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Thread: Anyone here make kimchi or other fermented foods?

  1. #9
    Mitzi is offline Cropper
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    I had milk kefir. I quite liked it but a lot of people aren't too keen on the taste. Got a friend to come in and feed the cats when I had to go away in an emergency. She thought it was something "off" and threw it out. :-(
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  2. #10
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    veggiechicken is offline Warning!! Contains Nuts
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    Since my unpleasant experience with Herman, I've gone off anything fermented - apart from yoghurt.

    If you don't know about Herman you can read about him at https://www.growfruitandveg.co.uk/gr...ml#post1032447
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  3. #11
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    ^Herman sounds like quite a lot of effort. Plus, it's donkey's years since I last made a cake. The next one I make will not be a Herman cake.

    Very useful recipe, mysteryduck. I presume those are the general principles, so it doesn't look too complicated. Don't want to poison anyone!

    A book or two sounds like the way forward. So, fermenting here I come. Thanks for the recommendations, guys.
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  4. #12
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    Sauerkraut is definitely an easy place to start. There are loads of good videos on YouTube. After seeing this thread, I've popped open some sauerkraut that's been sat on my kitchen worktop for at least seven months and had it stirred into pasta (with lots of other veggies and some vegetarian hot-dog style sausages) for the past couple of nights. So good :-)
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  5. #13
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    mysteryduck is offline Sprouter
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    Quote Originally Posted by Snoop Puss View Post
    ^Herman sounds like quite a lot of effort. Plus, it's donkey's years since I last made a cake. The next one I make will not be a Herman cake.

    Very useful recipe, mysteryduck. I presume those are the general principles, so it doesn't look too complicated. Don't want to poison anyone!

    A book or two sounds like the way forward. So, fermenting here I come. Thanks for the recommendations, guys.
    Thatís exactly how I do it itís based on a recipe from the book I recommended. You can add ginger if you want (Iím not a fan) and some people add rice flour (to thicken and possibly help the process?), but I donít bother. Iíve tried a few other recipes but this works best for me. Works every time
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  6. #14
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    ^Brilliant. Thanks.
    Note to self: Getting too old not to have a life.

  7. #15
    gringo is offline Sprouter
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    My missus is Korean - she tells me that every family has their own recipe for kimchi. She'll make a (small) batch of her granny's recipe (granny ~90yo) about four times a year (utilising the special Korean cayenne chilis I grow and dry for her every year - go me!!!). I've always wanted to video her technique but she's a bit camera shy unfortunately. She likes her kimchi 'young' - hence she'll eat it within a month - or OLD (1y+) which you can only really do if you have an extended family helping you to make it in a bath-sized container plus a supersized kimchi fridge to store it all in, for a year! There are 'cheat' kimchis that she makes too, with deulkkae/kaemip (Korean perilla), but they tend to be devoured immediately without any (or much) fermentation.

    I've always found it odd, that she despises salty food, but will (without thinking) utilise 500g sea salt to make about 500g kimchi!

    (even the mini-process will take 3 days spare time)
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  8. #16
    HoneyChild is offline Sprouter
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    Has anyone tried to make a fermented vinegar? Most recipes for flavoured vinegar basically just involve adding fruit to bought ACV however I have found a recipe to make strawberry vinegar using microbes naturally found on the strawberries.

    I set it up with some small strawberries that I didn't really need and added them to twice the amount of water plus some sugar. I set it up 12 days ago and now the smell reminds me of komucha.

    This is the recipe I used but I just did half the amount as I've never done it before. Also, make sure that whatever you cover it with is breathable as it needs to be aerobic fermentation.

    Home-fermented strawberry*vinegar - Hip Girl's Guide to Homemaking - Get hip to your home, kitchen and garden with Kate Payne

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