RE: https://venner.network/@magnus/116048702616398144

It seems all is not well at Noma.

#Ferment #Fermentation #Fermenting

#Kimchi

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

Goodness, it seems that in some places the term "pickling" includes #fermenting, and/or the term "fermenting" includes #pickling.

These are two independent processes, both of which have delicious outcomes - pickling is immersing and ingredients in an acidic liquid (vinegar, lemon etc, and often including salt) so it infuses the ingredient, and lacto fermentation is immersing the ingredient in a brine to allow beneficial bacteria to do their work. When foods are lacto fermented, the sour flavour is a result of a reaction between a food's sugars and naturally present bacteria.

I realised that there is some confusion when a friend said she was fermenting cucumbers when actually she was pickling them.

This is a good explanation: https://asiasociety.org/education/science-pickling-and-fermentations

#Food #InterestingInformation

For those following along re the raw fermented babaganoush, this is how you make it altho I'll leave out the kefir/yoghurt and add more tahini rather than sesame seeds. https://www.annamiddleton.com/babaganoush

And this is a cute video on the process https://www.youtube.com/watch?v=gPF-FMJKsCU

I prefer the way the first one ferments the eggplant, I think, and like the process of making the dip that the video as does not use yoghurt. I also like her pics of the dip piled with veg in the opening shots.

I didn't peel my eggplant before fermenting - it wasn't really a decision, I just didn't think of peeling. I suspect i will get away with it tho, as the Vitamix will blend everything together nicely. I fermented one jar of eggplant for a week and one for 2 weeks. The longer one has better flavours, and I will do 2-3 weeks in future.

I'll use a nice tart garlicky brine in the babaganoush. Will let you know how it all turns out.

#Fermenting #Fermentation #Babaganoush #Eggplant #Food

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