Hello everyone, Do any of you have experience with fermentation? I just pickled zucchini. But I'm a bit skeptical that it won't turn out too salty. Here 5% is given: https://www.mein-schoener-garten.de/lifestyle/essen-trinken/zucchini-fermentieren-58792 What do the professionals think about this?
I bought the tempeh yesterday, and it's good for another four months. I've had it look like that before, but I threw it away. Now it's discolored again. It smells good and isn't slimy. Where do these marks come from?
We have this bioreactor (?) from a deceased person. What exactly is it used for and how much is it worth? What would be the best way to sell it? We wondered if the frame pictured might be part of it?
Hello everyone, I did a fermentation with baker's yeast in batch process The substrates (sugars) were metabolized by the yeast, producing alcohols: ethanol, methanol, and glycerol. Analysis was carried out using HPLC. Temperature was 29 degrees After further calculations, the HPLC analysis revealed that the methanol concentration rose sharply and then dropped completely. What are…
I wanted to try making cider and bought pure, freshly pressed apple juice. Unlike my mead, I don't heat the starting liquid initially, so the juice is at room temperature. However, I'm using mead yeast for fermentation. Will it be able to survive and reproduce under certain conditions?
Hello, the question is already above. I'm referring to lactic acid in the chemical sector. Where is lactic acid extracted from starch or sugar cane?
Hello, I tried fermenting white cabbage. It turned brown on top. Is it still edible, or can I forget about my ferment?
Because I have a feeling they have something in common. But I can't figure it out.
Hello, I would like to ferment some foods (seminar paper). It would be nice if I could taste them myself. However, I avoid salt in my diet and sugar as much as possible. However, fermentation with salt has many benefits, and some recipes (Korean eggs) also include sugar/honey during preparation. Do the fermented foods absorb…
Hello everyone, About a week ago, I started my kombucha. I bought an organic scoby online (very good quality) and, as usual, added sweetened black tea. I've brewed kombucha before, but this first newly formed scoby looks a little different. Do you think it's just yeast? Or is it mold? It's not greenish or bluish…
I'd be interested to know 🙂 Do you pay attention to this? I've been eating more fermented foods like yogurt or sauerkraut (daily) lately, as they're good for my microbiome/gut flora, and I want to relieve digestive problems. If you do the same, can you confirm that your digestion has improved?