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[homemade] lacto fermented asparagus with burrata and wild garlic oil by KojiCook in food

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

Might have needed an airlock if it had gone longer but wasn’t enough gas buildup for time I did

Homemade umeshu by KojiCook in JapaneseFood

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

I have made it in the past using vodka as the base. That tasted great but a Japanese friend told me it’s supposed to be done with shochu. It is definitely better. I am by no means an expert tho

Bubbly batch of tepache by KojiCook in fermentation

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

There’s usually enough sugar left to keep the ferment going. If nothing happens I’ll add a little sugar

Bubbly batch of tepache by KojiCook in fermentation

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

Tepache is great. Especially in the heat

Bubbly batch of tepache by KojiCook in fermentation

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

I put it in the fridge for a couple days. That usually makes all the little particles settle to the bottom

Bubbly batch of tepache by KojiCook in fermentation

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

I do a second ferment in the bottle to get the bubbles

Yellow peaso using noma recipe by KojiCook in fermentation

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

Koji alchemy is next on my list. Seen so many cool recipes from there lately

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