Home Fermented Foods

[lost_in_samoa]

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

                     

[Gray Wolf]

Those are some interesting containers with the attachment on the lid. Can you explain those in words that an aging hillbilly can understand?

[lost_in_samoa]

Can you explain those

Those are "Airlocks".  One way gas valves.


Fermenting Airlock Explanation

https://youtu.be/O9XFlY_GRdQ

[lost_in_samoa]

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

[MotorSarge]

That all looks yummy...also I use to you those type of airlocks when making beer

Those are some interesting containers with the attachment on the lid. Can you explain those in words that an aging hillbilly can understand?

[MotorSarge]

Nothing like some spicy Kimchi & Yakimandu after a few combat bottles of Soju

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