Comments on: TFP2010: More inspiration from Asia (part 3)

By: Lise

Lise — Fri, 16 Jul 2010 08:25:15 +0000

Traditionally fish sauce or fermented fish is the lactic starter, so why not go with something like that? Soy sauce also contains lactic acid bacteria (the authentically brewed ones anyway).

By: Isaac Fox

Isaac Fox — Sat, 29 May 2010 04:59:32 +0000

I have had success using about 50ml of yogurt whey to inoculate a liter jar of kimchi. Not sure how much whey is necessary, however that much did not give the kimchi a yogurt taste.

In response to Derek, I think the bacteria responsible for traditional kimchi method would be killed in the blanching, thus lactic starter from another source would be necessary.

By: Derek

Derek — Thu, 06 May 2010 03:32:17 +0000

Lactic starters: I think you can use lactic starters available from brewing supply houses for making sour beers, or yogurt starters, or even Lactaid pills (or similar) for treating lactose intolerance.

Or I suppose you could just toss in some yogurt, since it is technically a lactic bacteria culture, but you probably don’t want the dairy flavor in your kimchi.

Alternatively, you could take a hybrid approach and use the blanching and vacuum packing steps but inoculate it the old-fashioned way, just leaving it out in a warm place for a bit between the two steps.

By: Martin Lersch

Martin Lersch — Tue, 02 Mar 2010 20:09:29 +0000

John: That’s ridiculus! Especially since the hydrocolloids they refer to are all natural products, either extracted from plants or produced by microorganisms.

By: John

John — Mon, 01 Mar 2010 03:42:51 +0000

Hey Martin!

Have you seen what the crazy italians have done? Trying to ban “Molecular cuisine”…

http://www.caputmundicibus.com/2010/02/italian-government-legislates-against-molecular-cuisine/

By: derek gerry

derek gerry — Sat, 27 Feb 2010 05:51:13 +0000

http://sciencelinks.jp/j-east/article/199913/000019991399A0497143.php

By: derek gerry

derek gerry — Sat, 27 Feb 2010 05:47:03 +0000

maybe this will help
http://www.ftb.com.hr/42-109.pdf

By: Rob H

Rob H — Thu, 25 Feb 2010 18:52:34 +0000

As an extension of the discussion about sour beers, the lactic acid component of perry and cider shouldn’t be forgotten. These beverages both rely on the production of lactic acid to give them a unique flavor. Another interesting thing is that traditionally these beverages are allowed to ferment in an unheated room/building for a year or more. This means that they go through a period of cooling, freezing, and melting. I would be interested to know if this appreciably affects the flavor, or if it from the logistical problem of keeping barrels of booze warm in pre-industrial England and France.

I will also be trying sauerkraut in the vacuum bag. It seems like a much more convenient method than using a crock.

By: Chris

Chris — Wed, 24 Feb 2010 22:27:16 +0000

Don’t forget to add sour beer in your list of foods that rely on lactic acid fermentation. There are a number of beers in the Belgian family (particularly lambic and Flanders red ale varieties) that use bacteria to produce lactic acid in the beer (which adds not just a sourness to the beer, but a fruitiness unparalleled by other varieities).

Interesting note on the vacuum bag, too. I’ll have to try that with sauerkraut — have never had any luck making it it at home because it keeps getting contaminated.