#fermentation

I tasted the fermented mustard greens for the first time tonight - it was still bubbly, and it was 12 days. I was going to stop it at 10 but decided to give it another couple of days.

They taste good! A rather lovely side dish for dinner. Still very crunchy, nicely briney, rather different to their original taste. The crunchy texture is really nice.

Recipe is a Vietnamese one from #KirstenShockey 's #FermentedVegetables .

#Fermentation #Vegetarian #Food

@uxmark I’ve fermented cukes a couple of times this year, using leftover brine from making kimchi. Super, fast, easy, and delicious, adding garlic, dill, and pepper, either black or spicy. A couple of days and they’re good to go. Not sure how long they’ll keep, though. I ate my batches pretty quickly.
#fermentation
#kimchi

Première vraie cueillette de mûres et hop un cheong !

#cueillette #mûres #cuisine #faitmaison #cheong #fermentation

“U”: When fermentation bridges Vietnamese tradition and Mediterranean cuisine https://www.diningandcooking.com/2213971/u-when-fermentation-bridges-vietnamese-tradition-and-mediterranean-cuisine/ #COLLECTION #DeltaRestaurant #EastWestCuisine #ferment #fermentation #FetaCheese #FishSauceJar #GiaRestaurant #greece #GreekCuisine #GreekSaltedOlives #IncubationMethod #ItalianCheese #JarOfEggplant #JarOfPickles #Mediterranean #MediterraneanDishes #SaltedOlives #ThickYogurt #vietnam #VietnameseCuisine #Wine

If you're noticing a spike on your Clichée-O-Meter today, that's us making Sauerkraut from homegrown cabbage.

#gardening #fermentation #sauerkraut

A DIY Fermenter for Flavorful Brews - Fermentation is a culinary art where tiny organisms transform simple ingredients i... - https://hackaday.com/2025/08/03/a-diy-fermenter-for-flavorful-brews/ #home-assistant #fermentation #beerbrewing #hardware #brewing #beer

Current #fermentation experiment is Lemon Balm Ale:

#zymology

July 31, 2025. The 600 grams of green beans of the morning aspired to be fermented as a spicy Thai green bean relish. 200 grams of purple shallots also volunteered. Then the batter bowl accepted the addition of 200 grams of purslane and tulsi basil. Thank you LifeTime Cooking for advocating for tulsi basil. The dots of golden Rempah paste are the substitute for 13 Thai dragon chillies. #fermentation, #minnesota, #growyourown, #gardening, #greenbeans

It always strikes me as funny - when Indian authors write about yellow mustard seeds (rarer in Indian cuisines) they describe them as less spicy than brown. When non-Indian authors write about brown mustard seeds (less common in non-Indian food) they describe them the same way.

Anyway, use both to make this Assamese fermented mustard.

https://foodologybykash.blogspot.com/2020/08/fermented-mustard-kahudi.html

#food #indianFood #Fermentation #links #Mustard

A gift from a friend
To qualify as Daiginjo, the white rice used in brewing must be milled or polished down to less than 50% of its original size. This process removes the outer layers of the rice, leaving behind the starchy core rich in pure carbohydrates. Using this core in fermentation results in a refined sake with fruity aromas and flavors

#Sake #Fermentation #Japan #Japanese #Photography

Design Milk : KEEP the Culture Alive: On Your Counter and In Your Glass https://design-milk.com/keep-the-culture-alive-on-your-counter-and-in-your-glass/ #kitchenaccessories #foodpreservation #HomeFurnishings #Taste:Work:Shop #BenjaminHubert #foodcontainers #fermentation #foodstorage #LayerDesign #containers #Lifestyle #container #glassjars #Orrefors #recipe #glass #Layer #Taste #Main

Microbial Fermentation Tech Market 2025
Expected to grow from $37.46B (2024) to $57.14B (2029) at an 8.7% CAGR.
Fueled by demand in biosimilars, fermented foods, alcoholic beverages, and synthetic biology.

Free sample:
https://www.thebusinessresearchcompany.com/sample.aspx?id=15862&type=smp
#Biotech #Fermentation #CRISPR #SyntheticBiology #FoodTech #BioPharma

The garlic ferment is bubbling already. No strong aromas yet though, so it is not banished outside yet.

#Fermentation #FromTheKitchen #WhatIAmCooking #food #Vegetarian

The fermentation books from #SandorKatz and #KirstenShockey are packed FULL of information and tips as well as their recipes. There is so much, I forget more than I retain. So it is fun to keep browsing the books and finding new gems.

The other day I read that dehydrating fruit and some veg a little (or completely) before fermenting can help to concentrate flavours that might otherwise be lost in the fermentation process.

A good tip, particularly for quince which loses a lot of its sweet floral notes.

#fermentation #tips #FromTheKitchen #Food

Nachdem mich kaufbare vegane Käsealternativen überwiegend abschrecken (Aromen, Farbstoffe,...) oder für mich nicht verträglich sind (Verdickungsmittel wie Xanthan, Carrageen etc.) und das einzige Produkt auf Nussbasis, das echt gereift ist, wieder aus dem Kühlregal des Biomarkts hier im Kiez verschwunden ist, probiere mal selbst ein wenig rum.

Hier nun der erste Versuch: ein Frischkäseersatz auf Cashewbasis, strikt nach Anleitung.

#vegan
#KäseAlternative
#Fermentation

First attempt at fermented chilli according to my friend’s recipe

“Okay, fermented chili oil recipe:
Chop chillies and weigh them.
Blitz until mushy.
Add 5% salt and mix well.
Transfer to flip top jar or jar with loose fitting lid.
Leave in a warm spot for 2-4 days with lid ajar.
Once good and bubbly transfer to a heavy bottomed saucepan and add oil (as much as you want for a good oil to pulp ratio)
Bring to a boil and then simmer until oil goes dark and it’s smelling funky (20+ minutes)
Allow to cool a bit so you can handle more easily and transfer to sterilised jars.

Have fun & let me know how it goes - hope it’s sensational!”

#food #cooking #fermentation

Yes, the labels are on crooked but they will be replaced when the ferments are ready and will be re-jarred if necessary and refrigerated. And I can see the kimchi needs a clean up at the top of the jar (thanks, pic).

My fermentation table atm.

The kimchi is fennel, and has a slice of red onion as the follower and a weight on top. The red onion has coloured the brine a little I think, along with the gochugaru.

The garlic has a home-made follower that I cut from a spare dehydration net sheet. This are excellent followers as I can cut to the size of the jar. It is also weighted on top. (The weights are to keep the veg under the brine.)

The garlic may turn blue. This is entirely normal for some varieties of garlic and I look forward to it.

This time I am doing the daily burp method. The garlic will be burped outside. It it gets to aromatic inside it will be banished to under the verandah or the garden shed till the end of the month.

#food #FromTheKitchen #WhatIAmCooking #fermentation #Vegetarian

Garlic ferment improves the longer you let it ferment. I've seen these quotes:

"Place the jar in a cupboard and forget about it until the next time you move. "

"Start a recipe for fermented garlic when your child is born, and give them the jar for their 18th birthday"

#Food #Garlic #Fermentation #FromTheKitchen #WhatIAmCooking

One of the most exciting things from all of my reading about #miso this week has been that you can make it from just about anything. I saw millet miso today.

Shockey even has a miso made from dried shiitake mushrooms!

#Food #vegetarian #Fermentation #Fermenting

July 26, 2025. Let’s ferment kkakdugi with purslane. Daikon, purslane, and green beans are dependable garden crops in southern Minnesota. The pastes are fermented crops from the garden. And the ginger is store bought. The salt brine is covering the vegetables six hours later. This is expected to be a two day ferment. #fermentation, #Kkakdugi, #growyourown, #gardening, #garlic, #purslane, #daikon