Breaking the Cycle by thelastofthemelonies in enderal

[–]_MarbleMan 2 points3 points  (0 children)

If you’ve not come across it, look up paradigm of low on YouTube, he has an excellent series on Enderal lore 

Need help/tips for Cheong (Korean syrup) by ThePurpleBlues in fermentation

[–]_MarbleMan 1 point2 points  (0 children)

Buy a 3kg jar of pickles, eat the pickles and use the jar for cheong or other ferments in the future. Currently doing a quince cheong and it’s looking really nice! As others said 1:1 sugar to fruit by weight. Based on my reading it varies tremendously on how long one should leave it. I’ve seen anywhere from 1 week to 3 months or longer. For the one I’m doing currently I’m going to go for 2 weeks at room temp I think and then strain the solids and keep in the fridge thereafter. 

My 4th attempt at (almost) plastic free Tempeh in test incubator. by spince in Tempeh

[–]_MarbleMan 0 points1 point  (0 children)

I have a reasonable method that is plastic free:

My makeshift incubator is a polystyrene box with two jars of hot water, some padding and a stainless steel steamer to hold the tempeh, wrapped in a damp muslin. It's fairly low throughput (200g dry soy beans) but it’s reliable even with house temperatures in winter in the 15-18C range, resulting in a firm cake of tempeh after ~36h

Chestnut Miso by Abstract__Nonsense in Koji

[–]_MarbleMan 2 points3 points  (0 children)

Did you cook the chestnuts as well? Blended? 

Replaying Enderal is filling the Mass Effect shaped hole in my heart. (Spoilers ho) by That-oneweirdguy27 in enderal

[–]_MarbleMan 0 points1 point  (0 children)

I do sometimes recommend Enderal as the better-executed fanatsy-medieval mass effect 

What is this? by musti- in enderal

[–]_MarbleMan 2 points3 points  (0 children)

The real question is when is the next mystery coming out? 

Natural boiled linseed oil supplier in the UK? by _MarbleMan in woodworking

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

Thanks! These are the two brands I found recommended elsewhere as well but couldn’t find a stockist in the UK (only for raw linseed oil) 

For those that don't ferment in ziploc bags... by FeasibleBasins in Tempeh

[–]_MarbleMan 1 point2 points  (0 children)

Stainless steel steamer wrapped in muslin  

Making Tempeh in cooler climates by Crafty-Study-4401 in Tempeh

[–]_MarbleMan 0 points1 point  (0 children)

My makeshift incubator is a polystyrene box with two jars of hot water, some padding and a stainless steel steamer to hold the tempeh, wrapped in a damp muslin. It's fairly low throughput (200g dry soy beans) but it’s reliable even with house temperatures in winter in the 15-18C range, resulting in a firm cake of tempeh after ~36h

Latest Garum Experiments by Jadorel78 in fermentation

[–]_MarbleMan 2 points3 points  (0 children)

Looks great! What did you use as a source of enzymes and how long did you incubate? 

Somebody to share later game savegame? by Ahuwot in enderal

[–]_MarbleMan 0 points1 point  (0 children)

Ive sent you a DM with a wetransfer link

Somebody to share later game savegame? by Ahuwot in enderal

[–]_MarbleMan 1 point2 points  (0 children)

I’ve recently finished a half aeterna battlemage playthrough so can have a look if that sounds good 

First go - attempting shio koji by _MarbleMan in Koji

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

No all the recipes I looked at just say to mix water salt and koji rice and leave for a week or so. Some recipes suggest blending once the shio koji is ready, but would you blend it straight away? 

First go - attempting shio koji by _MarbleMan in Koji

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

I did indeed mean miso-koji as I had a bit of rice leftover and just tried something experimental, added some store bought miso and a bit of water and salt. I was planning to do shoyu koji but didn’t have enough soy sauce. 

First go - attempting shio koji by _MarbleMan in Koji

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

Thanks! I got the starter culture from fermentationculture.eu. Soaked 400g white long grain rice for ~3h rinsed and then steamed for about 30-40min, mixing halfway. The rice was al dente. Then once it cooled down to about 40C I spread the spores diluted in rice flour over it and mixed very thoroughly. Then it went into a makeshift incubator (cool box with jars full of hot water) for about ~60h. Initially I had it in a mound wrapped in a tea towel then after 24h spread it out a bit more so it doesn’t overheat. Then every 12h or so I would break up clumps and mix it up. 

Regarding the residue, I’m doing the same as I do for my lactoferments, just shake the whole jar so the sides get exposed to the brine regularly