not really the food thread, but I had my first ever real korean restaurant experience. PLace in Louisville owned by a full-blooded korean family. I don't even know what it was that I had( my friend ordered for me - a beef dish), but it was great. And the kimchi and other pickled stuff they brought out as appetizers was all so so good.
However, my clothes still smell like Korean food, and every emanation from every orifice is vile. But probably worth it for the flavors!
You know what you need? A lyrical sucker punch to the face.
- The Sybian
- The Dude
- Posts: 19005
- Joined: Tue Mar 19, 2013 10:36 am
- Location: Working in the Crap Part of Jersey
Re: The OFFICIAL Fermenting (and Pickling) Thread
Yeah, bulgogi is one of the greatest dishes in the world.
An honest to God cult of personality - formed around a failed steak salesman.
-Pruitt
-Pruitt
Re: The OFFICIAL Fermenting (and Pickling) Thread
It’s my fuckin’ license plate
he’s a fixbking cyborg or some shit. The
holy fuckbAllZ, what a ducking nightmare. Holy shot. Just, fuck. The
holy fuckbAllZ, what a ducking nightmare. Holy shot. Just, fuck. The