Can I ferment it? (Should I ferment it?)
Nov 3, 2023 | 10:10 pm
#61
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You’re living the dream. I would LOVE a to have a Kimchee refrigerator. A quarter of the available space in mine is filled with sauerkraut.
Yours is looking very promising, kipper
Yours is looking very promising, kipper
Dec 2, 2023 | 4:18 am
#62
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Dec 2, 2023 | 8:39 pm
#63
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Dec 22, 2023 | 11:49 pm
#64
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My own kid has grown up with Yakult and Calpis, both of which she adores. She loves Bikkle and Korean Milkis too but we’ve never seen Milkis in concentrate form (In Japan Calpis is available in a range of “formats” and flavours, all of the concentrates are amazing on shaved ice)
EDIT TO ADD -
My daughter wanted to let you know that she prefers carbonated Milkis to carbonated Calpis.
Last edited by LapLap; Dec 23, 2023 at 9:03 am
Jul 24, 2025 | 1:36 am
#66
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Hey, really cool you’re diving deep into lacto-fermentation! about your question on X and Y, basically, X is the weight of your veggies or fruit (like grapes), and Y is the water you add. you add salt equal to 2% of the total weight of both combined (grapes + water). that way the brine is just right for the bacteria to do their thing.
And no worries about the air purifier, lacto-fermentation relies on the good bacteria already living on the veggies and floating around normally, so it’s not like you need bacteria from the air to start it. keep the purifier on if you want.
Your onion ferment sounds delicious btw, might try that soon
And no worries about the air purifier, lacto-fermentation relies on the good bacteria already living on the veggies and floating around normally, so it’s not like you need bacteria from the air to start it. keep the purifier on if you want.
Your onion ferment sounds delicious btw, might try that soon
Jul 28, 2025 | 4:32 pm
#67
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I worked off of this recipe, fermented for 6 days (it's been pretty hot here): Fermented Pickles with Garlic and Dill | Feasting At Home
Jul 29, 2025 | 11:49 pm
#68
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I perhaps could have moved them to the fridge a day earlier for a little more crunch, but all in all I am pleased with the results. I think the key may be putting in an amount of garlic that seems ridiculous.
I worked off of this recipe, fermented for 6 days (it's been pretty hot here): Fermented Pickles with Garlic and Dill | Feasting At Home
I worked off of this recipe, fermented for 6 days (it's been pretty hot here): Fermented Pickles with Garlic and Dill | Feasting At Home
Aug 1, 2025 | 10:25 pm
#69
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