/ck/ - Food & Cooking

farmented your mum ;)

Kimchi bitch.

Google: "Banchan". The korean word for side dishes. Banchan are free side dishes you get when you order food in korea. There's a shit ton of pickled, fermented and flavorful things you can learn how to make if you wanna change up your pickle game.

>>14646342
Why are they dumping salt on a closed lid?

>>14646442

Because fermenting the vegetable isn't enough. You have to ferment EVERYTHING.

>>14646342
Why is he fermenting fries and pouring salt on a lid

>>14646342
I make my hotsauce for the year in the fall.
cayenne
Celery leafs
garlic
thats one of my favorites. Made an experimental one with tomatoes and cayenne last year it turned out great. Going to make a big batch this year. I add apple cider vinegar and xantax gum after blending it to get my desired consistency and viscosity. This year I have an abundance of serano peppers. Ill either make a green sauce or wait for enough
Of them to go red.

>>14646442
>he doesn't salt his fermenting jars

pickled bananas and strawberries; use the leftover strawberry tops for vinegar

>>14647581
fuck wrong pic, that’s my golden kimchi

Carrots or garlic are the first things that come to mind. Not technically a ferment, but Fire Cider is pretty good (apple cider vinegar infused with a bunch of herbs and peppers)

I usually browse through the blog of the Mountain Feed Supply website or read some books from Sandor Katz to get ideas.

>>14647581
Interested in bananas, care to elaborate?

>>14647545
hhahahah

>>14646342
My parents do escabeche, a mix of carrots, jicama slices, Brussel sprouts, baby onions, garlic cloves, cauliflower, mushrooms in jalapeño vinegar, water, peppercorns, bit of olive oil, parsley, oregano. Tastes fermented but it’s not but this thread is close enough.

>>14646362
tastes like shit

i've recently been on the same shit. sick of all the normies lactofermenting wanted to kick my shit up a notch. i learned how to innoculate koji and use it as a starter to ferment garums/aminos. this was only last month though so my first garum isn't finished yet but building the fermentation chest, growing the koji, and then getting into fermenting meat has been amazing. i also started fermenting steaks with the koji and it only takes like 3 days.

where should I buy my fermentation jars from, pls help frens

>>14648153
Tastelet of the highest order. One must try to be this bad at flavor

>>14646342
Fermented garlic......I think it's worth a try desu

Make some pickled eggs or something.

>>14648644
Look in the canning section of your grocery or hardware store.

pickled beets and onions

Honey fermented garlic.It has become one of my favorites

>>14646442
it looks like they're not using air locks so it might be that the lid is not sealed to allow for gas to escape but they want a salt barrier to prevent bad juice from getting in through the top.