@hip_young_gunslinger would you also accept sprouting things here too?
Sure let’s go wild!
One of my targets for 2020 is to get into fermentation and pickling. Joshua Weissman and Pro Home Cooks on YouTube have been a great resource so far. Thinking of getting that Noma book for Christmas/Birthday also.
Should I get this for my brother?
When my Mum used to do Old El Paso fajitas (mild) for us she had to do a separate batch without the seasoning for my sister as she has ulcerative colitis and it would cause flare ups. My brother would opt for the unseasoned batch as a preference. Don’t know what’s the matter with the kid.
I have to admit I was wary of drinking what is essentially fizzy milk, but it’s delicious isn’t it?
Was reading about this again yesterday
Not read the book but I think this is the same guys and this blog can get pretty in depth. It’s pretty interesting reading it though.
I make chutneys and pickled stuff but fermenting feels like a step up and scares me a little bit. Will have to take the jump at some point, may start with some kimchi.
I love kimchi, best new food 2019 (maybe had last year but you’ll never know)
Kimchi and fries with chilli sauce is now my favourite snack
These are so good. You definitely need to make the dipping sauce.
Don’t tell my dad, but I’m fermenting him some Brussel sprout kimchi as his X-mas gift, using the BA recipe
I came into this thread like ooh yeah this sounds like something I wanna do but now… Not so much
Taking a shot at sourdough and I’ve started to see some small bubbles, which I’m really pleased about. She is called Karen due to being a fussy baby who needs organic rye flour and mineral water.
What I’d give for one month of fruit flies. Lucky if I have one month without them all year.
any kombucha brewers on here? Taking the dive this weekend and making a starter. Question is, a few of the blogs I read have been picking up and handling the scoby once it’s formed but my brewing instincts tell me that this should be avoided as it’s unsanitary