View allAll Photos Tagged fermented
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 >-<
The Patio del Demonio Marino (patio of the sea demon) was discovered in 2009. It is a courtyard terrace at the far end of the main plaza at the Huaca de la Luna. At its core is a room whose main mural, located in front of an altar, is decorated in a repeating frame, like a chessboard, with the figure of a character known as Demonio Marino who is represented in the art of the Moche culture, especially in ceramics, as a god and decapitator in combat with a character known as “El Mellizo Terrestre” (earth twin) who was regarded as a mythical, civilizing hero.
In this patio there is evidence of ritual burnings and the consumption of chicha (fermented beverage derived from maize), evidence for the ceremonial significance of the patio.
These findings reinforce the idea that the Old Temple of the Huaca de la Luna was the place where the key ceremonial elements of the Moche ideology developed, such as the ritual fight between elite Moche warriors with the goal of taking prisoners who then would be sacrificed to the Gods in elaborate ceremonies.
The Huaca de la Luna is the main ceremonial pyramid of the Huacas de Moche site just outside of Trujillo, Peru. It was the most important site of the Moche culture, which flourished about 100-800 CE. It was built out of adobe bricks, which explains the severe erosion problems at the site.
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.
... 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.
Drinking fermented mare's milk; a traditional ritual to welcome guests in the Kazak-speaking area of Alaty, in Xinjiang, Western China
Cresc’tajat
With fermented radish crisp, mushroom and sauerkraut jus.
Tagliatelle
Warmed in cultured butter and gulf oyster liquor, sourdough and mignonette. ($26)
Theodore Rex
Houston, Texas
(November 17, 2022)
the ulterior epicure | Twitter | Facebook | Bonjwing Photography
Beer fermenting at the Tommyknocker Brewery, Idaho Springs, Colorado. One tank has a bit much yeasy.
Tras 2 horas de alimentarla, la madre casi ha doblado su volumen. Es el 5º día del proceso y la madre ya está lista para hacer pan
Tras 3 ciclos de alimentar la masa con harina blanca, la madre ya está mucho más clara y la textura es más elástica y suave.
This is one of my favourite Japanese food. Its called natto and it is made with fermented soyabeans. Some people don't like it because of its strong smell and sticky texture.
Fermented Assortment including Mung sprout, Broccoli micro greens, cabbage, hot pepper, garlic, and carrot.
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
SCO.oBY! My Kombucha SCOBY. First one ~ Started March 1, 2013 --- Blogged: www.virtualdistortion.com/kombucha-tea-starting-to-brew/