Thought it would be fun to have a discussion on fermented edible stuff. Recipes, the science of how things work, what adjustments make it go this way or that etc. Fermented food is an easy thing to do without a proper kitchen, so most of us can enjoy the hobby! Added a poll just for fun, so lets dive deep into it!
For me personally, i quite dislike the smell of mant ferementations, especially sour ones! As it is Friday, the last day of work before Lunar new year kicks off i am fermenting everything in the kitchen before i leave to visit the family in the west of the country. Let the house be super funky while i am not inside it! Cause i cringe and hurl at some fermented smells. A problem with my body/psychology, not the food.
So lets discuss some yummy recipes haha.
Tonight i am making a korean kimchi and a pineapple wine.
Have made this every year in winter before the heat comes. Quite nice but very (!!!) dry as i hate sweet. Can back sweeten if people want it sweet, or use in cocktails.
I usually just use pineapple. But with heavy rains this week tomato farms are fugged so i am trying a new recipe to include tomato (use whats available). Hopefully the tomato flavor wont ruin it. After cooking it seems too much haha
Pineapple 2,750g (cut and mashed then frozen for a few days to aid cell destruction)
Tomato 400g (sweet…red…cherry tomatoes allowed to ripen to the max)
Bring to a low boil and and let sit 5 mins.
Sugar 1,230g (can add more depending on your yeast tolerance to alcohol i suppose)
Stir in well.
Let cool to under 30 degrees.
Add yeast (i use this one for cider with most acidic fruit wines).
I ferment long and allow to finish eating up every last sugar molecule. Then separate the yeast gunk at the bottom and rack. Normally i like to separate the juice and the yeasts poop every month because im not adding chemicals to clear the wine.
It usually becomes nice after 6 to 10 months (depends on climate control) and really nice after a year if you like dry wines.
Real brewers, dont hate my lack of refined skill and etiquette
6 month ferment, still cloudy (pineapple only ferment)
I hate super hot, so i avoided this for years. My first try with korean chili.
Nappa cabbage about 4.5kg before cleaning and discarding the stem. I didnt weigh it after as it was wet while trying to wash off the AG chemicals.
Daikon 700g quarter lengthwise then sliced into 2cm thickness.
1 whole onion (i would of used 2 but ran out)
12 cloves (medium) garlic (about a normal bulb)
100g chili flakes (see pic)
20 flattened teaspoons salt (no iodine)
1 small~medium red apple (sweet)
Rubbed the salt and pepper thoroughly into the vegetables then mixed all together. As water pours out of the cells, turn over everything for the first 24h. Once a decent water brine is formed i used a water bag to weigh down the solids to avoid mold while it sits. Will start checking in 7 days.
Looking forward to reading you guys’ recipes, tricks etc for fermented food. With much of the country smelling of controlled rot this week, tis the season!
For fun whats your opinion on fermented food and drink? Lets just all agree alcholol is unhealthy and bad for use. But otherwise, how do you feel about fermentation?
- I love everything (edible) fermented
- I hate everything (edible) fermented
- Generally like some, skip some
- I have legitimate medical concerns with various ferment food/drink (outside of alcohol)
- I like fermented foods, but not drinks
- I like fermented drinks, but not food
- I mainly worry about sanitary conditions.
- Smells rank, but tastes good.
- Tastes horrible, but smells great