Three very delightful things today:

🐞 The beetroot kvass is tangy, lively and very lovely. It always surprises me, because there is a difference in taste from the taste before bottling and refrigerating, and after it has been in the fridge for a while. Being in a closed container it gains some effervescence that is beautifully lively on the tongue. The taste somehow changes too. Divine. #fermenting

💚 The makrut lime pickle that I made recently is SO VERY GOOD. I had it with some scrambled chilli tofu this morning. Excellent.

🐝 I was out watering the garden as the weather is heating up over the next couple of days, and poked my nose into the tulsi bushes to check for bees. Only 1 bee at that late hour, but busy, diligently collecting the pollen. I think she didn't make her required quota for the day, and had to work late.

#FromTheKitchen #FromTheGarden #GrowYourOwn #food #Bees

I have bottled the #kvass 💃 and I am very happy with the result. As well as the beetroot, one had ginger and one had cumin, fennel and other seeds.

The one with the seeds is definitely my favourite. It began fermentation earlier than the other, was more vigorous, but best of all, has a sweeter taste to it. I can definitely taste the fennel seeds. Very delightful indeed! I will definitely make that combo again.

In this batch I used fewer beetroot and less salt (a la #SandorKatz), but think I will increase the salt again next time. Fewer beets works well, a slightly lighter taste, so I know I can use either less or more, depending on what I have at hand.

#BeetrootKvass #BeetKvass #fermenting #food #Vegetarian #FromTheKitchen #WhatIAmCooking

Back to the beetroot kvass which has been fermenting for 6 days....

One jar has ginger with the beetroot, and one has fennel, cumin and other seeds.

The one with ginger had a slow fermentation start (due to ginger) but the seed one was bubbling away well within a day.

I tasted them today, and they are very close. I might bottle them today, or maybe tomorrow morning. The 6 days is close to #KirstenShockey's recommendations for US weather (it is winter here), and double the time it takes in our Summer.

The taste of both is less beetrooty than other batches, as I used less beetroot. But still lovely. I now know I can just use what beets I have on hand and it will still produce good product.

The one with the seeds is sweeter than the one with ginger. Both taste "alive" which is what I look for in beetroot kvass, not "flat".

Very pleased with it. I think I will leave them 1 more day (decided while writing this) then bottle and refrigerate.

#Food #Fermenting #Vegetarian #FromTheKitchen #WhatIAmCooking #BeetKvass #BeetrootKvass

the sauerkraut is a success! Moved it to the fridge to more or less stop the ferment

#fermenting

For a while I have been thinking about making a deep and complex flavoured chilli jam that I love love love, using the kilo of home-grown chillies that are in the freezer.

But when I looked today, I realised that I have mainly green chillies - I fermented some of the red ones and dehydrated the rest a month or so ago.

So, what do to with acres of green chillies .... to preserve them for a year or more 🤔 Maybe a green chilli hot sauce ❓ Maybe a fermented one ❓

(there are maybe 250-300g small Thai red chillies left, in the freezer, but I need 1kg for the jam. Might have to forgo it this year and wait till next year.)

#FromTheKitchen #FromTheGarden #food #Vegetarian #fermenting #growYourOwn

He vuelto a experimentar con el #kéfir comercial. Os cuento mi experiencia por si os interesa:
Día 1: Por la noche, mezclé 100 mL de kéfir de supermercado con 100 mL de leche entera y lo dejé a temperatura ambiente en un recipiente hermético.
Día 2: Había comenzado a fermentar pero no estaba listo, añadí otro poco de leche (como 80 mL), removí y lo cerré.
Día 3: Por la mañana se había formado suero por encima y lo removí. Por la noche estaba listo, tenía buena consistencia y era ácido, pero de sabor no estaba muy allá. Me tomé la mitad y rellené con leche.
Día 4: Por la mañana no se había separado el suero tanto como el día anterior, pero aun así lo removí. Por la noche me lo he tomado. Se parece bastante al producto original en cuanto a sabor y textura, pero no efervesce, a pesar de que el de la botella sí lo hace cuando la abres. Está muy rico. Me lo he tomado todo porque me voy fuera el finde y paso de atenderlo. La semana que viene empiezo de nuevo.
#fermenting

I finally tore out my tomato plants this week and I'm using the last few green tomatoes and some homegrown chillies to make a lactofermented salsa.

Everything from the garden is diced along with some onion, garlic and some vine leaves I liberated from a neighbours garden. I'll let it bubble away for two or three weeks and see how they go.

#lactofermentation #fermenting #homemade #gardeningau

He probado la masa madre y está rica. Lo primero que he notado es la acidez del ácido láctico, pero después aparece el sabor de la levadura, que realmente me ha recordado a la cerveza.
Esto va bien. A ver si el domingo me lío la manta a la cabeza y hago el primer intento de pan.
#fermenting #masaMadre #sourdough

Next batch of sauerkraut underway - white cabbage, carrots, 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

Cookbook browsing today....

Fermented Vegetables, 10th Anniversary Edition, by Kirsten Shockey.

An excellent addition to any fermentation book collection.... always a pleasure and inspiring to browse.

What cookbook will you be browsing this weekend?

#CookbookBrowsing #food #KirstenShockey #FermentedVegetables #fermenting

SciTech Chronicles. . . . . . . . .April 16th, 2025

https://bit.ly/stc041625

#wood-cutting #"Augmented Carpentry" #training #tablet #Oumuamua #Borisov #Bridge #"Comet Interceptor" #protein #remember #proteomics #metabolism #"Brightening Smart Communities" #infrastructure #"existing lighting grids" #WiFi #soybeans #koji #fermenting #radiation

Next batch of kimchi underway - swede, carrots, red pepper, garlic, spring onions, red onions, root ginger, salt and black pepper. #kimchi #vegetarian #fermenting #vegan

Worst grapes ever!

Some of the doomsday prepping I undertook in 2020 appears to have come good: here's our first harvest of olives. I would have liked to leave them on the tree longer, but the king parrots had other ideas.

#GardeningAU #GrowYourOwn #fermenting

Started another jar of home-grown garlic fermenting in our bees' glorious honey. The first jar disappeared very quickly! Delicious on sauteed mushrooms or drizzled on steamed brocollini.
#Beekeeping #Fermenting

Ha tardado, pero al fin está rezumando. Y yo que pensaba que había dejado suficiente espacio.
Me viene un poco mal porque justo hoy me voy de viaje y no tengo intención de llevármelo. Lo pondré sobre un plato y que haga lo que quiera.
#chucrut #sauerkraut #fermenting #rezumanding

do I have mutuals who have built or used a fermenter from domingoclub? I want to get in touch! #fermenting

Cómo mola la masa madre, cada día huele a una cosa distinta. Hoy tiene un tufo a alcaloide que creo que me voy a colocar.
No sé qué voy a hacer con ella, pero me lo estoy pasando pipa.
#masaMadre #sourdough #fermenting

Getting in a quick check of the ferments.

10th day for Okra - crisp, lost a little of its "fresh" taste, garlic is more prominent, and little more funky-fermented. Like a mature ferment now. I refrigerated it - a good benchmark for okra - 9 days for fresh and crisp, 10 days for mature and more prominent flavours.

Vinegar-in-the-making is on day 31 - it is now SOUR and TART, like real vinegar - a surprise when I tasted it. Another 3'ish weeks until it is "shelf-ready", whatever that means.

Quite happy with progress.

#Fermenting #food #FromTheKitchen #WhatIAmCooking #Vegetarian #GrapeSaga