• If you have a question about commercial production or the hot sauce business, please post in Startup Help.

fermenting a couple interesting reads on fermenting

Sort by date Sort by votes
Humm, interesting reads there. They don't mention the use of Sourdough hooch though so it may still be a good starter but what they say about the Whey being mostly aimed at Milk Sugar makes sense. I've never had any sense of the slimy nature of the brine though as mine mostly go into sauces and it would be unnoticeable. Thanks for sharing this, gives rise to thought.

RM

EDIT: yeah Pic1 crossed my mind that they kind of had that infomercial feel. Still what was said about the need to KEEP THE JAR CLOSED is a good one. I don't know that I totally accept that the Pickl-It jars are the only way though.
 
Upvote 0 Downvote
yeah the starter article was really what caught my attention. i wonder what the final bacteria look like in a vegetable ferment that used a whey starter. they weren't quite clear with the comparisson. would those wild bacteria in veges appear when a whey starter is used? i would think so....
 
Upvote 0 Downvote
Couple things:

1. If they're right about the whey only working on milk sugars then the fermentation that takes place in our ferments using whey are still using the wild bacteria.
2. Only thing the whey is doing is thickening the brine.
3. Still have to maintain the anarobic environment and whether the jar's we use are completely air tight or not so long as there is co2 being created and a positive pressure within the jar you should be golden.
 
Upvote 0 Downvote
I use wild "airborn" starter for some sour dough cultures in my bread making. It takes many a feeding to get an aggressive starter...but that yeast is a whole different topic.

I have a Scotch Bonnet ferment/mash thats 1yr 3mo old, another youngster thats only 3 months and an Orange Hab thats 2 wks old. All are in half gallon mason jars with airlocks.
They all look great and none have been opened since day one.

I couldn't guarantee if they were in Rum bottles that they'ed still be closed.........since I've been known to open many a bottle of rum......heh
 
Upvote 0 Downvote
thats what i was thinking. so in theory a ferment started with whey should not activate or progress any faster than one without any starter? hmmmmm idk

+1 on the positive pressure in the jars. i find that article like pic1 stated more of an advertisement.
 
Upvote 0 Downvote
PIC 1 said:
I use wild "airborn" starter for some sour dough cultures in my bread making. It takes many a feeding to get an aggressive starter...but that yeast is a whole different topic.

I have a Scotch Bonnet ferment/mash thats 1yr 3mo old, another youngster thats only 3 months and an Orange Hab thats 2 wks old. All are in half gallon mason jars with airlocks.
They all look great and none have been opened since day one.

I couldn't guarantee if they were in Rum bottles that they'ed still be closed.........since I've been known to open many a bottle of rum......heh
Click to expand...

And why no rum sauce yet???

:cool:
 
Upvote 0 Downvote
I've been fermenting and making kraut and just recently did some Kimchi. And I've never used any type of starter. I think the key factor in any ferment is making sure things are air tight and that everything is kept under the brine. I did a hot sauce the same way but it wasn't until I bought a good crock that it became almost impossible to mess up the fermentation process.

If anyone is serious about fermenting. I would highly recommend one of these crocks. They are pricey but so worth it.

http://www.amazon.co...t/dp/B000H6UYVW

harch.jpg



Edit: Haha I posted this before I read the second article, didn't realize they mention it at the end of the article. Regardless I can contest they are awesome and the Kraut and Kimchi i just recently made were amazing! :)
 
Upvote 0 Downvote
You must log in or register to reply here.
Back
Top