TheFermentalist

Disclaimer

I'm not a scientist. I may have some things technically misclassified here but bear with me. I'm just a guy who recruits microbes to digest my food for me.

Beer and Wine Tracking

Lacto-Fermentation

Bacterial fermentation that converts sugars into lactic acid. This flavors, pickles, and preserves the ingredients. The proper bacteria are said to occur naturally in cabbage and like a slightly saline environment (whereas the 'bad' bacteria do not) which is why so many lacto-fermented things seem to have a cabbage and salt base.

• More Information

Kim Chi Base

• napa Cabbage
• garlic
• scallions/wild onions/green garlic
• grated daikon radish
• korean chili flakes or Garlic Chili Sauce
• ginger
• fish sauce/soy sauce
• salt

I try not to add any water if possible, it dilutes the flavor so is best avoided if possible. There are a ton of great recipes out there so go find one you like. Make sure you use cabbage and salt everything else is pretty much optional.

Sauerkraut Base

• Slice any cabbage thinly
• Sprinkle with 1-2 Tbs slat
• Tightly pack in glass container and weigh down (try to keep cabbage under liquid that seeps out)
• Let sit out for 1-2 weeks then refrigerate when sour enough

I try not to add any water if possible, it dilutes the flavor so is best avoided if possible. Homemade sauerkraut makes the best reubens.

Yeast

• Wine
  • SangreDelSol - Dandelion Wine
  • ElderberryWine
• Mead
• Beer
  • ExtractAleDemo - Doing a demo, might as well keep some notes on it.
  • YeastCulture - Stolen primer on home lab techniques. Also see this
  • GenericAle - Standard procedure for ales
  • GingerBeer - strong ginger bite, alcoholic soda
• Standard Bread Base
  • 3 cups AP flour
  • 1 cup whole wheat flour
  • 2-3 shots beer yeast slurry (save yeast cake and some beer from primary ferment, wheat beer esp good)
  • salt to taste
  • enough water (start with 2-3 more shots water, probably not more than a cup total including yeast liquid)
  • Knead for 10-15 min
  • Rise times approx: 1 hr, punch down, 1-2 hr, shape, 2-4 hr
  • Bake 425F 25-30 min or until done
• Sourdough Base
  1. Combine 2 cups flour, 1 cup water, few pieces cabbage leaf (or live sauerkraut juice)
  2. Mix well, let stand overnight in open air to catch some wild yeasties
  3. Mix another (recipe calls for 2 )cup of flour and cup of water and let stand 12+hr
  4. Add additional 2 cups flour, up to 1 cup water
  5. Mix, knead, bake

Mushrooms

I haven't been too successful growing mushrooms yet but I will. Foraging has proven to be quite fruitful though.

Mold

This one I try to avoid

-- ChristopherPepe - 08 Apr 2009