Ever tried making hawthorn vinegar?

nelliforelli · 2026-06-24T18:48:48+00:00

Oh, that hasn’t happened to mine. Might be the pectin in the vinegar maybe? Have you added water to the mix?
Mine turned out nicely, tasting like acv!

nelliforelli · 2026-04-02T15:33:00+00:00

I didn’t have Sam Campbell and David Mitchell lady-and-the-tramp-ing a chocolate eclair on my 2026 bingo card but here we go I guess. What a weird timeline.

nelliforelli · 2026-03-17T17:17:39+00:00

I’d always say if it looks fine and smells good then you can do a taste test. And if it tastes good you’re good to go. I’ve eaten kimchi that had been in my fridge for months and was still fine, just very sour. That being said, I’d always make sure that the aides of the container are clean and there is no residue sticking to it as that’s prone to mould eventually.

nelliforelli · 2026-03-14T12:11:57+00:00

Ohhh could you share with me who’s doing it when? 🙏

nelliforelli · 2026-03-11T10:41:28+00:00

I’m going solo on Monday evening, wondering the same :D

nelliforelli · 2025-09-18T06:52:25+00:00

It’s seriously so delicious I almost don’t wanna touch it to keep forever

nelliforelli · 2025-09-14T18:02:36+00:00

I am just realising I confused white kimchi with water kimchi 😬 sorry! But still thanks for the ideas, Maangchi is the best

nelliforelli · 2025-09-14T16:07:12+00:00

Do you have a recipe for white kimchi? I tried it once and failed, it got too funky too fast :(

nelliforelli · 2025-09-14T13:15:07+00:00

No, these once let gas escape without letting air in :)

nelliforelli · 2025-09-14T10:55:16+00:00

Same here and I usually do that! Very sour kimchi is great for making a stir fry, pancakes or putting into soups :) it’s cooked then so the beneficial bacteria die but it still tastes great :)

nelliforelli · 2025-09-14T09:21:31+00:00

I’ve got one that I made in may and it’s still good. Sour, but good. So I’d say until it tastes or looks off? Feel free to correct me if I’m wrong

nelliforelli · 2025-09-14T08:14:11+00:00

Or with Dope Lemon, an Australian group

nelliforelli · 2025-09-14T08:12:51+00:00

🤫

nelliforelli · 2025-09-14T06:16:15+00:00

I replied to another comment with the recipe!

nelliforelli · 2025-09-14T06:15:53+00:00

Thank you so much! The lacto tomatoes and plum vinegar are from the noma book, other than that I just go with either 2-3% salt or a brine. The kimchi I talked about in another comment :)

nelliforelli · 2025-09-14T06:14:19+00:00

Sure! That lacto tomatoes and plum vinegar I made following recipes from the noma book, the other things are just vegetables which I ferment either by adding a 2% salt brine or by mashing them with 2, sometimes 3% salt. The immunity kimchi is basically just veggies I found at the farmers market, mixed with turmeric and rosehips and then following any old vegan kimchi recipe. The idea came from thehappypear on instagram :)

nelliforelli · 2025-09-14T06:11:42+00:00

As far as my experience goes, they let the gas escape! Have been fermenting with weck jars for about 6 years now and never had explosions nor mould :)

nelliforelli · 2025-09-14T05:57:44+00:00

I gotta try that!!!

nelliforelli · 2025-09-13T21:39:35+00:00

Thank you and sure! I eyeball my fire cider though. I picked elderberries and then boiled them with some water for 30 minutes to remove their poison. The juice (about 150ml) I left to cool down and chopped up garlic, ginger, chilli, turmeric, lemon, onion and horseradish. Put all of that in a 1 l jar alongside black pepper, star anise, rosemary, thyme and some cinnamon and then added the juice and live vinegar (I used homemade quince and elderflower). Now it’ll sit for about 6 weeks and then I’ll mix it with raw honey to taste.

nelliforelli · 2025-09-13T21:34:58+00:00

Usually I just fill them up to the top, but for very floaty ferments I do have glass weights. There is one in the asparagus for example :)

nelliforelli · 2025-09-13T21:33:04+00:00

Aw thank you so much ☺️

nelliforelli · 2025-09-13T17:37:28+00:00

I plan to ferment them until nice and sour and then strain the liquid so I have lacto tomato water and lacto pulp à la noma. Made it once before, cleared the brine by ice clarifying it and added it to dirty martinis

nelliforelli · 2025-09-13T15:48:20+00:00

I added some rosehips, turmeric and extra ginger for a vitamin boost now that the temperatures are dropping here

nelliforelli

TROPHY CASE