[foodhackingbase] Introduction and Question

[Kai Du]

Hello everyone,

@Frantisek: Makgeolli I didn´t know yet. That is very interesting. I 
know a chinese dish, which uses cooked glutinous rice and aspergillus 
orizae to make a sweet, slightly alkoholic dessert. I tried to make rice 
wine with the dried ferment I got from a chinese friend, but wasn´t 
happy with the result. So I really loke forward reading about those 
recipes. I bought some dark and light miso paste. Can I use those as a 
starting agent to produce doenjang?

The links for the soy sauce experiment are these:
http://hobbykoch-podcast.de/sojasose-selbst-herstellen-1-teil/
http://hobbykoch-podcast.de/sojasose-selbst-herstellen-2-teil/
http://hobbykoch-podcast.de/sojasose-selbst-herstellen-3-teil/
http://hobbykoch-podcast.de/sojasose-selbst-herstellen-4-teil/
http://hobbykoch-podcast.de/sojasose-selbst-herstellen-v/

A joghurt making tutorial (it´s much easier done in summer):
http://hobbykoch-podcast.de/joghurt-selbst-herstellen/

Here is my youtube video abaout kimchi making:
http://hobbykoch-podcast.de/kimchi/

my recent experiment of making Sauerkraut without a traditional clay pot 
didn´t work out.

Best wishes,
Kai

Am 17.01.2015 um 05:43 schrieb 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
>>>>>
>>>
>