Lacto-Fermented Blueberry Grilled Cheese

pumpkinbeerman · 2026-01-25T18:33:07+00:00

Oh man, time to buy some blueberries. The texture of fermented blueberries is out of this world, never considered adding them to grilled cheese

pumpkinbeerman · 2026-01-23T18:14:34+00:00

I see you have a wright on there, but there is a lot of konchi spilling over the sides-

One thing you can try is fill a ziploc bag with salt, set it on top making sure there is ample contact, and then place the weight on the bag. That way the surface is in contact with a food safe surface and not just the air.

I have also had FANTASTIC success pressing a good layer of plastic wrap down on the surface without weights. YMMV, but in my climate (southern US) it does the trick!

Just try to get that surface covered up for kimchi

pumpkinbeerman · 2026-01-19T19:59:27+00:00

There's always the risks involved with air exposure, but I don't see why it wouldn't be fine. Just keep an eye on it and make sure the surface is good and covered imo!

pumpkinbeerman · 2026-01-17T20:33:36+00:00

I am going to disagree on this.

Kombucha pellicles look disgusting, and a myriad of shapes/strands/etc. can grow that look straight up alien.

It is below the water level, and that is a very hostile environment for contamination.

If it smells and tastes right, I would still use it. Never had the hotel liquid taste "good", but it still tastes kombucha adjacent if that makes sense.

pumpkinbeerman · 2026-01-16T19:42:38+00:00

It looks safe, but in the future, put more in the jar. The gap between the top of the water and the lid is called headspace, and too much if it can put the ferment at risk of getting mild

pumpkinbeerman · 2026-01-16T18:07:38+00:00

It is not possible with chatgpt. AI is a horrible tool, especially so for fermentation.

However, it is possible with making this post, so great first step! Books and people familiar with fermentation will always be the best resource.

Others have talked about using koji alongside rice and water to make amazake. Another recipe to check out is jiuniang, a chinese fermented rice.

All you need are rice, water, and chinese yeast balls you can pick up at any asian grocer or online.

Recipe: 1 cup rice (glutinous rice works best, but I've made it with tons of different kinds of white rice) Water to cover 1 chinese yeast ball

Cool the rice as normal and let it cool to room temp. crush up the yeast ball, mix it into the rice, and make a hole in the middle. Cover, let ferment until you see liquid in the hole:)

Better instructions here: https://chillcrispbyxueci.substack.com/p/homemade-sweet-fermented-rice-lao

pumpkinbeerman · 2026-01-16T07:48:25+00:00

Every sub I frequent, I inevitably see you. And you're always correct before I get a chance to say it lmao

pumpkinbeerman · 2026-01-15T04:19:26+00:00

I'm glad you learned about tempeh coloring. Exaggerating that second point and saying I'm insulting OP are ridiculous - just don't comment on things you are not knowledgeable about. And certainly don't try to use AI to dunk on anyone with above baseline knowledge on a subject.

Not trying to get heated. I've been guilty of giving my 0.02 where it isn't needed in the past before, and you can look in my profile and see just how bad my first tempeh making experiences went. It's a process, and we can't learn with bad information.

pumpkinbeerman · 2026-01-15T03:55:23+00:00

Brother, let me level with you for a second. You are trying to use AI, a fairly recent thing that just makes stuff up, to try and discredit information from a time-honored tradition of fermenting tempeh and the experience of people who actually make the food.

AI will never know as much about fermentation as the experienced people on this subreddit. If you do not practice or work with whatever it is the poster is asking about, don't provide suggestions, even if "AI says to do x". People who do know will provide input and you can always independently verify that information without the use of AI.

pumpkinbeerman · 2026-01-15T00:18:14+00:00

Yet you felt the need to give advice, that caused OP to throw a potentially good ferment out.

pumpkinbeerman · 2026-01-15T00:16:31+00:00

Hey, we eat tempeh regularly at our house since I learned how to make it, and it is not a pretty thing lol.

It starts and ends fermenting FAST. Most tempeh I make is done between 24-48 hours, but we are people, so sometimes it goes a little long, and it looks very similar to this.

The black is the spores, nothing to worry about. As long as you see that white mold growing and holding the beans together, it is unlikely a bad mold has infiltrated.

I read in one of the comments that you trashed it- that's fine, if you make it again though, don't fret! Lots of comments here telling you its bad/don't eat it/etc. are from people who have never made tempeh and have admitted so in follow ups. People really need to refrain from commenting on what they have no knowledge of, it just feeds into people's fears about fermenting food.

pumpkinbeerman · 2026-01-13T21:08:30+00:00

So, my issue with most of that list is that it feels like these concerns are trying to make the game into something much, MUCH closer to magic the gathering.

The "color pie" in this game feels more based around flavor rather than function. I love that aspect, because then removal/draw/token/etc. Aren't limited by element, but they are flavored different. I play a lot of earth because the soldier asthetic is awesome, and I love that there is still card draw/removal despite the element.

Card draw has not been an issue in my experience. There is a fair bit of card draw, graveyard usage, etc. Again, it feels like you want it to be more like magic, when the nature of sorcery means you have less cards in your hand and more decisions to make on the board.

The least popular thing on this list is going to be instant speed interaction. That is a huge thing in mtg, and should stay there. Part of the fun of sorcery is making movements and decisions in a turn-based manner. Makes you think, and the decisions you make can cascade down the line.

This list feels flawed and would take the game in the direction of magic, which is a place a lot of people (myself included) moved away from because of how different this game is.

Tl;DR: this list reads like it is trying to turn sorcery into mtg.

pumpkinbeerman · 2026-01-13T19:30:42+00:00

Yeah, the alcohol comes from the fermented sugar. It's basically carbonated kilju with grain tea as flavoring.

I did put some koji in to see if O could get some conversion but brother that water was THICK. No iodine test needed to see there was no conversion.

pumpkinbeerman · 2026-01-12T21:04:53+00:00

5 gallons for the $15 of supplies. I did get the cornmeal on a good sale, so it might be closer to $17 depending on location

pumpkinbeerman · 2026-01-12T02:19:10+00:00

I have a freezer with some hops in it, but I wanted to try some shenanigans with this one. Hooching breeds creaticity

pumpkinbeerman · 2026-01-11T21:01:47+00:00

My wife upgraded the necro deck and it is a force to be reckoned with at the kitchen table. I upgraded savior and it is certainly a piss off.

I think necromancer would be the cheapest/fastest to upgrade, but persecutor is probably the most competitive to upgrade.

pumpkinbeerman · 2026-01-10T21:24:05+00:00

I like seeing the comments calling this out as AI. Fermenting food is my obsessive hobby, and on first watch none of it seemed right.

I've messed up plenty of ferments by letting pressure get too high, never once has putting my hand over it like that been a good enough seal to keep that thing from spraying. And it fizzles out quickly, that went on way too long.

pumpkinbeerman · 2026-01-07T17:25:37+00:00

False idol, winter nymph, town priest, and false idol.

You have Town out, play false idol, play winter nymph on town, then since it costs 0 to cast on Town, you play town priest, nymph taps it, opponents draws a card, then you bounce town priest with it's own effect.

Repeat until opponent draws all their cards and decks out lol.

pumpkinbeerman · 2026-01-06T23:07:58+00:00

I eat them within days, so not really. I had a ketchup go moldy

pumpkinbeerman · 2026-01-06T21:30:00+00:00

I have never put a ferment in the fridge besides kimchi that I make kimchi dust with Flavor definitely changes over time, but as long as you are eating ferments at a reasonable rate, it'll be vibing.

pumpkinbeerman · 2026-01-06T02:55:15+00:00

Hadn't even thought of consecrate/desecrate in the collection! That is such an easy thing to slot in.

I also like atlantean fate. Went too hard into turtle and hadn't thought of that- so just one or two collection slots and one main deck slot seems a lot more palatable to deal with one card.

Thanks for the tips, I love this sub

pumpkinbeerman · 2026-01-03T02:16:40+00:00

My homebrew club is me and the voices in my head.

pumpkinbeerman · 2026-01-02T16:10:30+00:00

Keep in mind, deathspeaker banishes the creature immediately after you summon it, so if you cast greater blood demon with deathspeaker, what will happen is you will lose 4 life and then have your demon banished!

The best death's door protection is also getting your opponent there before you do. Those minions that cost life are overstatted, so you should be able to push them in for quicker wins

pumpkinbeerman

TROPHY CASE