Kimchi, Kefir, Sauerkraut and all other fermented foods

Cool, sounds promising then, I’ll give it a go. Hopefully get a chance tomorrow.

First batch of each done recently. Kimchi is a bit too salty, but still getting cleaned up at a pace. Any suggestions of what to try next?

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Just got some koji spores through the post with a plan to make my own miso. Down the rabbit hole I go!

Very exciting. That is on my list.

Built my fermentation chamber and my pearl barley is currently steaming before being inoculated with the koji spores. Have a fish box with a seedling heat pad hooked up to an inkbird temp controller and a mini humidifier inside. The tray with the pearl barley sits above them on the long screws.

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Been making Kombucha now for over a year and have experimented with various fruit and veg addition to the secondary fermentation.

I stick to the same mix for the initial fermentation: 6 tea bags, a mix of builder's and green tea, a mug of sugar to make around 5 litres.

At the moment I'm adding combos including tayberries, Ginger, beetroot, elderflower (home made cordial) and seasonal fruit like mango and peaches.

The SCOBY is huge and I'm always looking to spread the joy by giving people a slice of the SCOBY so if you want some and are able to pick up from West, message me

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How far west? I'm looking to start making again

It has been 24 hours and the fluffy white koji has started to grow, give it another 24 and I can harvest it.

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I have some kilner jars

Basic fermented stuff recipe suggestions please

Pmd

Any decent sources on where to start with fermented foods? I used to hate the stuff, but my sister got me into Kimchi and I can't get enough of the stuff.

I think noma guide to fermentation get's rated well here. I'm hoping to pick up a copy soon.

Any of Sandor Ellix Katz's books are also good

Any Kefir experts around? Been gifted some milk Kefir grains and not sure what I'm doing! I've poured some milk on them to buy me some time hopefully! Out at room temperature.

When calculating salt weights for brine, are you guys going on the water weight alone, or water + foodstuff. The former makes more sense to me, but I'm sure I saw one YouTube video that said the latter.

As I understand it, water plus foodstuff is correct, but it doesn't make too much difference really as long as you are not flirting with a too low salt percentage

I'm on about 1.3% in that case, might chuck some more salt in there.

Just caught up on this thread after a few busy months, so much great stuff going on! Miso!! Love it.

I’m growing loads of veg this year, just started a big crock of cucumbers. Wrong type really but they’re coming out of my ears. More here.

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Nice one! Are those vine leaves?

This is off the freakin chain. How long you gonna wait?

Blackcurrant, which I read can be used as a stand-in!

That’s about it... how’s it working out?

At least 6 months. Had a sniff of it yesterday, smells fruity.

Anyone made fermented beetroot? Got a few that I'll harvest in the next couple of weeks and thought I could ferment them. I have literally no idea where to start... apart from Beetroot and some jars.

Liberated a load of chard from a local community garden (don’t worry, I paid). First attempt at kimchi. Hopefully no poisoning.

Edit - odd. It rotated the image. Will fix when I have a minute

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