Community > Butchering, Cooking, Recipes
Anyone ferment?
merkaba93:
I thought id ask, see if there is some cool stuff out there and maybe steal some ideas.
At the moment I have going, fish sauce, soy sauce, Brussels sprouts, white wine vinegar. I just finished a batch of kimchi and kraut. I also just created a sourdough starter. Going to tackle bread soon.
I don't have any cheese or salami going at the moment.
What are you guys doing?
onmygame:
You are pretty brave with the fish sauce - though I don't know the environment you are letting it sit in. I do know that the typical environment where they let fish gut slurry sit and ferment from between months to years is usually 70+ degrees (if not 90+) and quite humid, and crocks sitting in the sun are the norm.
My apologies if I'm thinking of something different - either way, please be diligent.
We do kimchi on the regular (wife is Korean born and awesome at this) and have considered kraut as well as kosher dill pickles and a few pickled spiced items like asparagus spears and beets.
Even though these things are in our sights, seems that back burner runs cool as all get out.
Fl0und3rz:
Love your threads. I have not been brave enough to ferment, though kosher pickles and kraut would be first targets.
Twispriver:
I pickle cukes, peppers and beans every year and I've been making and canning sauerkraut for several years. Most of the pickling is done in jars but I've also done the odd batch in the ceramic crock and I always use the crock for sauerkraut but I'd like to try some in an oak barrel.
If it's a good fruit or berry year I've made all different kinds of wine and mead and in my younger days I got pretty good at fermenting different grain mashes for homemade whiskey.
merkaba93:
--- Quote from: onmygame on March 05, 2018, 06:24:11 PM ---You are pretty brave with the fish sauce - though I don't know the environment you are letting it sit in. I do know that the typical environment where they let fish gut slurry sit and ferment from between months to years is usually 70+ degrees (if not 90+) and quite humid, and crocks sitting in the sun are the norm.
My apologies if I'm thinking of something different - either way, please be diligent.
We do kimchi on the regular (wife is Korean born and awesome at this) and have considered kraut as well as kosher dill pickles and a few pickled spiced items like asparagus spears and beets.
Even though these things are in our sights, seems that back burner runs cool as all get out.
--- End quote ---
Nope you are correct. Whole anchovies and 25% by weight sea salt added. Mix and wait. I have a bucket with a fermentation top. Though science shows there really isn't a lot of fermentation going on, just some of the gastrointestinal enzymes breaking down solids. Otherwise it's just the salt pulling liquid out of the fish.
Dude, I get it, I find my projects are kinda spotty at times.
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