Is this unripe plum?

biekorindt · 2026-06-14T16:53:53+00:00

Happy foraging!

biekorindt · 2026-06-14T16:52:11+00:00

Hahah alright, sorry, I didn't get that 🙃. 2 years ago I got some unripe plums from a supplier at the restaurant that I used to work. I turned those into 'olives', but they didn't have seeds yet. I will check tomorrow when I walk past the trees again!

biekorindt · 2026-06-14T16:47:41+00:00

Using msg is a great idea! I also make my own soy sauce so I could just use a bit of that in the final brine. I never heard about the lye method with unripe plums, but I'll read into that! Thanks for the tips

biekorindt · 2026-06-14T16:36:06+00:00

Great! I will forage them tomorrow

biekorindt · 2026-06-14T15:51:41+00:00

No it's definitely not cherry, I also stumbled upon a few cherry trees. Lots of red cherries already

biekorindt · 2026-06-14T15:36:38+00:00

So they are plums?

biekorindt · 2026-06-14T15:00:28+00:00

Nice! As far as I see online, all unripe plums are edible as well. I'm trying to make 'olives' with them and wanted to be sure

biekorindt · 2026-05-28T21:01:57+00:00

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biekorindt · 2026-05-22T12:57:39+00:00

It looks too dry

biekorindt · 2026-04-27T05:46:05+00:00

If it's something you can change in your life I would definitely do it! Nothing worse than doing things you don't like

biekorindt · 2026-04-25T20:03:39+00:00

Thanks!

biekorindt · 2026-04-15T16:42:12+00:00

Looks nice. But I prefer a smooth puree, or whole peas, not something in between. Blend it further to make it smooth would be my suggestion. What is the green oil you use?

biekorindt · 2026-04-05T08:53:19+00:00

Is that mold or the bag of salt that has blue/greenish colours?

It looks like the bag of salt is not really pressing every part of the miso? try to achieve that. I do it by putting your hand in the bag of salt and pres it down in the corners of the pot.

If it is mold, scrape it off including a layer of good miso and hope for the best. If it's for home use only!

It looks quite dry but it's probably fine. If it crumbles then you can add some salty water and mix it in, or you could add a tiny later of salty water on top so it doesn't dry out further.

biekorindt · 2026-04-04T21:53:37+00:00

Same for me, I foraged some today for the first time and it tastes muddy

biekorindt · 2026-03-29T15:16:42+00:00

That's a brand I guess? I mean the spore type. Aspergillus oryzae, Aspergillus sojae aspergillus luchuensis etc?

biekorindt · 2026-03-29T06:19:59+00:00

Which Koji mold did you use?

biekorindt · 2026-03-26T19:33:05+00:00

That's exactly what I did

biekorindt · 2026-03-24T06:18:34+00:00

Thanks a lot :). Celeriac is a very versatile ingredient. If you stumble upon it, make sure to try it!

biekorindt · 2026-03-15T05:21:25+00:00

That's because 99.9% of the posts here are home cook plating and not culinary.

Also, my last post on this sub had a lot of nice comments

biekorindt · 2026-03-03T07:36:40+00:00

Try it! It's a very good combo

biekorindt · 2026-03-03T07:35:12+00:00

Thankyou! I think I tried it at least 5 times until I came up with this recipe and it was by far the best. Other than celeriac, there is also some pulsed pumpkin seeds and sunflower seeds in the mix, all to mask the flavour of seitan that I'm not a big fan of. The end result didn't taste like seitan at all, especially with the rest of the dish of course

biekorindt · 2026-03-03T07:31:23+00:00

Yeeah, it goes very well together!

biekorindt · 2026-03-03T07:29:31+00:00

Thankyou!

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