Thank you Ed, there is no end of inspiration once you’ve got a shelf in your fridge filled with fermented products of various types. Just this morning I used the remnants of a bottle of mixed veg ferment, mostly cabbage. Some of it I added to some leftover sushi rice with and egg to make a rosti type thing. The rest I gently cooked with some dashi stick and miso to make a soup. Then this afternoon I added some sauerkraut to an open sandwich with fresh Guinness bread. What have you been experimented with Ed.
I've been working with Koji quite a bit. I also did a sweet potato ferment which turned out tasting like a smokey barbecue sauce. And what's incredible is all I added was salt. Fermenting still blows my mind.
Wow, that sweet potato sounds interesting. I have some Japanese sweet potato in the bowl, I’m going to try this. Did you grate it or slice it? And how long did you ferment it for? Sorry for the hundred questions Ed.
I grated it. 1.5% salt by weight. And cyrovac and put it aside for two weeks. Also if you have any parsnips, or just the skins, you can add it to the sweet potato and adjust accordingly. You can use a jar with a weight if you don't have a cyrovac machine.
When you grate it make sure to capture all the "juice" that escapes. It will help with the fermentation. And remember to burp your jars! Good luck and let me know how it turns out.
Thank you, Lisa, for this wonderful newsletter. I truly love fermenting, and your right, once you start fermenting the possibilities are endless.
Thank you Ed, there is no end of inspiration once you’ve got a shelf in your fridge filled with fermented products of various types. Just this morning I used the remnants of a bottle of mixed veg ferment, mostly cabbage. Some of it I added to some leftover sushi rice with and egg to make a rosti type thing. The rest I gently cooked with some dashi stick and miso to make a soup. Then this afternoon I added some sauerkraut to an open sandwich with fresh Guinness bread. What have you been experimented with Ed.
I've been working with Koji quite a bit. I also did a sweet potato ferment which turned out tasting like a smokey barbecue sauce. And what's incredible is all I added was salt. Fermenting still blows my mind.
I’m excited to try this Ed, I’ll certainly let you know how it goes.
Wow, that sweet potato sounds interesting. I have some Japanese sweet potato in the bowl, I’m going to try this. Did you grate it or slice it? And how long did you ferment it for? Sorry for the hundred questions Ed.
I grated it. 1.5% salt by weight. And cyrovac and put it aside for two weeks. Also if you have any parsnips, or just the skins, you can add it to the sweet potato and adjust accordingly. You can use a jar with a weight if you don't have a cyrovac machine.
Thanks Ed, it will have to be a bottle as I don’t have a cryrovac. I’ll let you know how I go.
When you grate it make sure to capture all the "juice" that escapes. It will help with the fermentation. And remember to burp your jars! Good luck and let me know how it turns out.
Ok, I’m off to make those fermented sweet potato now. I’m writing a piece on Sweet potatoes, so thought I’d add in your suggestions. I’ll tag you Ed.
Thank you Karen, I appreciate your support.
And of course the sleepless nights of worry about the Israelis, their surviving hostages and their future