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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>

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>

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>

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