Didn't read that 1 napa cabbage was supposed to be 3 pounds🫣, now have a lot of liquid in the kimichi and it was quite salty. Will too much salt prevent fermenation?
10:30 pm might be a bit late to start making kimichi yet here we are, also I forgot that spring onions are only coming tomorrow 😅
July 30, 2025 at 12:03 AM
Didn't read that 1 napa cabbage was supposed to be 3 pounds🫣, now have a lot of liquid in the kimichi and it was quite salty. Will too much salt prevent fermenation?
FUNK YEAH!!! Brand new episode ✨✨
This week I'm joined by Dan Wye from @fyneales.bsky.social Origins to talk all things funk, farmyard and wild fermenation! We discuss barrels, foraging, packaging wild beers, selling them and a whole heap more!
Tune in: bit.ly/3WVKBUK
This week I'm joined by Dan Wye from @fyneales.bsky.social Origins to talk all things funk, farmyard and wild fermenation! We discuss barrels, foraging, packaging wild beers, selling them and a whole heap more!
Tune in: bit.ly/3WVKBUK
February 11, 2025 at 8:38 PM
FUNK YEAH!!! Brand new episode ✨✨
This week I'm joined by Dan Wye from @fyneales.bsky.social Origins to talk all things funk, farmyard and wild fermenation! We discuss barrels, foraging, packaging wild beers, selling them and a whole heap more!
Tune in: bit.ly/3WVKBUK
This week I'm joined by Dan Wye from @fyneales.bsky.social Origins to talk all things funk, farmyard and wild fermenation! We discuss barrels, foraging, packaging wild beers, selling them and a whole heap more!
Tune in: bit.ly/3WVKBUK
About to bottle my first ginger beer. @fermentingfoodies.bsky.social would love a second opinion on it being mold free. I think all I’m seeing is ginger and ginger skin bits. #fermenation #gingerbeer #gingerwort
February 1, 2025 at 7:38 PM
About to bottle my first ginger beer. @fermentingfoodies.bsky.social would love a second opinion on it being mold free. I think all I’m seeing is ginger and ginger skin bits. #fermenation #gingerbeer #gingerwort
Yes but adding yeast, which is abundant on ginger root, will lead to an alcohol fermentation and then acetobacter fermenation if left exposed to oxygen.
January 24, 2025 at 6:15 PM
Yes but adding yeast, which is abundant on ginger root, will lead to an alcohol fermentation and then acetobacter fermenation if left exposed to oxygen.
As I have a close friendship with lacto bacteria (sourdough and yoghurt for two years), I've tried my luck in fermenation last week.
Cauliflower/garlic and carrots/ginger are bubbling in their jars, and now I wonder if I should try a tiny batch of kimchi next. But vegan, and not so hot maybe 😅
Cauliflower/garlic and carrots/ginger are bubbling in their jars, and now I wonder if I should try a tiny batch of kimchi next. But vegan, and not so hot maybe 😅
January 11, 2025 at 8:53 PM
As I have a close friendship with lacto bacteria (sourdough and yoghurt for two years), I've tried my luck in fermenation last week.
Cauliflower/garlic and carrots/ginger are bubbling in their jars, and now I wonder if I should try a tiny batch of kimchi next. But vegan, and not so hot maybe 😅
Cauliflower/garlic and carrots/ginger are bubbling in their jars, and now I wonder if I should try a tiny batch of kimchi next. But vegan, and not so hot maybe 😅