Kimchi, Kefir, Sauerkraut and all other fermented foods

Interesting recipe. How long does it keep for?

I use smoked salt on steak but someone else isn’t a big fan of too many smoked things.

Not sure, first attempts went a little sour after a couple of weeks but that was because I didn’t wash it and get enough water out. Generally it doesn’t stay around long enough to go off.

I think a week in summer is about as good as it gets... fridge obviously lasts longer.

Well the change in texture is lovely, butter is probably more about texture than flavour anyway?

I usually add some herbs at the same time which obvs does change the flavour

Commercial butter has some taste but cultured butter is much more interesting on the palate. The bacteria added increase the flavour and change it from just being a good lubricant.

Been watching Last Tango in Paris again

Food got autocorrected to good!

That old chestnut ;)

How do you whip the butter? Food processor or stand mixer?

I notice the butter here is really yellow, compared the the french bought supermarket stuff. Usually buy Grand fermage either normandy sea salt
While this is my usual unsalted butter, and there is a difference in taste and colour to the english stuff

What herbs do you add? I usually make garlic butter with garlic, and garlic granules for the extra garlicy taste. But I just mix the butter with a fork.

Just a hand mixer - I don't have a proper stand mixer.

Sage is my go to, mostly because I have a massive bush of it in the garden.

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Had a kimchi explosion today. Pop clang splat 💥.

Oh shit. Was the lid too tight?

It's a one of the jars with a rubber valve luckily it just blew the plastic lid off and kimchi up the cupboards. Was very surprised as the thread on the lid is quite thick.

I will be releasing the pressure nightly now

Cool.

Tempted to try rosemary or mint as that is what I have in the garden. But great idea. Will try it.

Might be better to get the brewing traps, as I'm going to do some sauerkraut. But using clip top can be an issue.

I weighed some I made today, 375g butter from 600ml of cream, plus buttermilk.

Thanks to @pullingteth I've been enjoying excellent kefir in Hackney - pleased to announce the TW11 strain now has progeny in E9. If anyone based East wants some grains to try, give me a shout.

Hey , really chuffed to hear that and great you’re spreading the love .
I have extra grains here too if you’re SW based

I made a hot sauce, it was lovely and active for a week until blending. After blending it seems all the activity has stopped, is this normal?

The last one I made would build up pressure even when sitting in the fridge (after blending)

Can be normal yeah depending on sugars in the ferment.

Ideally you want to test pH to see if it is acidic enough to be shelf stable.

lime pickle - four week ferment on the limes. can't wait to fire this into curries, kedgeree, cheese sandwiches, and over samosas...

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How hot is it?

Local restaurant over Bradford way does a lovely one. First bite is great but be prepared for the heat!

My last two batches of sauerkraut have developed a somewhat slimy brine. Smells ok, tastes ok, brine not slimy to touch but has a weird viscousness when pouring. Quite off putting. Goes back to normal runny brine when they’ve been in the fridge for a couple of weeks.

Anyone know why / how do I get it back to normal? Tia