Kvasirs diary algoldor

Greetings to all! Here you can find my kvasir's diary, I will try to update it as much as I can, sharing it with the community helps me to keep the electronic version updated which is important I believe.

25/5/2017

LC-5/5/17

old batch ready to be harvested, taste 6/10

• ginger added - ginger first washed and after that shredded with skin - medium size on the classical kitchen shredder (2-3 mm holes)
  • 1%(w/v; 200 g), cold infusion
  • 1%(w/v; 200 g), hot infusion in 2-3 l of water, brought slowly to boil, let to simmer for 5-10 minutes, added all to the batch to infuse

Batch let to infuse at room temperature.

LC-25/5/17

new batch prepared

culture volume (Vc) = 20 l; 7%(w/v; 1400 g) of organic light brown sugar (lbs), 1-1.5%(v/v; 200 - 300 ml) of kefir whey culture added and let to ferment at room temperature, labeled as ===> LC-25/5/17

WK-25/5/17

old batch harvested, new batch started

Main water kefir grain culture harvested (Vc=2 l), approximately 6%(w/v) of organic light brown sugar added, let to ferment at room temperature, labeled as ===> WK-25/5/17

WKB-25/5/17

new batch started

B - base, Vc = 20 l; 7%(w/v; 1400 g) of light brown sugar (lbs); 5% (v/v; 1000 ml) of water kefir culture, let to ferment at room temperature, labeled as ===> WKB-25/5/17

ETE-25/5/17

Experiment Tea Eggs

Eggs prepared as before - eggs were submerged in the water and brought slowly to boil and let to simmer for around 30 minutes (no salt), after they were cooled down. In the mean while the marinate was prepared - all ingredients added to water, brought to boil and let to boil for more than 30 minutes together, all particles were strained and the marinade was added to the eggs in a container and let to age in the fridge.

Composition of the marinade: 20 g of black tea, 200 g soy sauce, 3x bay leaves, 30 g of ginger, 2x teaspoons of black paper, 2x g of coriander, around two liters of water

23/5/2017

KB-5/5/2017

taste 6/10, acidic but not over fermented, ready to be harvested

• new batch - 0.5%(w/v; 50 g) of black tea Colombo, 6%(w/v; 600 g) of light brown sugar (lbs)(organic), Vc (culture volume) = 10 l. Labeled as KB-23/5/17
• old batch - 1%(w/v; 100 g) of organic lbs added, bottled, Vc=11l, labeled as KB-23/5/17

EXT-I-23/5/17

• for both EXT-I and EXT-II chickpeas were soaked and later on boiled, let to cool down and dry a bit, spoon of vinegar was added, around 3 g of tempeh starter and all mixed. The batch was split on a bigger part which was transfered to the punctured bag and let to ferment aerobically for tempeh (EXT-I), smaller part of closed in a bag and let to ferment anaerobically in hope of harvesting "tempeh" like ferment (EXT-II). Both ferments were let to ferment at room temperature.

EXT-II-23/5/17

Described under EXT-I-23/5/17.

16/5/2017

EFS-16/5/17

Experience fleur de sureau (experiment elderflower) - efs-16/5/17.

• 800 g of elderflower
• 800 g of organic sugar
• 100 g of each was layered in an glass jar starting with elderflower, fallowing by the other ingredient. The vessel was closed and let to ferment at room temperature (20-25℃).

EVS-16/5/17

Experience vin de sureau (experiment elderflower wine) - evs-16/5/2017.

• 3.7%(w/v; 730 g) of elderflower
• 12%(w/v; 2400 g) of organic light brown sugar
• culture volume Vc = 20 l
• Sugar was dissolved in hot water, brought with cold water up to 17 l, elderflower added and more water added up to 20 l. The batch was left to ferment anaerobically at room temperature 20-25℃.