So I've chopped up a head of red cabbage, layered it with salt while pounding/crushing each layer with the bottom of a beer bottle. However, the liquid is not even reaching halfway up the cabbage.
Not enough salt? Crushing?
Edit: I should have looked at Sandor's site before posting. Woops.
I hope it doesn't get annoying if I post about this for a few days in a row, but I'm such a sourdough newbie. =)
So, after 24 hours, my starter actually looked surprisingly bubbly. Not frothy, and there wasn't any visible hooch (though it did separate a bit), so I know it's faaar from done, but bubbly is good, yes?
I just fed it, and when I stirred it, the consistency was kind of... slimy? Not just sticky like normal dough is, but rather... snotty? I know, gross, but that's what it seemed like. Anyway, baby is stirred, fed, put back in his warm place, and covered with a dish towel.
Does everything seem ok so far? Or is slimy bad? Next time I'll post pictures for the fun of it. =)
I have successfully been making kombucha and kefir in my little kitchen, and I decided that my next expeiment will be sourdough. Now, I've seen many diffeent recipes for sourdough starte, but if possible, I'd like to keep it simple: I'm going to ty with just wate and flour. I've read that you don't necessarily need to add yeast, since the starter can pick up natural yeast thats in the flour and even the air.
Here's my question: I read that this might work particularly well in a kitchen where you make a lot of yeasty ecipes. Well, I don't, but.... I've had kombucha brewing in that kitchen for a long time now. Might the yeast in the air from the kombucha help?
Any othe tips on sourdough will be greatly appreciated, too! =)
Recently took on the fun of culturing tempeh. It's a nice short-term culture... 20 hours or so and you've gone from soybeans (or other legumes/grains/vegetables) to a fabulous, nutty, cake of tempeh.
I incubate it in my oven with the heat source being just the oven light.
If you've never tried culturing tempeh, you should... fresh tempeh beats the living daylights out of any that I've gotten from the store..
So, I decided to try to make tempeh.
Being familiar with culturing foods, I figured that I could use some raw store-bought tempeh as a starter.
So I cooked the soybeans, hulled them (that was a BITCH... 12 quarts of soybeans... I mis-estimated how much the dried beans would expand... oops.), dried them, mixed in some vinegar, mixed in some tempeh that I had chopped very finely, and then packed them in 7"x11" bags in which I poked holes... (Have since discovered that I should have made a liquid or powder to mix in as the starter)
I have been incubating them in my oven which, with the light on, holds a steady 90 degrees.
Day 1: Nothing.
Day 2: Nothing.
Day 3: Some patches of growing mycelia
Day 4: Dunno. I wasn't here.
Day 5: Large patches of mycelia, in some bags it's grown out of the ventilation holes and even onto the stone on which the bags are being stored. Some areas are very firm and look like tempeh. On bag is mostly firm cake with an area of dark mold and some unaffected beans. Dumped off the unaffected beans and removed the dark mold and all dark spots. Cut the fringe areas from the "tempeh" and looked and smelled the resultant cake. It looks, and smells, like tempeh should, but I am worried that it's some rogue fungus that got in. Certain that the dark fungus was. Redistributed the bags so that the areas of overgrowth overlap the areas with unaffected beans.
So now here's my question for those who've made tempeh before: How do I know that what I have is tempeh and not just moldy soybeans?
Hey all, I just stumbled across this community today in search of answers and it looks lovely -- I'm a big fan of fermented foods. Which is why I'd like to start making my own fermented foods, particularly yogurt and tempeh.
For the past few years I've been a moderate consumer of soy yogurt, but it's really difficult to find any that's unsweetened, especially in the small Minnesota town I go to college in. In addition to this, I figured I ought to start being less dependant on soy and try for something new, so I've decided I'm going to start making nut yogurt as well.
Now, my budget is kind of limited and I'm a fan of DIY, so what I'd like to know is whether or not I can start some yogurt with the following:
Nut/soy milk (usweetened)
A container and some sunlight
Non-refirdgerated digestive-health Probiotic + Prebiotic capsules containing L. acidophilus and B. a. lactis
Is it possible to just break open and use my janky capsule bacteria, or am I going to need to buy some starter? Could I use sweetened soy yogurt (the stuff in my fridge right now is Silk Plain) just as starter?
Also, google hasn't been very forthcoming with information on how to make your own tempeh. I eat a lot of it, but I honestly don't know much about what goes into making it. Any information/links would be greatly appreciated.
(x-posted to glutenfreevegan)
I ordered kefir grains from someone locally (well, in the state) but it took nearly a week to get here for whatever reason. It's very hot outside, but it was packaged well, I think. It was the grains and a tiny tiny bit of liquid, I guess the milk they were grown in.
I followed the directions from seedsofhealth.co.uk but not much happened the first 24 hours. The only thing that we noticed was there was some bubbling type activity at the top around 12 hours.
This morning it was gross!! The milk had separeted into clearish liquid, there was cottage cheese everywhere, and it smelled foul. I threw it out.
We stored them in the refridgerator overnight in the bag they arrived in. I think that may have been the mistake, since I think cold slows them down? Perhaps the milk went bad before the grains started to work?
I know I wasn't supposed to wash the grains, but I had to. They were covered with sour milk and cottage cheese substance. I used filtered tap water. I think our filter works relatively well.
I'm trying it again, I just hope I didn't kill the grains by washing them. I didn't know what else to do. Do you think I should let this batch grow in the refridgerator so that the grains can have time to reactivate in an area where the milk won't go bad first?
Advice!! I want this to work, I hate throwing out organic milk.
new post-just joined. I need help. I went out of town for a week, bottled my kombucha and started a new batch and upon my return I have found flies everywhere. Apparantly cheese cloth won't keep them out. I'm new to brewing, so I don't have any spare scobies in the fridge, and my largest scoby looks great and has that thickness to it. I would hate to throw it out. Should I just rinse it off or should I start over? What would keep flies out better than cheese cloth? The opening of my crock is too wide for coffee filters which I used on my smaller jars.
have any of you made kefir cheese? i make yogurt cheese all the time and love it, but haven't tried kefir cheese yet.
i've also seen where some people have used kefir grains to add in fermenting their kimchi.
I fermented ginger carrots a while back. They are dressed in slime. (Forgive the language, but it truly reminds me of a snotty nasal drip.) Does anyone know what might have caused this? Do you think it's still safe to eat, even though it's rather unappetizing.