[foodhackingbase] Introduction and Question

[Frantisek Algoldor Apfelbeck]

Hi to all,
I like the idea that you used wild fermentation for your soysauce. Could 
you share the links to your blog posts in Germany? Most of us can go 
through that directly with the help of translation tools I believe (the 
more lucky ones even without :-)). We should create some page on our 
wikies, maybe temporarily something under "temporary" section like 
"soysause" fermentation would be handy?

https://foodhackingbase.org/wiki/Temporary

I hope to start Korean style soybean ferment called 된장 (doenjang)

http://en.wikipedia.org/wiki/Doenjang

soon, one part of the ferment as already mentioned is "doenjang" which 
is the soybean paste, second part, the liquid fraction is "ganjang", 
Korean style soy souce. The doenjang, I would say is one of the three 
essential Korean ferments, together with vegetable ferments called 
kimchies (http://en.wikipedia.org/wiki/Kimchi) and rice ferments called 
makgeollies (http://en.wikipedia.org/wiki/Makgeolli). Note all of these 
ferments have many variations based on style of fermentation, 
ingredients, season and location.

For me beer and soybean ferments are again topic for this year, I hope 
to add beekeeping which translates as good and reasonably prices source 
of honey - I would like to take just around 30% of the bees harvest so 
more biodynamic style so they can happily prosper.

Sincerely,

Frantisek


On 2015-01-16 22:39, Kai Du wrote:
> I now tried some kombucha straight from the jar and it is really
> delicous! I harvested the rest and mixed the kombucha with some honey
> to receive a fizzy drink, which I guess I prefer.
> 
> I tried to make my own soy sauce some time ago and I wondered, if
> anybody would be interested. I wrote some blog articles about my
> experiment in German. I would shorten and translate it to English, if
> you like. It was a wild fermentation and the results I found quite
> interesting.
> 
> Am 16.01.2015 um 14:28 schrieb Frantisek Algoldor Apfelbeck:
>> I hope the tasting will go well. Do you like your drink rather fizzy 
>> or flat? If the second is the case avoid secondary fermentation in a 
>> cloes bottle at room temperature and after the harvest move the brew 
>> directly in the bottle to the fridge and let to age for week or so - 
>> well I like it aged if not drink stright away!
>> 
>> Talk to you soon,
>> 
>> FAA
>> 
>> On 2015-01-16 00:15, Kai Du wrote:
>>> Hi Frantisek,
>>> 
>>> I already met Alex. I live 50km south from Hamburg. Alex gave me a
>>> SCOBY sample and the instructions. The Kombucha seems to develop
>>> nicely, I didn´t taste it yet, though.
>>> 
>>> Greetings,
>>> Kai
>>> 
>>> Am 15.01.2015 um 13:58 schrieb Frantisek Algoldor Apfelbeck:
>>>> Hi Kai,
>>>> I wonder where are you based? The kefir grains and kombucha SCOBY 
>>>> can be shipped quite for distance if necessary, I generally use a 
>>>> 500 ml plastic bottle with the culture in it with bit of growing 
>>>> medium/brew. Alex is in Germany, I'm in South Korea, some people in 
>>>> Holland etc. There is variety of networks which you can find online 
>>>> providing cultures if you cover postage in case you are somewhere 
>>>> far away ...
>>>> 
>>>> Anyway talk to you soon and I hope we will find a solution for you 
>>>> :-) Are you on Facebook? We discuss things there too and hopefully 
>>>> we will found a online forum soon but we need to focus on that.
>>>> 
>>>> Sincerely,
>>>> 
>>>> Frantisek
>>>> 
>>>> On 2015-01-07 19:35, Kai Du wrote:
>>>>> Hallo Everyone,
>>>>> 
>>>>> I´m new to the mailing list and I would like to introduce myself
>>>>> briefly: My Name is Kai Du and I love cooking and try new recipes 
>>>>> all
>>>>> my life. I produce the "Hobbykoch Podcast" and "Trick17 Podcast" -
>>>>> wich are about food and lifehacking.
>>>>> 
>>>>> Sadly I missed the chance to meet you in Hamburg. Maybe I´ll come 
>>>>> to
>>>>> the next c3.
>>>>> 
>>>>> There are descriptions for producing Kefir and Kombucha in the wiki
>>>>> and I wondered, if I could get a sample of starting cultures from 
>>>>> you
>>>>> to try this myself. I already sucessfully tried making Kimchi, Sake
>>>>> and my own soy sauce.
>>>>> 
>>>>> Greetings,
>>>>> Kai
>>>>> _______________________________________________
>>>>> foodhackingbase mailing list
>>>>> foodhackingbase at lists.hackerspaces.org
>>>>> http://lists.hackerspaces.org/mailman/listinfo/foodhackingbase
>>>> 
>> 

-- 
Frantisek Algoldor Apfelbeck

biotechnologist&kvasir and hacker

http://www.frantisekapfelbeck.org

"There is no way to peace, peace is the way." Mohandas Karamchand Gandhi


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