!fermentation@mander.xyz
!fermentation
@mander.xyzJust a quick hello to all and hope you can help my fermentation experiments improve over time. My main is tempeh but I'm working on 19 types of different fermets at the mo, I think.
Trying to work this out!
I’m here as a migrant from reddit. I won’t use it any more but I’ll miss my subs like r/fermentation and others: hoping this place will catch on.
So I've been feeding my ginger bug for four days now, and the first two days it was bubbling nicely, then slowed down.
Is this normal? Does it mean its ready to make ginger beer with?
Update: if anyone stumbles across this, I just kept stirring it and fed it like normal, and today its bubbling a lot! So seems to be okay.
I have some Iranian friends who occasionally bring pickles over to share. I decided to make a fermented version (as my friends usually just use vinegar), and the pickles turned out amazing!
Be warned, this recipe requires a lot of chopping.
I used a recipe similar to the link, but substituted the vinegar with a 2% salt lactoferment. The spicing is crucial to its distinct flavour.
So I accidentally used a lot of ginger for my starter ginger bug, maybe 7-10cm or so, and topped it up with sugar and water. I didn't measure the sugar in grams and eyeballed it, but counted 10 tablespoons. I used about 6-7 cups of water to top it up.
Do I have to feed it more sugar and ginger daily, or can I simply leave it for a week?
I have some ginger left if needed, but it doesn't have any peel on it left.
Thanks in advance!
We have just tossed them in a jar with some ginger in the past and it was delicious. Does anyone have a fun twist on carrots? We have a good harvest of them and want to experiment.