The recipe comes from the book Joe Beef: Surviving the Apocalypse: Another Cookbook of Sorts.
It's now going away from light for 4 months.
Vinegar + baking soda is definitely the most cost effective option, but if you've got an extra $8.50, this stuff is great, and a bit easier to use. It's just CO2/argon/nitrogen.
Nice thing is, it's a spray can with a straw (think wd40) so you can get right down to the water level to force the oxygen out. One can will probably last you years. We sold it at a wine shop I worked at, and it's a really solid product.
I started with this culture off of Amazon, but I only used it for my first batch. I then trimmed off the rounded edges of the block and put them back in till they went to spore, then let them dry out and powdered them in the blender. I have used spores from previous batches to seed the next batch since and it works perfectly well.
It's the Zyliss SpiraSlice!
I threw away my old spiralizer about two years ago because I hadn't been using it. I wanted to make spiralized daikon to add to my kimchi and when I searched for a new spiralizer, this was the fanciest that I could buy. I honestly didn't have high hopes for it and I was ready to return it if it didn't end up doing quite as well as I would require of it.
But the ability make sheets of stuff? That's very cool and it opens up a lot of possibilities. For example, sheets of apple for use in a pie? It's pretty brilliant!
Sounds and looks delicious! Four thoughts; take 'em or leave 'em:
Invest in an air-lock. I don't know if you have a plan here, but that glass jar will explode unless air can get out once fermentation kicks in. Maybe you plan to burp it daily (still risky), but then I think you're going to get some kahm yeast on the surface. To my knowledge, kahm yeast is harmless, but it's just not as tidy and clean to be growing yeast. Here's what I use, but there's tons of options out there: https://www.amazon.com/dp/B01CYZOEJG?th=1
Invest in glass fermentation weights (or use a DIY method). You have a lot of food material jammed in there and you want to be certain that it all remains under the brine (yeast and mold are the concerns).
Be careful with tomatoes. Once you add them into the mix, I'm not 100% certain you can have a "shelf stable" sauce and you may need to refrigerate after bottling (do your own research). I've used tomatillos a bunch without issue, but I do add vinegar at the end for flavor and to stabilize the pH of the sauce.
Presentation. I love fermentation, so your filled mason jar looks BEAUTIFUL to my eyes, but red and green blended together are going to make a variety of brown sauce. All of the peppers you mentioned (serrano, fresno, jalapeño, and habanero [no tilde]) come in red varieties, so if you like the flavor this creates, I would recommend trying to improve the aesthetics in the next batch by using the red varieties. Alternatively, switch out the roma tomato for some tomatillos and use only green varieties of the peppers.
Also, I really recommend getting your hands on some actual gochugaru (Korean red pepper flakes). Gochujang (fermented red pepper paste) isn't really meant for making Kimchi. I've also seen people using the kind of crushed red pepper that you put on pizza, which will result in...something...that isn't really close to Kimchi. You can get a 1lb bag of Gochugaru off Amazon for ~$15 if you don't have an Asian grocery store near you; this amount will last you several medium-sized batches of Kimchi. I'm not trying to come on here and spout off as some sort of purist, but Gochugaru really is essential to anything resembling Kimchi. Good luck with your future ferments!
It looks awesome, not sure why you say it needs work. It looks like the cover of Flour, Water, Yeast, Salt.
2.5 percent brine (25 grams of sea salt per liter of nonchlorinated water), lots of fresh dill, whole peeled garlic cloves, yellow and brown mustard seeds, whole black peppercorns, whole coriander seeds, many dried bay leaves. I usually use glass jars with an airlock. This is the first time using a Kerazo ceramic fermenting crock: https://www.amazon.com/Keramik-German-Fermenting-Crock-Kerazo/dp/B00KB47G0W
I don’t imagine there’s a lot of variation between the various glass weights. They’re a lump of glass and all about the same weight. Having said that, I buy these. $12 or so, and they oftentimes have a coupon for $2 off. I’ve never had one chip or break.
And since there seems to be some confusion, they come 4 to a pack, making them $2.50–3 each. There’s no way French presses are cheaper than that unless you snag them at goodwill. And the weights work with a pint jar, quart jar, half-gallon jar, gallon jar…
Easy Fermenter Wide Mouth Lid
Bought them on Amazon: Easy Fermenter Wide Mouth Lid Kit: Simplified Fermenting In Jars Not Crock Pots! Make Sauerkraut, Kimchi, Pickles Or Any Fermented Probiotic Foods. 3 Lids, Extractor Pump & Recipe eBook - Mold Free https://www.amazon.com/dp/B01DJVVORE/ref=cm_sw_r_cp_api_akgzBbAD77D34
There are also non-Ball brand lids that are way less expensive. Sorry for the amazon link.
I've been using these ones from amazon, which have worked fairly well. I just got a pretty decent digital pH meter, though, as I've been wanting to get one for my beermaking, so we'll see if the convenience of the strips outweighs the accuracy of the digital meter once I get it.
Of course, the orange gasket jars are made by Kilner, one 1.5L and two 2L. They can be found on Amazon but I picked them up for $2 and $4 cheaper at my local Ace Hardware. The white gasket jar is a 4L Bormioli Rocco Fido from amazon.
Thanks for clarifying! You do need to incubate to grow the koji! Koji grows over a couple days when kept ~85-95F and high humidity. Growing the koji is essential to developing the funkiness in the final product since its the enzymes in the fungus metabolizing/fermenting the vegetables. Typically you grow it from spores or koji cultivated on rice. This time I used spores diluted in rice flour to coat the vegetables after curing but I think if you blended/ground the koji grown on rice into a powder you could start with that. I use my oven as makeshift incubator because I don't have space for a designated fermentor. I use a pot of water and an immersion circulator/sous vide to control the temperature and humidity inside. I've also seen people in this sub grow it in a bread proofer or an Instant pot set to the yogurt setting.
I've never seen pre-grown koji cakes commercially (like tempeh). Even if you had pre-grown koji, you would still need to incubate/grow it on the vegetable specifically in order to get the white mycelial coating. Hope this helps!
I just got a set of them on amazon that I really like. Solid, got a strong carbonation, and a bit smaller than the giant ones so I can make a variety of flavors with a batch of water kefir.
Here is a scientific paper :
From what i ve read so far, No aflatoxins are produced by A. Oryzae.
In General, Group 1 carcinogens like aflatoxins have No threshold conc or dose! In theory only one molecule can modify a Single nucleotide which can Lead to a cancerous cell. Which in fact May Form a tumor. You wont recognize anything in The First steps of The progress Since there is No acute toxicity - No Symptomes - at really low conc!
Yes, you have both Kahm and mold. Toss it. I use these weights to keep my veggies submerged: Fermentation weight. Heavy glass fermenting weights with handles for wide mouth Mason jars. Canning supplies. Great for fermenting vegetables and probiotic food.Dishwasher safe https://www.amazon.com/dp/B08DDHR8ND/ref=cm_sw_r_cp_api_glt_fabc_57YV0YHKRVWFBSHCV3E4
They fit wide mouth mason jars. Good luck next time.
Is your container (jar/bottle) sealed? That will contain the CO2 build-up produced by the yeast and produce fizz.
In this case, I also did a “secondary fermentation”. To do that - once the initial ferment is to your liking, add 1/2 tsp to 1 tsp sugar, mashed fruit, or juice...cap, and give it a few more days at room temp before refrigerating.
Highly recommend using Grolsch or “swing-top” bottles if you do this. These are the ones I use.
I've been using airlock/lid combos similar to these ever since I started pickling, because the airlocks are identical to my brewing ones.
I bought some of those other silicone ones just to test them out, and yes they were crap.
Btw, the Kegco lid you linked to is for 5- and 7-gallon wide-mouth fermenters. I own a few which I mainly use for beers or meads that I'm going to put fruit in, but now that I think about it you could totally use those fermenters to make bulk amounts pickles or kraut. I'm not sure the best way to weigh everything down under the brine though 🤔
I, too, am a Noma fermentation guide stan, but this recipe was conceptualized in another fermentation bible, Koji Alchemy
I'm constantly so inspired by this sub and have subsequently fallen down the fermentation/mycology reddithole so hard that my monotub growing brain looks at a sweet potato and goes "that looks like good mycelium fodder".
Is there a recovery group for ex-fermenters or am I just going to be thinking about how to control the entropy of rotting forever?
Actually I got it from a friend who brought some from Indonesia. However, I just found out that this can be used!
It’s just 1gal and 3 lbs of honey. It’s my understanding that 2-3 lbs of honey per gallon is pretty standard for mead. But yeah I think the problem is I’ve got a spirits hydrometer.
Yep it’s used for medical applications. Bandages etc.
You’re essentially making a one way valve
3M Transpore Clear Plastic Tape, 1 X 10 Yards, 1 Roll https://www.amazon.com/dp/B010OUP208/ref=cm_sw_r_cp_api_fabc_CUEPFb1EAF1Q8?_encoding=UTF8&psc=1
They were from Amazon but appear to be out of stock. I’ve been using them for about two years and they are great.
Fermenting Caps Kit with Fermentation Airlocks, Stoppers & Wide Mouth Pour and Store Lids - Mold Free Preserving & Pickling - Make Your Own Pickles, Sauerkraut & More with Earth-Kind Kits https://www.amazon.com/dp/B017GFUDWQ/ref=cm_sw_r_cp_api_WKtvBbXZ5XSFM
I have a very similar setup for beer / mead / cider fermentation. I use an Inkbird 308 temperature controller. It handles both heat and cooling and has a temperature probe. It doesn't require any wiring or setup and only costs $35 on Amazon - https://www.amazon.com/Inkbird-Itc-308-Temperature-Controller-Thermostat/dp/B01MDSWXY4
I'm not sure if there's a UK version but if you're in the US it's the easiest solution for temperature control.
I've bought kefir grains from this Amazon seller multiple times. Their grains are fantastic, and the price is more than reasonable. They have a ton of positive feedback as well.
Use a weight. Always. Wherein "weight" can be anything that will keep your ferment under the brine and itself be under the brine. Any reason you're opposed to rocks? And are you stuck on the regular mouth jars? I really like the glass weights you can find on Amazon, in particular these. They're cheap — $10.50 for 4 — and I've never had one break. They should have a regular mouth version but by their very nature, you can't get a very wide weight into a regular mouth jar. Once you get past the neck, the jar widens, leaving plenty of space for your ferment to slip past.
You could also try finding a smaller glass jar that will fit inside your regular jar, but honestly I think that's a huge waste of space.
It's a recipe out of Fermented Vegetables. You basically make chimmichurri as usual except instead of vinegar, you ferment it. And you don't add oil until you serve it.
Alright. There are two schools of thought here. I'm a big fan of mash ferments (vs brine ferments). I've been at this for about 3 years now. Here's what I recommend. This article is what kicked off what I do now.
I take chilies, and depending on their fire power, pulse them in a food processor with other things. Carrot, garlic, sweet peppers and onion being the most common. You take that mash and salt it. I've always done 6% salt by weight personally. Mix that all up in a big mixing bowl. Then, pack it in to jars ensuring some head space and minimal air pockets in the mash. Make sure you get any juices from the bowl in there as well using a spatula. There may be some mash not submerged in it's own juices but it should be close. Before I got these I would put a piece of saran wrap on top with a rubber band and leave it sit for a couple months. I did have one mold issue with saran wrap but none with the airlocks. I make so much now they are totally worth it. (although it looks like the prices have gone up, I swear I paid $25, now they are $37.) Now I don't stir or mess with the mash. I let it does it's think for a couple months at least. When it's done
When it's done I simmer it for a bit, then run it through a medium food mill, then play with adding fun things like fruit, vinegar (maybe flavored) or what have you. There you go.
I noticed you have some firepower there. It takes a while to figure out what ratios you enjoy, but for ghost peppers I'm usually mashing just 3 in a 1/2 gallon and the rest is all adjunct and that is plenty hot for me.
The weights are important. Or otherwise something to keep the goods under liquid. Ball came out with these springs recently and I like them, but a well sized small jar, rock or bowl works too.
Ball Fermentation Lids and Springs, 32oz, Metal https://www.amazon.com/dp/B084CZ7FHM/ref=cm_sw_r_cp_api_glt_i_GTHQKYB59YVGNJRH35Q8
It's a cryptocurrency token from a product called Brave - a browser that removes all ads and replaces it with first party ads, which you get rewarded with these tokens for allowing them to display.
They've added tip buttons here on Reddit, and on Twitter, among other places!
Here you go! It's my first time writing a recipe for somebody else, so apologies if it's hard to follow 😅
I find it searching under "Manual bottle filling machine". If you do purchase one of these please be prepared to deal with what i had to. While it came well packaged, it was full of smelly machining oils or grease and had machine metal filings inside. It took paper towels, soapy water, food grade mineral oil, and many flushes while carefully inspecting the flushes to finally be comfortable using it for my sauces. The one i purchased is the 5-50ml which takes about three pumps to fill a 5oz woozy bottle. I now see 20-210lm available also. Your sauce has to be fairly fine. Chunky sauces with lots of seeds is very difficult to pump through and can end up with messy results.
Manual Paste Liquid Filling Machine 5-50ml Bottle Filler Adjustable Bottle Filling Machine Filler A03 https://www.amazon.com/dp/B07TWLLY7W/ref=cm_sw_r_awdo_navT_g_96J3CG1WZEVPTXWFZX0S
I had the same issue until I got a deep water pump, which has a strong enough motor to keep the mother from clogging the air stone. As for stainless air stones, yep. Just make sure you get all the right fittings.
I got them on Amazon
Fermentation Kit for Wide Mouth Jars - 4 Airlocks, 4 Silicone Grommets, 4 Stainless Steel Wide mouth Mason Jar Fermenting Lids with Silicone Rings (4 Set, Jars Not Included) https://www.amazon.com/dp/B075LRMRDQ/ref=cm_sw_r_cp_api_glt_fabc_NGPM9EXHR8BFFDJQSQ8Y
I’d get an airlock as well so the co2 can escape. Last thing you want are happy yeast in an enclosed mason jar. That just makes a grenade.
Not an affiliate link but here’s some premier blanc on US Amazon. Red Star Red Star Premier Blanc Champagne Yeast (Pack of 10) https://www.amazon.com/dp/B00434CB74/ref=cm_sw_r_cp_api_glt_fabc_C11T36B2JC8TP45WFFZA?_encoding=UTF8&psc=1
I have been using these fermentation lids and they work great. They self burp.
Check this out at Amazon
Fermentation kit for Wide Mouth Mason Jars Include 4 Airlock Fermentation lids Pack, 2 Glasss Weights, Air Extractor Pump and Recipe Book,Easy Grip fermenter lid with Pump and Glass Weights - Grey https://www.amazon.ca/dp/B08PBLZ2YF/ref=cm_sw_r_u_apa_glt_i_TVACZKVJ07KD6DRWA9C7
I honestly just eyed it. I used probably 2 tablespoons for a half gallon.
The broth itself was extracted from a costco chicken that I simmered for 2 days from 150-170 with a little bit of vinegar to leach the calcium out of the bones.
It is possible I more pickled than lacto fermented.
The starter I used was some lacto fermented garlic paste and some lacto onions.
I cooled everything down in the fridge before I added everything together in a mason jar and vacuum sealed the lid on with a waring vacuum gun and a food saver mason jar sealer.
I fermented or pickled it for about a month and it came out very flavorful
Personally I like the silicone nipple type lid (like the pickle pipes that were mentioned), at least for things I'm familiar with. If I'm fermenting something new or something I haven't done in a long time, I'll break out the expensive, vaccum pump type lids.
I would probably use a proper airlock (5 peice, 3 peice are too hard to clean) but I haven't found a mason jar lid solution for those that I like.
Actually, come to think of it, I have used something like it: https://www.amazon.com/dp/B01DJVVORE/ref=cm_sw_r_cp_apa_glt_fabc_Y33HTYNNKQ0TBT5B0593
I don't really think to use it anymore, I didn't really notice it having an advantage of over a regular lid with an airlock.
Most crocks I've seen were pricey. Have you looked at amber colored mason jars like these??
I think they're usually cheaper in stores but, where I live at least, mason jars are still hard to come by.
Easy Fermenter Wide Mouth Lid Kit: Simplified Fermenting In Jars Not Crock Pots! Make Sauerkraut, Kimchi, Pickles Or Any Fermented Probiotic Foods. 3 Lids(jars not incld), Extractor Pump & Recipes https://smile.amazon.com/dp/B01DJVVORE/ref=cm_sw_r_cp_api_glt_fabc_AJ6S0GD96B7T6NE9FCT8 I was looking at these but I think yours might be better. I want to try a jar recipe and a bag recipe but my god, vacuum sealers are expensive lol. Was thinking of trying to get a cheap one that has reuseable bags.
My current projects that I’m interested in are just standard pickles and maybe fermented salsa or Brad’s new episode (which I won’t spoil).
I use these for my ginger beers and other sodas when I give them out. Here's a couple pics of my winter sampler from this past season for reference. They have a pretty easy online program for design and they stick well. Run under hot water and carefully peel to remove. They have a bunch of other label designs too if these don't suit your needs.
I’ve had this one for years but there’s a pretty wide range of air purifiers available on the market.
Ah yeah I don't know what I'd do with 7 gallons of pickles. I started with these: https://www.amazon.com/Easy-Fermenter-Wide-Mouth-Lid/dp/B01DJVVORE but now I'm thinking I'll switch it up.
All you need is a jar, a 1-way valve (I use pickle pipes), maybe pickle weights, and a recipe.
In one jar I did onion, habanero, pineapple. In the other I did garlic, ginger, habanero. Habanero is my hot sauce pepper of choice because for some reason jalapeños NEVER come out spicy for me. I let both sit for 3 weeks in a brine made up of 2 cups water and 1.5 tablespoons of salt (not sure what that brine percent comes out to). I don't normally cut my sauces with vinegar, but this time I added a cup of apple cider vinegar to each when I blended after the ferment. The vinegar changed the flavor a little, but its a nice change. The brunt of the work is the cutting and prepping; I use gloves when I prep because habanero hands to the eyes or junk sucks lol. Then it's a 3 week ferment and a blend. If you're interested, take the leap! Once you follow a couple recipes, you can play around with proportions (make it more sweet, less sweet, more hot, less hot, more garlicy, etc) and it's super fun!
https://www.amazon.com/dp/B00LU7G0EM/ref=cm_sw_r_cp_apa_fabc_RrKbGbHG5E68F depends what size you need. I have a 1.3 gallon and 1.6 gallon 1 big head of nappa cabbage and a good size daikon radish made into kimchee fills the big one about 2/3rds
These are what I bought, are and supposed to be a built-in airlock essentially. Unless I'm completely and utterly mistaken haha
If you're interested in fermented hot sauces, I highly recommend the book Fiery Ferments by Kirsten and Christopher Shockey, two very prominent names in the fermentation arena.
The lids themselves are awesome, shiny stainless steel that doesn't rust in the acidic environment. They are part of a kit that includes the lids and airlocks, gaskets for both, and glass weights: https://www.amazon.com/gp/product/B089N21NTB.
Basically any cider press will work nicely. I had one like this for a few years and love it.
Thank you all for your feedback! To address a few common themes I see in these comments:
I bought this Polish one a few years ago, not from amazon, had a relative send it over. but basically the same thing.
Looks good! How far along is this and do you have an amazon link to the lids?
Edit: here's the link but they seem to be out of stock https://www.amazon.com/Easy-Fermenter-Wide-Mouth-Lid/dp/B01DJVVORE
I basically copied this thread.
My first attempt at fermentation.
The crock is from Amazon.
Traditional Glass Fermenting Jar, 4000ml / 1 Gallon with Airlock Lid https://www.amazon.com/dp/B01FRBTU7K/ref=cm_sw_r_cp_apap_26OPustFSTeut
My two cents:
Boiling the containers beforehand seems like overkill to me, but obviously won't hurt anything. I find hand or dish washing to be plenty.
I always refrigerate when I consider a ferment "done." It'll keep fermenting a bit, but slows it to a crawl, keeping the flavor and color where you want it, plus you don't have to worry about any additional gas production. Not saying it's dangerous outside the refrigerator, just that it's less consistent and more of a hassle.
I don't boil after bottling, and would suggest you don't either. I think the best part of homemade fermented hot sauce is that you keep the fresh, raw flavors. If you're into the microbe action for health benefits or whatever that's great too, but even if you're not, cooking changes it.
Finally, if you like the texture and smoothness of store-bought sauces and the way they shake out of the bottle in drops and cling to food, a food mill and a bit of xanthan gum is your friend. Food mill to remove any seeds, most skin, and to achieve a consistent texture. Xanthan gum to stabilize and get a bit of that clinginess. Takes a couple tries to get right, so you don't get that gummy texture, but it makes all the difference.
Oh, and these bottles with dripper inserts and caps are a dollar a piece on Amazon, and I love them. It's about what you pay for jars anyway, and they're way better presentation for gifts and more convenient for use. Oh, and less oxygen interaction, which also keeps your flavor and color consistent for longer.
I make Jun! I love it! Regular kombucha seems like it tastes more like vinegar to me. No one in my family will drink my kombucha, but they love the Jun I make. I got a scoby from Amazon, I use Sencha loose leaf green tea from Mountain Rose Herb online, and I buy local raw honey. Let me see if I can find the exact seller I bought the scoby from.
Jun Scoby with Starter Tea https://www.amazon.com/dp/B00BTGDI8A/ref=cm_sw_r_cp_api_BxWOAb8AH7FW6
The seller’s name is Desert Oasis
Edit: added link to scoby
I shouldn't have to burp the lids. They allow air to leave, but not enter. Also come with pump to pull air from jar. Had good reviews on Amazon and had a date dial on top. Link: https://www.amazon.com/dp/B01DJVVORE/ref=cm_sw_r_other_apa_gSABBbZJYBVJ5
I do need a good kitchen scale. Thank you for the advice. I will try by weight next time.
I did a pretty basic ferment, and my first one. I took a gallon jar, put in two whole garlic cloves, filled it with halved Roma tomatoes from my garden, then topped off with a 2% salt water brine (spring water and pickling salt. No chlorine or iodine), put a glass pickling weight on top to hold everything under the brine, screwed on the airlock lid from Amazon, and let them sit for about 10 days.
Home Brew Ohio One gallon Wide Mouth Jar with Drilled Lid & Twin Bubble Airlock-Set of 2 https://www.amazon.com/dp/B07115V3F7/ref=cm_sw_r_cp_api_NHMLBbHE77XCH
Well, it was a flip top bottle from someone that had sold me kombucha at a farmers market, so I thought it would be good enough. It wasn't. The other I use have a shitty seal, and are these ones from Amazon that I recommend avoiding.
Hey no problem! It's all about personal taste at the end of the day, haha.
If you're in the states, I use these bottles from amazon: https://www.amazon.com/gp/product/B016FMGZXM/ref=oh_aui_detailpage_o06_s00?ie=UTF8&psc=1
The most recent sauce I made was about 4lbs of red jalapenos, 2lbs of red habeneros, two bulbs of garlic, and some ginger and black peppercorns. I totally missed out on the farmers markets, so I'm stuck with what I can find pepper-wise. I would love to make something much hotter, but this last batch came out tasting VERY good. I had never used onion in any of them though. I think I'm going to try that next time!
Check this out.
Fermentation glass Jar Weights 3 pack (2 1/3 to fit a wide mouth quart jar) https://www.amazon.com/dp/B00JOQK9K2/ref=cm_sw_r_cp_api_cgH9Bb327V8CK
Edit: there are actually quite a few on amazon. Here’s another one:
5 Pack - Large glass fermentation weights for wide mouth Mason jars. Preservation and Pickling. Dishwasher safe. Gift box included. Premium Presents brand https://www.amazon.com/dp/B071G8VT3S/ref=cm_sw_r_cp_api_NiH9BbQ6Q4ECM
just saw something new on Amazon the other day that would fit your bill , kinda pricey for 1 lid+weights but it should work.
Easy Fermenter XL
You can buy it on Amazon:
I forget where I got it but I found a powdered version that I used to make a hybrid version where I used sugar, vinegar, salt and the gardenia instead of turmeric (a common substitute to make the radish yellow) and I actually liked the gardenia fruit version better.
I used a jar that is apparently for fermenting I bought from amazon ;
I used 2 table spoons for a head of cabbage ( it was very salty )
And yes it had a lot of liquid on top because of the jar design
I wonder what went wrong but I throw it out because my apartment smelled bad and I couldn’t take it
Digital PH Meter, PH Meter 0.01 PH High Accuracy Water Quality Tester with 0-14 PH Measurement Range for Household Drinking, Pool and Aquarium Water PH Tester Design with ATC (Yellow） https://www.amazon.com/dp/B07T2WVS8S/ref=cm_sw_r_cp_api_i_VYQiDbZEYRAGP
I just ordered this one on amazon. It has pretty good reviews. Hopefully it’s a good one. We shall see.
Amazon is where mine came from.
I see this recommended a lot too: https://www.amazon.com/Noma-Guide-Fermentation-lacto-ferments-Foundations/dp/1579657184/ref=pd_bxgy_2/131-9574775-2355808?_encoding=UTF8&pd_rd_i=1579657184&pd_rd_r=7414aed1-a4e0-4d8b-b8d0-27141943d192&pd_rd_w=mUaBa&pd_rd_wg=nCMy9&a...
This is where I deviate from this sub a little. I don't air lock and 'ferment' quite as much. Before I had a designated kimchi bucket (link below) I used to leave it out in the mixing bowl at room temp for about a day then cram it into a jar with a loose lid in the fridge. At first it won't be very sour (but it will be delicious) slowly after a couple weeks to a month it will start to sour (and be delicious). Basicly a slow ferment. The fridge doesn't stop the process just slows it down. I prefer this because I like to enjoy the subtle change over time.
Edit: Forgot to add, I don't worry about brine. If you are a bit concerned you can squash it down after a day or so. It'll have more brine then.
Jeon! I make these all the time! These are great with kimchi too! The video I linked is great for showing method but they use egg, I actually prefer the premixed flour. Korean food works really well with a vegan diet but there are “hidden” fish products in fermented foods so just watch out for pre-made kimchies because they usually contain fish but I don’t think that’ll be an issue for you since you make your own.
They're one way valve fermentation lids - they allow gas out but not in to increase chances of success when fermenting.
You can get them here: https://www.amazon.com/Fermentation-Brillenti-waterless-fermenting-automatically/dp/B07JMNMZN2
Here's a book on gruits that a local brewer (that has made them for years) wrote on the topic for those interested in learning more: Against all Hops
If you want an easy way to keep everything below the brine try to find one of these Korean fermentation vessels. They are freaking awesome has a silicone inner vacuum that sealed and gets all the air out.
I got mine at Walmart, but not recently. I looked on line and they are available elsewhere. I saw blue glass at Walmart online but I wouldn’t trust any “colored” glass. Check an actual store to see what they have. Here’s is a link I found with a quick google search if Walmart is out. https://www.amazon.com/Eastland-Chunky-Tealight-Holder-Clear/dp/B00LFTJ5NS
I use these by that maker, and have for about 3 years.
And so far no breakage, they are heavy and strong. They do seal very effectively, which can build a lot of pressure, leading to spouting, so if I have a very robust soda, I have to open it every day or rig with a rubber band and forgo the fizz. But none have exploded, no.
I have the meter linked below. It's a little on the pricey side, but is more accurate than most with .01 accuracy, temp correction, and a changeable tip. This is a nice middle of the road option, but there are definitely cheaper models that will still ensure food safety.
Only thing to be weary of if you opt to go the pH strip route, is that the color of your ferment can impact what you're "reading". As a hot sauce maker, this was a quickly learned lesson.
I don’t have a direct resource for you, however, I do know you want it at 4.5 or below. That is a good acidity for most fermented foods, keeping it below the level that develops botchulism. There are some devices that you can buy like this that read PH levels in liquids, I’m not sure if the linked one is the best but it’s an example of one
I got these from amazon... Ball Wide Mouth Mason Jars 64 oz [Set of 2] Half Gallon Mason Jars with Airtight lids and Bands - For Fermenting Canning, Pickling - Microwave & Dishwasher Safe - Bundled With SEWANTA Jar Opener https://www.amazon.com/dp/B081J7B2R6/ref=cm_sw_r_cp_api_i_ctPyFbHJ100KW
A little expensive but it’s all I could find at the time. I ended up using 32oz jars and did smaller ferments.
Here you go!
Easy Fermenter Wide Mouth Lid Kit: Simplified Fermenting in Jars Not Crock Pots! Make Sauerkraut, Kimchi, Pickles Or Any Fermented Probiotic Foods. 3 Lids, Extractor Pump & Recipe eBook - Mold Free https://www.amazon.ca/dp/B01DJVVORE/ref=cm_sw_r_cp_api_i_U4llFbKYGZHWR
Jars - couldn’t find them on Walmart. They are about $16 for 12. Amazon is for reference.
Regular Mason Jars, 1-L https://www.amazon.ca/dp/B01M0JCP61/ref=cm_sw_r_cp_api_i_l6llFbF7JT38Z
Thank you for your answer above and this one, I got distracted and realized I didn't show any appreciation.
I am using a [*fermentation kit from amazon*]( https://www.amazon.com/Fermentation-Kit-Wide-Mouth-Jars/dp/B075LRMRDQ/ref=sr_1_3?dchild=1&keywords=fermentation+kit&qid=1595198766&sr=8-3).
I'm a week in and since adding brine, the cabbage is floating in the masonjar, there is an inch of brine before the cabbage, but the top is covered so hope it works out.
I bought a crock on Amazon and I put it all in there, before that it was in big Tupperware kitchen containers.
Kenley Fermentation Jar 5 Liter and Pounder - 1.3 Gallon Fermenting Pickling Pot for Healthy Kimchi Sauerkraut Pickles Fermented Vegetables - Stoneware Ceramic Fermenter with Weights and Lid https://smile.amazon.com/dp/B01MCR4D03/ref=cm_sw_r_sms_apa_i_8pCYEbVJ1420E
They work pretty well. I've got airlocks but that always feels a bit like overkill, since there's pressure coming off from the CO2. I bought them in conjunctions with some weights off of Amazon here a few years back. (Mods if linking isn't allowed my apologies)
i have a set and hate them tbh. I'm pretty sure its because the mechanism is just a hole, and thus two way, so the CO2 doesn't build up as well. the ones with the liquid mechanism, like at the top of OP's pic, or these ones, are much more reliable IMO.
PS Amazon workers are striking, plz don't cross the picket line, links are just for reference
Ooh hot sauce! Yeah they have a valve for gas exchange. I just started getting into this so I got those lids on Amazon. I kinda feel like I’m cheating though.
Someone mentioned Sandor Katz's book "The Art of Fermentation", which is basically the bible of fermentation. However, it reads more like a textbook - a reference manual to consult from time to time. If you're looking for something a little more modern with nice pictures and great recipes, I'd recommend these - I own both, and have tried several of the recipes with very tasty results.
Suggestion: On the Wiki page, maybe add Fermented Vegetables?
Thanks! The rocks are the least porous rocks I could find in one of my rock piles. I got the idea from Pascal Baudar's books. You definitely don't want to use river stones though. When you clean them the first time, you're going to boil them. River stones can have water trapped inside and can explode when heated. Even with the rocks I used, I put them in a very heavy pot and left the room while they boiled. Once you do it the first time, as long as you don't get mold of kahm, you can just rinse them off and reuse—if there's any LAB left on them, that's not a bad thing. If you want to use glass weights, I've had really good luck w/ the previous version of these. Mine don't have handles on top, so I can't speak to those. Regardless of what you use, you want your ingredients packed into your vessel, and covered w/ brine. If they're floating when you start, you have too much brine. As things progress, the salt will draw moisture out of your veg and the cell walls will start to break down, at which point you may have more liquid in the jar. But ideally your weights should never get past your cabbage leaf or horseradish leaf (my favorite) or whatever. Hope that helps some.
I’d use onion or carrot to weigh down. Or you can use a product called “pickle pebble” if you do quart jars.
First time I've seen your posts - this is so cool! I love this type of nonconventional kitchen experimentation. I might just need to buy some powdered pancreas lmao. What are you using it for aside from making fast pan sauces?
I noticed in one of your blog posts you said you tried papain and got bitter results, you might have more luck if you add a lipase in there. Trypsin (which I'm guessing is the main protease in your pancreatin) cleaves after arginines and lysines similar to papain, so I don't think it's a protease issue, but the pancreatin also has lipases, and it's likely the lipids that are the source of the bitterness. You might have better luck using something like this (microbial derived). Also, if you wanted to go full analytical chemistry with it you could run both garums on LC-MS (before you add salt) to look at what's breaking down.
I love these: Ball Wide Mouth Half Gallon 64 Oz... https://www.amazon.com/dp/B0041SWYFQ?ref=ppx_pop_mob_ap_share
I ferment in them and the store in the fridge easily. The wide mouth is also great for easy access and has many options for lids.
Most glass or ceramic weights will work great. I use these because they have a little handle that makes them easy to remove.
Get a good one, plan on spending $100+. They are worth it, they're so useful and ensure safety.
The pH meters with replaceable electrodes are nice. Bonus if you can get one with a temperature meter as well, as measuring the pH and temperature simultaneously will give you a more accurate result - pH can vary with temperature and a temp probe compensates for this.
Electrodes wear out over time, so if the electrode is built into the meter, you'll have to ditch the whole thing. This is why replaceable electrodes are nice.
Electrodes that are stored in a KCl storage solution are ideal, and increase the lifespan of the electrodes.
You'll want to also purchase buffer solutions, and storage solution. 7.01 and 4.01 buffer solutions, and storage solution. You can use distilled water to clean it between readings/calibration.
Calibrate it every day you use it.
Here is a great article about pH meters I found
This is the pH meter I use
Or just use a simple airlock and forget about mold or yeast.
You can view it in the Amazon sample and also read the introduction.
The jars are just wide mouth ball jars. The plastic ring and silicone bubblers were an Amazon purchase a while back. They come in small or wide mouth and are pretty cheap. Great for ferments because you avoid rusty stuck lids. Here’s a link:
This simple device holds everything submerged and allows you to ferment safely I used these exclusively after doing many other methods …..Everybody please check this out here:
Fermentation is a journey, for sure. There was a bit more that went into this prep, as I assumed knowledge of how one ferments foods.
Black garlic is essentially aged regular garlic, so "fresh" black garlic is regular garlic that has undergone the Maillard reaction--the same thing that makes steaks turn brown. I accomplished this by vacuum-sealing the bulbs of garlic, then putting them on a trivet in a slow-cooker on the keep warm setting for a month.
The peppers were fermented in a brine of 2-3% of the pepper's weight (I don't recall the exact measure) of kosher salt and then weighed down with fermentation weights to ensure the peppers stayed below the waterline. This may have been excessive, as I was using a fermentation vessel with an airlock, but better safe than sorry. I started and finished this fermentation on the same day as the black garlic.
It also goes without saying that everything has to be sanitized so that you don't accidentally poison yourself or others.
If you're looking to start a journey into fermentation, you can probably get better advice by reading a couple of books or even watching a few YouTube videos. A lot of people, including myself, learned quite a bit from The Noma Guide to Fermentation, so that might be a good place to start.
I think you're definitely right guys, the most similar image I found is this one
And thank you for let me discover Shio Koji, seems very interesting to me!!
Also, the cloudiness in the water seems fine for how far you are into the ferment. Mold and bad PH (something over 4.5) is what you really want to watch out for. If you want to measure the PH of your ferments, you can buy an expensive PH meter or use PH strips. Here are some links to PH I use:
Since I'm assuming it is food grade plastic, it should be fine. I just got a Ball fermenting kit last week that works on the same principle, just inside mason jars. The kit I got was like this, but smaller, with just 2 lids and 2 springs to use on your own jars. I've been assuming it was inspired by tsukemono :)