Fermentation thread.
Welcome to the laziest thread on 4chan where nature does all the work.
What are you making? what have you made in the past? how did it turn out?
Advice welcome.
I ferment my brown rice before cooking them. I don't quite know why, but when I do it lasts twice as long and is very slow to rot.
Oh, and it tastes less grainy but not mushy. Smells like cheese when you cook it though.
>>7462622
What do you call that type of lid?
>>7463331
Airlock jar.
>>7462622
Whats the difference between this and pickeling? Im interested in this tell me more.
>>7463345
When pickling you add vinegar acid to keep the veggies edible and deliciously sour, whereas when fermenting you let lactic acid build up to achieve the same goal.
fermented pickle poops are the best, dank probiotics senpai
I make kombucha, fermented sausage, and fermented brusselsprouts. Here's one of my sausages, a chorizo
>>7463413
You would seem like a much cooler person if you hadn't mentioned the kombucha
>>7463413
That chorizo looks delicious
>>7463425
Well I kept getting ulcers from helicobactor pylory and I think the kombucha keeps it at bay. And tastes good before it gets to much acetic acid
is refrigeration needed when using a airlock
I just bought a fermentation set similar to OP but haven't had any days off to learn how to pickle/fermentation things yet
any tip for someone new to it all
>>7463447
Just buy some freeze-dried lactobacillos online and you can't really fuck it up
>tfw your kombucha gets moldy
>>7463453
You don't even need that. Just use a solution of about 1 tablespoon of salt per cup of water and use it to cover whatever you're trying to ferment. The lactobacillus will show up naturally on its own.
milk.
I add a tablespoon of buttermilk (for the bacteria) per cup and wait around 2 days at room temperature.
The result is similar to yogurt.
what's some good stuff to add to my next batch of sauerkraut?
I just made it plain for my first attempt
>>7464660
Spices. Caraway seeds work, so do bay leaves, peppercorns and juniper berries.
I've also made it with a few cloves of garlic or some sliced onion before. I made some spicy kraut once as well by tossing a few cayenne peppers in the jar with the cabbage.
