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Fermenting for beginners: questions

(9 Posts)
antimatter Wed 10-May-17 22:54:09

I have loads smile

Does anyone do fermenting at home? Can you recommend any blogs or books you found useful?

or share your recipes?

RunningFromShiaLabeouf Sat 13-May-17 10:13:54

Yes! What questions you wanting to know? I make couple of varieties of kimchi a year, and dipping my toe into sauerkraut and other things lately.

This is the blog I like reading:
phickle.com in terms of booos think it depends what kind of thing your wanting to do, I have a couple that are amazing but quite Asian centric

antimatter Sat 13-May-17 16:01:32

What type of containers have you used?
Do you store your kimchi in the fridge?

RunningFromShiaLabeouf Mon 15-May-17 05:10:57

Kimchi I keep at room temperature for a couple of days after making until when you press down on it the liquid bubbles then I put it in fridge.

This is the containers I use they have double lid and the inside lid has a charcoal filter to try and keep the smell in, without double lid the fridge absolutely pongs from it. I have more traditional pots shown in pic but wouldn't recommend them for kimchi, apart from smell they wouldn't really fit in a fridge, I mainly use them for miso and gochuchang making.

antimatter Mon 15-May-17 18:04:26

is it hard to make miso? I love it!!!!

antimatter Mon 15-May-17 18:23:24

I found your pot onggi !

www.radiantonraw.co.uk/product-page/onggi-korean-fermentation-pot

I am going to order it and start from kimchi.
We used to make sauerkraut when I was young and living in the country back in Poland. It is rare nowadays that people are still making it. The type we used to make would take at least 4-5 weeks to be ready to eat (it was a massive barrel!) but I loved it.

RunningFromShiaLabeouf Mon 15-May-17 18:25:13

The making is incredibly easy, it's the wait that's a killer 7-8months min, my oldest batch has fermented for a couple of years. It's basically just soy beans salt and koji, I don't have exact ratios (I'm a kind of throw it all in and hope for best person!) but there are loads of blogs that have a step by step how to cook and what measurements!
It tastes far better then stop bought so recommend it if your into miso, but just be prepared that it will be quite some time before you can eat it grin

antimatter Tue 16-May-17 09:51:08

I can't find onggi with active carbon filter sad
Did you buy it in UK?

RunningFromShiaLabeouf Tue 16-May-17 09:53:49

m.souschef.co.uk/kimchi-container-with-carbon-filter.html

Yep from here, enjoy!

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