Forum: Demented Fermenters

Well, do you? If so, what's your favourite book? All time favourite would have to be Ravenheart by David Gemmell. Only novel who ever made me cry. But at the moment i'm leaning more to Dark Magician Trilogy by Trudi Canavan. It really brought back my faith in Fantasy =)

just happened to see "demented fermenters". i guess i am one of them. i make 10 to 20 gallons of sauerkraut every fall and other pickles too, just depends on what is in the garden. usually daikon and or turnips. i have always wanted to make beer too, one of these days. howard

anyone knows how to pickle olives?? :D thx gee

Can anyone knowledgeable write a kind of Beginner's Guide to Pickling for fruits and veggies in here? Inquiring minds (ok, me) want to know... :)

Nattoh miso is a variation of barley miso and has nothing to do with Natto that smells worse than dirty diapers (but dogs love it). I made barley miso and added 10% Dulce seaweed and Ginger and malt made from sprouted barley for the enzymes (dried at 200 degrees and ground). I later added dried...

If I recall yogert incubates at 110 to 120 degrees amazake’ should be 120 to 140. but I have incubated amazake at 110, but it's slow. I use fresh koji made with sushi rice, then mix it with short grain sweet rice with extra water. Wrap quart jar in electric heat pad, 6 to 9 hours.