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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Milk in fermented bread dough

I would like to ask if the role of milk in bread dough fermentation, is to increase the population of microorganisms similarly present in sourdough bread? If so, can it be said that this kind of bread recipe comes close to sourdough bread?
wearashirt
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How much salt do I use to ferment 1 quart of cabbage?

How much salt do I add to ferment 1 quart of cabbage?
Dale
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Can I use fermented milk product as starter culture?

Can I use fermented milk product as starter culture for vegetable fermenting?
hutar94
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What to use in pressure fermentation

I'm still pretty new to pressure fermentation and have been using it primarily to make sukimono - cabbage mixed with salt under pressure for about a day. I would like to make a whole cabbage at a time or even a bit more, but I'm unsure what is the…
jhawes
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Can one get sick from drinking too much home made Water Kefir?

Using well water and some Odwalla orange juice.. What is the maximum amount that is safe for consumption daily?
sov
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Can I repasturize milk that separated in a bottle?

I bought a bottle of pasteurized milk (not UHT) on Tuesday and accidentally left it out for two warm days. I went to discard it when I found it because of the curdling, but the smell was really pleasant, like fresh yoghurt or light kefir. I know the…
Reverent Lapwing
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Lactofermenting fruits successfully

Always when I tried lactofermentation of fruits like pears, plums, or citrus fruits, they always turned bad. When letting them ferment less time, they were still not fermented at all or already gone bad. I tried up to 8% salt solution but they just…
Sebastian
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What's this white matter in a sauerkraut jar?

I have just opened a jar of store-bought organic raw sauerkraut and I found this white matter on it that you can see in the picture. It doesn't look like regular mold, and it doesn't look like Kahm yeast (from pictures of Kahm yeast I can see on…
Alessandro Cosentino
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Carbohydrates percentage in lacto fermented potatoes

I am wondering: how much carbs do lacto fermented potatoes contain? Or how would one determine that? Context I am into keto diet since it has been like a miracle when it comes to weight loss for me in the past and it's just about time for me to come…
Martynas Žiemys
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Making wild vinegar - covered or open?

I'm trying to make white wine vinegar using the traditional method - leaving an open jar with water-wine solution in a warm place (~7% alcohol content in the mixture) and waiting for the right bacteria to make their way inside. At the moment I have…
Reverent Lapwing
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How does the idli or dosa preparation process help in ensuring it is cooked and the bacteria+yeast are killed?

Background: If I use two or three cups of rice to prepare rice in a pressure cooker, I have to add plenty of water, pressure-cook it until one whistle and wait for around 1.5 hours until I open the pressure cooker. However, for idli or dosa, the raw…
Nav
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Why are soaked dried soy beans cooked before fermenting?

Is it necessary to cook soaked dried soy beans before fermenting them?
Geremia
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White cloud of foam while fermenting tepache

I have lately tried to ferment tepache, for the firs time. The first stage went well, after three days there were white bubbles, it tasted less sugary and a bit yeasty. When I bottled it for the second fermentation, with no air flowing in, after 12…
Sam
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white spots on top of indian pickle

I hav made carrot pickle in lemon juice 15 days ago . some white spots are formed on the top of the pickle and at the sides of the glass jar. Is the pickle safe to consume ?
Ramkrishna Maheta
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Are a few air bubbles in a fermenting pepper jar okay?

I'm making America's Test Kitchen's fermented jalapeno recipe for the first time. Here's a pay-walled link. The general idea is you pack halved-through-the-stem jalapenos, shallots, garlic and lime zest into a quart jar, make a high-salinity brine,…
Christopher
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