Tag: cooking

• Week 39- Flaming Ferments

  My gentle re-entry into fermentation was successful. The tomatoes fermented beautifully and are now dehydrating in my oven for a fun salty snack. Feeling good about this early success in my return, I got apples and chestnuts to make blackened apples and blackened chestnuts. However, upon bringing them home I learned that my vacuum sealer…
• Week 38- The Return

  I fell off the wagon with my ferments, theres no other way to say it other than that. I am ashamed to say that the instant I got busy at my new job and moved to my new apartment I stuck the same ferments that had gotten me through a rough year into a cabinet…
• Week 16- Transformations of Barley

  Thirteen months ago I made my first ferment, lacto-fermented tomatoes. My interest in fermentation predated the first covid lockdown, but something about sanitizing every surface made me wonder how I could keep my food a bit “dirty.” This took me down a rabbit hole and gave me a hobby that has expanded in a way…
• Week 15- The Fridge Fight

  This has been a long week of eating. In a failing effort to empty out my fridge of ferments, I have made a lot of food that used the fermented products. The amazing thing about fermented food is that it does not take a lot of it to add a lot of flavor to your…
• Week 14- Petals and Poultry

  This week was punctuated by several very exciting events. The first was my best batch of koji I have grown yet. When growing koji, the desired result is a thick “cake” of mycelium (the white strands that bind fungus together) that holds the grains together. It is not necessarily desirable to have the koji spore,…
• Week 13- Kombucha Consumption

  When I first started writing this blog, I told you all about my multi-purpose table where we eat, work and store my ferments. One of my housemates is moving out this week and taking our only table, so my ferments will have to be relocated, potentially to the floor. Over the course of the past…