Category:Fermented foods

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In addition to fermented beverages, fermentation has traditionally been used in making a variety of foods; traditionally all were made at home, and they still can be by anyone interested in expanding their fermentation experiments beyond beer or wine. In many cases, as with cheese, sausage, or vinegar, beer or wine can be used as an ingredient as well as an accompaniment.

Some of the best known and most commonly homemade fermented foods are discussed in this article and in the articles listed below:


{{ #if: | Main article: [[Cheese|]] | Main article: Cheese }}

Probably the best known fermented food is cheese. With a few exceptions, cheeses of all kinds are made using bacterial and enzymatic cultures. Home cheesemaking is also becoming popular among people in the brewing community and the "slow food" movement. Cheesemaking at its simplest is much faster and easier than brewing or winemaking, and can be very rewarding.


{{ #if: | Main article: [[Vinegar|]] | Main article: Vinegar }}

Home wine makers often think of vinegar as a bad side effect, but it is in fact a fermented food in its own right, created by the secondary fermentation of alcohol by acetic acid bacteria. It's easy to pull off and inoculate a portion of a batch of wine, and the flavor of true brewed vinegar is much more complex and interesting than some commercial vinegars which are made with non-fermenting methods.


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The bread most often thought of as "fermented" is sourdough, which is made by many hobbyists who maintain a living "starter" composed of infected dough. However, all yeast-risen breads, even those made with store-bought yeasts, are the product of fermentation. While sourdough bread gets more of a flavor contribution from its yeast and other fermentation organisms than some other breads, all risen breads get their texture from the byproducts of yeast fermentation.


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Buy a starter culture - which is any cheap yogurt from your supermarket - usually the smallest and cheapest one with a label that boasts of the bacteria in the cup.

Sterilize some big glass jars with boiling water.

Heat four litres of milk to boiling or near boiling. Allow the pot to cool to about 120 degrees farenheight or fifty degrees centigrade. Metal at this temperature feels hot but not uncomfortably hot. If you have not got a thermometer let stuff cool to pleasantly and comfortably hot - hotter than body temperature, but not uncomfortably so.

Different brands of milk give very different results - the cheap brands usually do not set properly, because they have been diluted with far too much water.

Stir a little milk into your starter yogurt, to make it liquid, then stir the resulting liquid the four litres of milk in the big glass jars. Yogurt is bad for metal, and metal bad for yogurt.

Keep your milk at about 120 degrees farenheight or fifty degrees centigrade for twelve to twenty four hours. Then put in the fridge.

It is a bit too potent when eaten straight, but is great when poured over fruit. If you want yogurt suitable for eating straight, a shorter fermentation may be better.


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Kimchi-Making Event (Gimjang)

Kimjang (Kimchi-making) usually started in late October or early November and lasted for 2 or 3 days with help from many people. The number of cabbages prepared depended on the number of household members, usually between 100 and 200 cabbages. Considering the number of cabbages and amount of preparation for Kimjang, it was not a job for just 1 or 2 persons. People considered it as a major annual event, so close relatives, several neighbor housewives, and a few strong men all pitched in and worked together. People who participated in Kimjang helped wash cabbages, prepared materials, and stuffed ingredients inside each cabbage leaf.

The task usually lasted all day for 2-3 days, so the hostess treated each person to a big lunch every day. After the kimchi-making was done, she also gave some of the kimchi to the participants. When one of the other participants was ready to do their own Kimjang, all of members get together again to help her out. In this way, everyone finished their kimchi-making with help from everyone else. Although the event has grown less important in recent years due to changes in life styles and family size, it was great fun to enjoy the warm heart of neighbors and relatives in times past. materials Materials 5 cabbages, 2 radishes, 5 cloves of garlics, 5 cups of thick salt, 4 green onions, 1 bundle of dropwort. 3 ginger roots, 300g of mustard leaves, 1/2 cup of fish paste, 2 cups of red chili pepper, 1 cup of sticky rice paste, 2 cups of sugar, 2 cups of oysters Recipe

  1. After cleaning the cabbages, cut them into 2 or 4 pieces.
  2. Prepare salted water with a ratio of 2.5 cups of salt to 10 cups of water, then soak the cabbages in it for 6-8 hours.
  3. Rinse the soaked cabbages in running water 3 times and then wait for them to dry a bit.
  4. Cut dropwort, green onions, and radishes into lengths of 5 cm, then chop the garlic and ginger.
  5. Prepare fish paste and add red chili pepper to it with sticky rice paste.
  6. Wash oysters in salt water.
  7. Mix the ingredients from steps 4, 5, and 6.
  8. Put the mixture inside of each leaf then store in a kimchi pot. On the top, cover cabbage with a leaf and sprinkle some salt. Then place a heavy stone on top to compress it.

Fish Sauce

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Pages in category "Fermented foods"

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