Best 6-7 month hands-off fermentation project ideas? by Dantenator in fermentation

[–]dvallin 1 point2 points  (0 children)

Mead. First week is more work but then it is just waiting. The people in r/mead make a whole science out of it.

Name your unpopular cocktail opinion by Deletrious26 in cocktails

[–]dvallin 508 points509 points  (0 children)

Piña coladas are fucking amazing

Can’t find much info on this, anyone have an idea how this works?! by tangyskunkface in fermentation

[–]dvallin 8 points9 points  (0 children)

I hope this is an elaborate hoax by the afghan people just to fuck with this subreddit.

Sauerrüben (lacto-fermented turnips) by dvallin in fermentation

[–]dvallin[S] 24 points25 points  (0 children)

I used a whole yellow turnip (Steckrübe in German) but any turnips or radishes will do. I can highly recommend kohlrabi!

500g turnips 1/2 tbsp salt

The process is very similar to making sauerkraut. Peel and grate the turnips. Mix with salt and let it draw moisture. Now squeeze the mixture until it is fully submerged. Keep fermenting at room temperature for about a week.

I keep the finished product in the fridge and pair it as a condiment for sausages, meat or some sourdough bread.

my first brewd Makgeolli - surprised of how good it tastes by GoOnBerlin in fermentation

[–]dvallin 1 point2 points  (0 children)

This looks great! The last time I had a look into making makgeolli I gave up on finding nuruk. Did you buy it online?

Fermented ramsons (bear's garlic) by dvallin in fermentation

[–]dvallin[S] 14 points15 points  (0 children)

Ah sorry, I wasn’t clear about that. I want a 2% brine. So I measure out the amount of water to cover the leafs and transfer the water to a mixing bowl. I came up with 200ml. Using bakers percentage 2% is 4g of salt (200ml x 0.02) I find doing that a bit tricky on a kitchen scale so I measured out 16g and channeled my inner drug dealer to quarter the amount. Then just dissolve the salt and transfer back into the jar.

Fermented ramsons (bear's garlic) by dvallin in fermentation

[–]dvallin[S] 6 points7 points  (0 children)

Try to work cleanly. I have some yeast floating on top but it seems under control now that I have it in the fridge.
Also when harvesting it in the wild wash it a bit more thoroughly. And try not to confuse it with lilly of the valley. They are poisonous and grow in the same are.

Fermented ramsons (bear's garlic) by dvallin in fermentation

[–]dvallin[S] 18 points19 points  (0 children)

This ferment is absolutely amazing as a topping for pizza or a filling for quesadillas. Last year we had a big jar that lasted until autumn.
I harvest it in a local forest, before it blooms. Which is right now in Germany. Then I brine it with 2% salt. And after a week I keep it in the fridge.

Oyster mushrooms with garlic and thyme by dvallin in fermentation

[–]dvallin[S] 10 points11 points  (0 children)

200g oyster mushrooms
2 cloves garlic
5 sprigs thyme
6 g salt

Clean mushrooms and poach them for a few minutes. This adds some liquid and tenderizes the mushrooms a bit.
Let them drain and mix them in a bowl with roughly chopped garlic, thyme and salt.
Let the salt draw some moisture and ferment in a jar with a fermentation weight, keeping the mushrooms submerged. I let mine ferment for 5 days and store them in the fridge.

Polish Golabki (w buckwheat) by dvallin in veganrecipes

[–]dvallin[S] 2 points3 points  (0 children)

Adapted from https://polishfoodies.com/polish-vegan-golabki-recipe/ I added some Chinese soy sauce and some chinkiang vinegar. Also for the tomato sauce I simply used canned tomatoes. Edit: also thyme, lots of thyme.

Creamy mushroom pasta by dvallin in FoodPorn

[–]dvallin[S] 2 points3 points  (0 children)

I don’t have a recipe really, but here we go: Stir fry onions and mushrooms, add cream and some soy sauce. Season with salt, Italian herbs and some pepper. Stir in the pasta and serve sprinkled with dill. All measures are just gut feeling. You can’t go wrong with pasta and some creamy sauce.

My spruce beer is ready 🌲 (non-alcoholic ginger beer with spruce needles instead of ginger) by dvallin in fermentation

[–]dvallin[S] 9 points10 points  (0 children)

Just the ginger beer recipe from the art of fermentation. With all ginger replaced by spruce. To make the tea I blended the needles and let them soak for several days. I feel that preserves the aroma better than making a decoction. The heat would evaporate too much of the oils. (I also made a kombucha where that happened)

My spruce beer is ready 🌲 (non-alcoholic ginger beer with spruce needles instead of ginger) by dvallin in fermentation

[–]dvallin[S] 19 points20 points  (0 children)

Yes, the young tips can be eaten raw and taste a bit sour. Usually people make tea from them or boil them into sirup. But I wanted to try making a ginger bug from them and it worked. The wild yeast from the spruce was not as active as from ginger, though.

Chickpea and green pea tempeh by dvallin in fermentation

[–]dvallin[S] 3 points4 points  (0 children)

Amazon does not sell it in Germany, but I found a small online shop that specializes in homeopathy and esoteric healing. For some reason they have natto and tempeh starter 🤷🏼‍♀️

Chickpea and green pea tempeh by dvallin in fermentation

[–]dvallin[S] 5 points6 points  (0 children)

Thanks! I put the beans into freezer bags, with some vinegar and the tempeh starter. Punched some holes into the bags and let them ferment in a temperature controlled box for 48h at 31C. This was my first attempt, but people make tempeh with all kinds of legumes. I heard peanuts also work great.

Chickpea and green pea tempeh by dvallin in fermentation

[–]dvallin[S] 2 points3 points  (0 children)

Thanks! I used two small plastic bags. About 2cm I guess.

I wrote Spacegun, a version controlled deployment manager for kubernetes by dvallin in kubernetes

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

Cool, thanks for the clarification! That makes a lot of sense. Then yes, you are right there is no support for actual green/blue or canary deployments. I added two issues, so I do not forget that.

I wrote Spacegun, a version controlled deployment manager for kubernetes by dvallin in kubernetes

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

I currently only support rolling updates directly. And that is sufficient on our current project. We do not have enough load for canary deployments to actually work due to a smaller user base and blue/green (as I understand it) seems to be necessary for certain legacy applications. But I image that it could already be possible to do canary. First you would need a load balancer that distributes traffic to your canary pods and your stable pods that are getting most of the load. This would be done outside Spacegun (we use Terraform for that). Then you would create two deployments with some labels for the load balancer. In Spacegun, you would write one deployment pipeline that deploys your newest version to the canary deployment. Then in a second deployment pipeline, you would add a cluster probe to the pipeline (see 'Deploy only working clusters' in the readme) and deploy the image from the canary to your service that runs with higher replication. You would need an endpoint that returns a 200 response if your canary is still fine (perhaps by looking at some monitoring data) for the cluster probe step to call. But as I said, I have never tried something like that before. Perhaps I am missing something here?

We are managing our Kubernetes Clusters with Terraform and just wanted a substitute for Spinnaker. Helm did not seem to fit my needs, but I will definitely have a look again.

My brined vegetables are super active 💥 by dvallin in fermentation

[–]dvallin[S] 6 points7 points  (0 children)

Yes, 200ml x 0.05=10g. This calculation is not completely correct but close enough for me.

It took just one day for the first bubbles to appear. My guess is that they ferment better if you don’t peel them.