GangaRE: https://venner.network/@magnus/116048702616398144
It seems all is not well at Noma.
While I was steaming the tempeh last night I taste-tested the kimchi where I had 3 jars of exactly the same kimchi but fermented for different times.
The first jar was fermented for 1 week, the second for 2 and the third for 3. The weather is very hot, so of course these will ferment quicker than in most other countries or in different seasons.
First of all, all three were still very crisp and delicious in their own right. (Perfect amount of salt in the brine.)
1 week kimchi: tastes light and fresh, very nice
2 week kimchi: noticeably more tang and more complex flavours coming through, yum
3 week kimchi: the best tasting. More complex flavours. The umami added by the inclusion of nori is detectable.
All were far far better than any store-bought kimchi.
Next time I will do a 3, 4, and 5 week kimchi.
Of course the fermentation time can be adjusted to your preferences and mood. Light and fresh can be very good in Summer, longer fermentation in Winter.
#KimchiLove #FromTheKitchen #WhatIAmCooking #WhatIAmEating #Food #Ferment #Fermentation #Fermenting
Ordering garlic to plant next month.
Maybe I can grow enough to #ferment a whole crock full of garlic, like @Pollinators
The final product. Raw Fermented Eggplant Babaganoush.
Very delish. I'd ferment the eggplant longer next time, for more pronounced flavours. It is missing the smokiness so needs some extra depth. But otherwise, very nice indeed.
I read about a person who had kept eggplant fermenting in the fridge for a year, and it had incredible flavours. I am not aiming for that π but clearly time helps.
I used fermented preserved lemons instead of lemon juice, but fresh lemon juice would have brightened it a little. Added some garlicky brine.
The pomegranates add an exquisite contrast to the eggplant.
#fermenting #Eggplant #Ferment #FromTheKitchen #WhatIAmCooking #Vegetarian #Food
.... and today I am spreading her Onion Miso on toast and topping with avocado. This is also SO VERY GOOD. The onion, mixed with miso, caramelises over time and turns dark with a beautiful umami taste. As good as vegemite π , just different.
https://cookingwithkoji.wordpress.com/2018/02/02/onion-miso/
#fermentation #ferment #Miso #OnionMiso #Food #Vegetarian #WhatIAmEating #FromTheKitchen
Have you ever thought of making vegan cheese? Mary's Test Kitchen has an extended video of her making vegan cheese from peanuts, where she trials three approaches. What I like about it is that it gives you a good overview of the processes of making vegan cheese.
https://www.marystestkitchen.com/will-peanuts-cheese/
The link includes the video which I recommend watching, then the post fills in some of the details if you ever decide to make the cheese. Just skip the ad in the video unless interested.
#Vegan #Cheese #food #Links #Ferment #Fermentation #Fermenting #Peanuts
Adoring making miso soup from the garlic miso I made the other day. The miso has transformed the garlic into such a beautiful taste, not at all sharp or garlicky. I really really like its deep umami, and have been having soup made from it in the evenings.
Here is what I made https://cookingwithkoji.wordpress.com/2017/12/16/garlic-miso/
#Food #Ferment #Fermenting #FromTheKitchen #WhatIAmCooking #Vegetarian
@Pollinators I've just made another litre jar of purslane which will ferment with garlic, ginger and onion (same as last year). I love that last year I described it as having a taste of seaweed - a little salty, tart and a bit funky. π
It struck me while I was making it that dry brining would probably work well - it is so succulent. I heard Katz talking in an interview the other day and he says that he almost exclusively dry brines these days.
#Ferment #Fermentation #Purslane #FromTheKitchen #WhatIAmCooking #Food
ghost_shit: antifa AF
I made 3 jars of kimchi recently. It has been very hot here (so ferments quicker), so I wanted to try for various lengths of time to compare taste. I opened the first one a week ago, and it is great. I opened the second one yesterday, and it has such a lovely acidity, the bite of the chilli has mellowed a bit (in a good way), and the flavours are somewhat more complex.
I'll open the third jar in another week or so.
#FromTheKitchen #WhatIAmCooking #WhatIAmEating #Food #Kimchi #Ferment #Fermentation