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Fermentation

post #1 of 4
Thread Starter 
Just curious if anybody is doing anything interesting with cultures/ferments right now. Its a bit of an in thing but my experience is pretty limited to sourdoughs, kraut and yohgurt. I tried an experiment last week with culturing whole sweet rice, which has some potential. I have read about people culturing potatoes for oven "fries."
Anything cool out there?
post #2 of 4

Allan what a great subject!

 

I've done pickles. Recently I got a large ceramic crock with ceramic weights for this purpose hoping also to do some kraut, but kraut takes much longer than pickles so the first thing I did was "Jewish deli" style half sour garlic pickles. I am amazed at the simplicity of the ingredients, I had tried many times to create a "zest" by mixing exotic spices for pickles. Turns out.. it's just garlic and black peppercorns. I kid you not.. those two ingredients some how create a vast swath of flavor; perhaps because they allow the fermentation to shine as an equal participant?

 

Here's a shot of the result of 3.5 days of fermentation. They were ridiculously delicious. Unfortunately I've learned even if you cold pack them, they will continue to ferment past about 2 weeks and become overly strong.. more towards full sours which is not something I enjoy.

 

 

I've got Ruhlman's book on charcuterie and have been plotting the day I will create a controlled environment where I can ferment meat. I'd love to hear more on what people are doing with fermentation. Beer anyone?

post #3 of 4

Hey Guys hope you don't mind me jumping in to share. Chef @Pete who is a regular writer for ChefTalk and has his on excellent blog (onceachef.com) has recently been doing some fermentation pieces for ChefTalk. One is a product review and the other on Sauerkraut.

 

 

 

 

Making Sauerkraut
By Pete Posted 1022 views 2 comments
Thanks,

Nicko 
ChefTalk.com Founder
All About Braising: The Art of Uncomplicated Cooking
All About Braising: The Art of Uncomplicated Cooking
Bacon (I made)
(26 photos)
Reply
Thanks,

Nicko 
ChefTalk.com Founder
All About Braising: The Art of Uncomplicated Cooking
All About Braising: The Art of Uncomplicated Cooking
Bacon (I made)
(26 photos)
Reply
post #4 of 4
Thread Starter 
Thank's Nicko! Pete is a master eh? And a good, clear writer on top of that.