Any fermentation fans (fanatics?) here?

[Bills vs Beaks]

I know but my attic get to like 90 in summer, and my ginger beer loves it. It would be ready in 24 hrs. Now it takes twice as long.

 

[FoodFreedomNow]

I tried a seedling mat under the sourdough loaf today and it was just enough to promote a good rise (chilly here today). Would work for most ferments, I'd think.

 

[Bills vs Beaks]

Post a pic of that loaf

 

[FoodFreedomNow]

I found a recipe on pinterest, but will have to work to source the ingredients locally.

Traditional kvass is mostly beets and rye bread plus honey, ginger, etc... lots of options. It can be a bit salty. I have also been playing with fruit kvass and fermented lemonade. Blew the top off of a half gallon ball jar last week with a strawberry cucumber lemonade. It was worth it.

Ah, right...I remember reading that in Eastern Europe, there are vendors that sell it from a big vat - and there are big pieces of bread in it. I would definitely try it.

It's always exciting when there's a lot of carbonation...I once opened a flip-top bottle and the pressure blew the top open out of my hands and sheared off a piece of the glass rim. I don't tell this story to people new to fermenting. lol

 

[FoodFreedomNow]

How about rejuvelac? Anyone tried it?

 

[FoodFreedomNow]

Post a pic of that loaf

It's already wrapped, but here it is...

 

[FoodFreedomNow]

Lacto-fermented jalapeños

 

[crescentson]

Trying something a bit different. Apples, carrots, grapes, cucumbers, and raw honey. I'll let it set for three days and see what happens. After one night it smells yummy.

 

[FoodFreedomNow]

That does look yummy! Looking forward to hearing how it turns out.

 

[crescentson]

FFN, I am just starting to look in to lacto fermenting. Any particular pitfalls one should consider? Where would I get the best info?

Thanks