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Thought that may of been the case🤣 Note to self.. Must improve my basic grammar and writing skills😳

My kimchi obsession 😊

Wild garlic Kimchi. Not sure how much you know about Kimchi? Its a Korean side dish of fermented vegetables. First off I salted the wild garlic for two hours. Then rinsed clean. In the meantime I cooked out some rice flour and water. Then added Korean pepper flakes, ginger, garlic, fish sauce...

Not long till wild garlic season now😊 I fermented ten jars of WG kimchi last year. We also preseve it as pesto in oil(finished three weeks ago) and make up a big tub of WG butter that we freeze for use on pizza breads stirring into Curry's etc..

Loving the sound of spicy mango and peanut chutney 😍

Kolsch for me this evening. 4.2 Pilsner .700 Vienna .20 Sladek @40 .10 Sladek @10 .10 Willamette @10 .15 Sladek in no chill cube .15 Willamette in no chill cube Wyeast Kolsch If it's any good I'll put this one in the Lager/hybrid forum comp🤞

I've added a cafeteria of coffee at bottling before. Turned out nice but not amazing. Keep meaning to grab a couple of Costa Americanos to drop in. They always taste stronger than my brews.

I bet if you went on a glass blowing forum it may well be less? And they did a glass one. I think it would be ace. Craft beer is so hip right now👍 We may all need to grow long beard's and get sleeves tattoo's though..

It went berserk! On the flip side only about 50g of green cascade?

Yes just the salt. Slice your white cabbage finely. Weigh it. Times the grams by .02. Ie 900g X .02 = 18g of salt. Mix all this in a bowl. Be really rough with it. Good strong squeeze and bash around. Squeeze all the mixture as firm as you can into jars. Place loose lids on top and leave for...

Some plain sauerkraut i made two weeks ago. Simple 2% salt. Just weigh the cabbage in grams and X by .02👍

Sadly dude I'm a cook. We didn't get into this trade because we were good at grammar🤷🏼‍♂️

What have you and families been up to? Or got a question on what aromatics to put in your Sauerkraut? Do I need pectin for Jackfruit jam? And how about a pineapple Kimchi?? Post here👍

Now your talking! We made our first batch this weekend. 18 jars!!

How long did you ferment your dough for? Quite often I'm 36hrs from mixing to baking. Over night dough, then overnight in the basket refrigerated. Slow and steady is key👍

Ended up with 500g of dried! Was guessing it would be trail and error to taste. Just wandering if there was a test or something?

Maybe we need to start a jam and marmalade thread also🤤

Anyone know how you can guage the alpha acids of home grown hops? First year's crop I just used for late additions. Last autumn had a bumper crop of EKG, so need to use them up. My latest porter I wanted about 30 ibu's. Estimated about 6% in the recipe builder.. not convinced i hit 30 ibu's??

Sourdough fruit loaf for breakfast toast..

That last loaf looks brilliant! I've tried a sandwich loaf once with not great results. I'll have to try again after see this. As the Waitrose one is four quid😱 Making sourdough fruit loaf over the next couple of days🤤