bananamangodogThe fermentation gods have my soybeans. May they kindly return them tomorrow stinky, stringy and slimey 🙏
#Natto #Nattokinase #JapanCulture #Japan #Cuisine #Soy #Ferment #Fermentation #Food
ghost_shit
GangaI picked up four rocklets/stones while I was at the beach, to serve as weights for ferments in jars that are too wide for the small weights I have, and too small for the larger ones. But when I got home I realised I over estimated the sizes needed. These are as big as the larger sized weights. Duh!
Except, I then remembered that I'll need weights for the misos I am making, and they will be excellent. I should have got a dozen more.
They have been boiled to loosen any dirt, scrubbed hard, and boiled again to sanitise.
Washing from the weekend away has been done, and all the bibs and bobs from the trip have been sorted and organised. I think I can take a break now.
Koji has arrived! It came while I was away so I had to get my next door neighbour to grab the parcel from a very visible place on the porch (well done Aus Post 😬 )
These are for 2 miso ferments I'll get going in the next couple of weeks. I am planning 4 misos this year, from very short to very long.
Much will be given away to friends, and my aim is to have a cycle of miso ferments going - maybe 3 per year - as one is ready, start the next one.
#Fermentation #Ferment #FromTheFermentationBench #WhatIAmFermenting #FromTheKitchen #Food #Vegetarian
Also Dilly Beans. Hmm, dilly beans might be an American Iconic food, but these are nothing to write home about*. They are Ok, and will be quickly used, but don't make it into my favourite ferments. 6 days ferment in Australian summer conditions.
*Actually, I feel this way about many American iconic and common foods - the use of cinnamon in startling quantities is another example.
#Fermentation #Ferment #FromTheFermentationBench #WhatIAmFermenting #FromTheKitchen #Food #Vegetarian
A 2-litre jar of #purslane, fermented with ginger, garlic and onion for 5 days, reduces to this - a much smaller jar of purslane and left-over brine for brine shots and soups etc.
I couldn't get the purslane to release enough brine to do a dry ferment, but it did release water over the 5 days. I suspected it would do this and adjusted salt levels to compensate.
It reduces as the stems soften a little and the purslane tangles around each other.
The purslane is still beautifully crunchy (I used grape vine leaves as a follower which may have helped).
Note for next time: Add some nori or kombu to the ferment.
#Fermentation #Ferment #FromTheFermentationBench #WhatIAmFermenting #FromTheKitchen #Food #Vegetarian
Stephan HartlVor ziemlich genau einem Monat habe ich testweise mal Fenchel zum Fermentieren angesetzt. Testweise ein Glas mit Lorbeerblatt, eines ohne, um den Unterschied zu testen, den das Lorbeerblatt auf die Knackigkeit hat. Heute mal das Glas mit Lorbeerblatt geöffnet. Sehr knackig, lecker, auch wenn der Geschmack der Milchsäuregärung den des Fenchels schon deutlich überdeckt. Bin mal gespannt, wie sich das Vergleichsglas ohne Lorbeerblatt in ein paar Tagen zeigt.
eincarstenHier werden gerade Zitronen fermentiert. Bin gespannt, was als nächstes kommt. Wahrscheinlich darf ich im Herbst Tonfässer im Garten vergraben, für Ganzkürbiskimchi oder so. #ferment #sauerkonserven #food
The air cooling guy has been and fixed that pipe that was gushing water. Hooray.
The fruit fly people have been and checked the garden for the third time - reporting no sightings of FF in the area.
I am soaking, snipping the tender parts, chopping in processor the purslane I picked this morning with onion and garlic, for the dehydrator.
There may be enough #purslane left over from this pic to also do a "dry" #ferment - massage the purslane with salt to get it to release its own juices to make the brine. I think it will work.
How is your day going?
I picked up a whole lot of green beans this morning for almost nothing, so I'm making fermented Dilly Beans. I've not had them before but apparently they are a lovely pickle.
#FromTheKitchen #WhatIAmCooking #Food #Fermentation #Ferment