Orang Utan
Psychick Worrier Ov Geyoor
What’s the attraction of fermenting stuff? It doesn’t always improve taste or texture. I get that it preserves things in times of scarcity, but seems like a lot of bother for something you wouldn’t eat much of
Anyone ferment fruit & vegetables?
- Thread starter UnderOpenSky
- Start date
What's the attraction of preparing food ever when you could just live on huel? Grating some veg, mixing a bit of salt in and shoving it in a jar to do its own thing isn't exactly much effort.
It tastes nice, it's meant to be good for your gut bacteria and for me it's sometimes a way of keeping veg that would otherwise go to waste or isn't possible to grow here all year round.
Orang Utan
Psychick Worrier Ov Geyoor
I dunno, think I have a sensory aversion to things in murky jars, esp if done by amateurs. They remind me of Victorian medical curiosities
Plus all that effort to making something taste worse but last longer. Baffles me.
There's fuck all effort involved and you might not like the taste but other people clearly do coz most of us wouldn't bother otherwise
Orang Utan
Psychick Worrier Ov Geyoor
Think I’m just gonna have to cordon it off as a weird thing other people do and try not to worry about it again
Chilli.s
mingling jets and statuettes
Where do you stand on things like Branston or marmalade?
cesare
shady's dreams ♥
Brad Leone's "It's Alive" videos are fun to watch and pick up tips from. Sadly Bon Appetit is continuing to host the videos but Brad says his own channel will be properly launching in June.
UnderOpenSky
baseline neural therapy
I bought a 5kg bag of Himalayan Pink Salt from Amazon for £8.70 in 2017 and it's finally coming to an end.
Will have to get some more (doesn't need to be pink). The main thing is that it doesn't have iodine in isn't it?
Will have to get some more (doesn't need to be pink). The main thing is that it doesn't have iodine in isn't it?
I got into it because fermented foods are excellent for gut health, and that's been one of my missions this year, to improve my gut microbiome.
It's really not much effort at all. You personally have spent wayyyy more time cooking meals than it ever takes to ferment some veg.
nogojones
spelling is overrated
What's wrong with using salt that contains iodine? I just use any old salt for my kimchi, and that seems to work fine. Is this one of the unknown things that are gonna kill me?I bought a 5kg bag of Himalayan Pink Salt from Amazon for £8.70 in 2017 and it's finally coming to an end.
Will have to get some more (doesn't need to be pink). The main thing is that it doesn't have iodine in isn't it?
I've only ever seen non-iodised salt referenced in DMT extraction teks
UnderOpenSky
baseline neural therapy
It's probably bollocks but I read it could mess with the fermenting? But is it one of those things people hype to much? Fermenting has a definite large cross over with people into woo.
DMT extraction also sounds fun.
nogojones
spelling is overrated
Well so far my kimchi made from cheapo salt seems to work, so don't fret too much when the Himalayas are turned into a flat plain.
8ball
AV REFUGEES WELCOME
Orang Utan
Psychick Worrier Ov Geyoor
Indifferent mainly
Orang Utan
Psychick Worrier Ov Geyoor
That’s for my daily sustenance though and I enjoy it
I used to make kimchi once a month a few years back and it didn’t take long though I admit I simplified the recipe. Cut and soak veg, leave for a bit, mix in with kimchi paste (just a few ingredients mixed together), put in jar
Then you have a big jar of stuff in the fridge which can be used as a side dish or accompaniment, or made into the basis for a soup, stew, fried rice etc
Then you have a big jar of stuff in the fridge which can be used as a side dish or accompaniment, or made into the basis for a soup, stew, fried rice etc
This is also for sustenance though, cos despite the initial fermenting STENCH, I really love my homemade sauerkraut and have it most weekends now. Never had it before doing this.
8ball
AV REFUGEES WELCOME
I love the idea of making kimchi. Just paranoid about poisoning myself.
As long as you start out with clean jars and your kitchen isn't a health hazard, you'll be reet.
8ball
AV REFUGEES WELCOME
Well, that's me out...
UnderOpenSky
baseline neural therapy
Fridge? Doesn't that slow down the fermenting? Mine go in the cupboard and won't be opened until they've been there for a minimum of a few weeks, but I've done months.
What did you do to simply the recipe? I'd like some more kimchi, but just doing kraut at the moment as it's quicker then making a porridge with the rice flour.
My kitchen's definitely a health hazard and I've been known to reuse jars I'd only licked clean
and I don't think I'm dead
UnderOpenSky
baseline neural therapy
My kitchen's definitely a health hazard and I've been known to reuse jars I'd only licked clean
Well I mean it is a preservation method and people didn't kill themselves in the past.
That said I've been very careful with the jars since I started doing it again. Dishwasher and then Milton. It's not that I'm scared of germs, but I had a few batches of kraut with a funky taste. I've read it's safe, but I don't enjoy it, so I'd rather take the time with the extra prep time.
Fridge to store long term, but yes they fermented in a kilner on the worktop for 3-4 days. I was making it to suit the taste of my ex and she seemed to like it.
It’s a long time since I made it (over 3 years) so can’t quite remember what I did. Don’t think I bothered with the rice porridge step. Pretty certain I did this:
Veg was usually garlic, Chinese cabbage, a carrot, spring onion, sometimes cucumber and daikon. Mixed with fish sauce, rice vinegar, the Korean hot chilli flakes
Tbh it is the sort of thing you can make differently and experience with every time.
May Kasahara
take me to the feeling
Got a load of jerusalem artichokes in the veg bag again this week. I can't eat them normally due to the uncontrollable farting they induce, but I don't want to throw them away as it's wasteful (and they are tasty, the evil little bastards), so I'm having a go at pickling them which involves a fermenting step that apparently removes the gaseous element.
hildaskitchenblog.com
They've just gone in the brine, will report back.
Jerusalem Artichoke Recipe (Pickled Sunchokes)
In this Jerusalem Artichokes Recipe, I'll be sharing my favorite way to enjoy these surprisingly sweet and nutty sunchokes, pickled!
hildaskitchenblog.com
They've just gone in the brine, will report back.
bmd
Island in the stream.
If you can find a copy of The Norma Guide to Fermentation it will fire a passion in you for it.
nogojones
spelling is overrated
When I have gluts of them (which is every year) I start adding them to my kimchi. I don't think they are quite as farty as when I use them in other ways, but its hard to tell as my baseline is pretty high to start with.Got a load of jerusalem artichokes in the veg bag again this week. I can't eat them normally due to the uncontrollable farting they induce, but I don't want to throw them away as it's wasteful (and they are tasty, the evil little bastards), so I'm having a go at pickling them which involves a fermenting step that apparently removes the gaseous element.
Jerusalem Artichoke Recipe (Pickled Sunchokes)
In this Jerusalem Artichokes Recipe, I'll be sharing my favorite way to enjoy these surprisingly sweet and nutty sunchokes, pickled!
They've just gone in the brine, will report back.
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