Fermentables!!!

JMS · 07-01-2008, 05:18 AM

Twenty years as a bread baker and beer lover has taught me a thing or two about appreciating some of the finer things in life! I have made and enjoyed many fermented items over the years! My latest attempt at the fine art of fermenting is Sauerkraut!
Man do I love Sauerkraut, but making it is a first for me! I'll let you know how it comes out.
I am starting this thread for other people to list their attempts at fermenting, and naming some of their favorite fermented products from Balut to beer to Kimchee!

So tell us your favorites and your attempts at making your favorites!

Kantian Pragmatist · 07-01-2008, 05:34 AM

In the past, when I had access to my brewing equipment, I brewed both beer and mead. The beer was everyone's favorite, especially the reddish wheat beer. Nobody seemed to like the mead much, at least for the first two years after it had been bottled. A few years back, I discovered a bottle of it in the attic. It had been hiding for at least 5 years. That bottle was like liquid gold, as if someone had captured the essence of summer clover and bottled it. I will say this for mead, the bible doesn't lie when it describes the hangovers.

JMS · 07-01-2008, 05:36 AM

I love making mead! And I like drinking it even better! That must have been one fine bottle Sir!

bevansmw · 07-01-2008, 06:18 AM

My grandpa used to make sauerkraut and my mom and sister absolutely loved the stuff, I never cared much for it myself. My grandma may have the recipie somewhere still I can ask for it, my grandpa passed away almost 10 years ago now. He was born Czech and raised there, immigrated through Europe in the mid 1940's to Austria then France then to Canada then finally immigrated to the US with my mom, uncle and grandma. I'm first gen american on my mom's side of the family, as they were all born in foreign countries. I'm going to the Czech Republic this Sept 9 - Oct 1, talk about an expensive ticket but I'll get to see where my grandpa grew up and am probably going to stay on a farm that was built on the land where he grew up at. My grandpa came from an ennobled family there and they had some castles and owned land since around the 1500's in what would've been Bohemia before and now is the Czech Republic. Should be interesting getting to visit and learn more.

Pudu · 07-01-2008, 03:35 PM

I've tried my hand at bread a half dozen times, each time producing something suitable for the arts of Dwarven hand-to-hand combat, but certainly not for consuming. Strangely I can produce bagels that look at bit wrinkled but taste edible - but not bread.

I don't make any of these, but my favourite fermenties include

bigos - a Polish stew with fermented cabbage. Some say the best bigos gets buried in the ground for a day or two prior to reheating.

kimchee - yum

pickled sichuan vegetable - a chinese version of sauerkraut that gets fried up in sesame oil and served with dry fried green beans and hot chilis.

I'll pass every time on the balut as well as the hundred year egg, thanks.

I made decent beer in when I was university and will probably try again once my kids are old enough that I can force them to rinse out the empties for bottling.

Quick Orange · 07-01-2008, 03:40 PM

I like good, home made sauerkraut, but no thanks on the kimchi! I used to work with a bunch of guys that would eat it every day. Walking into a cloud of 20 kimchi bowls is something I hope I never have the pleasure of doing again

sicboater · 07-01-2008, 03:54 PM

I recently made half-sour pickles. They take a lot less time to ferment as they are still kind of "sparkling" when they are done. I have enjoyed beer brewing in the past but fell away from it due to not having the time to devote to the craft. Sauerkraut is something I have been interested in making and I am looking forward to hearing about how your came out JMS!

EDIT: I forgot to add that my favorite fermented food is japanese pickles (oshinko I believe?) I like the burdock root, eggplant, garlic, and turnips that I have had as well as the plums!

JMS · 07-02-2008, 06:00 AM

Yeah, I love Japanese pickles and sour plums! My mother told me that in Japan in the old days before WWII only women of a certain type could produce umeboshi (sour plums) and were not allowed to be any where near umeboshi in production if they were on their period (What my mother said was "if their "monkey" had a "bloody nose")!

Pudu, if you PM me I can help you in the process of making good bread!

JMS · 07-02-2008, 06:33 AM

I know that certain teas are fermented before they are dried, but is tobacco partially fermented before making it into cigars or cigarettes?

Nickelking · 07-02-2008, 07:55 AM

Now I've been thinking about trying out brewing for quite some time, what would I need to get that going?

gugi · 07-02-2008, 07:57 AM

Quote:

Originally Posted by JMS

I know that certain teas are fermented before they are dried, but is tobacco partially fermented before making it into cigars or cigarettes?

yes, absolutely, tobbaco is fermented as well.

my family always makes various pickled veggies in the fall and sauerkraut in the late fall/winter. i guess it's a bit tricky.

JMS · 07-02-2008, 08:17 AM

Quote:

Originally Posted by Nickelking

Now I've been thinking about trying out brewing for quite some time, what would I need to get that going?

Here is a link for home brewing supplies in your area:homebrewing equipment loc: Torrance, CA - Google Maps

Any one here make their own cheese? If you do, contact Gugi and NK as they have just been deprived of their source!

Nickelking · 07-02-2008, 08:22 AM

Quote:

Originally Posted by JMS

Here is a link for home brewing supplies in your area:homebrewing equipment loc: Torrance, CA - Google Maps

Any one here make their own cheese? If you do, contact Gugi and NK as they have just been deprived of their source!

Curse you!!! I want forbidden cheese!!!!!!!!

gugi · 07-02-2008, 08:28 AM

Quote:

Originally Posted by JMS

Any one here make their own cheese? If you do, contact Gugi and NK as they have just been deprived of their source!

sad part is i never got no source. ever

Pudu · 07-02-2008, 02:58 PM

Quote:

Originally Posted by JMS

Pudu, if you PM me I can help you in the process of making good bread!

As long as I don't have to get up at 3:00am to make it properly you've got pm.

And thanks!

JMS · 07-03-2008, 08:48 AM

Well, my sauerkraut is beginning to taste like sauerkraut! I am betting for Independence day we are going to have kraut dogs!!! MMMMMM GOOOOD!!!

sicboater · 07-03-2008, 04:35 PM

Nice! How did you make it?

Quote:

Originally Posted by JMS

Well, my sauerkraut is beginning to taste like sauerkraut! I am betting for Independence day we are going to have kraut dogs!!! MMMMMM GOOOOD!!!

JMS · 07-03-2008, 04:44 PM

Quote:

Originally Posted by sicboater

Nice! How did you make it?

The most simple formula I have ever used!
5 LBS shredded cabbage
3 Tbsp. sea salt

mix together and put in a Japanese pickle press and check daily, removing the bloom from the top of the liquid and tasting product for desired flavor!

mitchshrader · 07-07-2008, 01:08 AM

agreed. Cabbage, salt, crock, lid, water, stone to press lid down, sharp knife or mandolin (knife in frame) ..

and that's All You Need.

It's properly served straight out of the crock, and reeks most emphatically.. great stuff, extremely healthy, suitable for folks with ulcers or hyper-sensitive stomachs.

Fermented foods are generally an acquired taste and well worth the effort. We make yoghurt, not set up for cheese.. but you've gotten me craving the kraut..

hmm. I have a 2 gallon crock, biggest I own.. wonder if it'd be big enough..

Jimbo · 07-07-2008, 01:13 AM

LOL! This is a great thread. You guys are culinary inspirations!

The only things I ferment are left overs that sit in the fridge for several months. I'm guessing you've done it wrong if it's wearing fur?

James.