Ganga on Nostr: From the Kitchen.... I know nothing about fermentation so what better way to start ...
From the Kitchen....
I know nothing about fermentation so what better way to start learning than to dive in. This day has been the start of the experiments. Trial and Error!
š«š« Some random ferments have been prepared and are doing their stuff. Today - Stinky Tofu, Ferment of whole Basil Leaves; Fermented Ginger. Basil is a mix of varieties, all from the garden. Ginger may or may not work - I read afterwards that organic ginger might be best to use.
š„¬ I have picked rocket leaves and a whole pile of mixed herbs for a rocket/arugula ferment and a fermented herb mix to make tomorrow. They are all soaking and I'll drain them tonight, ready for tomorrow's adventures.
šæ I made a list of 20+ things from the garden that I can put in the mixed herbs ferment! š¤
š I hope to also get a fermented long pepper curry paste under way tomorrow.
š§ It is all a trial/experiment and I suspect some/all to fail. There is a lot of info to absorb when you first start and some things I am not sure I have done correctly. We'll soon tell/smell.
ā«ļøā«ļøI am most excited about the tofu. Who knows if I will like it???
š And of course the curry paste.
š Sources of info and recipes are #TheArtOfFermentation , #FieryFerments, #FermentedVegetables, and #MisoTempehNatto. The first is by #SandorKatz , and last three are by #KirstenShockey
#food #Vegetarian #Fermentation #FromTheKitchen #WhatIAmCooking #FromTheGarden
I know nothing about fermentation so what better way to start learning than to dive in. This day has been the start of the experiments. Trial and Error!
š«š« Some random ferments have been prepared and are doing their stuff. Today - Stinky Tofu, Ferment of whole Basil Leaves; Fermented Ginger. Basil is a mix of varieties, all from the garden. Ginger may or may not work - I read afterwards that organic ginger might be best to use.
š„¬ I have picked rocket leaves and a whole pile of mixed herbs for a rocket/arugula ferment and a fermented herb mix to make tomorrow. They are all soaking and I'll drain them tonight, ready for tomorrow's adventures.
šæ I made a list of 20+ things from the garden that I can put in the mixed herbs ferment! š¤
š I hope to also get a fermented long pepper curry paste under way tomorrow.
š§ It is all a trial/experiment and I suspect some/all to fail. There is a lot of info to absorb when you first start and some things I am not sure I have done correctly. We'll soon tell/smell.
ā«ļøā«ļøI am most excited about the tofu. Who knows if I will like it???
š And of course the curry paste.
š Sources of info and recipes are #TheArtOfFermentation , #FieryFerments, #FermentedVegetables, and #MisoTempehNatto. The first is by #SandorKatz , and last three are by #KirstenShockey
#food #Vegetarian #Fermentation #FromTheKitchen #WhatIAmCooking #FromTheGarden