GangaMar 15

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

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

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 threadPollinators6d ago
@LifeTimeCooking The koji rice ingredients are beautiful.
Show threadGanga

@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.

Mar 17 at 12:28amWeb
Show threadPollinators5d ago
@LifeTimeCooking Oh the superlatives you will use! The sharing!