Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

DiggingDogFarm

Fermentation Inspiration......

Recommended Posts

Finished crankraut that includes cranberries (of course,) red cabbage, the zest of two oranges and a little reduced orange and cranberry juice.

I like to slightly back-sweeten my krauts and the like.

Not enough to make them sweet, but just enough to take the edge off the sourness—for balance.

 

Crankraut.jpg


Edited by DiggingDogFarm (log)
  • Like 1

Share this post


Link to post
Share on other sites

I didn't realize how much those plates look like paper plates until I started photographing them. xD

It is a glass plate.

I got a brand spankin' new complete set of Martha Stewart dinnerware (Made in France) at the Salvation Army thrift store—only $8.00!!!

 

 

 

  • Like 2

Share this post


Link to post
Share on other sites
8 hours ago, DiggingDogFarm said:

The semi-quick Boerhaave method of making vinegar.

I may give this a try using saturated bamboo skewers.

"Quickly Make Vinegar: The Semi-Quick Process for Making Vinegar (The Boerhaave Process)"

 

I've decided to give this a try.

Fresh sugar maple twigs will provide the surface area—I just finished peeling the bark off with a vegetable peeler, cutting them to size and sanitizing them.

This will be a wide mouth quart jar experiment—beer vinegar ( just cheap beer this time.)

It's actually two experiments as I'll be using Aldi's SimplyNature Unfiltered, Unpasteurized, Organic Apple Cider Vinegar.

It contains an actual REAL mother!!!

Backslopping with a little bit of vinegar.

csm_010616_S_48823_SPN_Organic_AppleCide

Source: ALDI, Inc.

 

Wish me luck! :)

  • Like 1

Share this post


Link to post
Share on other sites

I think I'll wait until tomorrow before I transfer to the second jar.

I've got an idea on how to increase surface area SUBSTANTIALLY!!! nasty.gif

  • Like 1

Share this post


Link to post
Share on other sites

I just decanted November's kimchi, and it's 👌. I'm about to strain a bunch of last summer's vinegars: chili, black currant, and rhubarb. I also need to check on various misos and koji concoctions from the fall, which range from more liquid shoyu-hot sauce type things to thicker pastes. The chestnut miso is really good, and the grilled eggplant purée fermented with koji is INSANE. The liquid off the top of it is even better!

  • Delicious 1

Share this post


Link to post
Share on other sites

Beer vinegar via the Boerhaave Process—started Sunday, February 3rd.

It's definitely already started to turn vinegary.

Share this post


Link to post
Share on other sites

I'm going to be making some Caerphilly cheese using some kicked-up cultured buttermilk as the starter culture—an experiment.

Caerphilly is great cheese in that it's "ripe" and ready to go in only about 3 weeks.

 

@andiesenji I know you like Caerphilly.


Edited by DiggingDogFarm (log)

Share this post


Link to post
Share on other sites
On 2/3/2019 at 8:34 AM, DiggingDogFarm said:

The semi-quick Boerhaave method of making vinegar.

I may give this a try using saturated bamboo skewers.

"Quickly Make Vinegar: The Semi-Quick Process for Making Vinegar (The Boerhaave Process)"

 

It definitely went full vinegar relatively quickly using this simple method!

  • Like 1

Share this post


Link to post
Share on other sites

  • Recently Browsing   0 members

    No registered users viewing this page.

×