View allAll Photos Tagged fermented
Our buddy Andy claims that his favorite fermented food is roasted green chilis. I am following his lead and started a batch in salt water with a sprinkle of sugar. My hands were burning after I made the first quart. Special thanks to the internet a for suggesting rubbing alcohol to calm capsicum burned skin.
Day 4-
Fruit strained out
Later I transfered it to a smaller jar.
The apple cider vinegar is getting a little creepy. I emailed an expert to ask for advice on it...
I finally made my first official batch of kimchi (fermented spicy cabbage) last week with some success and now just finishing up the editing and writing part of it. My version came out pretty good--the result being a mild (as in not so spicy), fresh taste with a surprising crunch to each bite. The only thing that might have made it better would be the addition of more gochugaru (Korean red pepper flakes), which I will definitely add more the next time. Anyways, there is so much information and history on kimchi that it would take several posts, but I will keep it brief as possible. First of all, kimchi is synonymous with Korean cooking because it's been around thousands of years. Its production was the result of their geography--long, harsh winters made kimjang (annual ritual of making kimchi in bulk) a necessity for survival. And surprisingly, this tradition still remains in many families today (not for survival purposes obviously) as kimchi is used in so many others dishes including the likes of stir fries, soups and stews, and condiment. Another positive appeal of kimchi these days is its many health benefits. It's loaded with vitamins A, B, C, and carotene, but its biggest benefit may be its “healthy bacteria” called lactobacillus, found in fermented foods like kimchi and yogurt. This good bacteria helps with digestion, lowers cholesterol, and there were "supposed" instances of kimchi preventing cancer growth. Furthermore, I was even surprised (shocked more so) to hear that it made Health magazine's list of top five "World's Healthiest Foods" and was favorably mentioned on Dr. Oz's show for its health benefits. It's nice to see kimchi getting the positive attention that it finally deserves. Here is the recipe in its entirety.
Follow me and other recipes at www.oliviajasonkim.com ^^
Read which brand I prefer at my blog: Kok Robin
Lees meer over deze zwarte, gefermenteerde boontjes en welke ik het lekkerste vind op www.aziatische-ingredienten.nl
Christianshøj Kro
Bornholm, Denmark
(September 11, 2014)
the ulterior epicure | Twitter | Facebook | Instagram | Bonjwing Photography
There is something about winter that makes fermenting so much more
appealing. I picked up a 1 gallon jug of apple cider from "Wally
World" for $4 and decided to try and ferment it. I've had good luck
with ciders in the past, but on this version I noticed a potential
problem. There is a ingredient called "potassium sorbate" in the list
which even says "to preserve flavor". The truth is that potassium
sorbate prevents yeast colonies from multiplying. A clever work around
was pointed out to me by this instructable. The solution is to start with a packet of
champagne yeast in sugar water and get the yeast multiplying before
adding it into the store bought apple cider. This just takes a few
hours.
This cider has a few things going for it that my previous fermentation
experiment did not. I am using a temperature strip, proper air lock,
and documented the starting values for specific gravity/balling/
potential alcohol.
Homemade sauerkraut in Mason Jars. It's pretty easy and great way to use up the cabbage.
ohiothoughtsblog.blogspot.com/2014/07/sauerkraut-in-mason...
Warning sign for non-scandinavians! If you see tins like this, run for your life. This is like Chernobyl for your taste buds. One opened tin can clear a football stadium. Contains fermented hering!!!
Fermented raspberries in chocolate is delicious. I asked Sherri to make a treat, chocolate covered raspberries. When we had them the next day, I was pleasantly surprise to taste the alcohol with the juicy raspberry at the center. Totally unexpected. I learned that it was the natural process of fermentation. It made the treat to taste even better.
#food #raspberries #chocolate #eat #photography #365photochallenge #365project #project365 #365_today #Project365 #camera #365photos #photos #daily #dailypics #photooftheday #photography #365photochallenge #365project #project365 #365_today #Project365 #camera #365photos #photos #daily #dailypics #photooftheday
Some people love vinegar and other people can't stand it. I'm in the former camp. I add vinegar to just about every sauce or soup I make, love it on cooked greens and raw salads. Sometimes I get a hankering to drink cider vinegar raw. I usually come to my senses first, but it is healthful and good stuff. Imagine my relief when I found out just how easy it is to make it at home!
realfoodmyway.blogspot.com/2009/08/homemade-cider-vinegar...
Forget using wooden barrels, here we use the whole tree truck. Fermentation only takes a little over 24 hours before the distilling begins. The lid is always padlocked when the workers leave.
Step by step pictures showing how to grind idly batter in a food processor and How to ferment the idly batter in cold regions..
cooking.jingalala.org/2012/11/how-to-ferment-idly-batter-...
I finally made my first official batch of kimchi (fermented spicy cabbage) last week with some success and now just finishing up the editing and writing part of it. My version came out pretty good--the result being a mild (as in not so spicy), fresh taste with a surprising crunch to each bite. The only thing that might have made it better would be the addition of more gochugaru (Korean red pepper flakes), which I will definitely add more the next time. Anyways, there is so much information and history on kimchi that it would take several posts, but I will keep it brief as possible. First of all, kimchi is synonymous with Korean cooking because it's been around thousands of years. Its production was the result of their geography--long, harsh winters made kimjang (annual ritual of making kimchi in bulk) a necessity for survival. And surprisingly, this tradition still remains in many families today (not for survival purposes obviously) as kimchi is used in so many others dishes including the likes of stir fries, soups and stews, and condiment. Another positive appeal of kimchi these days is its many health benefits. It's loaded with vitamins A, B, C, and carotene, but its biggest benefit may be its “healthy bacteria” called lactobacillus, found in fermented foods like kimchi and yogurt. This good bacteria helps with digestion, lowers cholesterol, and there were "supposed" instances of kimchi preventing cancer growth. Furthermore, I was even surprised (shocked more so) to hear that it made Health magazine's list of top five "World's Healthiest Foods" and was favorably mentioned on Dr. Oz's show for its health benefits. It's nice to see kimchi getting the positive attention that it finally deserves. Here is the recipe in its entirety.
Follow me and other recipes at www.oliviajasonkim.com ^^
Mass Of The Fermenting Dregs
Aug 22 2010 at The Wall, Taipei, Taiwan
This show was amazing, perhaps the most fun show I've been to in Taipei and that's saying a lot.
Shonen Knife + Bloodthirsty Butchers + Mass of the Fermenting Dregs + Orangegrass + Boyz & Girl
Two bottles in the background (putting it in sealed bottles carbonates it), a covered jar ready to go, a small jar with SCOBY and a big jar of tea + honey.
You want to make a jar full of caffeinated, sweet tea and then let it cool down to room temperature.
Put a LOT of honey in, especially if you want some vague sweetness at the end of the fermenting (in the above, we've got a little more than 2 litre jar with about 1.5 C of honey in it).
Dump in the SCOBY, along with the liquid it's in (a little leftover kombucha from the last batch).
Weeks ago bought a bottle of fermented beancurd [lam yee] from Yue Hwa in Chinatown. Naturally, I will think of other ways I could use this ingredient in.
The idea of cooking fermented beancurd with chicken came along as I wanted to try out whether the taste would be close to the prawn paste chicken that we love to eat. Something was still obviously missing from my concoction. But, it was not all disappointment, after all this dish turned out to be yummy~
This Picture was taken on 2nd attempt before lunch. An extra ingredient, ginger juice was added and instead of egg white, I have used the left over egg yolk here.
My Version:
Recipe:
Fermented Beancurd Chicken
Ingredients:
1 kg drumsticks – deboned and scored the thickest parts
2 tbsp corn flour
Marinate:
5 cloves garlic – chopped finely
½ tsp ginger juice
2 pieces fermented bean curd [lam yee] - mashed
1 tbsp blachan - roasted
1 egg yolk
1 tbsp soy sauce
A little dark soya sauce – for color
¾ tsp salt
½ tbsp wine
Pepper, sugar and ajinomoto to taste
Method:
1. Place deboned drumsticks in a metal bowl, add in all the marinating ingredients, rub in well and set aside for 30 minutes.
2. Just before frying, add in the corn flour the marinated chicken, mix to coat well.
3. Heat up a non-stick pan, add in 2 tablespoons of oil and fry the chicken, skin side down first, till both sides are golden. Spend about 10 to 15 minutes on each side, depending on the thickness of the meat.
4. Make sure the chicken is thoroughly cooked. Prick the thickest part of the meat, if juices run clear, this indicates that the chicken is done.
traditional spanish chorizo and a red-wine/corriander seed salami fermenting.
In 8 hours they move over to drying. In one month, we eat!
My first attempt at fermenting foods. This is Giardiniera. It has basil, cauliflower, broccoli, 16 cloves of garlic, red bell paper, carrots and red onions. The brine is salt water. It will sit in the bottom of my pantry closet for 4 weeks. I will then open it and hopefully it will be yummy. The lid is a kit from Farm curious. It prevents mold. Fermented foods is very good for you, it has a gazillion probiotics for a healthy immune system and helps the gut. I eat Kimchi often for breakfast, but I'm tired of the ridiculous prices, and of course California doesn't sell my favorite brand. Oh wait, they make it here, in Santa Cruz, go figure.
My next fermenting will be kimchi. It shouldn't take as long, because it's pretty much shredded and smaller.
©All Rights Reserved.
Please do not use this photo on websites, facebook, books or blogs without my explicit written permission.
Michael Hoeffken (r), winemaker for Weingut Hillinger in Burgenland, Austria
—tastes an American smoked porter (in center pint glass), and a wine-barrel-aged Abbaye De Saint Bon-Chien (in snifter and bottle), from Swiss brewery Brasserie Des Franches-Montagnes (BFM)—
Poured by Neil Eddy (l), bartender at...
Arlington, Virginia.
14 February 2011.
Might this be a multicultural 'good fermentable' experience?
***************
Photo by Yours For Good Fermentables.com.
May be reprinted only for non-commercial purposes. Commercial use requires permission, as per Creative Commons.
Fermenting heirloom Lemon Drop tomato seeds at Half Hill Farm. This makes separating the seeds easier, but also reduces seed-bourne illness and gets rid of a germination inhibitor in the seed gel. This usually takes about 5 days including drying the seeds on a paper plate. Learn more: goo.gl/ltUyDr
After you've seeped the dandelion flowers for two days, you add the rest of the ingredients and put it in a large container like this carboy and let ferment until it's ready to bottle. This shot is from my fourth batch of dandelion wine, which made 14 bottles total. I don't make really big batches because I don't drink alcohol myself. I just make it to give out as gifts to my friends; although I do use my blackberry wine for cooking.