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I haven't seen a ferment-focused thread, so I decided to make one for all things pickled and preserved. Recently, I have gotten into the hobby of fermenting foods at home. So far, I presently have fermenting some preserved lemons, ginger and beet kvass, mushroom ketchup, and juniper and caraway sauerkraut. Despite having made a hobby out of this, I feel I'm just scratching the surface of what fermentation is all about. I'm always looking to learn more from more experienced goons.
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Mar 30, 2017 00:01
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Anyone tried pickled egg yolks yet? Thoughts, fears, suggestions? https://cooking.nytimes.com/recipes/1017850-soy-sauce-pickled-eggs These look fantastic. I am gonna have to whip up a batch once I can make a trip to the store for some more kombu. On a side note, I started a batch of kefir, and just began some jars of pickled beets with caraway. I am quickly running out of jars. Ferdinand the Bull fucked around with this message at 23:00 on Mar 31, 2017 |
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Mar 31, 2017 22:56
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