Ganga

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

Mar 15 at 11:11pmWeb
Show threadGanga6d ago

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

Show threadGanga6d ago

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 threadGanga6d ago

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 threadJude🇵🇸6d ago
@LifeTimeCooking Ooh!!
Show threadPollinators6d ago
@LifeTimeCooking The koji rice ingredients are beautiful.
Show threadGanga5d ago

@Pollinators It is getting real now 😄 I have containers, beans, salt, rocks, ....

The chickpea miso is fermenting. I forgot to add the live miso to it, so fermentation time is longer than the planned 2 months - maybe 4 months. I want to do one with added live miso as I read that the flavours are more complex. That is Thursday's task. Then the brown rice koji, long ferment time one, and finally one from Shockey. I was going to do a light one, but if I am doing 2 chickpea ones I might choose another.

Show threadPollinators5d ago
@LifeTimeCooking Oh the superlatives you will use! The sharing!
Show threadWonderdog 🏳️‍🌈6d ago

@LifeTimeCooking Definitely in "startling" quantities. Also a rather large amount of nutmeg.

I like both these spices, in moderation. Not as though I am a 16th century potentate showing off!

Show threadGanga6d ago
@caity 🤣 So true. I love it too, sweet or savoury. Baked rice pudding especially - sprinkled judiciously over the top.
Show threadJude🇵🇸6d ago
@LifeTimeCooking The bloody cinnamon!
Show threadGanga6d ago
@sister_ratched Tell me about it! Enough to spoil cinnamon for you.
Show threadJude🇵🇸6d ago
@LifeTimeCooking 🤮
Show threadStrfnurfn6d ago
@LifeTimeCooking I like the idea of string beans, but the couple times I've tried, they came out tough on the outside and mushy on the inside 😝 I still need to try purslane... Oddly I didn't have much ~weed~ volunteer purslane show up in my containers last year
Show threadGanga6d ago

@earthtoneone Yes! These beans are tough too. I thought it might have been the beans, so it is good to hear your experience. I cooked some with rice to have with dinner but they were still a little tough.

Live and learn. 😄

Purslane with the ginger, garlic and onion is terrific!