Home Fermentation: Cool or Gross?

Have You Experimented With Home Fermentation?

September 20, 2010

Ever since learning more about food fermentation in last week's Food Section Sampler, I can't take my mind off the concept of trying it at home. After all, there's nothing that I love more than a batch of super-spicy, tangy sauerkraut — although I'll have to get over the fizzing and hissing bacterial cultures, for sure. Have you ever taken a stab at home fermenting?

8 Comments

POPSUGAR Food 2 years

I've always wanted to make kimchi! It's on my to-do list. :-)

ngocnguyen 2 years

We love Kimchi at my house!! Cab bage, eggplant, carrots, and peppers. Although, they are pretty strong smelling.

Laww1949 2 years

I have made different forms of Kimchi such zucchini squash, cucumber, carrot and cabbage kimchi. Super source of vitamin C and helps against me catching colds. I make it fresh and I don't need to bury in in containers. It ferments a bit but its delicious.

pharm_chick 2 years

i think the mold mightve grown on the dish bc water may have been left behind. from what i understand, the dish used for preserving needs to be totally dry. i dunno if it counts as fermentation, but ive made lemon pickle, and indian crepes (dosas)... those were made by grinding the lentils and letting them ferment overnight..

amandachalynn 2 years

We regularly make beer, and I've also made kraut. It was much better than store bought!

Yersinia 2 years

As a microbiology major, I'm pretty comfortable with microorganisms and know that there are many already chilling inside of me. I haven't tried home fermentation yet, but it sounds like an interesting, and delicious, experiment!

POPSUGAR Food 2 years

I think mold is supposed to be okay in these things! Supposedly you can just scrape it off. But being a fermentation novice, I can't confirm that just yet. ;-)

adtafoya 2 years

Yes! I tried making kombucha at home. :/ At first everything was going great, but about two weeks in my SCOBY developed mold. Le sigh.

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8 Comments