One batch of my sauerkraut created a vacuum seal on its own I don't know how.
Neither care about the method nor result, it is the process showcased that I enjoy.
https://skeptics.stackexchange.com/questions/59013
No matter how you temper with it beer is still beer - manufactured carb-based alcohol that lacks diversities and relies mostly on additives.
Lass and lads, if your posts involve ice(thermodynamics) or shoot(botany) I won't be seeing it.
#food #cooking #fermentation #gardening #allotment #allotmentgardening
Tofu Musubi
boosted
<2/n> 🧵
Oh good, the pickled mushrooms taste awesome (I added some tamari as well). I used some brine from the fermented garlic instead of actual garlic - I've been doing this in dishes because it is very garlicky. Anyway, the juices from the pickles are strained off and these will be used over rice or in some other dish.
BTW The fermented hummus from yesterday tastes AWESOME. Excellent.
Someone inspired me to freeze small wedges of lemons and limes last winter, and I've been using them in smoothies. But in this spell of weather they are excellent in the iced teas instead of an ice cube or two.
I was looking at fermenting some of the mushrooms, but Katz is not keen, so I won't. Katz mentions the texture ,which I didn't like when I fermented dried shiitakes last year, and also talks about the unknown nasties that develop on mushrooms over time. He convinced me not to try. I looked into dehydrating but it seems home-dehydrated ones can be tough when rehydrated.
So I've been looking at Recipetin Eat's mushroom ragu to use up excess mushrooms. it looks very very good. https://www.smh.com.au/goodfood/recipes/recipetin-eats-mushroom-ragu-pithivier-20230605-p5de0t.html I won't make the pie, just the ragu which will have many uses. When it is cool weather again.
#FromTheKitchen #Food #Fermentation #Fermenting #GrowYourOwn #Vegetarian #WhatIAmFermenting #WhatIAmCooking
<2/n> 🧵
Oh good, the pickled mushrooms taste awesome (I added some tamari as well). I used some brine from the fermented garlic instead of actual garlic - I've been doing this in dishes because it is very garlicky. Anyway, the juices from the pickles are strained off and these will be used over rice or in some other dish.
BTW The fermented hummus from yesterday tastes AWESOME. Excellent.
Someone inspired me to freeze small wedges of lemons and limes last winter, and I've been using them in smoothies. But in this spell of weather they are excellent in the iced teas instead of an ice cube or two.
I was looking at fermenting some of the mushrooms, but Katz is not keen, so I won't. Katz mentions the texture ,which I didn't like when I fermented dried shiitakes last year, and also talks about the unknown nasties that develop on mushrooms over time. He convinced me not to try. I looked into dehydrating but it seems home-dehydrated ones can be tough when rehydrated.
So I've been looking at Recipetin Eat's mushroom ragu to use up excess mushrooms. it looks very very good. https://www.smh.com.au/goodfood/recipes/recipetin-eats-mushroom-ragu-pithivier-20230605-p5de0t.html I won't make the pie, just the ragu which will have many uses. When it is cool weather again.
#FromTheKitchen #Food #Fermentation #Fermenting #GrowYourOwn #Vegetarian #WhatIAmFermenting #WhatIAmCooking
Even an extreme heat day can't keep me out of the kitchen, it seems, despite all my good intentions.
I've washed the grapevine leaves I picked earlier and cut out the stem and lower vein, rolled them loosely in packs of 7-8 and added to the fermenting rolls I made yesterday. The jar might take another roll or two, we'll see tomorrow.
Tomorrow is also in the extreme temperature range so I have made a huge teapot of ginger, lime and black salt tea (Indian black salt has amazing electrolyte properties). Added lemon verbena and lemon grass from the garden. It will cool and I'll put it in a bottle, then top the teapot up for another bottle of tomorrow's iced tea.
I bought some mushrooms this week and then a friend dropped some more off so I will quick-pickle some to have with dinner tonight. I'm going with garlic, lemon juice, sesame oil, some of that home-made miso I put in a jar yesterday.
I'll make this <1/n> cos who knows what else I will get up to today 😆 👩🍳
#Food #Fermentation #Fermenting #GrowYourOwn #Vegetarian #WhatIAmFermenting #WhatIAmCooking
Ordered a scoby!
Having to do this online feels a bit like a failure - I should really know more people around here who like to ferment stuff.
@EllenInEdmonton You should :)
@thej
Thanks for the nudge. These days, a lot of my creativity and time are taken up with #sewing, #LanguageLearning, and #fermentation, but watercolour is also an enjoyable pursuit.
it's kat! 🇵🇸✊
boosted
#introduction I'm a generalist gladly busy with a bit of everything, with in mind, hands and heart: #autonomy and #community building.
Here to #escalate.
I work with #food transformation, #plants and #fermentation, and I love #brewing beer and #cooking for a lot of people. Sometimes I share workshops and teachings.
Part of @genopretkbh for 7 years +, supporting sustainability in communities and friendships through #conflict #systems and mediation.
Background in #somatics, #dance, #art #music and #theater. Even as an Awareness person in #techno raves.
I've also been a #massage therapist and #sound healer for some years, and am sharing now community oriented ear #acupuncture treatments with @aabnenaale
I am practicing #plant and #vegetable breeding, #seeds collecting and exchanging with #GoingToSeed. I grow in zone 8.
I like to #fast, #hike, and gather friends around it.
I like #systems and #routines. Convinced fellow and fan of #GTD.
Staring at a #fire is a good medicine. Sustaining the one in my heart and my comrades also. #internationalism makes me melt.
I like weird shit and embracing my inner #weirdo
