And this is happening in my kitchen too... Making my first time kimchi.
I did sauerkraut before...so very excited about the outcome ð
Who likes fermented food here on Nostr? ðð―ââïļ
If it turns out good, I will share the recipe on #zapcooing âĄïļ
#fermentation #kimchi #vegan #rawvegan #food #foodstr #healthy
Despite the smell when you open the jar (ð) love some home made kimchi ð let us know how it turns out! Looks good ðĪĪ
Haha, really??? Ok, thanx for the advance warning ðĪĢðĪŠ Will keep you posted ðĪ
Been following r/fermentation for some years but haven't fermented anything myself.. had the opportunity to try some homemade mead once. Definitely want to give that a proper attempt.
Had a roommate try to make kombucha once but I'm pretty sure it spoiled ð
Oh, I love kombucha too!!! And it's actually quite easy to make. I've been making kombucha for many years and hat tons and tons of scoby stacking ð
People are more afraid that something bad will happen because we have been trained that mold and fungi etc. can be toxic. But if everything is done relatively cleanly, nothing can actually go wrong. Observing and trusting your taste and sight... and things will turn out well. Maybe I'll offer a workshop in English one day...
I would like to encourage you to try it ððž
Yeah that's kind of how I think of it too.. it reminds me of houseplants.. I got into them last year and I post on Reddit plant subs and find a lot of people making very common and simple mistakes.. it seems to be that way in the fermentation world too.. a bit more paranoia and fear than real risk.. but there is certainly risk.. I've worked in a lot of kitchens so I generally operate in peak sanitary conditions.. tough to imagine anything less.. your jars of bubbly stuff give me life ðĪĢ I should start growing mushrooms ð lmao
You call it exactly right...To much paranoia and not trusting enough our instincts and senses...Of course, it's with everything the same...by trying we make experiences and so we learn and improve :)
Haha....I want to grow mushrooms too ð
We are here making our kombucha. We make 40L a fortnight and share it with friends and family.
I'm also like milk kefir, it literally changed my life and helped me overcome a sensitivity to dairy.
That's awesome!
I've made a kind of yoghurt 24 years back with milk Kefir too...and loved it...It's fascinating how these microorganism grow so fast! Also scoby grows like crazy and I started using it for face masks and gave it to my dogs to eat. It's very nutritious! And they loved it...
Maybe I'll dive into water kefir soon. As I like the idea of using fruits instead of sugar...For kombucha you need so much sugar to make it. Even though it's almost gone completely when "harvesting" the kombucha, I just don't use sugar anymore.
I guess milk kefir can also work with plant milk ;)
Yeah, I don't like to eat much sugar either, but the kombucha microbes consume most of it so you are not getting much. The kombucha also changes your metabolism
