#fermentation
The recipe is modified from Ball Complete Book of Home Preserving by Kingry and Devine.
We love pickles and that does not just mean cucumbers. Pickled okra, green beans, baby onions, beets- and our new true love; pickled asparagus. We pick the asparagus every day and keep it in 2’“ water until we have a few quarts. Longer spears can be snapped in half and with ends placed in water and stored in the refrigerator. [Get the recipe!]
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Make Your own Fermented Dairy Products
Tap the benefits of delicious fermented dairy products.
By Lynn Keiley
Photo courtesy Scott Hollis
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Some sly “Peeping Tom” goings on with my krausen. It appears to have peaked so I’ll throw in a bunch of Fresh Galaxy and Mosaic pellets tomorrow. #krausen #fermentation #ferment #whitelabs #californiaale #gladwrap #beer #biab #bier #birra #homebrew #homebrewer #homebrewing #homebrewery #beerporn #beertography #instabeer #brewtas #tasbrewers
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I think it was a wise idea to replace my 15 year old band heater today. Cooked it! #heater #homebrew #homebrewer #homebrewing #homebrewery #beer #birra #beerporn #beertography #instabeer #brewing #fermentation
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DRINK: Amazake
Just like sister-superdrink kombucha, amazake, Japan’s ancient energy drink, draws on the medicinal magic of mold. A sweet, non-alcoholic drink made from lightly fermented rice, amazake is the health drink you’ve never heard of, promising a stomach-full of super-charged, easy-to-digest nutrients with every gulp.
Designed to make friends with your gut flora whilst providing an all-natural energy boost, amazake was first developed in the Kofun period (around 250 to 538AD), originally as a food preservation technique. Made by boiling rice, water and koji mold, amazake, just like culinary staples miso, natto, soy sauce and sake, is fermented using the country’s most famous fungus. Low in calories and high in health benefits, the result is a faintly sweet, creamy drink which can be enjoyed hot or cold. Packed full of all the good stuff including folic acid, dietary fibre and helpful bacteria, amazake claims to positively impact almost every part of the body, from hair growth to weight loss, hangover recovery, sleep cycles and even anti-ageing.
Buoyed by the popularity of fermented foods, koji has been touted as one of the world’s fastest growing food trends for 2020 and beyond. So whilst you may not have come across amazake yet, it won’t be long before Japan’s OG energy drink graces the shelves of a supermarket near you.
Image: via Just One Cookbook
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Debouuut il est 7h! C’est le jour du fermenteuuuur! #biochemistry #bioch #fermentation #sexylab #pinkhair #metalhead #protein #goodmood
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We opened a jar of the red sauerkraut that has been fermenting for the last few weeks. It smells delicious. It’s a mix of cabbage, beets, and carrots.
These two jars are bubbling away now. Lots of fermentation. There’s a bit of a learning curve to the airlock lids. As I discovered, you need to leave an inch of headspace abovethe glass weight. The inch occupied by the weight doesn’t count as headspace. Anything less than an inch of open headspace and the brine will push itself up into the airlock. I discovered this was happening in the blue jar and had to drain off 3-4oz. of liquid.
I’ll check these each day, but for now they can just do their thing. In 3-4 weeks, we will ready for a taste test.
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First trial run with lacto-fermentation is underway. This is a sauerkraut mix, with beets and carrots. No idea if it will turn out or not. ♂️♂️♂️ #fermentation #lactofermentation #droppingsickbeets (at Germantown, Ohio)
https://www.instagram.com/p/CHoONRRDlxfhpweGMrWtrjDqXRYD-Kfd3Q6PHk0/?igshid=1c9zzunuq9rnh
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Something different than tabletop this time. Today, the 20 litre glass receptacle I ordered a few days ago, arrived. I’m going to produce mead and looking forward to the first bottling - even if I don’t exspect my first mead to be perfect.
Heute mal etwas anderes als Tabletop: Heute kam der 20 Liter Gärballon an, den ich vor ein paar Tagen bestellt habe. Darin werde ich Met herstellen und ich freue mich jetzt schon auf die erste Abfüllung - auch, wenn er vermutlich noch nicht perfekt wird.
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Fermentation - some great resources
So recently my sister went to a fermentation workshop and came home with a bunch of interesting stories about how fermented food is evolved and how healthy it is. She also showed me her first sauerkraut which she made during the course. She really pulled me into fermentation this year. I can’t stop making fermented veggies! I’m mostly into fermenting beets, carrots, and cucumber (see the images), but I really want to ferment anything which I can lay hands on!
Actually fermenting in Hungary is not a new thing at all. My parents and my grandparents did ferment a lot of things, my dad still ferments cucumber (“kovászos uborka”) with a slice of bread on top of them, in the sun every summer. But most Hungarian fermented vegetables have some kind of vinegar and preservative in them, which I don’t really want to use in my ferments. (My grandma also put preservatives in her amazing sliced cucumber+paprika pickles.)
So this year I really got into fermenting (without preservatives of course) and I wanted to share some useful links and resources with you here to help you start doing it yourself too!
Super useful fermentation videos
If you are not sure if you are interested or not, I just recommend you this video which surely help you get into the mood:
If you want to learn more about fermentation itself and how it works and why it is important, I recommend you to check this video out with Sandor Katz.
And here is a video about how to make a super simple sauerkraut:
Great books about fermentation
So here are some useful books too:
- Sandor Katz - The Art of fermentation
Okay so Sandor Katz is my personal little God, he is like Michael Pollan or the Hungarian Vajda Józsi for me, the master. So this book is HUGE and it’s very very detailed. I still keep reading it, I really recommend you to get this book if you want to totally submerge yourself into this topic. - Tara Whitsitt - Femrentation on wheels
I didn’t read through this book entirely, I just flipped a few times through and used its recipes sometimes. I really like the small illustrations in it. If you are desperately in need of fermented recipes, I think this book can help you. - Leda Scheintaub - Cultured Foods for Your Kitchen
I wish I would have this book, but unfortunately, I wasn’t able to lay hands on it yet. This is basically a cookbook mainly about what to cook from fermented vegetables if you don’t want to eat them just simply from the jar.
How to ferment anything without a recipe?
I really hate using recipes every time when I prepare a jar of fermented veggies. It’s much easier to use a certain salt-veggie ratio. In this case instead of following a recipe you just have to:
- Mesure your veggies (and your water too if you use the brine method)
- Add 2%-2.5% salt to your veggies (multiple the final weight of your veggies by 0.02 or 0.025)
Here is a great video explaining the method:
“Sohla’s gone full Wilson.”
[From: “Brad Makes Garlic Ginger Paste | It’s Alive @ Home | Bon Appetit”]
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Kimchi Fermentation - Bubbles
Day 2 of fermentation. It’s so BUBBLY
What you see are CO2 bubbles, created as the lacto-bacteria feed, digest, and let out the CO2 created from its metabolism. The bubbles are proof that this kimchi culture is alive!
Jessica Wang’s Underground Pickle Club
Location: Pasadena, CA
Californians love a good pickle. From the Jewish delis on Fairfax to all the hipster bowls, there is rarely a dish that is served without the pop of a little fermentation or a vinegary brine. As we visited every specialty food shop and salad destination in L.A., we realized we were missing a little hands-on instruction in the realm of fermentation.
I met Jessica while she was behind the register at my favorite Highland Park market, Cookbook. Jessica Wang is a grocer by day and an underground fermentation enthusiast by night. She was trained as a pastry chef, working in restaurants and running her own side business selling homemade hand pies filled with delightful things like fresh coconut meat and homemade guava paste. But all those sweets were taking their toll on her health, so she pivoted to focus on the world of living foods, from home-brewed kombucha to kimchi.
Jessica rang me up for an eclectic selection of kimchis and other pickled delights. Within five minutes of chatting, she’d invited me to her Pasadena kitchen, where I later would taste a rainbow of fermented items stacked like Jenga in her fridge. The smell upon opening her front door was like home. Not my home, per se, but like my fantasy version home. There was a pot of Thai oxtail soup on the stove, chili pods and cardamom simmering on the surface. The contents of the galley kitchen spilled forth into the living room, stacked with vintage cookware from Jessica’s now defunct Etsy shop, and The Art of Fermentation lay open next to her bed.
Working at a specialty food shop with A+ produce means Jessica has unfettered access to ingredients like yuzu (a floral Japanese citrus), and local nori. A friend had recently gifted Jessica a few yacon, a Peruvian root vegetable that pretends to be a potato, but actually tastes more like sweet and crunchy Asian pear. Somehow, even after traveling to Peru twice, I had yet to encounter this mysterious vegetable. Jessica tells me it’s a relative of the Jerusalem artichoke, with a very similar bite but with added sweetness. It’s an Asian pear masquerading as a tuber.
I watched as she turned this trinity of exotic ingredients into a simple ferment. She walked me step-by-step through a process that took no more than 15 minutes. The recipe is a basic one that relies on a formula of 2.5 percent salt to whatever the weight of the vegetable you are fermenting. So, can’t find yacon? No problem! Just grab some Asian pear or jicama, and follow the steps below.
To find out more about Jessica’s underground pickle subscription service and hand pies, contact her at @piquenique_la.
Yacon Yuzu Nori Chili Pickle
INGREDIENTS
920 grams (about 2 pounds) yacon (substitute with jicama, Asian pear or sunchokes)
23 grams sea salt, or 2.5 percent of the weight of yacon
1 yuzu
3 grams natural nori seaweed (or other thin variety of seaweed)
2–3 dried whole red chilies
PREPARATION
Have a clean 1½-quart fermenter jar ready.
Clean yacon and yuzu under running water, with a gentle brush if necessary. Dry with a clean towel.
Cut yacon lengthwise into quarters. Slice thinly crosswise, into ¼-inch thick fans. Use a mandolin if you have one! Toss by hand with salt in a large bowl.
Peel strips of yuzu rind with a vegetable peeler.
Break up seaweed into small bits by hand, or cut into thin slivers with scissors. The volume of seaweed you should end up with is about ¼ cup loosely packed.
Add yuzu peel, seaweed and dried chili to yacon and salt mixture and toss gently, then pack into jar. Put a weight directly on top of the vegetables to submerge them in the brine created by the yacon and sea salt. Seal jar and keep in a dark cool place (around 75°) for 6 days. Taste, and if it’s tart enough to your liking, transfer the pickles to your refrigerator to slow the fermentation and enjoy the crunchy citrusy briny treat.
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I hope you all had a lovely day yesterday and there wasn’t too much coal in anyone’s stocking!
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Now that gifts have been given and I don’t have to keep any secrets about what I’ve been making over the last week or two, here’s something I’ve had in mind for a while. A kimchi making kit with masher, tongs and a long handled spoon!
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I’m looking forward to having a bit of time over the next couple of months for fun little projects like this.
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#wpwoodcraft #wood #wooden #woodcarving #carving #woodenspoon #woodcraft #spoon #spooncarving #carving #craft #handmade #handcraft #handcrafted #slojd #cherry #kimchi #fermentation #fermentedfoods #cooking #food #etsy #maker #bristolmakers #christmas #etsysellersinbristol #bristoletsyteam #etsymadelocal
https://www.instagram.com/p/Br2WGOCgcLo/?utm_source=ig_tumblr_share&igshid=gq0sggwk6jyn
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