So, i started this batch of miso back in December of 2020, about 9 months into the pandemic. Technically it was finished in December 2021, but i’ve read about aged misos that are 5+ years old, so i just decided to keep it rolling along. it’s now so salty rich and dark that it looks like baked brownies. #DIY#fermentation#Miso#japanesefood
I dag har jeg solgt hjemmelavet surkål til vores første #farmersmarket ude i #christiania. Vi vil skabe ny energi herude, og vi glæder os til at komme igen!
Ya des gens ici qui font du #kombucha maison ? J'ai trop envie d'essayer. Mon beau-frère en a fait, on l'a goûté à Pâques, c'était trop bon.
Je prends tous les conseils !
I just fermented my 1st batch of homemade #kefir, from grains that may have sat awhile in the fridge. It's a little thin, but the grains increased a bit, so that's good, right? Strained them out & started a 2nd batch; by 4th or 5th #fermentation, I'm told the grains will be robust and happy, & fermentation will produce a recognizable brew. Meanwhile I'm setting out the 1st batch for a 2nd fermentation, because why not? Feel free to chime in. I'm flailing around here.
Today, a new baby is born into my growing fermentation family.
Considering on re-starting kombucha as well, although it's a bit too fiddly for my liking. But I do like it a lot. Kraut I tried to make once. That I don't like, but did get some from the store to teach myself to eat that too.
But sourdough and this are straightforward enough. Been fermenting from store-bought kefir for a few weeks and now moving on to the "real" stuff.
I have three separate jars of onions fermenting. All are taking longer than expected to sour but one just doesn't seem to be doing it at all while the others are effervescent and definitely starting to taste sour. It's been 7 days. Should I toss the one that isn't going sour?
It's a brine fermentation with 4% salt by weight of both onions and water, which is pretty high, I know...
The mysterious cubes are part of the noon meal. They were fermented lentil broth for three days so they have tangy flavors of hard cheese. This is our first home made Burmese style tofu. We will make this again. Thanks to San Francisco and Singapore for ideas about lentil tofu. #fermentation, #minnesota, #burmesetofu, #vegetarian.
@msquebanh. I just stirred the 2023 garlic crop ferment. It needs more time. We are enthusiastic about blended and fermented garlic in cooking and other fermentations. Many garlic varieties blended together are complex. This is the rationale for growing about twenty varieties for about twenty years. And having charts of the garden to rotate the crop. #garlic, #growyourown, #nodig, #fermentation.
Thanks to the wonderful bacterial talents of my friend @compostablespork I now have my own #WaterKefir ferment going, which I named Kefir Sutherland. Of course.
While we were hanging out we hit a local natural foods store where I was surprised to find a Jun SCOBY for Jun #kombucha so I brought that home, too (named that one Juniper).
If you're interested, I posted about these new #fermentation adventures on my blog:
@yoyolll@bjorney Jars with replaceable rubber seals are also not completely pressure resistant. The seal works like a gasket for extreme pressure, leaving moderately high pressure behind. I only use Weck jars now, because it works so well. (Will write a blog post soon…) Other brands are Le Parfait and so on. #fermentation
It is my sincere belief that you can’t get sambal in the U.S. that tastes anything like sambal in Malaysia and Indonesia (unless you go to specific markets to buy brands from those countries). However, the tomato lao gan ma tastes almost exactly like a good sambal matah
@skinnylatte. We have great success with a few home made Sambal fermentations. The Kirsten Shockey cookbook of Fiery Ferments has the recipes if homemade is your cup of tea. We have no travel experience to be a proper judge of the cuisine. #sambal, #rempah, #fermentation, #growyourown, #minnesota.
External fermentation of food may be the key to the evolution of increased brain size.
It wasn't fire (cooked food has more bioavailable energy than raw) because brain size started increasing a million years before fire was tamed and used.
Interesting new study and brief summary article — see:
It’s February 17th. The 2023 garlic crop is processed. We have about 4,600 grams of garlic in the crock with 92 grams of kosher salt. This will ferment on the countertop for several weeks. Fermented garlic is treasure for cooking and making other ferments. #growyouown, #garlic, #fermentation, #kimchi, #rempah, #sambal, #minnesota, #zone4b, #nodig.
Today I harvested nine 750ml jars of sauerkraut from the crock where it had been fermenting. Sometimes taking pleasure in little things makes getting through days like these easier 😀
project "oat drink 2.0", I am currently working on fermenting oats with milk Kefir. I primed a cow milk kefir over weeks to oat drink. (I got it at 37c3, from the food hacking base, a culture older than 2007).
I want to ferment oats into 3 different products.
one is the light watery party as an prebiotic oat drink. maybe adding some xylit or something as sweetener.
one part is the denser part of the kefir, for spreads, like vegan prebiotic Liptauer spread, one of my favorite spreads and dips.
one part is fermenting the pulp, the leftovers from making oat drink, not throwing it away, but fermenting it to a creamy pulp for cooking. to add this crème fraîche taste and texture to vegan dishes, for extra prebiotics.
I am start to look deeper into my microbiome and try to add more bacteria and fungi into my diet. next to my medicinal mushroom extract, I am drinking daily with my coffee for years.
Found panela in the supermarket! I genuinely have no idea what to use it for so I searched around and decided to try to make some #tepache (fermented pineapple drink). Hope it turns out tasty!
The apple scrap vinegar I started quite a while back is finally done!
It's got a very distinct sour apple smell, even when not agitated, and a taste test reveals that yes, it is very sour. No question that it's vinegar and I can still clearly taste it several minutes later.
Probably take me quite a while to go through this, but it'll definitely get used. Trust me on that.
A fair bit of train(s) rides this morning - to get to #Yuasa in #Wakayama
Will grab lunch first and then some walk around. Original plan was to spend a couple of days - perhaps in Shirahama but the cold wasn't too helpful for the beach or camping so just a day trip #Japan#Travel #DasInYuasa
Catching back up here to add this mini thread 1/4 on our #SoySauce#FactoryTour at #Yuasa
I had made a timed tour reservation (via email via website) - not because of the historical reason (Yuasa town is where soy sauce started in #Japan - via kinzanji-miso, though heydays here are well past), but mainly because this place still does cedar cask (kioke) #fermentation and we wanted to see (and smell) that tradition
Traditional Eastern/Asian recipes that don't need to "burp"
I’m thinking mostly of turşu (torshi) and kimchi....