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Small Batch Fermenter's chat space!
I’ve had a few DMs this week from small batch makers looking for support so I’ve set up a dedicated chat where you can ask questions related to your business – what you’re stuck on, an opportunity you’d like to explore, a niggle that’s bothering you – just anything that will help you navigate running a small fermentation business -…
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This space is for you!
This is for the small batch operations. The kitchen table businesses. The micro fermentary. The people who are still figuring it out and sometimes wonder if they’re the only one struggling. It’s a space for folks who want to stop pretending it’s fine when it isn’t – and find out that everyone else is in the same boat.
Most of us have the…
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best selling fermented veggies recipes
I’m curious about your best selling fermented veggies recipes.
I found that most people know about “kimchi”, so that’s what they tend to buy at my market stand. Lol, it is not even my favourite !!!! , and bam! after the last market I was sold out so I need to make a new batch again!
Another favorite is my “Bollywood kraut”: white cabbage,…
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This is such a great question – thank you.
I really hope we get a good exchange of ideas going here! It’s exactly the kind of conversation where members can share what’s working and add real value to each other’s businesses.
For my business, kimchi was always the perennial best-seller (whether I liked it or not 😄). I did play around with it…
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There is a lot of interest in my Beetroot Sauerkraut . I am just a tiny business (Rosalind’s Larder) in the North east of England and fermented foods are not really on the radar for many people here. Personally I love the beetroot kvass & kraut recipes. I am quite new to fermenting (18mths) & so am really interested what everyone is doing…
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12 kg (net) of kimchi = 10 hours
I spent 10 hours last friday making 12 kg of kimchi, in jars of 400g, including prep and washing up. I’m on my own, with just a regular Kenwood kitchen robot.
Do you have any tips how to compress this time?-
This is such a good question and I hope that others are able to chip in.
I may have misunderstood – was this jarring up 12kg of fermented kimchi into 400g jars?
When I produced commercially I ended up invested in a robot coupe which was a game changer as it meant that I could process my veg straight into large bowls (then weigh and put into…
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thanks. maybe a few more details from my side would be helpful:
– i use a continuous grater / slicer as an attachment to my Kenwood processor, so indeed the shredded veg go directly into a large bowl I place underneath – I do not have to stop, empty the food processor, start again. I’m guessing that’s why you mean with a Robot coupe?
However…- View 1 reply
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Would you like to contribute to the Members content
A thought about the relationship between the Pro space and the Members space
One of the visions I had when creating The Fermentation Hub was that there would be a natural cross-fertilisation between professional fermenters and home fermenters.
As practitioners and educators, many of you hold an extraordinary depth of knowledge – and sometimes…
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Shared wisdom - a new low waste thread
During Kirsten Shockey’s Onions: From Humble to Hero session, she mentioned something I loved – using dried onion skins, blitzed into a powder, to add flavour to future ferments.
It struck me that many of you working professionally with fermentation probably have low-waste habits or ingredient tricks that translate beautifully to the home…
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here’s mine:
– i freeze peels and skins of veggies in a ziplock bag. When the bag is full, I make broth with it (with chicken bones I kept frozen too)
– I freeze – but I might switch to drying – ginger peels to make ginger tea.
– I blitz dry garlic peels to season roasted veggies. It never occured to me that I could do the same with onion peels…- View 4 replies
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Low-Waste Fermentation Ideas
During Kirsten Shockey’s Onions: From Humble to Hero session, she shared a lovely idea for using onion skins.
The papery skins can be dried and blitzed into a powder, then used to add flavour to future ferments – as well as soups and stews. Such a simple way to get more from an ingredient that would normally end up in the compost.
It made me…
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This was a great response posted by @celine-lecomte over in our space for Professional Fermenters and Educators. Too good not to share!
celine-lecomte
here’s mine:
– i freeze peels and skins of veggies in a ziplock bag. When the bag is full, I make broth with it (with chicken bones I kept frozen too)
– I freeze – but I might switch to…
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I have another tip, it uses up the vegetable peels, herbs sprigs, (too) tough leaves (clean! no sand! no moldy spots! no potatoe) and the vegetables that didnt grow too well (for example: bokchoi who decided to flower because the weather suddenly turned warm, or very fibrous kohlrabi). Basically, everything edible but not nice to eat / cook…
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REPLAY of Thursday's Kirsten Shockey tutorial now available
A big thank you to Kirsten K. Shockey for joining us inside The
Fermentation Hub yesterday for our Intentional Ingredients tutorial
ONIONS: from humble to hero.What began as a tutorial on fermenting onions became a much wider and
fascinating conversation about fermentation.Highlights included:
• Why onions behave differently from cabbage during…
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I’d love to watch it but I can’t get access to it because “this is a private video”. I suspect it is because it is not in the Pro hub?! Can you fix it?
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would you be planning in the future to make the full transcript available? or an audio (without video) we could listen podcast-like? For some reason the video is painful to watch – maybe my too slow internet connection? but usually I dont have any issues – and it is such a pity! Thank you tp all the team, and Kirsten obviously, for sharing…
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REPLAY of Thursday's Kirsten Shockey tutorial now available
A big thank you to Kirsten K. Shockey for joining us inside The
Fermentation Hub yesterday for our Intentional Ingredients tutorial
ONIONS: from humble to hero.What began as a tutorial on fermenting onions became a much wider and
fascinating conversation about fermentation.Highlights included:
• Why onions behave differently from cabbage during…
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March is here!
Just a heads up that the Fermented Cleavers Tonic tutorial is now LIVE
You’ll find details of how to make a ginger bug or apple/pear bug in Fermentation 101
There’s also a new page dedicated to brine ferments – perfect for chucky veg – in Fermentation 101 (a similar process to last month’s beetroot kvass recipe)
As always, just shout if you…
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I assume we’ll get a link and time for Kirsten’s talk? Thanks!
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