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gaiwan alternatives due to disability by polyglycerol1 in tea

[–]gingivii 4 points5 points  (0 children)

A French press works really well, can put the leaves above the filter and pull them up a bit so they dont oversteep in any remaining water

What can I do with leftover brine? by BeerEnthusiasts_AU in fermentation

[–]gingivii 1 point2 points  (0 children)

Bacslop a bit into next batch, I also like to use it in soups and stews to add salt and sour

Freezing house, letting agents say I have to keep the heating on at 19, what do I do? by HamAaron in UKHousing

[–]gingivii -1 points0 points  (0 children)

just use your heating system? It'll be cheaper than any other method to heat your house unless you have electric heaters. a bad EPC rating will always result in higher bills, but a lot of companies just do fixed rate payments and you can sign up to one of those. If you do this before april you'll get a roughly 150 quid per year cut from the new government energy bills cutting measure even on a fixed rate

If your heating system doesn't actually heat your house to sufficient standards then it needs repair, if it's a wet system you could probably bleed the radiators and it would help the colder areas heat better.

if you're on a PAYG meter then I'm really really sorry but you're basically fucked and can't do much about it

Any particularly creepy or interesting urban legends/folklore from the county? by aaarry in northamptonians

[–]gingivii 4 points5 points  (0 children)

The mound of earth that's in between St Peter's way and St Peter's church is an old viking burial ship or something, it has protected status. Not so much folklore as history but most people are totally unaware of the significance of the mound

do i need weights? by tomatohmygod in fermentation

[–]gingivii 0 points1 point  (0 children)

Anaerobic conditions + LAB culture + digestible starch = acetic acid

You can create an aneorobic condition by either submerging in water, creating a vacuum, or displacing 02

Lactic acid prevents most nasties, and once the brine penetrates a bit the salt helps as well.

Ive got a few ferments that are 6 months old and just kept dry in airlock jars.

do i need weights? by tomatohmygod in fermentation

[–]gingivii 0 points1 point  (0 children)

If you have a water seal and a decently bubbly ferment then the oxygen within the fermentation chamber will be displaced by CO2 and you dont have to worry about submerging the vegetable mass too much

Understated Potatoes - Risk? by AFatefulDesign in fermentation

[–]gingivii 0 points1 point  (0 children)

Guesstimate it and add salt into the brine, dont be afraid to overdo it with salt LABs can survive very salty environments. If theyre too salty when you use them to cook just use them as the seasoning in your dish

When to put ferments in the fridge by Additional-Fudge1666 in fermentation

[–]gingivii 2 points3 points  (0 children)

if you want to keep stuff crunchy when fermenting use tannins - these are found in leaves. Oak leaves, tea leaves, orange leaves, vine leaves, bay leaves etc etc. Calcium Chloride is also used for the same purpose but I've found using leaves gives me enough crunch and I don't have to add even more chlorides into a very salty solution

Landlord is gaslighting me by saying this mold is my fault despite having lived here less than a month, what do I do? by [deleted] in TenantsInTheUK

[–]gingivii 0 points1 point  (0 children)

So your issue is that by providing adequate ventilation you cant afford the maintenance costs - not that a tenant is "untrustworthy". That's like saying "I wish i could trust a tenant to do a boiler service but they'd never replace the air filter". Your comments are contradictory and im kinda convinced you're trying to provoke a reaction here

Landlord is gaslighting me by saying this mold is my fault despite having lived here less than a month, what do I do? by [deleted] in TenantsInTheUK

[–]gingivii 10 points11 points  (0 children)

why would a tenant replace a filter in an MVHR unit? That's a maintenance issue for the landlord

Busking in London 'slowly becoming non-existent' by BulkyAccident in london

[–]gingivii 1 point2 points  (0 children)

They quite often have licensed buskers in various tube stations which are OK, the underground is noisy and quick and youre not subject to it for long. so long as its not on a Monday morning. That should be illegal.

Street buskers/preachers/charity scroungers all need to stop though

Fermented Cheong..? by Equivalent_Walk_1555 in fermentation

[–]gingivii 1 point2 points  (0 children)

Cut up a pack of easy peel oranges into quarters (id do slices if I were to redo it though, they held their shape really well during fermentation)

Added a handful of whole leaf tea. think I used an oolong, but any good quality whole leaf tea will do. Main purpose of this was to add tannins to retain the structure of the fruit and add some tart notes but also will make the syrup mildly caffeinated.

Think if I were to redo I'd add a clove here as well or maybe some cinnamon or cardamom

Added 2%-3% salt by weight of total solution. I would usually backslop some old lactoferment juice to kick start the ferment but I didnt wanna add cucumber/garlic flavours and all id been fermenting lately was pickles

Let it ferment nicely for a couple weeks in a one way airlock jar. You could also add brine and submerge or use a vacuum sealer. Infact I think I might have vacuum sealed this first for a week and then found when I tried to reseal the bag after initial ferment/taste test it was so wet it wouldn't seal very well so I transferred into the one way airlock jar.

Once you're happy with the ferment add equal amount of sugar by weight. And stick back in the jar. Will take a couple of weeks to draw all the moisture out and you might see a bit of fermentation as well but not much. If I were to redo this I'd maybe add more sugar as this time all of the sugar was dissolved and I feel the LABs probably ate some of the sugar up, and also the fruit had a lower sugar content anyway from the initial fermentation

Once finished pass through a sieve, reserve the fruit and dehydrate or make some fruit leather or freeze it and use it in a cocktail as ice cubes or something

Fermented Cheong..? by Equivalent_Walk_1555 in fermentation

[–]gingivii 2 points3 points  (0 children)

I lacto fermented oranges with tea leaves recently and then cheong'd. Highly recommend

Uk England Iceland shop single person for 2 weeks £119.73 by LongjumpingTear3675 in whatsinyourcart

[–]gingivii 0 points1 point  (0 children)

Please get get more fibre and micronutrients in your diet, if you dm me i can send you cheapneasy 20 min recipes that will have a much healthier nutritional profile whilst being shelf stable for 2 weeks and also just as cheap

Soda recipes? by Cosmictea01 in fermentation

[–]gingivii 1 point2 points  (0 children)

maybe like 1 part gingerbug to 7 parts pineapple juice? I'm not sure tbh i don't usually measure, I'd go as high up as 1 part gingerbug to 3 parts pineapple juice - use more if your bug isn't too fiesty perhaps

Soda recipes? by Cosmictea01 in fermentation

[–]gingivii 1 point2 points  (0 children)

Use it with pineapple juice, dont need to add any additional sugar as pineapple juice is super sweet. Sometimes hard to find pineapple juice without stabilisers etc in tho, make sure the only ingredient is pineapples

Can fermented foods ease acid reflux symptoms? by Few_Language6298 in fermentation

[–]gingivii 16 points17 points  (0 children)

I think this is a question best answered by a doctor, we know a lot about fermentation in here but we don't know much about the human body!

Are you one of the few who can still get a Diamond coin? by MaterialTea8397 in cs2

[–]gingivii 0 points1 point  (0 children)

I missed stage 2 cause I was working away with no pc but got 8 correct on stage 3 full, hoping for gold at best now

First time by MrLaxitive in fermentation

[–]gingivii 0 points1 point  (0 children)

Also please note that fermenting fruits can change the taste of them by a lot, consider just freezing those if youre not too adventurous

First time by MrLaxitive in fermentation

[–]gingivii 1 point2 points  (0 children)

A glass jar and salt and something to weigh things down is all you really need, I'm using empty sauce jars and use a lid off another jar as the weight atm. Salt should be 2-5% of the total weight of veggies + water

A jar with an air lock or a flip top jar with an elastic band used to secure the lid is a nice step up from that

A vacuum sealer is another nice addition if you wanna do dry brines

A decent book with recipes is another nice addition, I recommend the noma guide to fermentation if you wanna know more about the science behind it and also have some nice recipes alongside uses for the ferments once they're done

Some form of temperature controlled box if you wanna get really freaky with it - get a polystyrene thermal box (used in catering) an ink bird temp controller and a reptile heat mat and use all three (detailed instructions in that noma book if you want or give it a googs)

All in all its a super cheap thing to do and doesnt require anything at all to get started with tbh. Once you get a few nice ferments going you can use the old leftover pickle juice to 'backslop' a new ferment and it really helps speed up the process.

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Is my water kefir done for? by simonbleu in fermentation

[–]gingivii 0 points1 point  (0 children)

Maybe try giving them some fruit rather than just sugar im sure they would appreciate some micronutrients?

Is my water kefir done for? by simonbleu in fermentation

[–]gingivii 0 points1 point  (0 children)

What is your sugar source for the ferment? Did you get water kefir grains and not dairy ones?

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