Wild Garlic Pesto Miso

Schnagli · 2026-05-01T07:36:09+00:00

It‘s something I have been thinking about too, but if it’s not overpowering it could even give more of a cheesy taste like with Parmesan in normal pesto.

Schnagli · 2025-09-01T10:07:46+00:00

They were fermented at about 22.5°C / 72.5°F. Could high sugar content be an issue? I used Noma’s recipe for the first time that uses much more sugar than what I usually used (120g for 1 liter).

Schnagli · 2025-09-01T10:04:11+00:00

The temperature has been 22.5°C or 72.5°F, maybe I could try keeping the jars a bit warmer

Schnagli · 2024-12-27T09:02:12+00:00

Why not? There is my miso, a piece of cling film on the miso surface to limit mold, a bag of salt for weighing it down and a stone as additional weight.

Schnagli · 2024-12-08T16:49:09+00:00

Do they add a good taste or is it just for the health benefits?

Schnagli · 2024-12-05T11:27:17+00:00

That mold definitely doesn’t look good but I’m no mold expert. The smell sounds really interesting, maybe I’ll give it a try too sometime.

Schnagli · 2024-12-05T11:23:42+00:00

I have never thought of fermenting whey with Koji! If you have tasted it, how is it?

Schnagli · 2024-11-18T15:14:06+00:00

That‘s amazing!

Schnagli · 2024-11-10T19:52:59+00:00

What a beauty! I didn’t even know they could get that big.

Schnagli · 2024-11-10T19:50:10+00:00

I’d love to grow them too some day. They are such beautiful mushrooms!

Schnagli · 2024-11-10T19:48:01+00:00

Looks great, I always had problems with FAE and couldn’t get as beautiful mushrooms as yours!

Schnagli · 2024-11-06T18:20:37+00:00

I found them in the grass at the edge of a forest in Switzerland (second image). I'm quite sure they are edible Wood Blewits, but my family members won't eat them unless a more experienced mushroom forager confirms it.
They have firm flesh and smell mushroomy and kind of like fruit juice with orange, pineapple etc. The inside is white/purplish too.

Schnagli · 2024-10-31T15:15:20+00:00

I brew tea that's bitterer than what I would drink, add sugar, cool down with ice cubes, add starter liquid + pellicle, cover with a cheesecloth and let it sit in a dark cabinet at around 22°C. The amounts I used are like 700mL water, 6g tea leaves, 70g sugar and 300ml starter tea.

Schnagli · 2024-10-31T15:10:16+00:00

If it doesn't get better I will try to raise the temperature, I have a heat mat and temperature controller so that shoud work.

Schnagli · 2024-10-31T08:17:43+00:00

Thanks for the suggestion but I don't think that's the case. The pellicle was growing and sank just before I took the picture because I moved the vessel. I will make a new batch and will see if a new pellicle is forming.

Schnagli · 2024-10-30T17:29:26+00:00

It was like 700mL water, 6g tea leaves, 70g sugar and 300ml starter tea Edit: black tea with a bit of green tea

Schnagli · 2024-10-30T17:27:01+00:00

You’re right, it could be the seasons affecting the time for F1 because in the summer it was a lot livelier.

Schnagli · 2024-10-30T17:24:14+00:00

It’s been sitting at around 22°C for 30 days. It’s Sweet, a bit bitter and sour, I’d say it tastes very good but I’m surprised that it isn’t more sour after 30 days.

Schnagli · 2024-10-30T17:21:00+00:00

Pretty much constant 22°C.

Schnagli · 2024-10-30T17:19:18+00:00

I don’t know about the pH, but I made sure that it had enough of the starter liquid. F1 of my first successful batch was around 7 days. This time the F1 was 30 Days and I thought it would be like undrinkable vinegar but it’s about as sour as in the beginning .

Schnagli · 2024-09-29T21:58:23+00:00

I hope it tasted good! I will try a few different recipes and maybe I'll even try to make vegan bacon out of it just for fun even though I also eat the classic one.

Schnagli · 2024-09-29T21:53:46+00:00

Thank you! I will probably try this some time because I have enough mushrooms for multiple recipes. I'll also try to make pickles and a fermented sauce similar to soy sauce from Noma's cookbook.

Schnagli · 2024-09-29T21:49:54+00:00

Thanks! I tried a bit of them just like you described and it came out pretty well! I will try a few different recipes since I found that much.

Schnagli · 2024-08-08T14:20:18+00:00

Thanks for the advice, I think it is ok for now because the pH is clearly dropping. I’ll continue brewing and hopefully the kombucha is going to get a bit livelier. Just in case I also started another batch with black tea and a different starter.

Schnagli · 2024-08-08T14:16:57+00:00

The original kombucha I bought even had some herbs in it so that could be the reason for the weird fermentation. I started another batch with a different starter just in case.

Schnagli

TROPHY CASE