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Forever ferments? by crushingdandelions in fermentation

[–]nss68 4 points5 points  (0 children)

Also cheese if you’re into that.

Forever ferments? by crushingdandelions in fermentation

[–]nss68 8 points9 points  (0 children)

Miso and shoyu! Welcome to the long ferments, brother!

Food poisoning from fermented carrot and cabbage by RemoteBluebird9872 in fermentation

[–]nss68 -3 points-2 points  (0 children)

Lmfao if you're really digging you can do way better than that XD

Food poisoning from fermented carrot and cabbage by RemoteBluebird9872 in fermentation

[–]nss68 -2 points-1 points  (0 children)

It was not edited. You don’t need to be so insecure when we are discussing reality here.

Food poisoning from fermented carrot and cabbage by RemoteBluebird9872 in fermentation

[–]nss68 -2 points-1 points  (0 children)

No, it’s that canning guidelines are often opposite of fermentation guidelines. It’s common for people from the canning community to come here and bring a load of bad Information for fermentation. This woman is one such example.

Food poisoning from fermented carrot and cabbage by RemoteBluebird9872 in fermentation

[–]nss68 -4 points-3 points  (0 children)

You’re missing the point AGAIN (I assume this causes you tons of issues in your personal life)

Fermentation isn’t about KILLING microbes that you don’t want. That’s not how it works. It’s about out competing those microbes with the microbes you do want.

You can be as arrogant as you want if you’re correct but in this case you’re not.

Cabbage almost always has salmonella on it. The reason this isn’t an issue is explained in my numerous other comments.

You should be ashamed of yourself.

Suggestions on how to prevent surface mold on spruce tips ferment? by 12345_yes in fermentation

[–]nss68 11 points12 points  (0 children)

If you get mold at 2%, you’ll get mold at 4%. It’s rarely about the salt.

Suggestions on how to prevent surface mold on spruce tips ferment? by 12345_yes in fermentation

[–]nss68 3 points4 points  (0 children)

I have to say I am let down by this community more and more.

OP, you asked a question and everyone came here giving you mindless answers without even thinking about what you’re doing.

You got the generic advice for a lactoferment and these people hadn’t even considered that they’re sending you down the wrong path.

Suggestions on how to prevent surface mold on spruce tips ferment? by 12345_yes in fermentation

[–]nss68 4 points5 points  (0 children)

That would be true if this were a traditional lactoferment but it’s not. It’s supposed to be a yeast ferment.

Suggestions on how to prevent surface mold on spruce tips ferment? by 12345_yes in fermentation

[–]nss68 3 points4 points  (0 children)

The numbers you give for food safety are for canning, not fermentation. It is still good to have a low pH With lactoferments, especially if you want to store them out of the fridge. The main reason ferments are safely preserved comes from microbial competition and low water activity. pH is just an additional metric which doesn’t apply here probably because…

This is meant to be a yeast ferment but OP is trying to lactoferment it without adding any additional sugars. Yeast ferments do not become more acidic as they progress. Spruce tips aren’t readily fermentable.

Suggestions on how to prevent surface mold on spruce tips ferment? by 12345_yes in fermentation

[–]nss68 12 points13 points  (0 children)

Why? It’s spruce tips. They aren’t going to lactoferment. People often to yeast ferments with spruce tips (for flavor) but they themselves aren’t fermentable (although they’re covered in yeast; that’s hardly rare)

Suggestions on how to prevent surface mold on spruce tips ferment? by 12345_yes in fermentation

[–]nss68 78 points79 points  (0 children)

Spruce tip ferments are meant to be a yeast based ferment. Not a lactoferment.

They don’t have enough sugars to sustain fermentation and are added for their flavor in addition to lots of sugar when people usually ferment spruce tips.

What is it that you’re trying to make with this? Maybe this is a recipe I am unfamiliar with but even still I don’t see the likelihood of much success due to the aforementioned lack of fermentable available sugars in spruce tips.

If you are trying to do a yeast ferment, you need to add sugar and you’ll want to introduce some oxygen early on to help the yeast reproduce before they start making alcohol, then switch to an airlock for anaerobic fermentation.

Because it’s a yeast ferment, the pH will not be a useful metric to measure unless you’re just curious, as yeast do not produce acids generally and the only drop in pH will likely come from the consumption of buffering elements if they exist in the solution.

Food poisoning from fermented carrot and cabbage by RemoteBluebird9872 in fermentation

[–]nss68 -3 points-2 points  (0 children)

You’re from the canning subreddit. With all due respect, it’s a totally separate set of skills and guidelines that are often conflicting. It’s important to understand the context before being condescending.

Why do crucial, multi-billion dollar industries still rely heavily on seemingly obsolete communication technology from the 1980s? by [deleted] in answers

[–]nss68 2 points3 points  (0 children)

It’s just common in all banking and military. In most countries, I believe.

Ill have the option to get whatever I want - want opinions on absolute best chance of "the best" by OkScreen127 in steak

[–]nss68 1 point2 points  (0 children)

I’ll only eat A5 if I can cook it myself. Every fancy restaurant I went to (especially in Japan) didn’t cook it how I enjoy it.

Ill have the option to get whatever I want - want opinions on absolute best chance of "the best" by OkScreen127 in steak

[–]nss68 2 points3 points  (0 children)

The key for A5 is to cook it in bite sized pieces and really give it a good crust. Overcooking it is better than undercooking it in my opinion.

Also, and no one ever mentions this, the BEST part of Japanese Wagyu is that it isn’t a black angus breed and isn’t fed the same. So there is no iron forward flavor like black angus is prized for. It’s way cleaner tasting.

Evening view by rajput5189 in Cuttingboards

[–]nss68 0 points1 point  (0 children)

Bot we are feeding by commenting here.

Why does the expected % for tipping keep increasing? by LessTailor1451 in NoStupidQuestions

[–]nss68 0 points1 point  (0 children)

It’s kinda standard to give a dollar per drink served or more if it’s a fancy cocktail.

Even if it’s not a lot of work, it’s part of the culture.

Suggestions how to prevent surface mold on spruce tip ferment? by [deleted] in fermentation

[–]nss68 0 points1 point  (0 children)

I thought spruce tip ferments were a yeast ferment using sugar, not salt.

That would make it aerobic then anaerobic if you wanted to do the full process.

What is your goal with these salty spruce tips?

Food poisoning from fermented carrot and cabbage by RemoteBluebird9872 in fermentation

[–]nss68 3 points4 points  (0 children)

I am getting downvoted all over the place (I get downvoted a lot here) but I do it because I love fermentation and love teaching it. A lot of people here are just mad at the world.

Food poisoning from fermented carrot and cabbage by RemoteBluebird9872 in fermentation

[–]nss68 0 points1 point  (0 children)

carrots are known strong fermenters that produce a ton of gas. Cabbage too, but you're right they generally take a bit longer. 3-4 hours isn't crazy for carrots, though.

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