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Fermented Potato Bread
(Matthew Orlando)
Twelve Days of Christmas: Matthew Orlando
The Restaurant at Meadowood
Meadowood Napa Valley
St. Helena, California
(December 5, 2014)
the ulterior epicure | Twitter | Facebook | Instagram | Bonjwing Photography
Related to a post on Chinese Fermented Black Beans, an ancient ingredient with amazing posibilities: www.vietworldkitchen.com/blog/2012/04/chinese-fermented-b...
At least, that's what I hope it will be. We'll find out in a week or two. Made with about 90% serranos plus a few shishitos and one lonely little faludi pepper from our balcony garden.
Hans Hoffmann, Fermented Soil, 1965
Oil on canvas, 48” x 60”
Courtesy of the Smithsonian American Art Museum
Making small batch sauerkraut and sour pickles by natural fermentation. Being my first time trying fermentation, I only allowed these to ferment a few days before refrigerating. The cabbage did not have enough time to ferment into a true sauerkraut. Tasted more like salty cabbage. The pickles tasted sour-ish, but I am sure they needed more ferment time also.
I was using old (nearly 50 years) Ball mason jars here. When I tried making sauerkraut in one of them at another time, the jar proved to be too fragile and cracked on the bottom. Now, I just use those old jars for decorations.
So I finally got around to trying my first all-grain homebrew tonight. It sat in the fermenter jugs for 3 weeks until it was pretty clear, then carbonated in the bottles in my cupboard for another 2 weeks. I started this batch back on Thanksgiving.
It turned out well, although I wish now I would have used a bit more hops during the boil. I was also worried that just a ½tsp of priming sugar (corn sugar) might not be enough to sufficiently carbonate a 16oz beer. It turned out that it was enough. Not a large head, but plenty of bubbles, and a loud *POP* when I opened the bottle.
I have a couple more batches (4 more gallons) ready to be bottled. It's a happy thing. :)
Originally posted to twitpic.com/80yz1t
When I was on the hunt for jalapenos with my Mom this past weekend, it proved to be a more involved challenge than we thought. Last year, I happened upon 16 lbs without hardly trying. This year, we went on a search that lasted over two hours, but that's what happens when you buy Amish. The network of these people is astounding, but only loosely organized. At every stop, we got a new lead, and drove off in anticipation. I actually would have given up, buy my Mom won't stop once she starts. It was fun anyway, seeing different farms - some I'd never been to, adding new acquaintances to the mental list.
One farm we visited said they had the peppers and went out to pick them for us. They came back with a peck of sweet bell peppers - they misunderstood. I bought them anyway, $5 for a box of gorgeous crisp peppers was pretty economical. I decided to ferment half of them along with an equal amount of mixed hot green peppers (Aneheims, poblanos, half sharps, jalapenos) using this recipe.
I altered it slightly since I was low on the Braggs, I used 1 1/3 cups and then compensated with plain white vinegar. I'm also on the "savey" side lately, so I used about half olive oil and half grapeseed oil, which when tasted seemed correct. My olive oil was very fruity and rich tasting, and I'd never really be able to tell that I cut it with the milder grapeseed oil. I eyeballed a good amount of Mexican oregano and coarse ground black pepper for seasoning with the garlic. It was so good just marinated, that I'm pretty excited to taste it again in the coming days and weeks. I used about 5 lbs of peppers, and my yield was almost 1 gallon of peppers.
(The peppers appear above the surface of the oil, but after an hour or so, they released enough of their own liquid to bring the volume up to the correct level.)
blogged at CakeWalk.
Nuka-Fermented Baby Vegetables
(The Restaurant at Meadowood)
Twelve Days of Christmas: David Chang
The Restaurant at Meadowood
Meadowood Napa Valley
St. Helena, California
(December 13, 2013)
the ulterior epicure | Twitter | Facebook | Instagram | Bonjwing Photography
Some of the wine and hard cider I've got fermenting. Check the notes for details. I'll be bottling these in the next few weeks to age for a handful of months to bring out all of the good flavors.
I'm starting my first real fermented pickles today with about 7 lbs. of cucumbers. I'm using Local Kitchen's recipe for Garlicky Dills. Only for you, garlic dills, will I peel two heads of garlic.
I might have a bit of a food girl crush on Kaela from Local Kitchen at the moment. Her blog is a treasure trove! It doesn't hurt that she lives kinda sorta near me so we tend to be able to get the same ingredients locally.
My grandma made pickles in the crocks that I have now. :)
Si, sono in continuo fermento....
alla ricerca di nuovi stimoli.....
alla ricerca della mia soddisfazione personale....
alla ricerca di me stessa.....
Sauerkraut, a traditional fermented food made from cabbage, for sale in the central market of Ljubljana, Slovenia.
©FAO/Roberto Faidutti
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Fermented salted eggs are very popular. They look better than the "balut" they eat in the Philippines. At least I don't these are partially hatched! They sure are black when they crack them open.
This is the more traditional Finnish mead with brown sugar, syrup and lemon.
Made according to my family's secret ancient recipe.
Fermented Potato Bread
(Matthew Orlando)
Notes: Fermented potato bread grilled to hold its shape, then finished in the oven.
Twelve Days of Christmas: Matthew Orlando
The Restaurant at Meadowood
Meadowood Napa Valley
St. Helena, California
(December 5, 2014)
the ulterior epicure | Twitter | Facebook | Instagram | Bonjwing Photography
kimchi museum seoul korea,taken in summer 2015...this museum is the second museum of kimchi in seoul,the previous one was in Coex Mall,whereas this one is situated in Insadong,to be honest the previous one was so much cuter,this one is rather bland for my taste >-<
Nothing says Happy Valentines Day to your loved one better than opening a fermenting jar of sauerkraut for them to smell.
At 23 days, the brine in this jar of sauerkraut is quite bubbly. That is a measuring shot glass in the center, being used to hold down the larger leaf of cabbage which is used to hold the fermenting shredded cabbage under the brine.
Fermented Parsnip Sorbet
(Sasu Laukkonen)
Chef & Sommelier
Helsinki, Finland
(June 3, 2015)
the ulterior epicure | Twitter | Facebook | Bonjwing Photography
... the fermenting bucket is moved to a room that's roughly room temperature, topped with an airlock half-filled with water, and left for five to ten days, with occasional checking on bubbling and lids staying in place. Assistant Brewmaster Cork points secures a towel around the tank to compensate for a drafty basement.