I have updated the pickle for today to Pickled Quince, western style - it looks a bit like the pickled pumpkin when I peer into the fridge.

I've made a big tray of roasted fermented vegetables (from the gut shot), left-over pumpkin (from making the ferment) and chickpeas (from the freezer). Inspired by another recipe from #OnePanPerfect by #DonnaHay. It is a dish of roasted pumpkin and other veg bits with chickpeas and feta (replace with tofu).

I managed to use several of my ferments in the dish as substitutes - chilli water and chilli paste for paprika, preserved lemons for lemon wedges, fermented pomegranate and quince honey for honey, and my grape vinegar for the vinegar. Hooray! 💃💃💃 They are all such flavoursome subs. It will be topped with some fennel ferment and some purslane ferment.

The oven is warming the kitchen nicely.

I need to clean the kitchen tho 😭 then make some chickpea soup in the #InstantPot plus I might put some onions on to ferment into a relish. Making the most of holidays.

#FromTheKitchen #WhatIAmCooking #WhatIAmCooking #food #Vegetarian #fermenting #Fermentation

It will be a pumpkin pickle and a fennel ferment - out of the fridge and on the bench for using.

Meanwhile, the probiotic gut shot tastes AMAZING so I have decanted it, capped it, and it will go into the fridge for daily shots. The veg will be roasted with some unfermented veg for use during the week. (https://www.feastingathome.com/gut-shot/)

I have put some pumpkin to ferment with some chillies, garlic, ginger and onion. It is supposedly a 4 day ferment, but I suspect it might be longer. (https://www.theguardian.com/lifeandstyle/2015/feb/23/fermenting-pickling-vegetables-tom-hunt-residency)

The #QuinceVinegarTake2 is still doing its thing, and will be for a couple of weeks yet. I strained the quince out about a week ago, so it is at that stage. (I have learnt that a quince is a slow ferment.)

#FromTheKitchen #WhatIAmCooking #WhatIAmEating #Fermenting #Fermentation

I absolutely love #Chinese #pickled #MustardGreens. Ever since being introduced to them as a toddler, it's been a fave cultural pickled food that I loved to eat.
I eat them as snacks & also cook with them. You can buy jars of it from Chinatown or most Asian food stores or you can make your own:

https://www.chinasichuanfood.com/pickled-mustard-green-recipe/

#AsianMastodon #Pickling #Fermenting #Tangy #ChineseFood #EthnicEats #CulturalFood #TraditionalFood #POCfoods #vegan #FoodPreservation #Recipe

I am here to tell you that fermented purslane goes extremely well with avocado and a little butter on rice crackers. The natural tartness of purslane and the tart-saltiness of fermentation complement the avo so well.

#Fermentation #Fermenting #Food #FromTheKitchen #WhatIAmEating

Ya llegó, que comience la experimentación!

#fermenting #fermentar #fermentacion #bichitosbonitosenlacomida

The #fermenting Probiotic Gut Shot (see above ⬆️ ) is bubbling away nicely and beginning to taste gooood. Another couple of days, I think.

So I couldn't get any of the quince ferments to ferment vigorously. So to have the gut shot be this vigorous tells me it is not the cooler weather but that quince is slower or harder to ferment.

#FromTheKitchen #WhatIAmCooking #Fermenttion #food #Vegetation

Some of the soaked chickpeas are cooked to go in tonight's tray-bake with tofu, tomatoes, eggplant etc. The rest I want to soak overnight as well, so some #fermentation happens.

The proso millet was cooked with some split mung to make a sort-of khichri (with some veg and spices). Excellent breakfast.

I'll skin the fava beans while watching TV tonight, and they'll go into soup later in the week.

AND, I have just made a Probiotic Gut Shot - it'll take 3-5 days to ferment. It is the first time I've put garlic and onion in a probiotic drink, so we shall seeeeeee.....

https://www.feastingathome.com/gut-shot/

Also, I have not seen anyone add fenugreek to vegetable type ferments even tho it is very good for promoting fermentation (fenugreek seeds are used to promote fermentation in dosa/idli batter, and also in tempeh in Indonesia.). So I added just a few (they are bitter if you use to many - at least in cooking). They should work here, I reckon.

#fermentation #Fermenting #Food #Vegetarian #FromTheKitchen #WhatIAmCooking

Next batch of sauerkraut underway - white cabbage, carrots, swede, red pepper, red onion, caraway seeds, garlic, salt and pepper. I love making this and it is so good for you. #sauerkraut #fermenting #vegan #vegetarian

Another batch of wild fermenting underway - kimchi! #kimchi #vegan #vegetarian #fermenting

I needed a break from endless data analysis and a snack.

So it is miso soup and some brown rice crackers with avocado and the two different quince chutneys (ferments) with the crackers/avo.

The "salt" quince ferment has a lovely sour edge that is nice with the avo. The brine was made with lemon juice, but the "sour" has mellowed to "tart". It's Ok, and I'll enjoy this more than the other.

The "sweet" quince ferment is still sweet - I checked the recipe and it shouldn't be. I think the recipe (blog article) is wrong, but 🤷‍♀️ . The base syrup is Ok - sweet, a bit quincy, too sweet for a drink, not flavoured enough to use as a syrup. The quince itself has texture and not much else going for it.

As it turns out, the best tasting quince ferment in this lot of 3 ferments is the ongoing quince vinegar. It hasn't soured yet, but the quince taste is strong. Even tho fewer quinces are used than in the "sweet" ferment.

#FromTheKitchen #ferments #Fermenting #food #WhatIAmEating #vegetarian #Quinces

#Fermentation news #FromTheKitchen

i've been underwhelmed by both the "sweet" and the "salty" quince ferments. The one using sugar to ferment is way over the recommended ferment time, but has not yet developed a tart note. It is still sweet.

The brined one is Ok, just disappointing after all the fabulous results I have had with other ferments. The flavours of the quince are not pronounced and the promised spice flavours are not prominent at all.

Still, they are edible, and will sit on the kitchen bench rather than the fridge, so that they will be used and won't get lost at the back of the fridge.

The vinegar is still fermenting, but also very very slowly compared to the grapes (in Summer).

#food #WhatIAmCooking #Fermenting #Vegetarian #QuinceVinegarTake2 #Quinces

Kimchi is happening. First time using these "pickle pebbles", glass weights to keep the veggies submerged. #cooking #food #fermenting

12 horas después

#sourdough #fermenting

Alimentada

#sourdough #fermenting

Mi masa madre estaba triste de no haberle dado de comer en toda la semana

#sourdough #fermenting

#lactofermenting #fermenting #vegetables

Fermentation station is back!

This time, we've got: carrots, cabbage, leeks, chili, onion -- some have bay leaves in (for tanning to keep the vegetables crunchy during fermentation). Other jars have mustard seeds, whole black peppercorns.

The saline solution is 3.5% by weight, slightly higher than usual, but some of the softer vegetables (chili) need that to prevent kahm yeast from forming.

This should be fun!

I quite like this book ⬆️⬆️ but it is also a bit strange and very American. Requiring rooms kept to 64F (approx 17C) or less, and dedicating different areas throughout the home for different fermentation needs is a bit beyond the average home fermentista. Building rooms especially for fermentation (I kid you not).

Do fermenters in the US forget that there is a whole part of the world that has hot weather? And that some of those cuisines fermented a lot, and quite successfully (eg India, some African nations).

But this unassuming book (pic) I am quite enjoying. Recipes that are a bit different from the run-of-the-mill ones. Not as prescriptive. I haven't seen anything on temps yet, but no doubt will come across it. Also - British, not American. It makes a difference.

#food #Fermenting #FermentingEverything #AndyHamilton #CookbookBrowsing #Cookbooks

#FromTheKitchen #YearOfFermenting

💚 The fennel stems are now in the fridge. Oh they taste good - the fennel flavour has been brightened and intensified. They are still very crunchy and will be a delicious side dish. I think this jar will be gone in no time.

💛 The quince vinegar is still bubbling 🫧🫧🫧 💃💃💃 so I'll follow the fruit vinegar making process until completion in a couple of months'ish.

💛 I have some slight hope for the other quince ferments now, as they were made a day or two after the vinegar. May their fermentation begin! 🫧🫧🫧

#Food #Vegetarian #YearOfPreservesAndFerments #Fermenting

OH goodness, the quince vinegar has begun properly fermenting 👏👏👏 Such a surprise and very welcome. It must have heard me complaining this morning.

#fermenting #YearOfFermenting #YearOfPreservesAndFerments #FromTheKitchen #food

Oooh those fennel stems are fermenting at quite a rate, in stark contrast to the quinces. I have to burb the jar every few hours. It is tasting great - still crunchy and fennelly but with an recognisable ferment push to the flavour. I'll let it go till tomorrow I think, although I'll taste again tonight.

I had a good look at the brine quince ferment - it had a lot of bubbles locked underneath the small bits of quince. I used a knife around the edges of the jar and it released a lot of bubbles. Maybe it is fermenting a little faster than I thought (tho still not like the fennel).

#Fermenting #YearOfFermenting #YearOfPreservesAndFerments #Food #Vegetarian #FromTheKitchen