Of course, not every fermentation is going to be perfect. Be sure to check your ferment frequently. If you see mold on top of it, it's possible there isn't enough salt in the brine, something poked out of the brine, and/or the temperature is a little too warm. You should throw th...
5. Don’t use anything acidic, stick to the fruits and vegetable peel, eggshells, coffee grounds, tea bags, and tea leaves. 3. The Bokashi Method It uses a select group of microorganisms anaerobically ferment organic waste. Add kitchen daily waste to the airtight drum for fermentation. You ...
After this step, you should cover your fermenting tool and attach a sanitized airlock to it. Let the mix ferment at 65-75F for at least a couple of weeks. Once this step has concluded, give it 3-5 extra days. Finally, bottle it or rack it into a carboy so it could turn clear for...
Whether you’re a beginner or looking to refine your fermenting skills, this post has you covered. Now I ferment anything I can get my hands on! This crock is the end result of me stumbling upon your website five years ago and nervously fermenting my first quart jar of cabbage lol. ...
(to avoid dough sticking to them) and pull up on the side of the dough and fold it back down on itself. Turn the bowl 90° and repeat. Do this until you have stretched and folded all 4 sides of the dough. Turn the dough over, cover, and allow it to ferment for 30 more minutes...
For a healthy ferment, keep at least 75% of the weight in cabbage and no more than 25% of the total weight as “flavoring” ingredients. FUN FACT: Sauerkraut is high in digestive enzymes that help to break down starches, proteins, and fats. STEP 3: SALT. Create Your Brine In Step 3...
For many people, the cause of excessive gas in the intestines boils down to: Inadequate protein digestion(causing some foods to ferment) Inability to break downsugar and carbohydrates fully (certain complex sugar compounds need the presence of enzymes to be digested fully, yet people can lack the...
When one month has passed, you’ll notice the fruity smell has turned to a smell something closer to alcohol. Plus, your concoction most likely has a higher alcohol concentration compared to the first week you left it to ferment. So what’s next? Here’s what you should do: Pour your ...
cost-effective and better for the environment. Yourenginewill run cleaner and there will be a reduction in the amount of toxic emissions that burning gasoline produces. It's a relatively simple process: All you need is some form of feedstock, a way to ferment it and a way to distill it....
It’s a little different from other methods since normal composting is aerobic, but in short, bokashi uses a specific kind of fish flake to ferment food scraps in an airtight, anaerobic setting. The big difference between bokashi and normal compost is that you’re not done after you toss ...