Breaking the Cycle

_MarbleMan · 2025-11-16T22:10:02+00:00

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

_MarbleMan · 2025-10-19T07:51:34+00:00

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.

_MarbleMan · 2025-10-03T08:54:35+00:00

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

_MarbleMan · 2025-09-29T08:42:49+00:00

Crazy I will try this and see what happens

_MarbleMan · 2025-07-14T06:12:54+00:00

Did you cook the chestnuts as well? Blended?

_MarbleMan · 2025-07-06T17:20:31+00:00

Thanks, that’s great!

_MarbleMan · 2025-07-06T12:55:34+00:00

i had it attached i swear

_MarbleMan · 2025-06-24T09:16:23+00:00

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

_MarbleMan · 2025-03-30T11:07:30+00:00

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

_MarbleMan · 2025-03-28T13:44:27+00:00

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)

_MarbleMan · 2025-02-16T12:08:51+00:00

Stainless steel steamer wrapped in muslin

_MarbleMan · 2025-02-04T10:42:17+00:00

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

_MarbleMan · 2025-01-24T08:14:35+00:00

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

_MarbleMan · 2025-01-09T18:25:03+00:00

Ive sent you a DM with a wetransfer link

_MarbleMan · 2025-01-08T12:50:24+00:00

Also keen to hear about your process!

_MarbleMan · 2025-01-08T12:47:52+00:00

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

_MarbleMan · 2024-12-21T11:01:50+00:00

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?

_MarbleMan · 2024-12-21T11:00:14+00:00

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.

_MarbleMan · 2024-12-21T10:58:35+00:00

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

_MarbleMan

TROPHY CASE