We had a lovely night with 25+ people learning about fermentation at the Cookbook Store last night. I promised to make notes from the evening and share them on the site today – if you weren’t in class but interested in fermenting, these will still be relevant:
These notes aren’t in any order but touch on many of the things we spoke about last night:
- We started with safety and talked about botulism statistics in canning.
- I did a very poor job of explaining the coffee filters that I use to keep flies out of mason jars (and to skim mould with).
- When I ferment in jars I sometimes use airlocks from homebrew stores. Here’s more info and what they look like.
- I mentioned my ‘fancy’ fermenting pot twice. Once when mentioning the ‘channel’ that water could be poured into to form an airlock and another time when I mentioned fermenting weights.
- We spoke a fair bit about fermenting with whey. Here’s the recipe for the hot sauce made from dried jalapenos (you can also find out more about our Double Dragon Hot Sauce here and here). We also talked about how to strain yogurt to get whey.
- We have a lot of articles on fermenting. They are broken into two categories: fundamentals and recipes.
- There was talk about T’ej/ Honey Wine. Here’s how you make it!
- We also talked about temperature. In this article I said 65-72 was ideal but fermenting will continue above and below that.
- There were questions about sauerkraut and ratios of salt in general. That article covers them both.
- Many people wanted to know about kimchi. We have a kimchi archive that includes dehydrating it, cooking with it, making kimchi soup and more.
- If you’re thinking about fermenting carrots, we have a bunch of recipes for you.
- We also talked briefly about low-salt fermenting.
- We also talked about making yogurt (see my note below if you’re looking for more info on yogurt).
There were 5 things we talked about that I either didn’t have enough information on or don’t have articles that are dense enough to reflect the questions you had. I’ve done some research today and have more information on each of these things but writing each would make this post a marathon to write – and read!
Don’t fret – next week I’ll publish an article on each of the following topics (though the order of posting may be different):
- SCOBY/ Mothers. We talked about these in light of kombucha and vinegar. Much more to come next week.
- Koji. We’ll talk about starters and different types of Koji that you can make (and how)
- Yogurt. The post above is a good start but it won’t excite our yogurt lovers in the group. I’m going to expand on the topic in greater depth.
- Natto. I hadn’t heard of it – now I can’t wait to try it! Will share what we’ve learned and how we plan to try to make it.
- Iodized Salt. I’ll expand on the discussion of using iodized salt (or not) in fermenting.
Is there anything else we should add (and it’s ok to ask even if you weren’t in class!)?