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Author Topic: Home Fermented Foods  (Read 1009 times)

Offline lost_in_samoa

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Home Fermented Foods
« on: October 02, 2021, 04:06:17 PM »

Gotta power up those veggies with pro-biotics and make them last longer.

                     


Offline Gray Wolf

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Re: Home Fermented Foods
« Reply #1 on: October 03, 2021, 11:05:57 PM »
Those are some interesting containers with the attachment on the lid. Can you explain those in words that an aging hillbilly can understand?
Louisville, KY USA - Bagong Silang, Caloocan City, PH

Offline lost_in_samoa

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Re: Home Fermented Foods
« Reply #2 on: October 04, 2021, 04:08:19 AM »
Can you explain those

Those are "Airlocks".  One way gas valves.


Fermenting Airlock Explanation

https://youtu.be/O9XFlY_GRdQ




Offline lost_in_samoa

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Re: Home Fermented Foods
« Reply #3 on: October 04, 2021, 04:48:41 PM »
I originally decided to do this because I had developed a taste for real KimChi after being stationed in Korea, and missed it.  And there is nothing better than a big ol' crunchy dill pickle.

So I got Sandor's book and bought some kits and bb'd them in.  Both were ridiculously cheap.

Ester tasted the first batch and snatched the project away from me.  Now she is the expert.   Sooner or later we will move into more radical ferments.  Meat and such like.

It's easy to do,  almost no labor involved.  And the harvest is ....... well ..... it's kinda like comparing sachet instant copi to home ground barako.   Everybody is so acclimated to ersatz food .....  when you get the real stuff ..... it is perspective changing.

This might help. 

Wild Fermentation by Sandor Katz

https://archive.org/details/WildFermentationSandorEllixKatz/page/n3/mode/2up
« Last Edit: October 04, 2021, 04:57:28 PM by lost_in_samoa »

Offline MotorSarge

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Re: Home Fermented Foods
« Reply #4 on: October 04, 2021, 10:58:39 PM »
That all looks yummy...also I use to you those type of airlocks when making beer 8)
Those are some interesting containers with the attachment on the lid. Can you explain those in words that an aging hillbilly can understand?
MS

Offline MotorSarge

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Re: Home Fermented Foods
« Reply #5 on: October 04, 2021, 11:01:12 PM »
Nothing like some spicy Kimchi & Yakimandu after a few combat bottles of Soju :o
I originally decided to do this because I had developed a taste for real KimChi after being stationed in Korea, and missed it.  And there is nothing better than a big ol' crunchy dill pickle.

So I got Sandor's book and bought some kits and bb'd them in.  Both were ridiculously cheap.

Ester tasted the first batch and snatched the project away from me.  Now she is the expert.   Sooner or later we will move into more radical ferments.  Meat and such like.

It's easy to do,  almost no labor involved.  And the harvest is ....... well ..... it's kinda like comparing sachet instant copi to home ground barako.   Everybody is so acclimated to ersatz food .....  when you get the real stuff ..... it is perspective changing.

This might help. 

Wild Fermentation by Sandor Katz

https://archive.org/details/WildFermentationSandorEllixKatz/page/n3/mode/2up
MS