Loretta 🇬🇧+🇪🇸& Mrs🇯🇵Nov 6, 2022
Fishing to see if I can find another #fermentation enthusiast (had to move on from sourdough as excess bread consumption brings me migraines).
This is my current laboratory for #sauerkraut & #nukazuke.
Show threadcory hughartNov 7, 2022

@Akanbear 👋

I'm still figuring out if I'm going all-in on Mastodon, but I also have a fermentation discord if you want to chat with other home fermenters!

https://crockoftime.com/discord

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Show threadLoretta 🇬🇧+🇪🇸& Mrs🇯🇵
@cr0ybot Just received a beautiful Romanesco with the outer leaves still intact.
Have separated the stems and am about to slice them into bite size pieces and blanch them for a minute in boiling water, cool, and turn them into #jangajji using the recipe on the crock of time website. (I love cauliflower jangajji so hoping this works!
Here’s the first stage (leaves will be stir fried in another dish)
Nov 10, 2022 at 2:45pmWeb
Show threadLoretta 🇬🇧+🇪🇸& Mrs🇯🇵Nov 10, 2022
@cr0ybot and sliced and blanched:
Show threadLoretta 🇬🇧+🇪🇸& Mrs🇯🇵Nov 11, 2022
@cr0ybot Next day, ready to eat. Jangajji Romanesco stalks are a success - yum!
Important to slice across the grain as it can be rather fibrous.
The leafy stalk leaves were shredded and added to my kid’s after-school egg fried rice and proclaimed delicious.
#jangajji #romanescojangajji #frugalcooking