Fermentation Inspiration
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Lacto fermented orange habanero peppers
Lacto-fermented delta asparagus stems
Sichuan pickled radishes (paocai) , a really interesting lacto-fermented pickle with chillies, local herbs and spices, usually starts with a cooked brine with salt, sugar, chillies and some alcohol. It is designed to be infinitely reused.
Lacto-fermented Habaneros
Mission olives, hand picked, salt-rub for 5 days, 7% brine with lemon, Fresno chilies, buddhas hand and thyme- 6 months minimum room temp
Meyer lemons preserved like black lime pickles; cumin, urfa chillies, coriander, black salt (kala namak), sugar and several months outside
Fermented habanero hot sauce
Gold beets preserved in kefir whey and salt, this kefir brine cures vegetables very quickly and has a great flavor due to the already acidic kefir and the rich flavors from the milk
Dorset Naga hot sauce, lacto-fermented, one of many small batch single chili hot sauces made from locally sourced peppers
Two garums. The left made with cooked and defatted pork & tomato scraps with koji and salt. The right is carrot top and garlic, with koji and salt, ready to ferment at 38C.
Garums; pork & tomato, carrot top, with koji and salt, fermenting for several months. The pork and tomato turned out great. The carrot tops do not have enough protein for the koji to have much impact. More protein is needed to deepen the flavor.
Pork & Tomato garum
Daikon pickles, lacto-fermenting with milk kefir & beet brine
Blood oranges preserved like lemons, making a hibiscus flower salt and adding rosemary and California bay leaves, top with some lemon juice to ensure adequate acidity
Kumquats pickles: coriander, sugar, salt, lime juice, black salt, hyssop flowers
Habanero hot sauce, with early girl tomatoes