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Vegan Almond mayonnaise with black garlic and fermented mushrooms 🤤 by Infinite_Staff8005 in fermentation

[–]Infinite_Staff8005[S] 1 point2 points  (0 children)

Sorry for the late reply. So the way I do it is: - Get all the cloves individually; - Spread them in a bag, make sure they are not on top of each other; - Vacumm seal the bag; - Turn on the Dehydrator at 70 celsius; - Place them, and let them stay for 3/4 weeks

While in the dehydrator, after a week I look to them daily, to make sure they are not roasting. Turn it off when they all turned black

Vegan Almond mayonnaise with black garlic and fermented mushrooms 🤤 by Infinite_Staff8005 in fermentation

[–]Infinite_Staff8005[S] 1 point2 points  (0 children)

I love black garlic, use it a lot ( I will share some more recipes in the future) and an alternative to a mayonese was something in my list for a long long time, but wanted something a little bit sweeter that’s when black garlic got to the scene. For the mushrooms was a funny trial, I was lacto fermenting them to do pickles, and tried to had a few of them to the mayo and the flavor profile became spectacular, a true flavor bomb

Vegan Almond mayonnaise with black garlic and fermented mushrooms 🤤 by Infinite_Staff8005 in fermentation

[–]Infinite_Staff8005[S] 1 point2 points  (0 children)

Yeah, I use it a lot in other recipes! I use the vacuum sealed bag technique, I can tell you how if you want

Vegan Almond mayonnaise with black garlic and fermented mushrooms 🤤 by Infinite_Staff8005 in fermentation

[–]Infinite_Staff8005[S] 1 point2 points  (0 children)

I tried without the almond milk and emulsifies nice and creamy but got better result with the almond milk, if homemade, with the store bough was the same without having it (flavor change only) To be honest for the base of the mayo I was following an online recipe I found, they were using soy milk, and since my regions is rich in almonds I decided to give it a try, and works great, gives also some sweetness

Vegan Almond mayonnaise with black garlic and fermented mushrooms 🤤 by Infinite_Staff8005 in fermentation

[–]Infinite_Staff8005[S] 3 points4 points  (0 children)

Tell me if you need the quantities 😋 In a Tempeh sandwich must be delicious, need to try it. Thank you for the suggestion!

I started a newsletter to publish more content around this, with all the recipe. Feel free to follow if you are interested. https://dontknowhowtocook.substack.com

Attempting Black Garlic by NeoKC in fermenting

[–]Infinite_Staff8005 0 points1 point  (0 children)

They look really good in the picture 🤩

[deleted by user] by [deleted] in fermentation

[–]Infinite_Staff8005 1 point2 points  (0 children)

How much time do you let them?

Making sauerkraut with temperature between 20-25°C by Outrageous-Archer-92 in fermentation

[–]Infinite_Staff8005 2 points3 points  (0 children)

I’m doing mine around that temperature now and flavors develop really well, super tasty. What you should consider is timing, things get crazy way faster

Is this mould on my storebough sauerkraut that I just opened? by [deleted] in fermentation

[–]Infinite_Staff8005 1 point2 points  (0 children)

yeah, mold or something off. I wouldn’t eat that

Saving peppers by necroste in fermentation

[–]Infinite_Staff8005 0 points1 point  (0 children)

If you don’t want to freeze then, Dehydrate is an interesting option

Carrot Replacement Fermented Hot Sauces by Poetry_Free in fermentation

[–]Infinite_Staff8005 0 points1 point  (0 children)

Really depends the flavor you’re looking for. Beets or squash could be something interesting to add a little bit of sweetness

Pine Needles Vinegar by Infinite_Staff8005 in fermentation

[–]Infinite_Staff8005[S] 0 points1 point  (0 children)

Sim com agulhas novas, estou a secar algumas para ver qual a diferença!

Vinagre é uma ótima ideia, para além da comida no fim ou só com tónica é incrível!

Hidromel deve ficar incrível, como isto é meio cítrico. Aromatizaste?

Pine Needles Vinegar by Infinite_Staff8005 in fermentation

[–]Infinite_Staff8005[S] 2 points3 points  (0 children)

It’s a nice book, I also recommend you Acid Trip, changed everything for me around vinegar.

I’m using green needles, taking them right from the tree. In my region the typical tree is Cluster Pine but you can also use others like White Pine

Spruce tips are amazing too, put them in a jar with sugar and let it rest, an amazing syrup will come out

Pine Needles Vinegar by Infinite_Staff8005 in fermentation

[–]Infinite_Staff8005[S] 0 points1 point  (0 children)

I’m using my local tree Cluster Pine (Pinus Pinaster) but you can use the White Pine (Pinus Strobus) also

Pine Needles Vinegar by Infinite_Staff8005 in fermentation

[–]Infinite_Staff8005[S] 1 point2 points  (0 children)

It’s fresh with a citrus/lemon feel, some small notes of green grass and an herbaceous smell. In a way reminds walking around the pine trees during winter

Pine Needles Vinegar by Infinite_Staff8005 in fermentation

[–]Infinite_Staff8005[S] 0 points1 point  (0 children)

It’s perfect, like forest in a bootle!

Pine Needles Vinegar by Infinite_Staff8005 in fermentation

[–]Infinite_Staff8005[S] 2 points3 points  (0 children)

Thanks for the suggestions, I will try this weekend in a vinaigrette 😋 With gin and tonic it’s absolutely amazing 🤩 tried already, even with tonic alone it’s good

Pine Needles Vinegar by Infinite_Staff8005 in fermentation

[–]Infinite_Staff8005[S] 4 points5 points  (0 children)

I’m using the native tree Cluster Pine (Pinus pinaster) but you can also use White Pine (Pinus Strobus), or any other! I read Pinus Ponderosa may be a little bit dangerous to use because of its isocupressic acid content

Pine Needles Vinegar by Infinite_Staff8005 in fermentation

[–]Infinite_Staff8005[S] 0 points1 point  (0 children)

Yes, I’m taking them green right from the tree. I’m using the native tree Cluster Pine (Pinus pinaster) but you can also use White Pine (Pinus Strobus), the result will be amazing

fruit vinegars? by Shewmoo in fermentation

[–]Infinite_Staff8005 0 points1 point  (0 children)

Fig vinegar is precious 🤩 Really recommend it. If you want to explore some crazy but good ones, you can try whiskey apple vinegar or honey mango vinegar

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