jb000

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• Kimchi, Kefir, Sauerkraut and all other fermented foods

  in Miscellaneous and Meaningless • 1 day, 11 hours

  

  cheers. Momentarily forgot about this thread.

  It really was surprisingly easy / tasty. It almost smells like Chorizo or something. Really tangy with a low ph but obviously all coming from the lactic acid rather than vinegar

• Chilli heads.

  in Miscellaneous and Meaningless • 1 day, 13 hours

  

  My dad's homegrown chilli's including some superhots and scotch bonnets fermented for 6 weeks with some garlic. Tastes amazing

• Christmas tree appreciation

  in Miscellaneous and Meaningless • 1 day, 13 hours

  

  Our first tree up married.

• Kimchi, Kefir, Sauerkraut and all other fermented foods

  in Miscellaneous and Meaningless • 1 week, 4 days

  

  It might not have enough liquid because it doesn't have enough salt to draw it out.

• The Vegan Thread

  in Miscellaneous and Meaningless • 1 week, 5 days

  

  I saw nudie jeans do it now

  Edit: wot he said ^

• Running

  in Miscellaneous and Meaningless • 1 week, 5 days

  

  thanks for that. High quality content from you in the Running thread atm!

• Kimchi, Kefir, Sauerkraut and all other fermented foods

  in Miscellaneous and Meaningless • 1 week, 6 days

  

  Also have people watched Its Alive with Brad? Love it
  (i seem to be having trouble with linking it but its a youtube series)

• Kimchi, Kefir, Sauerkraut and all other fermented foods

  in Miscellaneous and Meaningless • 1 week, 6 days

  

  Yeah i had a good batch of red wine vinegar which leaked and destroyed both some floor and my wifes relationship with me making vinegar.

  But i`m keen to get back going. Cider vinegar is next on the list

  Miso is next on my list, but since i`m moving house (and country) in a month, new projects are on hold!

• Kimchi, Kefir, Sauerkraut and all other fermented foods

  in Miscellaneous and Meaningless • 1 week, 6 days

  

  It will keep fermenting a bit whatever happens. Fridge should slow it down but it will continue to get more fizzy. Mildewy sounds not right though so that is strange. Look at salt levels?

• Kimchi, Kefir, Sauerkraut and all other fermented foods

  in Miscellaneous and Meaningless • 1 week, 6 days

  

  Great thread!

  Once is stopped eating meat and had to curtail my meat curing hobby I have jumped in feet first to fermentation.
  Kimchi,kraut are regulars.
  Just started some fermented chilli sauce which is about ready and I'm looking forward to how that turns out.
  Also have a vinegar crock which I've been playing around with but it leaked on me and I haven't got the courage to restart yet.