#fromthefermentationbench — Public Fediverse posts
Live and recent posts from across the Fediverse tagged #fromthefermentationbench, aggregated by home.social.
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What is happening #fromthefermentationbench?
The chickpea miso has been harvested (put into jars and into the fridge). 3 jars and a little left over for morning warming cups of miso soup this week. It is a lighter, brighter miso than soy bean ones, nice on its own and also mixed with a little red miso.
Also, just a little very salty tamari which will be used judiciously. Perhaps in dumpling dipping sauces.
Remember how I chopped a whole lot of daikon root and leaves finely, mixed with salt and gochugaru, and fermented in its own brine? Not a true kimchi but a little spicy, really salty (I was a little heavy handed), and with a bite from the daikon. Well, as anticipated, it is not a ferment to have as a side dish, but one so well suited to mixing with things. So far I have added it to scrambled eggs 😋 and stirred into a lentil--chickpea-cauliflower soup 😋😋 The soup was very very good and hit the spot on a cold cold night.
Still on the fermentation bench are some chopped fennel stalks, almost ready to put in the fridge.