[foodhackingbase] recipes, wiki structure and other + water kefir and ginger beer plant

[Ingo Weidauer]

Hello together,

As I wrote in my message to Frantisek, I thought about a structure to 
help people understanding the principles of creating food and/or 
fermentation.

I created three categories for testing.
Category:Fermentation --> 
https://foodhackingbase.org/wiki/Category:Fermentation
with two subcategories.

The idea to categorize it as in http://www.wildfermentation.com/forum/
would be another idee idea which we can do complementary. A beverage can 
be Category:Ferments:TonicBeverages and Category:Fermentation:Alcoholic.
So I created Cagetory:Ferments:Vegetable

I tagged the Kimchi recipe with the Lactic Acid and vegetable Ferments 
to show the way how I thought about it.
https://foodhackingbase.org/wiki/Recipe:Traditional_Kimchi_making_manual
At the end it would be the best idea to categorize a site for Kimchi 
inside these categories. This is just for testing

What do you think about it?

Sincerely,
Ingo

Am 23.02.2014 16:17, schrieb algoldor at foodhackingbase.org:
> Hi Ingo, Steffen, Daan and all,
> first I coped Ingo's original message below I hope it is OK, great to 
> hear from you! We have just settled down at home in Jeju, so time to 
> start to "clean up and reorganize" the fhb happily together :-)
>
> I've copied Daan who has been working on a "polished" version of our 
> original logo made by Lurwah, so we will see how it goes. Concerning 
> the structure of the wiki and categories, we definitely need 
> subdivisions and "tagging system", product description is must, again 
> yes at least to my opinion. At the moment I think Steffen and you were 
> mostly thinking and working on this, I know Steffen did recently a 
> lots of work on the wiki (I'm kind of loosing the count who did what, 
> which is good I guess :-)), so we can coordinate how to make it happen 
> in reality. I'll make a short wiki page about makgeolli which is 
> traditional Korean rice alcoholic beverage, upload it to the wiki, 
> manual form is already there in I think proper section (Steffen was 
> taking care about that) and lets play with that as an example how to 
> link it, tag it etc. that may be the simplest way after that we can 
> apply it to the rest keeping to some "structure", what do you think? 
> If you have a look here
>
> http://www.wildfermentation.com/forum/
>
> I would like to have something like that in the future, I posted about 
> that before and I hope to talk about this in detail with Greg from 
> California, especially how hard would it be to use the "forum system" 
> which he created and is open source, example is here
>
> http://design.arkreactor.com/
>
> or we can go for some alternative, does anyone know about any 
> preferably open source?
>
> Personally I have an idea/vision of what I would like to see being 
> used at our portals but making it happen is generally over my reach 
> and I do not want people to get burned with work load - Steffen did a 
> lots of work lately, plus we are now finishing the transfer of our 
> foodhackingbase.org domain to Gandi, he is also now progressing on 
> creation of dedicated mailing list for the experimental incubator 
> project - it is related to the transfer. As you can see quite a bit of 
> activity :-)
>
> So keep in touch, we will wait for Daan and his updates on the logo, 
> I'll prepare and upload info about makgeolli so we can develop the 
> tagging system etc based on that as an example and lets see about the 
> forum thing, it may be too early for that from the installation and 
> admin load of work but sooner or later it would be lovely - few people 
> already mentioned how neat it would be to use Google +, Twitter or 
> whatever other profiles to log in directly.
>
> By the way before I run away we need as a group to talk about how to 
> properly cultivate the ginger beer plant and water kefir biofilm 
> polycultures. I'll take out my cultures which I brought from Europe 
> from the fridge tomorrow feeding it with light brown sugar and black 
> tea, measuring the weight and taking pictures of the grains and 
> uploading the data. Several people who I know are having problems to 
> make their cultures increase their "weight" or biological matter and 
> some of the people are experiencing problems with fermentation - it 
> takes too long and doesn't ferment the sugar too well so it tastes 
> even after weeks of fermentation at room temperature (lets say 20C) as 
> a sugary water - I had same problems before I left for Europe but few 
> years ago my culture was growing great, now it was no the case. 
> Generally 2-3 days of fermentation and you have lovely brew, that was 
> definitely the case with the culture which I got in Mexico in Chiapas. 
> May be an idea to get it from there again, I've never seen such a big 
> grains and it was producing very tasty ferment really fast!
>
> Well that would be I would say quick answer and bit of work for myself 
> and lets see what the others are up to :-)
>
> Talk to you all soon,
>
> Sincerely from Jeju (finally),
>
> Frantisek
>
>
> PS And yes I'm transferring to the new email 
> algoldor at foodhackingbase.org which Steffen created for me and I guess 
> for anyone else who would like to get it :-) People who have admin 
> rights have access, so just that you know, it is fine with me (yes I'm 
> one of them so I can sneak on my emails if I like, what a pleasure:-)).
>
>
>
> Message from Ingo:
>
> Hey. What about the logo you used at the crowd funding. Can we use it 
> for the wiki?
>
> I talked about the idea of bringing people closer to the biological 
> principles of fermentation. What do you think of a category called 
> Category:Fermentation with two subcategories. 
> Category:Fermentation:Alcoholic and Category:Fermentation:LacticAcid. 
> We could tag every recipee with it and everynone who is interested can 
> have a look at it and understands the principles what is going on.
>
> And for the recipees. We could make a site for everyhting we have in 
> the recipees. e.g. Makgeolli. I just saw the recipee but I didn't know 
> what it is.
>
> So one page describing the "product" would be a good idea
>
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