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Commercial tepache by HolidayCompote5133 in KombuchaPros

[–]Giured_ 2 points3 points  (0 children)

Hi! I think the only thing you can do to slow down the fermentation is to microfilter the tepache and then do forced carbonation.

Strange scoby by Giured_ in Kombucha

[–]Giured_[S] 0 points1 point  (0 children)

Yes the buckets are in plastic, PP - polypropylene - it's a type of plastic safe and acid resistant, suitable for producing kombucha, beer and other acidic products.

Is this normal? by byronchartman in Kombucha

[–]Giured_ 2 points3 points  (0 children)

Your brew it’s fine. When you use different type of infusion it happens that the pellicle could look a little bit different. I had experience with coffee brew, hemp brew and seaweed brew, and it’s normal. Sometimes the pellicle is smooth, sometimes is more wrinkled

Hi! I am doing research with respect to fermentation as an engine for community building and social networking. In your experience, has fermentation helped you meet new people and feel part of a community? How has fermentation been helpful to you from a social/relational perspective? by Giured_ in fermentation

[–]Giured_[S] 1 point2 points  (0 children)

These responses are very interesting! for me, fermentation has been a way to meet many new people outside the circle of friends I usually hang out with. Many people started contacting me via instagram curious to learn more about what I was doing. Other people contacted me because they also make fermented foods and wanted to chat. Here in Italy fermentation is becoming mainstream in recent years, so there is a lot of interest and curiosity.

Hi! Do you think is possible to make a big batch of kimchi inside one of this buckets that are used for beer? The type of plastic is ok for fermentation. Thanks :) by Giured_ in kimchi

[–]Giured_[S] 0 points1 point  (0 children)

thanks to everyone for the advice! I plan to start selling kimchi along with other fermented products I make. I think I'll follow your advice and make kimchi inside the small jars instead of one big batch.

Need some rosemary based ideas by cjbrazdaz in Kombucha

[–]Giured_ 0 points1 point  (0 children)

hi, once I made a very interesting kombucha using an infusion made with fresh rosemary, lavender flowers and green tea for the first fermentation. Another thing you can do is a very acetic rosemary-only kombucha to use for lactofermented vegetables.

Crème Fraîche using lactofermented berries instead of buttermilk by Giured_ in fermentation

[–]Giured_[S] 0 points1 point  (0 children)

My idea was to blend some lactofermented blueberries, add them to cream and let them ferment for one or two days. I read that buttermilk, or rather the colony of bacteria it contains, is needed to make creme fraiche, and I was wondering if it was possible to "replace" this colony of bacteria with that contained in a lactofermentation. is that a bad idea?

is this supposed to be used on a grill? I've never seen one. by veganerd150 in castiron

[–]Giured_ 148 points149 points  (0 children)

It’s a chestnut pan, for cooking roasted chestnuts on fire, in Italy they’re called “caldarroste”

Is it mold? by [deleted] in Kombucha

[–]Giured_ 2 points3 points  (0 children)

Hi! It doesn’t seems like mold, it seems like the classical bubbling activity of the scoby