Fermentation Support Forum

In my opinion,it would be best to ferment it sliced,diced,or in chunks and then blend to whatever consistency you want. You could add back brine to thin it down if you want.You could store it that way in a jar for a very long time .

One tray can make 2 lids. There's one more picture on the next page.

Brice, I am sending a few pictures in separate posts. I couldn't figure out how to do it in one :)
It took me awhile to get the right amount and size of holes for the depth of my bread pan to have the right amount of moisture retention. After that it was a breeze to make wonderful tempeh.



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I use glass Pyrex bread pans. For the lids I have bought throw away party trays that are firm enough to bend and cut into the shape of lids and I drilled little holes- maybe a 16th of an inch- in a 3/4 inch grid across the whole top and sanded it a bit to remove the burs. They wash up real nice and ...

I found it difficult as well and a lot of work. I found it a lot easier with good results by using water kefer grains to make ginger brew.I would brew up a very strong ginger tea and add it in the second stage of water kefer fermentation -as I would add Apple juice (check my recipe in the recipe ...

All I could say is that I successfully made water kefir for 2 years before my grains pettered out. I can't pin down why my grains finally stopped working but I think it was because I refrigerated my grains too long.I was making 3 liters of nicely carbonated soda every 5 days and that became too much ...

In my opinion, you should never add any flavoring to your primary ferment. You should keep your grains pure and clean of anything but sugar and water. I have sometimes added a few grains of Himalayan pink salt for mineral content, as I heard that that helps . After a fresh primary ferment ,strain ...

I would guess that the legs go up so you can grab it to pull it out.