fermenting What are THP members using the most for mash starters

Sizzle Lips · Oct 28, 2015

I have always used whey from plain Greek yogurt as my starter.....I really would like to know what most of the members here at THP are using.
Collecting whey can be a pain sometimes...but it does work okay.
What I would really like to know is if anyone here use's Caldwells Vegetable Starter Cultures.

SavinaRed · Oct 28, 2015

I have active sour dough starter in my fridge that I use.

Alchymystic · Oct 28, 2015

Started out using whey (like many do), then switched to just using plain salt (& only salt!) when ever I ferment anything new. If starting a ferment that is a continuation of one I may be finishing or already have another going, I use a little 'starter' from the prior batch. (I have used the prior brine from pickles/sauerkraut/kimchi, etc... but these can often impart flavors as well. If you may be using a recipe with strong flavors in the ending sauce, or certain/longer cook times (if a cooked vs. fresh sauce), this might not even be an issue. Generally with peppers, again- just good ol' salt!

Look at this- but...it really is up to you and what you find works well. As to the Caldwells- I think that would be best (vegetable specific organisms and have read/heard nothing but positive results from its use. I just honestly don't have the extra $ to experiment with. Salt!!)

http://phickle.com/why-i-dont-whey-lacto-fermentation-without-starters/

:cool:

JohnsMyName · Oct 28, 2015

I currently use whey from plain active culture organic yogurt, but would like to switch to probiotic capsules soon.

ColdSmoke · Oct 28, 2015

I just add salt...the starter already lives on the veggies.

tctenten · Oct 28, 2015

I use either sourdough starter or sauerkraut brine.

SmokenFire · Oct 28, 2015

I have used Caldwell's with good results. Just imo, but I think Caldwells are better for fermenting cukes and other vegetables - I still use it to ferment a giardinera type thing we make with whatever's left from harvest that didn't get used another way. Also have used harvested whey, sourdough hooch and sauerkraut juice. Now I only use salt when fermenting pepper mash.

dragonsfire · Oct 28, 2015

Kefir

chiltepin · Oct 29, 2015

Peppers, Salt and Veggies or Fruit.

People like Dru have suggested salt. I agree. And, proper salt weight is critical. I use sea salt, kosher, pickling, etc. These salts are pure and free of anti-caking ingredients and iodine. Aim for 3.3% by weight. Okay, 2% - 5%. Create an anaerobic environment by using lids and air locks and a suggested "room tempurature" (read: not a cold room temperature which allows non-beneficial bacteria to grow) and no direct sunlight. The process converts the sugars in the veggies (suggested by ColdSmoke) into alcohol and Co2 gasses which give the mash a rise and which the gasses are allowed to escape through a Vodka filled air lock.

The fermentation process takes the {raw} taste of hot peppers and * m-e-l-l-o-w-s * the flavors which is the desired result for all your efforts!

Here is a website I have been passing around to help with fermentation, salt, etc. Especially take a look at "Measuring and Using Salt in Fermentation." By weight is important.

http://fermentationrecipes.com/

Hope this helps.

Sizzle Lips · Oct 29, 2015

chiltepin said:
Peppers, Salt and Veggies or Fruit.

People like Dru have suggested salt. I agree. And, proper salt weight is critical. I use sea salt, kosher, pickling, etc. These salts are pure and free of anti-caking ingredients and iodine. Aim for 3.3% by weight. Okay, 2% - 5%. Create an anaerobic environment by using lids and air locks and a suggested "room tempurature" (read: not a cold room temperature which allows non-beneficial bacteria to grow) and no direct sunlight. The process converts the sugars in the veggies (suggested by ColdSmoke) into alcohol and Co2 gasses which give the mash a rise and which the gasses are allowed to escape through a Vodka filled air lock.

The fermentation process takes the {raw} taste of hot peppers and * m-e-l-l-o-w-s * the flavors which is the desired result for all your efforts!

Here is a website I have been passing around to help with fermentation, salt, etc. Especially take a look at "Measuring and Using Salt in Fermentation." By weight is important.

http://fermentationrecipes.com/

Hope this helps.

Thanks for all the quick replies people....Chiltepin I use a wet brine for my many ferments and have never had any issues ...2 tblsp coarse pickling salt to 1 cup filtered water...I was just wondering if the Caldwell's would work and save me the trouble of messing around collecting whey..You do offer excellent information and will bookmark that link....you can never have enough knowledge....again thanks for everyone's input

chiltepin · Oct 30, 2015

I missed that last sentence in your post even though it was highlighted! Sorry! Carry on people...

RocketMan · Oct 30, 2015

Whey from Organic Greek Yogurt

JohnsMyName · Oct 30, 2015

RocketMan said:
Whey from Organic Greek Yogurt

RM, why do use Greek yogurt? I use regular yogurt and get quite a bit of whey. The Greek stuff is the same thing just already robbed of that precious whey.

dragonsfire · Oct 30, 2015

Yup the "Greek Yogurt" is drained to make it thicker, its what I used to do when I made Tzatziki.

AldenMiller · Oct 30, 2015

White Labs Lactobacillus. I pick it up at the local home brew shop.

-Alden

ColdSmoke · Oct 30, 2015

AldenMiller said:
White Labs Lactobacillus. I pick it up at the local home brew shop.

-Alden

do you use the whole vile? what's your procedure for adding it to the mash?

AldenMiller · Oct 30, 2015

ColdSmoke said:
do you use the whole vile? what's your procedure for adding it to the mash?

Just a couple tablespoons, I add it to the bottle and then pour in the brine.

-Alden

Sizzle Lips · Oct 30, 2015

All great info guys......just got a package in the mail today and I am going to hit the freezer this weekend for some peppers and try this culture from Cutting Edge Cultures....just to see how quick it starts the fermentation process.

SmokenFire · Oct 31, 2015

Please follow up with your results SL!

oldsalty · Oct 31, 2015

Very interesting will be watching. I started with whitelab but have gone to Probiotic capsules ferments have been rolling super fast and I've been able to reduce my salt content dramatically!!!