GangaChecking in #FromTheFermentationBench
Day 5 and I tasted the Beetroot-Celery Salad ferment from Kirsten Shockey, and it is Fan-tastic! Love it, and am sure it will be featured regularly at meal times over the next few weeks.
The apple vinegar has a lovely apple-sweet pre-alcohol scent that is lovely as I stir the fermenting vinegar. The taste is still sweetish but a sour note is juuuuust there in the background.
The two chickpea miso's seem to be progressing well. One is in glass so I can see the internals. The other I am assuming is going Ok. I made mistakes with both of them, so we'll see what the end results bring. I think one will be fine, but I am not sure about the other. There are bound to be mistakes the first few times you make something completely new.