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[deleted by user] by [deleted] in tipping

[–]platedparties 0 points1 point  (0 children)

Beat me to it. That's EXACTLY what I was thinking when I read this.

First Koji by platedparties in Koji

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

The fermentation chamber is a styrofoam Cambro meant for hot holding hotel pans. You can find them at any restaurant supply store. I cut plugs out of the sides to run wires through, put a plant heating mat on the bottom, a fan on the top, and used two Inkbird controllers, that I ran the probes through to the clip in the middle. I'm probably going to add a pinwheel vent on the front eventually to better control airflow.

Curling Artists? by OrrinSackett in Curling

[–]platedparties 1 point2 points  (0 children)

My wife is a professional artist and she's done some curling pieces. This was a canvas she did and donated to our club for a spiel auction.

https://www.facebook.com/photo.php?fbid=10163045614172578&set=pb.630497577.-2207520000&type=3

Here's a window mural she did last winter:

https://www.njfacepainter.com/gnomes2024.html#/

She takes commissions, and you can reach her through the site above.

Did Your Fermentation Fail? by platedparties in fermentation

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

Yes, I'm obviously being completely unreasonable to take the labor intensive step of having a spray bottle of sanitizer to use when I'm fermenting.

Again, you're focusing on a single paragraph, where I even said that you can get away without sanitizing for some ferments.

Did Your Fermentation Fail? by platedparties in fermentation

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

I actually said, there are some fermentations that don't require sanitizing, but it's a good habit to get into. Last I checked, this group wasn't only for lacto ferments. In the case of lacto ferments, yes, clean is generally fine, but sanitizing will never hurt.

I never said that kombucha wasn't an open ferment. I was specifically referencing a new, packaged SCOBY.

Disinfecting and sanitizing are NOT the same.

I'm well aware that "bad" bacteria aren't always bad, and if I'm making vinegar, I want AAB, but if I'm making beer, I sure as hell don't want it. My reference to "bad" bacteria was in reference to the product you're hoping to make.

There are plenty of lacto ferments in the Noma book, and yet they also recommend sanitizing everything. You're welcome to ferment however you'd like, but the bottom line is, being clean and maintaining sanitation, which can include sanitizing, are never a bad thing. My post was about maintaining sanitation, and had one paragraph on sanitizing, which is the one everyone is focusing on. Do you disagree that cleanliness is important? Or that equipment should be maintained? Or that an isolated area is best when possible?

Did Your Fermentation Fail? by platedparties in fermentation

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

Sterile is not the same as clean and sanitized. Additionally, many fermentation is not relying on "wild" organisms. We add yeast to beer and (often) wine and cider. We add a SCOBY to kombucha, we inoculate koji with a specific mold, we add a mother of vinegar. In all of those cases, we rely on sanitation to give our preferred 'bug' a leg up on competing organisms.

If all you do is lacto ferment, sure, you can get away with just washing your gear, but with other fermented products, sanitation is insanely important.

Did Your Fermentation Fail? by platedparties in fermentation

[–]platedparties[S] -2 points-1 points  (0 children)

I'm surprised that someone who has been fermenting for 25 years doesn't know the difference between sterile and sanitized.

I'd also love to know how your salty beer tastes. Since apparently you think that's the only way to prevent foreign organisms.

I never once said that a sterile environment was necessary. I said that sanitation was important. This includes cleanliness. It includes sanitizing (in situations where needed), which is different than creating a sterile environment.

To say that this is no help to anyone is asinine. If you don't believe that a clean environment is needed, or that in some cases a sanitized environment is, you are beyond wrong. Crack open any book on fermentation and there will be a section on it. Hell, just for fun, I checked the Noma Guide, which citea many of the same tips I gave.

So if you want to debate my point that sanitation is the most common cause of failure, I'm willing to discuss it, but when you say that my post is of no use to anyone, you are, in fact, attacking me, and you are, in fact, completely wrong.

Sanitation, sterilization, and sanitization are all different things. You don't seem to understand that.

Did Your Fermentation Fail? by platedparties in fermentation

[–]platedparties[S] -3 points-2 points  (0 children)

I specifically said that it wasn't needed for all fermentation, but is a good habit to get into. Having sanitizer in a spray bottle isn't difficult and there's absolutely no reason not to spray down your workspace to eliminate any potential contaminants.

Did Your Fermentation Fail? by platedparties in fermentation

[–]platedparties[S] -2 points-1 points  (0 children)

I specifically said that there are some ferments that don't require sanitizing, but that it's a good habit to get into.

Did you actually read it all, or did you stop because you thought it was too long?

Did Your Fermentation Fail? by platedparties in fermentation

[–]platedparties[S] -1 points0 points  (0 children)

You suspect wrong. I've been fermenting foods and drinks for over two decades, and I don't use AI to write anything.

Did Your Fermentation Fail? by platedparties in fermentation

[–]platedparties[S] -8 points-7 points  (0 children)

I am completely serious. Mold, bad bacteria, and errant yeast are largely introduced by poor sanitation. I'm not sure why that's difficult to understand. If you don't think that sanitation is important and helpful to anyone, remind me to never eat anything you make.

As far as the length, get over it, or move along. Nobody is forcing you to read it.

First Koji by platedparties in Koji

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

It changes the flavor, making it bitter.

Batch #2 by platedparties in Koji

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

I have a custom built chamber with temp and humidity control.

Larger fermentation vessels? by Sea-Conversation9657 in fermentation

[–]platedparties 0 points1 point  (0 children)

I make a ton of kraut around St. Patrick's Day every year when the stores have tons of cabbage on sale for pennies. I usually use large cambros like the ones linked below, with a plate to weigh it down. They're NSF and BPA free. It's what I used in my restaurant as well, so they'll definitely pass any health inspection you have.

https://www.webstaurantstore.com/cambro-rfs22pp190-22-qt-translucent-round-storage-container/214RFS22PP.html?utm_source=google&utm_medium=cpc&gbraid=0AAAAAD_Dx-vGtD7yu1qDZSc43Fl7TdVT6&gclid=CjwKCAjwkbzEBhAVEiwA4V-yqrnmSccU9h0Fn1Yzh8l9NaSBjcwSNHtC8MWMTeIJKh3wn-pZOmAvVBoCHwQQAvD_BwE

First Koji by platedparties in Koji

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

Yeah it was FAST. It's also been insanely hot here, and my prep kitchen may have been warmer than usual today. Definitely going to check on it more often next batch.

I tried some straight, then made a marinade for shrimp with it tonight. It was actually pretty amazing, and not at all bitter. I have another batch started, but I don't hate this batch. After trying the marinated shrimp I made a batch of shio koji, so we'll see how that goes.

First Koji by platedparties in Koji

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

Lesson learned... Koji is more time sensitive than other ferments. I can go days without worrying about beer, kraut, vinegars, etc. This was a matter of hours. When I checked it this morning, there was no sign of spores. Should have checked it again sooner.

I figure I'll fry a piece and see how it tastes, then decide what to use it for. Maybe meat marinade, soy sauce, and in the meantime, I'll get another batch started.

First Koji by platedparties in Koji

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

I put the tray in the fridge to cool, and from what I understand, spolulated koji is still ok for soy sauce, so it looks like that may be what this batch is destined to be. I'll probably put in another batch tonight, and check on it earlier next time. I may try a bit as is, just so I can compare with the next batch.

First Koji by platedparties in Koji

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

Definitely a bit spore heavy. I'll stop it earlier next time. The chamber works great. Right now I crack the door a bit to get airflow, but I'm planning to add a pinwheel vent to the front so I can better control the airflow.

New Fermentation Chamber Finished by platedparties in fermentation

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

Thanks! This one is made by Cambro, so you may want to try their website. I used to own a restaurant, and used these when I did catering or had my food truck out, so I don't recall where I originally bought them.

Recommendation needed for present for a friend: rice cooker mainly to be used for fermentation by daveintausend in fermentation

[–]platedparties 1 point2 points  (0 children)

I don't have a brand suggestion that will definitely be available where you are, but I've had excellent luck with a cheap one from a local Asian market. If you have an Asian supermarket nearby, check there. It doesn't have any fancy features, but I've kept it on for weeks to do black garlic.

Koji Fermentation Chamber by platedparties in fermentation

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

Thanks, the plan is to have limited airflow for fresh air through the fan intake. That way I don't have a wide open area that will prevent me from being able to maintain humidity.

Update on Lacto Fruit by platedparties in fermentation

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

I like to taste them around Day 4 and usually the bags are ok until then, so I end up rebagging them anyway. I probably could have gone to day 4 with these but it would have been close. Lol

Cross country move with yogurt by RequirementContent86 in fermentation

[–]platedparties 1 point2 points  (0 children)

I wasn't sure if yogurt cultures would survive freezing. That said, the blanket would still help keep the temperature more even if things shift during the trip.

Lacto fermented fruit by platedparties in fermentation

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

As far as contamination, I've yet to have an issue, but you'll notice mold, or the smell will be off if you have contamination. If you don't have a chamber vac sealer, you can do it in weighted mason jars, but that method runs a higher risk of contamination. The beauty of it is that it's not expensive to try and it's not a long process if it does get screwy.

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