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Re: "Any folks into food preservation? (Canning, Fermentation,..."
I use mother of vinegar to make my own vinegar. I buy the mother of vinegar solution or I use organic, unfiltered vinegar to start the fermentation process. For example with red wine. And whenever there's any wine left over in the evening, I turn it into delicious vinegar.
Jun 28 · 2 months ago
📡 Queen_City_Nerd · Jun 28 at 16:13:
@ mimas2AC I've considered that. I've got an old pair of well overgrown apple trees fro the 1930's out back. I just lack the ability to process the apples down to juice to make cider. Something I found unique with the yogurt was that I could keep cloning it but a copy of a copy of a copy of a copy and things started to go wrong and I would lose the texture. I think I probably was losing diversity over time? Back then I had chickens, so when batch of anything went off they got it... you can give the chickens a poor batch of kraut, but oy does the coop smell...
I enjoy a shot of beet kvass brewed by my partner every morning.
Any folks into food preservation? (Canning, Fermentation, Making forms of refrigeration) — Was hoping to find a fermentation, jamming, refrigeration, or canning subspace, but couldn't (sorry if I missed something). Anyone interested in the art of food preservation? If so, what things do yall do? I ferment a lot of sauerkraut (2-3 week ferment) and frequently make a tasty fast ferment salsa (24-48 hours), although I also have experimented with veggies friends near me have given me, including...