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Near My Hao in Vietnam’s Hung Yen Province, soy sauce production is a centuries-old craft rooted in tradition. The region’s soy sauce is renowned for its rich flavor and natural fermentation process. Made from soybeans, glutinous rice, salt, and water, the sauce is crafted using time-honored techniques. Soybeans are roasted, ground, and mixed with koji (fermented rice), then placed in earthen jars to ferment under the sun for weeks or months. This process develops the sauce’s distinctive aroma and deep umami taste.
The soy sauce industry in My Hao supports local livelihoods, with many families passing down their craft for generations. Traditional methods are being preserved even as producers modernize to meet growing demand. The region’s soy sauce is a staple in Vietnamese cuisine, used for dipping, marinating, and seasoning, and continues to hold cultural and economic importance in the area.
It's been a mixed experience. The great thing is, it was not difficult to make it reduce and it worked. The disappointing - it didn't work well enough. The silk scarf above was dipped over ten times (lost count), once a day and then oxidized overnight. It looked much darker but a LOT of the blue washed out.
I had the same problem with thiox/caustic soda vat (it looked in perfect order but all colour washed out). Wondering if it could be our water... I was so determined to make it work one way or another but am beginning to give up on indigo... (*sigh*)
Another thing: it is not a very clear blue. Could the madder have influenced the colour?
Maybe I'll revive the vat later and dye some wool and cotton. (Just for he record: the cotton bag in this photo is still wet, it dried lighter.)
Previous vat diary entries are here:
setting up, day 1, day 5, day 10, day 12, day 16 and 17, day 19, day 22
Around 0830 this morning I hit this wall of frustration at the office, being that it was still pretty early in the day and I had a long way to go until quitting time I figured it was a good excuse to take a quick walk and grab a coffee.
Stopped at the same place I ended up yesterday and lucked out with a couple chickadees snacking on the berries.
Two days in a row I manage bird shots with minimal searching... must be spring! And I'm not going to complain about that.
I eventually left the birds, grabbed a coffee and went back to the office. The wall of frustration grew taller but it was nice to know that I had a photo done for the day.
One more work day this week... I can do it!
Hope everyone has had a good day.
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Today was about learning a bit of Wine making and the fermentation process. We decided to spend the morning in one of the vineyards in l'Empordà called "la Vinyeta", a really young and innovative place where the different kind of wines are really nice and sweet. We did some tour over the vineyards and then a taste of the actual products. Overall a great experience. I managed to get one of the pictures that I always wanted with the barrels. These barrels are made of a special wood (oak) brought from other countries to leave the wine rest for a while.
Thank you all for your appreciation.
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One of the first steps in the production of bourbon, one of Kentucky's proudest products, is fermentation. Here you see the fermenting mash bubbling as it releases gases.
I visited Woodford Reserve Distillery with my brother in 2016 as we took in part of Kentucky's Bourbon Trail.
Distilling began on the site of the current day distillery in 1812. Although the site has not been continuously operational as a distillery since, the main structure, built in 1838, stands as one of the oldest distilleries in Kentucky. It is listed on the National Register of Historic Places, and is designated as a National Historic Landmark for its well-preserved distillery architecture and its role in the development of the bourbon industry. (Source: Wikipedia.)
In foreground: 'wash' fermenting in stainless steel.
In background: copper pot still (center) and condenser (right).
Independent Distilling Company
Decatur (Agnes Scott Historical District ), Georgia, USA.
10 June 2023.
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▶ Photographer's note:
On 18 August 2023, Flickr's editors selected this image for inclusion in Flickr's daily Explore feature.
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▶ Photo and story by Yours For Good Fermentables.com.
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Cold fermentation buns. 60% AP and 40% Spelt. These buns are incredible! About 22h in the fridge for fermentation. #chainbaker
with winter sunset light
The ends are concave with these frame-like structures to re-enforce.
They make rather nice shelves!
DelBuono's, an Italian bread bakery in Haddon Heights, NJ USA. The barrels on the bakery roof tell us "Bread, like wine, requires natural fermentation.
DC Brau Brewing Co., Washington, DC.
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