Anybody like making fermented foods? Pickles, cheese, yogurt, kombucha, sauerkraut, hard cider etc..

[hoeffelt]

Anybody else like making fermented foods? Pickles, cheese, yogurt, kombucha, sauerkraut, hard cider etc.. Im making yogurt right now and have made haloumi grilling cheese, kimchi, and lactofermented Tomatillo salsa.

 

[Jonathan Lees]

i made some wine last year but it wasn't very good

 

[Beverly]

I make wine and pickles but, I don't consider pickles fermented, they are acidified in an acidic brine but, not fermented. Wine is fermented though so that's the only fermented thing I do regularly.

 

[AspiePie]

My aunt makes a mean sauerkraut... I know a guy who told people his family that his family could kraut and the forum he was on didn't believe him.. It is a lost art in America making good Kraut?

 

[qwerty]

i have made wine a few times and enjoyed the process, i have been meaning to get some decent brewing gear for the last few years but something always seems to get in the way. i have a fairly comprehensive organic chemistry glassware setup though which is fun to use for making small amounts of spirits for gifts.

 

[hoeffelt]

Over the years I've made many of the foods you've mentioned. I still make yogurt and yogurt cheese, kimchi for quite some time and pickles with small cucumbers from my garden. Haloumi I've not made, although I've eaten the commercially made type.

One of my closest friends as a child had parents who owned an apple orchard, we spent many autumn afternoons making cider and helping her father make wine. Actually wish I could find fresh tomatillos available where I live, as I would use them in sauces and salsa, I've never had lacto-fermented tomatillos. How are they different from other types of salsa?

Lacto fermented tomatillo salsa is the same except its preserved with lacto bacili bacteria that make the salsa last a long time instead of preserving by heat canning. It develops a tangy flavor to it and gets more tangy the longer you leave it out of cold storage. The cold stops the fermenting process so you want to try to get it in the cold as soon as you know its fermented because to much tang isnt the best thing.

You could most likely grow your own tomatillos they grow like weeds and produce lots during late summer where i live or you could try going to a farmers market if you have one where you live.

 

[hoeffelt]

I make wine and pickles but, I don't consider pickles fermented, they are acidified in an acidic brine but, not fermented. Wine is fermented though so that's the only fermented thing I do regularly.

Originally real pickles and saurkraut were all fermented and they didn't use vinegar to make them. They just took cucumbers, salty water, dill, pepercorn etc and submerged in the salty brine until it bubbled and pressurizes. It tastes so much better, i hate vinegar pickles....

 

[hoeffelt]

i have made wine a few times and enjoyed the process, i have been meaning to get some decent brewing gear for the last few years but something always seems to get in the way. i have a fairly comprehensive organic chemistry glassware setup though which is fun to use for making small amounts of spirits for gifts.

I want to make wine from wild grapes. We have a lot of them along the edge of the woods. They're small but the flavor is unique. Kinda like a concord but a little different. I also have some reliance, somerset, and himrod grapes i planted in my backyard. So maybe within the next few years ill get around to it.

 

[Marmot]

I know someone who makes their own whiskey

Here's what a proper fermentation of your mash should look like after about 48 hours: The CO2 coming off of it at this stage is so aggressive that you could easily incapacitate yourself if you completely stick your head down into the fermentation vessel.

 

[hoeffelt]

I know someone who makes their own whiskey

Here's what a proper fermentation of your mash should look like after about 48 hours: The CO2 coming off of it at this stage is so aggressive that you could easily incapacitate yourself if you completely stick your head down into the fermentation vessel.

View attachment 23064

That is kool! I love watching ferments bubble. Reminds me of my sourdough starter that i had. I had whiskey my first time this year, it was really good had a peach citrus flavor to it and loved the strong kick it had.

 

[Marmot]

I had whiskey my first time this year, it was really good had a peach citrus flavor to it and loved the strong kick it had.

I'm not going to let you get off that easy: What kind of whiskey was it ?

 

[hoeffelt]

I'm not going to let you get off that easy: What kind of whiskey was it ?

It is called tango foxtrot from a new local brewery, its hop flavored.

 

[Marmot]

It is called tango foxtrot from a new local brewery, its hop flavored.

Is this a whiskey, a beer or the name of the establishment ? I found a brew pub with that name in Denver, CO (not far from where I live, actually) but I have never heard of a hop flavored whiskey.......

 

[hoeffelt]

Is this a whiskey, a beer or the name of the establishment ? I found a brew pub with that name in Denver, CO (not far from where I live, actually) but I have never heard of a hop flavored whiskey.......

Its the name of the type of whiskey its not a beer. But it has hops for flavor that's how it gets to be citrus/peach flavor.

 

[Marmot]

Its the name of the type of whiskey its not a beer. But it has hops for flavor that's how it gets to be citrus/peach flavor.

Interesting, thank you: I just dug around and found it.

Might be worth a road trip to Ohio to get a bottle........

 

[hoeffelt]

Interesting, thank you: I just dug around and found it.

Might be worth a road trip to Ohio to get a bottle........

It is expensive though. $60 a bottle. Luckily i didnt buy it

 

[ancusmitis]

When I was still drinking, I had some failed experiments with apple juice and yeast. The end product usually gave me a headache, and I got paranoid about methanol. Recently, I've wanted to try making vinegar, but I found out you have to make alcohol first. I wonder what vinegar made from pineapple juice would taste like.

 

[Cosmophylla]

I make kimchi, yoghurt, kefir, pickles (although these days in brine or vinegar rather than fermented), etc. I used to make more traditional Japanese pickles when I lived in Japan but it is hard to get some ingredients in Australia so I stick to the easy ones now. Salted cabbage or cucumber, etc. Not really fermented.

I've got my first ever batch of gingerade fermenting on the kitchen bench at the moment. I used whey from making yoghurt cheese to get it going. Tastes good so far!

 

[Tom]

Not intentionally. But once in a while I find a tea or coffee cup I forgot absentmindedly weeks ago and have to approach it totally geared up and with a flame weapon.

 

[hoeffelt]

I make kimchi, yoghurt, kefir, pickles (although these days in brine or vinegar rather than fermented), etc. I used to make more traditional Japanese pickles when I lived in Japan but it is hard to get some ingredients in Australia so I stick to the easy ones now. Salted cabbage or cucumber, etc. Not really fermented.

I've got my first ever batch of gingerade fermenting on the kitchen bench at the moment. I used whey from making yoghurt cheese to get it going. Tastes good so far!

I need to try making fermented finger drink of some sort. What type of yogurt do you make? I just ordered bulgarian, matsoni, piima, vili, filmjolk heirloom yogurt starter cultures. I previously used store bought yogurt but dont want to have to continue buying it because the cultures die in store bought yogurt after 2 batches, the ones i bought are continuous so you dont have to keep buying new starter.