Show threadGanga1d ago

Apple vinegar ✅
Quince vinegar ✅
2* Beet and apple kvass ✅ ✅

Autumnal afternoons, autumnal fruit, vinegar and kvass go together.

Remind me to stir them morning and evening will you please?

Pic before the covers went on the jars.

#FromTheKitchen #FromTheFermentationBench #WhatIAmCooking #Food #Ferment #Fermentation #GrowYourOwn

Show threadGanga2d ago

The miso is made, and I've had a cuppa and a sit down.

Now to wait 12 months.

Also: Now to do the kitchen tidy up and dish washing.

I need to write up some notes too, so I remember what I did and when to check it, especially for tamari formation.

I am happy with this one.

#WhatIAmFermenting #FromTheFermentationBench #Food #FromTheKitchen #ferment #Ferementation

Show threadghost_shit5d ago
It turns out my guesstimate of 50% w/w salt was close, if my taste test is anything to go by. I reckon it is probably closer to 40%, as I required 75g of salt for my latest #ferment, and I had 100g of anchovies: in theory, I should have only needed to add a further 25g of salt, but I ended up adding more like 35g. I could do the back-maths, but it's a glorious autumn Saturday evening, I'm enjoying a beer or two, I'm listening to Jon Bailey & Steve Cross on #3RRRFM, and I also CBF.
GangaMar 30

I had to throw the fermenting apple vinegar out 😭 Just as it was smelling so delicious.

Vinegar needs to be stirred every day, but last week I had a couple of really flat days where I didn't do very much at all. Feeling sort of ill in a non-specific way. The vinegar didn't get stirred. It developed kahm yeast. I did all I could to rescue it, but I in the end I had to give up.

This morning I read, from Kirsten Shockey:

"Don't get too attached to your expectations about the outcome, and understand that some ferments might not turn out well. You might have to throw some back in the ground, and that's okay."

#Food #Fermentation #Ferment #Fermenting #Vinegar #FromTheKitchen #FromTheFermentationBench

ghost_shitMar 30

My bean problem is ongoing.

These were well past being usable as green beans, but I don't think they would have stayed on the vine long enough to become mature seed. I'll probably #ferment them and see what happens (anybody who knows my work would have guessed this outcome)...

#GardeningAU #GrowYourOwn #FromTheGarden

bananamangodogMar 28

The fermentation gods have my soybeans. May they kindly return them tomorrow stinky, stringy and slimey 🙏

#Natto #Nattokinase #JapanCulture #Japan #Cuisine #Soy #Ferment #Fermentation #Food

Show threadghost_shitMar 23
@caity I could probably help you to #ferment the chokos if you so desired, but your post suggests maybe not...
Show threadGangaMar 16

I 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.

#Ferment #Fermenting #FromTheFermentationBench #Food

Show threadGangaMar 16

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

Show threadGangaMar 16

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