Posted on 01/28/2022 2:43:21 PM PST by nickcarraway
Yeah but beer and cheese are fermented by fungi also bread.
Written like a high school term paper.
I’ve made kimchee and currently have a jar of habaneros, fresno chiles, garlic & onion fermenting for a hotsauce. I’ll add grilled pineapple to the hot sauce once it is done fermenting. Have also made gallons and gallons of beer, mead & wine. It’s all really easy to do. The hardest part of all of it is waiting for the ferment to be done!
Wow! I would like to do that. Very interesting
Baechu-kimchi (배추김치) spicy napa cabbage kimchi, made from whole cabbage leaves
Baechu-geotjeori (배추겉절이) unfermented napa cabbage kimchi
Bossam-kimchi (보쌈김치) wrapped kimchi
Baek-kimchi (백김치) white kimchi, made without chili pepper
Dongchimi (동치미) a non-spicy watery kimchi
Nabak-kimchi (나박김치) a mildly spicy watery kimchi
Chonggak-kimchi (총각김치) cubed chonggak “ponytail” radish, a popular spicy kimchi
Kkakdugi (깍두기) spicy cubed Korean radish strongly-scented kimchi containing fermented shrimp
Oi-sobagi (오이소박이) cucumber kimchi that can be stuffed with seafood and chili paste, and is a popular choice during the spring and summer seasons
Pa-kimchi (파김치) spicy green onion kimchi
Yeolmu-kimchi (열무김치) is also a popular choice during the spring and summer, and is made with yeolmu radishes, and does not necessarily have to be fermented.
Gat-kimchi (갓김치), made with Indian mustard
Yangbaechu-kimchi (양배추 김치) spicy cabbage kimchi, made from “headed” cabbage leaves (as opposed to napa cabbage)
Have also made gallons and gallons of beer, mead & wine.
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“Mead” is one of those terms I’ve seen forever and never really thought about what it was. I knew it was a drink, it sounds like something from medieval times, but that’s about it. Fermented honey water! Wild.
Yeast is not bacteria. They’re different kingdoms. But plants cannot live without bacteria, and animals cannot live without plants. And while plants use bacteria in the soil to break it down into nutrients, animals have learned to trap bacteria in their guts and use it to digest food.
natural remedies, rather than Activia that is flying of the shelves because of its claims. I love pickled anything. Except Biden.
I do sauerkraut regularly. How hard is kimchi?
My son took a college class in fermentation. He liked the subject so well his career shifted to micro-biology/food science. This summer he will intern at a cheese factory. It’s really interesting, but having toured his food science lab, I must say there are some really bad smells that can happen.
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You’d have no problem making kimchee.
Here is the book for you on the beer brewing thing:
And I would suggest, after you buy the equipment, to use
this malt extract as your first batch:
"Cooper's Special Bitter" from Adelaide, Australia.
The first batch of that stuff I brewed was the best
beer/ale I have as of yet drank. Beginner's luck I guess.
You can thank me later.
Thank You!
You are most welcome!
In winemaking, adding bacteria after primary fermentation (with yeast) is often called a "secondary" fermentation or malolactic fermentation and is most often done with Red wine and not White wine (Chardonnay being the biggest exception with white wine).
Although, no fermentation takes places, it's actually the process of the bacteria converting the more tart-tasting malic acid, naturally present in grape must, into softer-tasting lactic acid (aka Milk acid) without alcohol being produced.
As a hobby I'm a bit of a vigneron and garagiste.
I make kombucha (fermented tea) which is enabled by a SCOBY (Symbiotic Colony Of Bacteria and Yeast) which presents itself as a rather large jellyfish-like mass. Easy, tasty, and probiotic.
Correct. Yeast is not bacteria. I have good sanitation practices to keep bacteria OUT of my beer when brewing. For that matter, hops themselves have anti-bacterial properties.
That said, there are a few beers that use bacteria (e.g., lactobacillus) in a controlled way to produce specific styles.
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