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GangaIf you look up 10 recipes for a fermented product you will get 10 different approaches.For Beetroot Kvass, the recipe in <a href="https://mastodon.au/tags/TheArtofFermentation" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#TheArtofFermentation</a> by <a href="https://mastodon.au/tags/SandorKatz" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#SandorKatz</a> varies quite a lot from that in <a href="https://mastodon.au/tags/FermentedVegetables" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#FermentedVegetables</a> by <a href="https://mastodon.au/tags/KirstenShockey" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#KirstenShockey</a>. I've tended to use Katz' recipe but with the amount of salt that Shockey's recipe has. Katz uses like a *pinch* of salt. I never understood that.But this approach (below) says you actually don't need salt at all. There you go, now I understand Katz' approach. (The recipe in the article uses sugar tho, which imo* is not needed plus he peels the beets and grates them. I prefer Katz' recipe - but this helped me understand why he uses minimal salt. Katz (I think, maybe it is Shockey) also says elsewhere not to grate beets as they will ferment like crazy.)<a href="https://fermenting.studio/drinks/russian-beetroot-kvass-no-salt/" rel="nofollow noopener noreferrer" translate="no" target="_blank">https://fermenting.studio/drinks/russian-beetroot-kvass-no-salt/</a>* but what do I know, honestly?<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>

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>

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>

Ganga<a href="https://mastodon.au/tags/Rhubarb" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#Rhubarb</a> talk....It is slightly cooler tomorrow (27C) and the coolest we'll get for a while. Nights will be around 15 or 16C until Sunday. I've just picked the rhubarb for a fermented rhubarb relish - may as well get it going when I can keep it relatively cooler for a couple of days at least. Recipe is from <a href="https://mastodon.au/tags/FermentedVegetables" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#FermentedVegetables</a> by <a href="https://mastodon.au/tags/KirstenShockey" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#KirstenShockey</a> . It is fermented with rosemary, cranberries and I am using goji berries cos I have them in place of golden berries (whatever they are).Its ferment time in the book is 5-7 days - in the warmer weather I am aiming for 3-4.In other rhubarb thinking: The raw rhubarb pickle has been incredibly successful this year (not fermented), and now one of my fav uses of rhubarb. I am hoping the relish will be amazing too.There will be another rhubarb pick soonish and my thoughts now are that I will make the rhubarb umaboshi again, like last year, but try fermenting it. This is the recipe I used,<a href="https://www.chopstickchronicles.com/umeboshi-rhubarb/" rel="nofollow noopener noreferrer" translate="no" target="_blank">https://www.chopstickchronicles.com/umeboshi-rhubarb/</a> but there are a few online if you want to google them.UPDATE: here is how to ferment the rhubarb umaboshi. <a href="https://www.cornishseasalt.com.au/blogs/recipes/rhubarb-umeboshi" rel="nofollow noopener noreferrer" translate="no" target="_blank">https://www.cornishseasalt.com.au/blogs/recipes/rhubarb-umeboshi</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> <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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