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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Should I par-boil my pickled potatoes before roasting them?

I am attempting to make some pickled fries, similar to https://www.youtube.com/watch?v=CnRvRDUtgY4 However, I don't have a frier (nor do I want to fry on the stove top), so I was thinking of cooking them in the oven like I do usually with potato…
RYFN
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How should soda made with "ginger bug" smell/taste?

I recently fermented a ginger soda using a ginger bug that I made. The bug seemed good to me - no funky mold growing on it, and it fizzled when I stirred it. The soda I made was good, but tasted extra "yeasty" and had spots on top that I couldn't…
jmicrobe
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How can I find out if yeast or yeast producing are present in foods?

How can I know if a food or ingredient contains yeast or yeast-producing ingredient? My condition requires yeast-free foods and ingredients.
M. Warner
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Making vinegar - alcohol and sugar tolerance

I am wondering if my latest batch of vinegar is either too sweet or too alcoholic for the acetobacter to flourish. Are there well known thresholds for alcohol and sugar that acetobacter will tolerate? The latest batch is an attempt to make…
Derpy
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Can kefir whey be refrigerated before being used to ferment other foods?

Is it okay to refrigerate kefir whey for a few days before fermenting other foods with it (i.e., almond butter http://www.thecandidadiet.com/forums/topic/fermented-almond-butter-16/ ), or will this prevent the good bacteria from eating the bad…
user35927
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Can I use sona masoori rice for making dosa?

I have been trying to make dosa in the US since 6 months & never got the fermented batter. When searched in seasoned advice I found a similar question asked. How to ferment dosa batter? I have been using correct proportions of rice, urad dal,…
tcb
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Why does my beet kvass taste bad?

I took 4 medium beets, chopped them up in a medium dice, put the beets in a 1-gallon Pickl-It jar. I added 1 ½ tablespoon unrefined sea salt, added filtered water to ½ inch below lid, and closed with an airlock. I allowed this to ferment for 1 ½…
davidjhp
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How to make beet kvass in Winter?

I often make fermented beet kvass. This was going well in summer, but now in the colder weather the environment is too cold for the kvass to ferment properly. The home temperature is 60F, but the kvass needs 72F-75F. What is the best way to keep…
davidjhp
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Fermented rice horchata

I have been making some horchata (using white rice, cinnamon and water). I left it for a day and when I returned, it looked slightly fermented (a stream of bubbles were coming out of it and it was frothy ever so slightly). I blended and sweetened it…
Sbddy
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What weights to use for fermenting sauerkraut?

I am new to making sauerkraut. I do know the right ingredients for making sauerkraut, based on searching on Google. My question is what equipment should I use to weight the sauerkraut below the brine? I am using a Fidos jar as a container. If I were…
I Like to Code
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To slow down the fermentation process of a food in a can

I am particularly interested in the histamine's creation in a can because I need to deal with allergies. Possible Factors to me which affects to histamine's creation that is the speed of the fermentation process in a can: temperature humidity…
Léo Léopold Hertz 준영
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Why are most commercial pickles pickled and not fermented?

Pickles can be pickled in acid (quick pickling). Or they can instead be fermented. Fermented pickles are healthier than pickled pickles. (Source.) Also, many people say that fermented pickles taste better, though some disagree. (Source.) Most…
unforgettableidSupportsMonica
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Should non-dairy yogurt thickeners be added before or after fermentation?

I want to make a yogurt similar to a brand I like (Siggi's Plant-Based). It's very thick and holds its structure extremely well. The ingredients are: Cultured Coconut Milk (Water, Coconut Cream), Pea Protein, Coconut Oil, Macadamia Nut Butter, Cane…
michael.greenwald
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Kimchi white fermentation covering

It looks like I've developed some nonharmful "kham yeast" on my kimchi ferment. I've looked online and I'm confident this is not dangerous, but I'm not sure if it is a good sign either. The kimchi smells great. I tried scraping it off and could…
Strobnm
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Can I make ginger bug from existing ginger beer, or from ginger beer yeast?

I was having trouble getting a ginger bug started from wild cultures, so I went ahead and bought a small amount of 'Ginger Beer Yeast'. I was hoping to get a more successful Ginger Bug started, either directly from the yeast, or potentially by…
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