Cooking Stack Exchange
Cooking Stack Exchange

Questions tagged [fermentation]

Desired chemical breakdown of a food by a microorganism (bacteria or yeast), and occurs when making foods such as bread, yogurt, sauerkraut, kimchi, or wine.

Fermentation is the term for yeast and bacteria converting sugar in foods to acid, gas, or alcohol. This process is used for a number of kinds of foods, such as:

  • bread
  • yogurt
  • sauerkraut and kimchi
  • wine and beer

One key characteristic about fermentation is that it is microorganism activity that does not render food unsafe to eat. Any questions about an undesired or dangerous change in foods due to microorganisms should be tagged with .

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When making yogurt, why doesn't bad bacteria grow as well?

I've been making Yogurt and Coconut Yogurt for a long time. I've always wondered why one can't leave milk out for more than an hour or so without it going off, yet when adding cultures or probiotics all of a sudden this isn't a concern.
Ben
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Why must fermenting meat be kept cold, but not vegetables?

This is a somewhat unique question, so I'll start by stating my assumptions that I understand to be "widely known" among food preservation enthusiasts. If any of these are not accurate, please let me know! Assumptions: Improperly handled food kept…
Ben Hershey
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My applesauce has fermented, is it safe to bake with?

I don't have access to refrigeration, so I use applesauce as an egg substitute. I have a plastic can (it's got a metal & rubber lid like a Mason jar but the container is plastic) of store bought store-generic applesauce that's been sitting on a cool…
Schilcote
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Can you make your own black garlic?

I've seen black garlic--fermented garlic with a complex flavor--used a number of times on TV cooking shows, but I've never tried it. The description of the flavor is intriguing. Is it possible to ferment garlic and make your own black garlic? …
Denny Conn
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Why is it recommended to mix yogurt starter with a small amount of milk before adding to the entire batch?

When making yogurt with Yogourmet yogurt starters it is recommended to boil the milk, bring it down to 110 degrees F, then take out a cup of milk and mix the starter, then add that mixture back into the main batch of milk and let it culture. What is…
Adam Thompson
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How to properly freeze kefir grains

I have been making kefir regularly for a couple years. Lately, however, my family's interest in it has waned and I have been using it less often and so feeding it less often. I want to store some kefir grains so I don't lose them due to my own…
Sobachatina
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How does Korean chili powder differ from "US" chili powder?

I've been looking at a number of kim chi recipes and they all call for 'Korean chili powder'. My visit to the local Asian grocer only yielded 'Asian' chili powder and other nondescript chili powders. Is there a particular chili powder that is…
dfrdmn
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How to ferment dosa batter?

I have never been successful in fermenting dosa batter properly in the US. I generally soak urad dal, rice and fenugreek seeds for a few hours and grind them together. Even if I leave the batter in 30°C temperature, the batter does not double in…
Avinash Bhat
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What is the relationship (if any) between natto and miso paste?

Just curious. I believe they both come from fermenting of soybeans. So are those completely different processes or is natto simply an earlier product of the same fermenting?
NotAName
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How can oak leaves be made edible?

Based on some research, it seems the leaves contain tannins and so I imagine some number of rounds of boiling are required to extract those/reduce them to an acceptable level. But the texture of oak leaves isn't ideal for eating based on what I…
Sidharth Ghoshal
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Why isn't glass ideal for the fermentation of sauerkraut?

I last made sauerkraut over 20 years ago, so embarking on it again I did some reading and chose an Alton Brown recipe. He specifically calls for the fermentation to be done in a plastic container. This answer here on SA suggests that fermentation in…
Jolenealaska
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What happens during a cold fermentation that makes bread taste so good?

Many techniques for bread highlight a long cold fermentation. I've read that this gives enzymes more time to work and it contributes to a more 'complex' flavor. What do the enzymes do and why don't they slow down in the fridge as well? Wouldn't…
rfusca
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Uses for Old bread dough

I found some old bread dough that I had left, sealed in tupperware, in my fridge. It has a powerful fermented smell, but doesn't appear to be moldy or otherwise bad. Is there any use for this fermented dough? The dough was water, salt, oil, sugar,…
philosodad
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Fermenting Sauerkraut - Should I Stir?

I haven't done this for a very long time. I am following Alton Brown's recipe, which conveniently fits perfectly into a little hack-job of containers I already had. (Related: Why isn't glass ideal for the fermentation of sauerkraut?) @Athanasius'…
Jolenealaska
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Kimchi air bubble removal

I'm making Kimchi for the first time and I have two questions about air bubble removal. First, all the recipes I've seen say to press the Kimchi down to remove air bubbles. My batch had a few small bubbles lower in the jar, probably the size of a…
SSilk
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