SecretSquirrel
Squirrely Seed Scatterer
How different is Kefir from Labs ? seems like the same thing but I could be missing something?
Fermented foods, what do ya do?
- Thread starter Skunky Dunk Farms
- Start date
Skunky Dunk Farms
Cannabinoid Receptor
Labs is the whey, the liquid byproducts of milk or water based ferments.
I make whey, or labs from rice as a seedling booster.
The Labne I've encountered at the stores is a little milder in flavor, but real similar to what I end up with. Advantage of diy is control over quality of inputs, and it's super live w/ probiotics, since shipping and shelf life aren't considerations.
GthaEnigma
Canna-Arborist
Could you possibly do a rice LABS primer skunky?
Skunky Dunk Farms
Cannabinoid Receptor
Tell ya what brother, here's my instuctor.
It's very easy once you've done it a couple times.
How to Make Lactic Acid Bacteria Serum – Duckduckbro
duckduckbro.com
GthaEnigma
Canna-Arborist
Thanks for the link. I appreciate it.
OldG
Elite Hobbyist
this is next on my list.. And then fermented aloe juice but i do have half a bottle of superthrive and i am pretty sure that is what it isTell ya what brother, here's my instuctor.
It's very easy once you've done it a couple times.
Funny, Labs also grows on mama's coche.How to Make Lactic Acid Bacteria Serum – Duckduckbro
Skunky Dunk Farms
Cannabinoid Receptor
I will mention one thing about all this fermenting goin on in one kitchen area.
Not all bacteria's are communal or friendly with one another sometimes.
Not usually an issue if ya use airlocks.
But,, these ferments can cross contaminate each other.
We've always got 30 or 40 gallons of wine in carboy's doin there thing, saurekraut and keifer etc. But we have airlocks on every container. Water type on the wines and a flapper design on all canning type wide mouth jars.
Ball makes a great, albiet pricey at 9 bucks, but 2 flapper wide mouth lids with stainless steel compression spring to hold everything under brine.
So, there is that.
Not all bacteria's are communal or friendly with one another sometimes.
Not usually an issue if ya use airlocks.
But,, these ferments can cross contaminate each other.
We've always got 30 or 40 gallons of wine in carboy's doin there thing, saurekraut and keifer etc. But we have airlocks on every container. Water type on the wines and a flapper design on all canning type wide mouth jars.
Ball makes a great, albiet pricey at 9 bucks, but 2 flapper wide mouth lids with stainless steel compression spring to hold everything under brine.
So, there is that.
SecretSquirrel
Squirrely Seed Scatterer
Yea thats why I am so into it
Skunky Dunk Farms
Cannabinoid Receptor
Only to know how to collect it.
She may not cooperate lol.
OldG
Elite Hobbyist
You took organic...just a little too far.
SecretSquirrel
Squirrely Seed Scatterer
Got home from work, and we were firm and ready to package.
Scooped the kefir off the towel w/ a thin, stamped metal soup spoon. That crisp edge of the spoon just seems to work best - it's my avocado spoon as well. Here's what the towel looked like afterwards. It just gets rinsed by hand and hung dry - I keep it dedicated just for this task.
And the final product. Super tangy, with a consistency in between sour cream and cream cheese.... (somebody ring that psychobilly cheese bell...!!! ???)
All in all, less than 20min effort, with very little risk of failure.
Thanks for getting this thread rolling @Skunky Dunk Farms !!!!
Skunky Dunk Farms
Cannabinoid Receptor
Had a few leftovers so,,
My technique for a quickie radish ferment - will work for other root veggies like turnips, carrots, beets, etc.
If you're salt averse, you might be put off by the salt ratio (2.2%), but it really keeps the pathogens away while fermenting, and assists in driving the water out of the vegetable.
Plus, as it turns out - the anti-salt campaign may be a little misguided - click on this video Salt: Are you getting Enough? (More Sodium & Health)
We'll be prepping these radishes for fermentation, but in the spirit of the pressed salad, the final product could be simply placed in the fridge for consumption.
We're off!!
First, scrub any soil or debris off your radishes using plain cold water. Stained skin is fine, don't peel or wash with soap. The yeast and bacteria on the skin is where the magic comes from.
Next, weigh your radishes (we're using grams today for ease and precision), and multiply the weight by 2.2% - that's how much salt we'll be using.
Today we're using fine grind pink Himalayan. Any salt you prefer will work.
Next, slice the tops off the radishes, as well as a few coins. Don't discard. We'll be using these at the end.
Chop your radishes into manageable segments and grate. Food processor would be fast, but the box grater does it pretty quick, too.
Here's the total grated radishes. You'll see soon how much everything shrinks down.
Part 2 coming right up
If you're salt averse, you might be put off by the salt ratio (2.2%), but it really keeps the pathogens away while fermenting, and assists in driving the water out of the vegetable.
Plus, as it turns out - the anti-salt campaign may be a little misguided - click on this video Salt: Are you getting Enough? (More Sodium & Health)
We'll be prepping these radishes for fermentation, but in the spirit of the pressed salad, the final product could be simply placed in the fridge for consumption.
We're off!!
First, scrub any soil or debris off your radishes using plain cold water. Stained skin is fine, don't peel or wash with soap. The yeast and bacteria on the skin is where the magic comes from.
Next, weigh your radishes (we're using grams today for ease and precision), and multiply the weight by 2.2% - that's how much salt we'll be using.
Today we're using fine grind pink Himalayan. Any salt you prefer will work.
Next, slice the tops off the radishes, as well as a few coins. Don't discard. We'll be using these at the end.
Chop your radishes into manageable segments and grate. Food processor would be fast, but the box grater does it pretty quick, too.
Here's the total grated radishes. You'll see soon how much everything shrinks down.
Part 2 coming right up
Next add your salt - massage a bit, then knead a little like kneading dough in a bowl. Leave alone for a couple minutes, then come back and massage for another minute.
Now, squeeze a handful of radish, and jam in the jar. Keep going....!!!
Fill the jar up to about and inch or so from the top, keep packing it down as you go. Next cover the top of your radishes with those tops and coins from earlier.
Next use whatever method you choose to keep things weighted down - there's all sorts of ideas on the internet. Today we're using canning jar insterts.
Pour enough leftover radish brine on top to cover the radish tops, but maintain some headspace for expansion.
And finally, cap it off with your choice of lid that will allow a little gas to escape. Below is a cheapie silicone lid with a pinhole in the nipple.
Other options are mentioned by Skunky earlier in the thread, or via a quick search.
Leave at room temperature out of direct light for about a week. Place on old newspaper or towel for the first 24hrs, in case you have a little liquid overflow.
After a week, you can go for a few weeks more, or go straight to the fridge. Use like sauerkraut or however you like!!
Now, squeeze a handful of radish, and jam in the jar. Keep going....!!!
Fill the jar up to about and inch or so from the top, keep packing it down as you go. Next cover the top of your radishes with those tops and coins from earlier.
Next use whatever method you choose to keep things weighted down - there's all sorts of ideas on the internet. Today we're using canning jar insterts.
Pour enough leftover radish brine on top to cover the radish tops, but maintain some headspace for expansion.
And finally, cap it off with your choice of lid that will allow a little gas to escape. Below is a cheapie silicone lid with a pinhole in the nipple.
Other options are mentioned by Skunky earlier in the thread, or via a quick search.
Leave at room temperature out of direct light for about a week. Place on old newspaper or towel for the first 24hrs, in case you have a little liquid overflow.
After a week, you can go for a few weeks more, or go straight to the fridge. Use like sauerkraut or however you like!!
Psychobilly
🧀Muenster
Fuck me.... being German and Irish this thread is starting to be a special kind of torture for me cause "nah we can't move to Michigan"... there's very little I'll do for a Klondike Bar, but for Cheese and Sauer Kraut and pickles and hot sauce... lol. Least you could do is add a Google Maps and a Grub Hub willing to cross state lines but noooo. Come on guys everyone wants a White Christmas right? Lol.
lol. Least you could do is add a Google Maps and a Grub Hub willing to cross state lines but noooo. Come on guys everyone wants a White Christmas right? Lol.
Psychobilly
🧀Muenster
Ok UnclegivinMeBlueBalls grab some Gator Gar from the Trinity River, a bait bubbler and bucket and all that and drive here.... lol.
You never know....
For sure, though - I'd love to have you as a neighbor!!!
