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Post by spence on Jul 31, 2022 17:56:58 GMT -7
Was batch #2 a success?
Spence
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Post by Black Hand on Aug 1, 2022 3:49:48 GMT -7
Yes.
The recipe still needs a little refining with respect to the seasoning of a larger batch. This batch was at least 50% larger having added more scallions and the diakon. Regardless, the flavor and texture were good and the diakon was a positive addition. Next batch - more scallion, garlic and fish sauce.
BTW, the batch is half gone...
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Post by Black Hand on Aug 8, 2022 16:44:19 GMT -7
Batch 3:  |
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Post by colmoultrie on Nov 11, 2022 21:33:53 GMT -7
And here I thought this thread would include hops and malt…
Interesting set of posts!
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Post by spence on Nov 12, 2022 9:02:14 GMT -7
Fermentation has been an interesting 'hobby' of mine for many years. I kept sourdough starters for decades, three different types in succession. Back when my three boys were teenagers I would cook sourdough pancakes for them and a teen friend. With real maple syrup, oh boy, could they make them disappear. The actual good old days. I also made many kinds of artisan breads, biscuits, rye buns, even a chocolate cake. Catching 'wild' yeast and making a starter was a fun exercise. Sauerkraut, buttermilk, but never kimchi or any brewing. I never appreciated the taste of beer, for all I care they can put it back in the horse.  Spence |
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Post by Black Hand on Nov 13, 2022 5:59:39 GMT -7
Spence,
I agree that some beer tastes as if it was made in a horse bladder, but others are much better. Beer is in my top three of rum, wine and beer. I drink more wine than anything else, though I've been on a bit of a beer "kick" for the last year or so.
Almost time for the next batch of kimchi. I will likely make sauerkraut for a friend as I don't prefer it myself.
I did make a starter once with wild yeast - Oregon grape bloom.
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