#Fermenting again. I have kvass which will be finished in 2 - 3 more days. I am also ...

npub10y3…75tj

2025-02-27 06:04:11

#Fermenting again.

I have kvass which will be finished in 2 - 3 more days. I am also starting Gajar Ki Kanji, a traditional North Indian fermented Drink made with carrots and beetroot with spices. I am using ordinary carrots instead of the traditional black ones, but will hunt out some heirloom ones if the first batch is successful. (https://binjalsvegkitchen.com/gajar-ki-kanji-a-traditional-north-indian-fermented-drink/)

Also put some chillies (halved) on to ferment with chilli leaves, garlic, ginger, turmeric and onion. I have my fingers crossed for this one. I made a booboo in putting it together but have my fingers crossed tight. (https://www.theguardian.com/food/2020/aug/15/how-to-make-your-own-chilli-sauce-recipe-waste-not-tom-hunt-ferment)

AND I've decided to make a fermented zucchini pickle from #FermentedVegetables by #KirstenShockey in the style of an Indian Aachar (according to her - to me, just adding spices does not necessarily make an aachar :) The zuke is partially dehydrated then chunked and fermented with spices. (I looked at lots of recipes for the zukes, but settled on this, as more zukes are coming....)

Here's hoping they turn out...

#FromTheKitchen #FromTheGarden #food #Vegetarian #Fermentation

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2025-02-27 06:04:11

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