Kimchi, Kefir, Sauerkraut and all other fermented foods

Good point. I've since added a cloth cover.

Definitely the issue. Chinese leaf has loads of water, ditto radish, leek etc. Mine is submerged in brine after two days.

Need to try it with goat milk.

It might not have enough liquid because it doesn't have enough salt to draw it out.

That's goat milk what's in there now. I've moved it to the airing cupboard...oooh so creamy and thick.

@dancing james and @MetalMelly
Does your kefir separate into curds and whey?
If so do you just strain at and whisk it back?

Friend of mine made fermented Chinese mustard greens, I tried them on Saturday. These were delicious. Basic method was to dry salt the greens and scrunch them by hand for a few hours. Then added water, sugar, turmeric and ferment away.

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I've done quite a lot of bacon, ham and salt beef curing over the years so I'm fairly confident it's got enough salt. Last batch of kimchi actually had way too much. I think it is the type of cabbage I'm using, so I'll try a batch with Chinese leaf and see what the difference is.

I love mustard greens. I don't pickle anything myself but often get them from the Vietnamese shops on Mare Street.

Cross posting this amazing looking fermented chilli sauce from @jb000
https://www.lfgss.com/comments/14461132/

cheers. Momentarily forgot about this thread.

It really was surprisingly easy / tasty. It almost smells like Chorizo or something. Really tangy with a low ph but obviously all coming from the lactic acid rather than vinegar

Dat taste - you can’t get it any other way 🤤

Would anyone happen to know where one can buy horseradish - the actual root. I want to have a crack at making a fermented horseradish condiment, possibly with beetroot. Haven't spotted it in Asda, Sainsbury's, Tesco or the Lewisham market... Any ideas?

Waitrose, Ocado, Wholefoods

This went on the shelf yesterday - first attempt at kombucha.

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Waitrose was a good shout, the Canada Water one had the stuff. Thanks!

Enjoy kombucha making! Looks like a narrow opening on your vessel, right? You may have a hard time fishing out your SCOBY after a few batches when it has grown in to a fat mass.

Looks like a narrow opening on your vessel, right?

How dare you. You can barely see it in the reflection.

Srysly though - fair point. I hadn't considered that the scoby would grow the surface area of the body.

I love salted gherkins, but I'm fed up with Kilner jars. These massive Russian jars with crimp-on lids look convenient:

She doesn't look like she wants to share hers.

Got the Noma book for Christmas. Started rosemary kombucha today and will do some lacto apricots tomorrow. As someone who brews sour beers already this was the best Christmas present I've had in ages, so excited to try everything.

Also found this in a book shop in Prague a few days ago.

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I also just got the Noma book. Now just spent a load on jars and stuff for fermenting (and also some stuff for ramen but that's another story). First load will be kefir, kombucha and kimchi I think.

Noma book is great - anyone brave enough to make garum yet?

@Josh01 - Not sure how much I like being poisoned but it's on the list...

I've bought a scoby. I'd like to try a couple of variations of the tea for my kombucha to speed up working out how to make it, can I split the scoby in half?