Ganga on Nostr: #Fermentation news I have put the mixed herb ferment in the fridge now. It has an ...
#Fermentation news
I have put the mixed herb ferment in the fridge now. It has an strong taste ie intensely green, but I used some in the pudla/cheela (chickpea pancakes) I made yesterday and it was wonderful.
The #ginger strips are quietly fermenting, the #basil leaves might be ready tomorrow and are fermenting well. The rocket #kimchi still has some time to go.
The stinky #tofu which is in the fridge in shaoxing wine has me worried. I left it a day too long I think. When I jarred it, there was more mold than anticipated. I had a moment overnight where I was very anxious about it and that it might be dangerous, so determined to throw it out and start again. I trust those intuitive moments, from experience, so I think starting again is the best approach.
Some things I have learnt so far.
These paste-type ferments release a lot more liquid than anticipated, and I need to use larger jars if using the ziplock bag method. Even the kimchi in an automatically venting jar filled the 2.5 cm headspace and I had to remove some. The herb mix really overflowed, and when I remove airbubbles from the basil leaves (by pressing) it overflows a little.
The liquid from the fermenting material dilutes the brine, so I need to use more salt than I anticipated.
There is definitely an aroma from the fermenting goods, and I'll limit the number of fermenting products at a time. I have left windows open at night.
#Food #FromTheKitchen #WhatIAmCooking #Vegetarian
I have put the mixed herb ferment in the fridge now. It has an strong taste ie intensely green, but I used some in the pudla/cheela (chickpea pancakes) I made yesterday and it was wonderful.
The #ginger strips are quietly fermenting, the #basil leaves might be ready tomorrow and are fermenting well. The rocket #kimchi still has some time to go.
The stinky #tofu which is in the fridge in shaoxing wine has me worried. I left it a day too long I think. When I jarred it, there was more mold than anticipated. I had a moment overnight where I was very anxious about it and that it might be dangerous, so determined to throw it out and start again. I trust those intuitive moments, from experience, so I think starting again is the best approach.
Some things I have learnt so far.
These paste-type ferments release a lot more liquid than anticipated, and I need to use larger jars if using the ziplock bag method. Even the kimchi in an automatically venting jar filled the 2.5 cm headspace and I had to remove some. The herb mix really overflowed, and when I remove airbubbles from the basil leaves (by pressing) it overflows a little.
The liquid from the fermenting material dilutes the brine, so I need to use more salt than I anticipated.
There is definitely an aroma from the fermenting goods, and I'll limit the number of fermenting products at a time. I have left windows open at night.
#Food #FromTheKitchen #WhatIAmCooking #Vegetarian