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Ferment Stuff

Your kitchen has lots of helpful little bacterial and yeasty guys floating around just itching to improve and preserve lots of different foodstuffs. You can lacto-ferment veggies to make old-fashioned pickles (these are fizzy when you first open the jar, it's pretty cool), or fermented potatoes for really good french fries or home fries, or saurkraut, or basically whatever else you can think of.  Just put any vegetable or fruit in saltwater in an airtight container and leave it for a while. There are exact recipes on the internet, but I just go with water that tastes "pretty salty" and leave it for a week and change. Just make sure to "burp" it, so there's not too much carbon dioxide build up. The saltwater environment allows the useful fermenting microbes to outcompete the harmful rot-causing microbes, and start to create an acidic environment. If this doesn't happen for some reason, it will be obvious, because it'll smell gross or there will be white-green mold. You can use wild yeasts to turn any sugary liquid into a fizzy and lightly boozy drink. I like to do this with sweet cider, and I've also tried making ginger beer. Literally all you have to do is leave it alone. The cider or ginger or whatever you're using came with yeast, and all they want to do it make you alcohol. Just be careful opening it because it might explode. I've ended up with cider on the cieling before. One day I'll figure out yogurt, then all bets are off. That's all, I just like fermenting food. I like eating fermented foods, I like to eat farmer's market veg as long into winter as I can, I like that it's something that our great-grandparents probably did all the time, and I just think it's neat watching biology do biology things. 

@teacherjaaames

Mar 15, 2024

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fermented edible & drinkable materials

I start most days with some puer (fermented tea) and my diet comprises a hell of a lot of krauts, pickles and vegan kimchi--- a little pile of kimchi or kraut is the final touch on almost every meal I make and pickles and olives are a perfect snack for any hour of the day. The most beautiful flavor of all time is Achaar, the Indian pickle dish composed of mango, bottle gourd, lemon, lime, gooseberry and carrot among other things; this as close as the culinary gets to the complex mystery of music. Shopping Rec's: Kimchi: Choi's all the way--- RIP Matthew Choi, the mastermind behind the deepest vegan kimchi. Pickles: Forever Chicago's finest Claussen <3 <3 <3 (though not technically fermented)--- as for the real-deal fermented stuff, I'm not sure I've ever had a salt-brine pickle I didn't appreciate; direct acidic deliciousness. Kraut: Ashland, Oregon's Pickled Planet Veda Kraut and Beet Kraut are just totally simplistically profound. Blue Bus's masterpiece take on the Salvadoran Curtido... bless it. Kombucha: constant oscillation of GT's Guava Goddess and Health-Ade Cayenne Cleanse Olives: Trader Joe's garlic stuffed Achaar: check out your favorite local Indian spot's pickle dish and thank me or hate me later.

@chaliceszygote

Oct 24, 2024

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fermenting vegetables in a salt brine

it’s so easy and way less expensive than buying at a store. Linked some instructions, the veggies are a few pages in theres some info on cultured dairy as well :)

@paigey_d

Jan 29, 2024

Top Recs from @agnesfarta

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i think i have good handwriting maybe

If I had one critique I would say that it is a little too neat and too legible. I need to let loose a bit

@agnesfarta

May 9, 2024

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friendships based around rituals

I love basing my friendships around things I like to do, and having an allocated person to do that with, also having a process / routine that this thing happens around. Like a tiny religious procession of two. E.g. : one friend is my coffee and a walk friend, another is a person I only exclusively hang out with to eat tacos once a month, a third friend to only go to cinema screenings with, another friend will join me for exercise classes and we usually get dinner afterwards. I like this approach to friendship in general because it’s less pressure to have to come up with new things to do, and if you stagger time well then you always have things to do and people to see.

@agnesfarta

Aug 20, 2024

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lychee / litchi

most underrated tropical fruit

@agnesfarta

Jul 13, 2024