Winter 2018 (Jan-Mar) Cuisine of the Quarter - NOMINATIONS

[naf]

It exists:

Home Fermentation

Mod: split from the Trader Joe's Yea/Nay/Meh 2017 discussion I have an irrational fear of home fermentation! No problem making my own refrigerator pickles but somehow the "leave the kimchi on the counter " part of the recipe makes hesitant… (i live alone! Who call 911 if i poison myself?!) Gonna keep poking around at recipes, maybe try a small batch that does a long slow fermentation in the fridge…

Sauerkraut thread:

Making Fresh Fermented Sauerkraut at Home

Doc Forester’s Sauerkraut After making sauerkraut for many years I decided to write down my instructions for a few friends in a fermentation club we started. So I thought I would post it here for folks to use. I have my food and beverage lab room in the basement where the temp. stays 65-70 F year round except in the peak of summer. For best pickling I have found that the 62-70 F gets the best and most flavorful results. Just like in beer and wine making. Don’t make beer, cider, or wine in the …

Pickle:

Fermented Pickles

Well… we had a surplus of cucumbers so I’m trying a fermented pickle for the first time. The cukes filled about 2/3 of a 5 gallon crock. Hard to find a recipe for that size so I had to adapt. The brine formula is standard so it’s really a matter of taste for the rest. I’ll let you know the result in about 2 weeks.

I think we need a fermentation board. @hungryonion