food
Welcome to c/food!
The place for all kinds of food discussion: from photos of dishes you've made to recipes or even advice on how to eat healthier.
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Ingredients of the week: Mushrooms,Cranberries, Brassica, Beetroot, Potatoes, Cabbage, Carrots, Nutritional Yeast, Miso, Buckwheat
Cuisine of the month:
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I like to ferment mine, let nature do the preserving for me and add that really smooth lactic acid flavor/aroma
your image is removed on hexbear fyi
You can see external images if you load them on the home instance through clicking the rainbow star (fediverse) button under the post (at least on desktop).
That might be the tallest jar I've ever seen lol
How do you ferment it?
You make a 3-4% brine, cut up your ingredients, and dump everything into a big jar with some form of airlock to let excess CO2 escape. Let it sit somewhere cool and dark for a week or two, stir or shake it up a little now and then, and when it smells like the good kosher pickles from the grocery store it's ready to throw in the blender with any last-minute spices or whatever.
You can also blend everything up at the beginning but imo it's easier to deal with a brine than a mash.
The Serious Eats page on it is a massive infodump but the main things to know are the salt concentration and the anaerobic environment