Tag: ferment

• Week 4- Some Shoyu Successes

  After a trying week last week, things are finally back on track and I have been able to highlight more cells on my excel spreadsheet green. My housemate is in great health, so I am back in the house. I returned home to a finished ferment; the gammel dansk vinegar was delightfully acidic after a…

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  Week 3- The Fermentation’s Vacation

  I had such big plans for this week. I was going to start the yellow pea shoyu, the perry vinegar and the bread miso. The world had other plans for me, though. On the 16th, I evacuated from my home because my housemate might have been exposed to covid (she is feeling alright and will…

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  Week 2- Fish Guts in my Front Seat

  You would think that the worst thing about blended squid would be the smell, but it’s not, it’s the texture. This was the week that I decided to get the gross shit over with, and oh boy did the gross shit live up to my expectations. I made squid garum; the Noma book’s take on…
• Week 1- Impressions of Mold

  In the corner of the main room of my apartment (affectionately called the multipurpose room, because it is our kitchen, dining, living and laundry room) there is a small round brown table that my housemate found on the side of the road. This table is where we eat, work, sit, and now, ferment. There are…
• The Plan

  The appeal of fermentation is not dissimilar to that of a houseplant. There are vague rules under which you keep them alive, however at the end of the day they can be unpredictable and require care and attention. It is incredibly rewarding to see your ferment bubble, change color or texture over time, and to…