#home fermented

[i17iskillingmylife]

can i just get some anon hate for razputins syrniki from scratch

[yumm]

Kimchi Fermentation - Bubbles

Day 2 of fermentation. It's so BUBBLY

What you see are CO2 bubbles, created as the lacto-bacteria feed, digest, and let out the CO2 created from its metabolism. The bubbles are proof that this kimchi culture is alive!

[yumm]

Homemade Natto 手作りの納豆

Boiled soybeans, fermented at home. So comforting!

Microwave for 20 seconds until it melts, mix it until it forms a lot of threads, and add a little bit of soy sauce. Enjoy on top of warm sushi rice!

Ingredients

Small non-GMO soybeans, 1 cup (or however much you want/can manage; finished product will be 3 times the size)

Natto, 1 package (defrosted)

Tools

Boiling water or alcohol for sanitation

Spoon

Instant pot / yogurt machine / oven for fermentation

Instant pot / stovetop pot for boiling the beans

Metal spider if using instant pot

Non-plastic bowl, big enough to hold 3 cup of beans. small enough to fit instant pot (if using)

Cling wrap (optional)

Instructions

Soak the soybeans overnight in 3+ cups of water. The beans will swell up to 3-4 times their dry size.

Boil beans in the instant pot for 1 hour until they can be easily crushed between your fingertips. Can alternatively be boiled on the stove 2+ hours until desired consistency is reached.

Remove the boiled water and let the beans cool, until they are quite warm to the touch but bearable (40-50°C or 104-122°F).

While letting the beans cool, sanitize the bowl, spoon, and instant pot (if using) with boiling water or alcohol. We do not want any contamination since the bacteria that ferment natto can be very weak against certain yeasts found in the environment.

When sufficiently cooled, transfer beans to the bowl and mix in the natto.

Instant pot: Put half a cup of water at the bottom and place a metal spider to keep bowl above the water. Cover bowl with cling wrap and puncture holes, then place on top of spider. Place a kitchen towel on top of the bowl. Turn on the yogurt function for 24 hours. (Optionally, you can skip the water and metal spider. I've also seen a recipe that skips the plastic wrap in this case.) Oven: place the bowl in the oven and keep only the oven light on. Make sure the oven itself isn't turned on, as we do not want to kill the natto bacteria.

After 24 hours, transfer the bowl to the refrigerator. Check on the natto to make sure the beans have developed strings. In the refrigerator the natto will continue to develop strings.

After a few days, cut some parchment paper or cling wrap to pack natto into individual servings (around 3-4 tablespoons). Mine was around 10 servings. Wrap and freeze until use.

When using, transfer to a microwave safe bowl before defrosting. Or else the natto will be sticky and slimy on the parchment paper/plastic wrap and hard to handle.

Enjoy!

[yumm]

Kimchi

Kimchi made from Maangchi's vegetarian kimchi recipe. That was my first time making kimchi from scratch; am I a Korean ajumma now?

my version includes: fish (fish sauce that's been sitting in the kitchen forever)