WorldKey

GangaI picked the remaining grapes and don't really know what I am going to do with them all. If I'd had my wits about me I'd have picked them a few days ago and dried them in the sun. (We have some cooler weather beginning tomorrow. I think there are far too many to fit in the dehydrator. Others gifted, no doubt.)This basket looks small but holds a LOT.<a href="https://mastodon.au/tags/food" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#food</a> <a href="https://mastodon.au/tags/FromTheKitchen" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#FromTheKitchen</a> <a href="https://mastodon.au/tags/FromTheKitchen" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#FromTheKitchen</a> <a href="https://mastodon.au/tags/Vegetarian" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#Vegetarian</a>

GangaAnd taadaaa! 2L of beet kvass. I could have squeezed the leftover bit into the other jars duh, but it'll do for tomorrow's tonic. In the fridge now so the bubbling is settling.It took about 750g beets, but could do with a little bit less or more either way.<a href="https://mastodon.au/tags/FromTheKitchen" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#FromTheKitchen</a> <a href="https://mastodon.au/tags/Fermenting" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#Fermenting</a> <a href="https://mastodon.au/tags/Food" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#Food</a> <a href="https://mastodon.au/tags/WhatIamCooking" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#WhatIamCooking</a>

GangaAnd finally, the beet kvass, ready to be decanted into bottles. I just have to wash the bottles first as I finished the last of the previous kvass and the kanji this morning.The jar is not really on a slope 😆 and also was covered with a cloth while fermenting. This one has a lovely taste to it as I added some spices - fennel, coriander seed, cardamom seed, long pepper. I can definitely taste the fennel seed, and the others will reveal themselves I am sure, once the kvass is chilled. It has a different taste when chilled. I read yesterday that the left-over beet is nice roasted. It is too hot for that today, but I might freeze it and use in soups, veggie stews, dals, wet curries etc. <a href="https://mastodon.au/tags/NoWaste" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#NoWaste</a> <a href="https://mastodon.au/tags/FromTheKitchen" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#FromTheKitchen</a> <a href="https://mastodon.au/tags/FromTheGarden" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#FromTheGarden</a> <a href="https://mastodon.au/tags/Fermenting" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#Fermenting</a> <a href="https://mastodon.au/tags/Food" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#Food</a> <a href="https://mastodon.au/tags/Vegetarian" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#Vegetarian</a>

GangaMost of the grapes have been dehydrated and are now conditioning (a few still finishing off in the dehydrator). And the rest of the fresh grapes are now busy making vinegar. It is a very lively ferment. It usually is covered with a breathable cloth; I took it off for the pic.The vinegar is darker coloured rather than light due to the sugar used.<a href="https://mastodon.au/tags/FromTheKitchen" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#FromTheKitchen</a> <a href="https://mastodon.au/tags/FromTheGarden" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#FromTheGarden</a> <a href="https://mastodon.au/tags/Fermenting" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#Fermenting</a> <a href="https://mastodon.au/tags/Food" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#Food</a> <a href="https://mastodon.au/tags/Vegetarian" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#Vegetarian</a> <a href="https://mastodon.au/tags/Dehydrating" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#Dehydrating</a>

GangaThe rhubarb was fermented - a slow bubble for this one - then dehydrated. It will be powdered for a nice, funky tart addition to foods, possibly to replace the usual souring agents in some Indian dishes.I loved how the powdered fermented herbs turned out so I wanted to do this with rhubarb too, rather than just dehydrating it.Sorry for out of focus pics. Those dehydrated piecs are quite tiny - the bowl is a very small one, so they look bigger than they are.<a href="https://mastodon.au/tags/FromTheKitchen" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#FromTheKitchen</a> <a href="https://mastodon.au/tags/FromTheGarden" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#FromTheGarden</a> <a href="https://mastodon.au/tags/Food" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#Food</a> <a href="https://mastodon.au/tags/Fermenting" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#Fermenting</a> <a href="https://mastodon.au/tags/Vegetarian" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#Vegetarian</a>

GangaPurslane has been fermented (using ziplock bag method) with onion and garlic and is now in the fridge and is being used. V. happy with the results. Purslane still has some crunch. It was a lovely bubbly ferment.<a href="https://mastodon.au/tags/FromTheKitchen" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#FromTheKitchen</a> <a href="https://mastodon.au/tags/FromTheGarden" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#FromTheGarden</a> <a href="https://mastodon.au/tags/Food" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#Food</a> <a href="https://mastodon.au/tags/Fermenting" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#Fermenting</a> <a href="https://mastodon.au/tags/Vegetarian" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#Vegetarian</a>

GangaA catchup on things <a href="https://mastodon.au/tags/FromTheKitchen" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#FromTheKitchen</a> Chillies have been dried and conditioned. Now in a jar - I'll grind chilli flakes and powder as needed and the rest will be used whole.

GangaGood grief it is hot out there. I mean "Summer burning hot" not "Autumn gentle hot". Pot plants are watered.Also water is out for the insects and birds. I can tell that magpies like the verandah for the coolth on hot days, as there are little white spots everywhere 😂 I'll often see them behind the pot plants that sit on the edge of the verandah.Time to taste the kvass and stir the vinegar.<a href="https://mastodon.au/tags/FromTheGarden" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#FromTheGarden</a> <a href="https://mastodon.au/tags/FromTheKitchen" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#FromTheKitchen</a>

GangaI was thinking about my next fermentation project when I came across this <a href="https://wellfed.substack.com/p/lacto-fermented-rhubarb-hot-sauce" rel="nofollow noopener noreferrer" translate="no" target="_blank">https://wellfed.substack.com/p/lacto-fermented-rhubarb-hot-sauce</a>There is enough rhubarb in the garden ✅ <a href="https://mastodon.au/tags/Fermenting" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#Fermenting</a> <a href="https://mastodon.au/tags/FromTheGarden" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#FromTheGarden</a> <a href="https://mastodon.au/tags/FromTheKitchen" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#FromTheKitchen</a> <a href="https://mastodon.au/tags/food" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#food</a> <a href="https://mastodon.au/tags/Vegetarian" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#Vegetarian</a> <a href="https://mastodon.au/tags/YearOfFermenting" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#YearOfFermenting</a>

Ganga🌶️ 🌶️ 🌶️ 🌶️ The chillies have noticeably begun to ferment (bubble) now, whereas before it was "is it bubbling, is it just trapped air, is it, is it not?"So they will be blended tonight to make a paste/sauce before fermenting again for 4 days or so.🥕 🥕 🥕 🥕 Also the kanji is nicely ready, and I will decant that tonight. I'll have 2 fermented drinks then - beetroot kvass for morning, carrot kanji for afteroons. That's exciting. I can't wait to taste the kanji after a night in the fridge. The taste tends to change a little.UPDATE: the vegetables left after the kanji is decanted are very snackable, also can be sliced or diced to include in salads. 😋 <a href="https://mastodon.au/tags/Fermenting" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#Fermenting</a> <a href="https://mastodon.au/tags/FromTheKitchen" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#FromTheKitchen</a> <a href="https://mastodon.au/tags/WhatIAmCooking" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#WhatIAmCooking</a> <a href="https://mastodon.au/tags/Vegetarian" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#Vegetarian</a> <a href="https://mastodon.au/tags/food" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#food</a> <a href="https://epicure.social/@Pollinators" class="u-url mention" rel="nofollow noopener noreferrer" target="_blank">@Pollinators</a> <a href="https://mastodon.online/@SRDas" class="u-url mention" rel="nofollow noopener noreferrer" target="_blank">@SRDas</a>

Ganga🐞 I tasted the new batch of kvass this morning. It'd been chilling in the fridge for maybe 18 hrs. This gives it a slightly different flavour than straight out of the fermentation jar - a little effervescent from being capped, and the sweetness comes out. Very pleased with it although I used fewer beets than the first batch. Good to know I can use less.🏺 I have succumbed and purchased a large fermentation jar with proper airlock for larger ferments. The kvass doesn't need the airlock but the 3L jar will come in very handy for large batches to last a couple of weeks.<a href="https://mastodon.au/tags/FromTheKitchen" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#FromTheKitchen</a> <a href="https://mastodon.au/tags/WhatIAmCooking" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#WhatIAmCooking</a> <a href="https://mastodon.au/tags/Fermenting" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#Fermenting</a>

Ganga<a href="https://mastodon.au/tags/Tamarind" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#Tamarind</a> is one of my favourite flavours, and it is a regret that we don’t often get fresh tamarind pods here. There is a difference between using fresh young but ripe tamarind and the dried blocks of older tamarind that we use. Some recipes are great with the younger tamarind, some pair better with the older and/or dried tamarind. Occasionally we can pick up raw tamarind, and I love to make a sweet-sour molasses/syrup with it to capture the wonderful mouth puckering green taste.Here I roasted Brussels Sprouts with my tamarind molasses. You can make your own from raw or ripe tamarind pods. But in some parts of the world it is easy to purchase a tamarind syrup – this can be used as well if the sweetness doesn’t override the tartness. It needs a balance of sweet and tart.<a href="https://mastodon.au/tags/FromTheKitchen" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#FromTheKitchen</a> <a href="https://mastodon.au/tags/Food" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#Food</a> <a href="https://mastodon.au/tags/FromTheArchives" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#FromTheArchives</a> <a href="https://mastodon.au/tags/IndianFood" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#IndianFood</a> <a href="https://mastodon.au/tags/Vegetarian" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#Vegetarian</a>

GangaThe dehydrator is out again, had a good clean, and now there are freshly picked chillies on one tray and I thought I'd make my first fermented powder with some greens and herbs I fermented recently. I love greens powders and make them anyway with green from the garden for use in wintery dishes and also in smoothies. So why not a fermented one?I think both <a href="https://mastodon.au/tags/KirstenShockey" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#KirstenShockey</a> and <a href="https://mastodon.au/tags/SandorKatz" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#SandorKatz</a> talk about them. I just couldn't find it again when I looked in Katz.<a href="https://mastodon.au/tags/fermentation" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#fermentation</a> <a href="https://mastodon.au/tags/Dehydration" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#Dehydration</a> <a href="https://mastodon.au/tags/FromTheKitchen" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#FromTheKitchen</a> <a href="https://mastodon.au/tags/WhatIAmCooking" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#WhatIAmCooking</a> <a href="https://mastodon.au/tags/Food" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#Food</a> <a href="https://mastodon.au/tags/Vegetarian" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#Vegetarian</a>

GangaThe second ferment from the beets has developed kahm yeast growth on top. This is quite common in fermentations. While <a href="https://mastodon.au/tags/SandorKatz" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#SandorKatz</a> would remove it and devour the contents anyway, I am not that game, at least not yet.I'll make another beet kvass from fresh beets. it is so delightful. I am enjoying my daily "shot" of it.<a href="https://mastodon.au/tags/FromTheKitchen" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#FromTheKitchen</a> <a href="https://mastodon.au/tags/Fermentation" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#Fermentation</a> <a href="https://mastodon.au/tags/food" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#food</a> <a href="https://mastodon.au/tags/vegetarian" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#vegetarian</a> <a href="https://mastodon.au/tags/kvass" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#kvass</a>

GangaI had a chance to have a "shot" of the beet kvass with breakfast this morning, and a proper, considered taste of the shiitake.I am so please with the kvass. It is slightly effervescent, which I didn't notice last night, salty, beet-sweet and beet-earthy. Yum. I have put the beets on to ferment again.And OH the shiitake. I sliced one and ate it, and it is so good but I can't wait to have some with rice or noodles or dumplings.....I think some might ferment the shiitake for longer, but this is perfect for me.Also, I put a pan on the stove with some oil and forgot it, so now I have a very smoky kitchen, windows and doors open and the cooler on high to try to blow it out. Sigh.<a href="https://mastodon.au/tags/FromTheKitchen" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#FromTheKitchen</a> <a href="https://mastodon.au/tags/food" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#food</a> <a href="https://mastodon.au/tags/Fermentation" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#Fermentation</a> <a href="https://mastodon.au/tags/WhatIAmEating" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#WhatIAmEating</a> <a href="https://mastodon.au/tags/WhatIAmCooking" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#WhatIAmCooking</a>

GangaIt's a little late, and still 37C, so who can sleep?But I just taste-tested the ferments and Oh Em Geeee they are both good. 🍄 The shiitake have deep and funky mushroom flavours and I love them. They were funny to watch fermenting as the bubbles would catch in the folds of the mushrooms. I'd have to tip and twist the jar occasionally to get the bubbles to rise.🍷 The beetroot kvass is Oh So Good! There is a beetroot sweetness to it yet earthy and that saltiness that enhances flavour. You could see the fermentation as tiny bubbles that rose to the surface in increasing numbers. With the colour of the brine from the beets, it looked so cute.I've capped off the jar of shiitake mushrooms and put it and the jar of beetroot and kvass in the fridge to stop fermentation. I'll decant the kvass in the morning and consider doing a second one with the beetroot (apparently you can). Or you can just eat them as-is.Very happy 💃 <a href="https://mastodon.au/tags/Fermentation" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#Fermentation</a> <a href="https://mastodon.au/tags/FromTheKitchen" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#FromTheKitchen</a> <a href="https://mastodon.au/tags/WhatIAmCooking" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#WhatIAmCooking</a> <a href="https://mastodon.au/tags/food" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#food</a> <a href="https://mastodon.au/tags/Vegetarian" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#Vegetarian</a>

GangaCooking dal tonight using fermented lentils - Urad dal and channa dal.Apparently, according to <a href="https://mastodon.au/tags/SandorKatz" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#SandorKatz</a> in <a href="https://mastodon.au/tags/TheArtofFermentation" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#TheArtofFermentation</a>, soaking in unchlorinated water from 8 hours to 48 hours (or more) is very good. Watch for wild yeast, however. Discard if smelly or otherwise yucky. It will get a bit bubbly and a bit foamy. You can add a live culture like whey, sourdough starter, buttermilk or a fermented brine, or even water from a previous soak. But it will ferment anyway, just take longer.I prefer to rinse the soaked lentils or grains before cooking. Some people cook them in the soaking liquid.<a href="https://mastodon.au/tags/Food" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#Food</a> <a href="https://mastodon.au/tags/FromTheKitchen" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#FromTheKitchen</a> <a href="https://mastodon.au/tags/WhatIAmCooking" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#WhatIAmCooking</a> <a href="https://mastodon.au/tags/Vegetarian" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#Vegetarian</a> <a href="https://mastodon.au/tags/Fermentation" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#Fermentation</a>

GangaGlazed apples are delicious and endlessly versatile. They can be used to top porridge and any pudding, syrupy cakes or endless desserts. Sit atop some junket, for example. Or over icecream, with grilled banana, on top of a fruit salad, topping a bowl of yoghurt. Any way you like.Here I've topped some yoghurt with the apples and added blueberries.Bill Grainger in his book <a href="https://mastodon.au/tags/SydneyFood" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#SydneyFood</a> has a recipe for glazed apples with Banana Porridge. It really is delicious, and so Australian! We like to add passionfruit. It is a very Australian thing, and the sour notes of the passionfruit cut through the sweetness of the apples and porridge.<a href="https://mastodon.au/tags/FromTheKitchen" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#FromTheKitchen</a> <a href="https://mastodon.au/tags/Food" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#Food</a> <a href="https://mastodon.au/tags/FromTheArchives" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#FromTheArchives</a> <a href="https://mastodon.au/tags/Vegetarian" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#Vegetarian</a> <a href="https://mastodon.au/tags/AustralianFood" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#AustralianFood</a>

GangaNimbu Pani (Lemon/Lime Water) is another summer cooler along the same theme (but no tamarind in this one). More lemon or lime juice than in the one I made today. It is often called Indian lemonade. That'll be tomorrow's cooler <a href="https://mastodon.au/tags/planningAhead" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#planningAhead</a> I'll make it more or less like this one: <a href="https://www.cookwithmanali.com/nimbu-pani/" rel="nofollow noopener noreferrer" translate="no" target="_blank">https://www.cookwithmanali.com/nimbu-pani/</a> Some recipes are very simple - water/ice, lemon juice, kala namak. But this one adds a few things more, similar to the ones I have been. making with coconut water lately.I have even seen one that adds everything (along with the basics): Thai basil; basil; lemongrass; ginger; chillies; mango powder; citric acid; black pepper; kaffir lime leaf; mint; purple basil. I have all the herbs and chillies in my garden.... I might play with it on Monday.<a href="https://mastodon.au/tags/food" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#food</a> <a href="https://mastodon.au/tags/FromTheKitchen" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#FromTheKitchen</a> <a href="https://mastodon.au/tags/Vegetarian" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#Vegetarian</a> <a href="https://mastodon.au/tags/indianFood" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#indianFood</a> <a href="https://mastodon.au/tags/HotWeatherFood" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#HotWeatherFood</a> <a href="https://mastodon.au/tags/hotDayDrinks" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#hotDayDrinks</a>

GangaJarring the fermented rhubarb relish (with cranberries, goji berries and spices) - the flavour is amazing and I can't help doing repeated taste tests.The dark spots in the jar are cranberries, not air pockets 😄 The recipe is from <a href="https://mastodon.au/tags/KirstenShockey" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#KirstenShockey</a> in her book <a href="https://mastodon.au/tags/FermentedVegetables" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#FermentedVegetables</a>. From the ferments I have done so far, this is my favourite, followed by While Basil Leaves, Ginger Slices, and a Random Herb Mix. I left the Stinky Tofu too long and disposed of it, and didn't like the rocket (arugala) kimchi. That might have been due to my rocket, as it is stronger in taste than shop-bought.Anyway, some successes, and failures were expected as I learn the process. I will do the Stinky Tofu again, but perhaps in Winter.<a href="https://epicure.social/@Pollinators" class="u-url mention" rel="nofollow noopener noreferrer" target="_blank">@Pollinators</a> <a href="https://aus.social/@teadrinker" class="u-url mention" rel="nofollow noopener noreferrer" target="_blank">@teadrinker</a> <a href="https://mastodon.au/tags/FromTheKitchen" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#FromTheKitchen</a> <a href="https://mastodon.au/tags/WhatIAmCooking" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#WhatIAmCooking</a> <a href="https://mastodon.au/tags/Food" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#Food</a> <a href="https://mastodon.au/tags/Fermenting" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#Fermenting</a> <a href="https://mastodon.au/tags/Vegetarian" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#Vegetarian</a>

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