Tag Archives: Fermentation
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{diy project} Fermented Hot Sauce – Airlock Method

Last year I experimented with various veggie lacto-fermentation projects, like kimchi and pickles. I also ran a test to see if I could come up with a decent sriracha, and found the results exceeded my expectations. This year, I decided to try out using an air lock, instead of worrying about ziploc baggies filled with […]

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kombucha

{reflections on food} My Fermentation Life/How to Make Kombucha

During any given week in my life lately I have multiple glass jars in the corner of my kitchen containing various fermentation projects.  I love it.  I love having stuff growing right there in my kitchen.  A little microbial garden.  I also love having a constant flow of home-made foods that are good for me. […]

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{diy project} Milk Kefir

Recently, I came across a fellow food swapper who had milk kefir grains, and was in search of water kefir grains. I had water kefir grains, and was excited to try milk kefir. A happy swap was born! Like water kefir, milk kefir is fermented at room temperature, so it is easier to make than […]

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{diy project} Water Kefir

I’ve been doing some pretty interesting kitchen chemistry experiments as of late. Glass bottles full of mysterious liquids topped with paper towels and rubber bands populate my kitchen counter. Lucky house guests get to try my creations, and most seem to like them. It all began when I got water kefir grains from a friend. […]

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{diy project} On Community & Kimchi

Editor’s Note: Gina of Modschooler & Albany Kid is back with yet another informative post, this time she discusses her love for the FSC Book Club, The Homemade Pantry & Kimchi. Gina’s other pieces include: Slow Cooker Dulce de Leche, Vegetable Bouillon, Slow Cooker Beans, Empire Boardwalk & Downton Abbey- Inspired Drinks, Homemade Grenadine, and Serious […]

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Half Sour ingredients

{garlic scape week} half-sours!

Well, I may be stretching the scape love here because let’s be honest. The star of this show is the kirby cuke fermented in a lovely 3.6% salt/water solution to create a fine replica of your favorite “deli style” (read: crunchy and complex in flavor) pickle. That said, I changed the recipe, which is from […]

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