First attempt at rice koji. Soaked overnight, steamed 45 minutes, cooled to about 35C, inoculated with spores, wrapped in a cloth in a cooler with a warm water bottle. Bed temperature has been drifting between 30 and…
Blended red jalapenos and a bit of garlic, weighed the mash and added 3 percent salt by weight, airlock lid, ambient 20C. It bubbled hard on days two and three and by day four it has gone completely still. pH strip…
Two kilos of cabbage at 2 percent salt, glass weight, jar with a loose lid, sitting at about 21C. Day five there is a thin white film across the whole surface of the brine, flat and slightly wrinkled, no fuzz that I can…
Had these grains for about eight months and they were reliable at roughly 24 hours to a thick tangy kefir. Over the past fortnight the grains have got stringy and slippery to handle, and the milk now splits into curds…
Making small batches, about 400g of cabbage at a time, in wide mouth pint jars with normal metal lids. I can spend around 20 on either a set of glass fermentation weights or a set of airlock lids, not both this month.…