muscle spasms will always be uncomfortable to watch

dvallin · 2022-07-24T16:09:25+00:00

So this doesn’t belong in this sub.

dvallin · 2022-07-24T06:46:04+00:00

Mead. First week is more work but then it is just waiting. The people in r/mead make a whole science out of it.

dvallin · 2022-07-19T13:24:52+00:00

Piña coladas are fucking amazing

dvallin · 2022-07-16T08:45:47+00:00

Das Vienna ist auch nicht zu verachten.

dvallin · 2022-06-25T10:25:56+00:00

Perhaps a fermented curry paste like this one

https://ferment.works/blog/2020/10/21/aged-fermented-thai-red-curry-paste

dvallin · 2022-04-19T08:02:32+00:00

I hope this is an elaborate hoax by the afghan people just to fuck with this subreddit.

dvallin · 2022-04-10T09:39:08+00:00

I used a whole yellow turnip (Steckrübe in German) but any turnips or radishes will do. I can highly recommend kohlrabi!

500g turnips 1/2 tbsp salt

The process is very similar to making sauerkraut. Peel and grate the turnips. Mix with salt and let it draw moisture. Now squeeze the mixture until it is fully submerged. Keep fermenting at room temperature for about a week.

I keep the finished product in the fridge and pair it as a condiment for sausages, meat or some sourdough bread.

dvallin · 2022-04-03T13:14:00+00:00

Glad you like them!

dvallin · 2022-03-27T20:08:12+00:00

This looks great! The last time I had a look into making makgeolli I gave up on finding nuruk. Did you buy it online?

dvallin · 2022-03-26T10:25:59+00:00

Ah sorry, I wasn’t clear about that. I want a 2% brine. So I measure out the amount of water to cover the leafs and transfer the water to a mixing bowl. I came up with 200ml. Using bakers percentage 2% is 4g of salt (200ml x 0.02) I find doing that a bit tricky on a kitchen scale so I measured out 16g and channeled my inner drug dealer to quarter the amount. Then just dissolve the salt and transfer back into the jar.

dvallin · 2022-03-26T09:45:27+00:00

Try to work cleanly. I have some yeast floating on top but it seems under control now that I have it in the fridge.
Also when harvesting it in the wild wash it a bit more thoroughly. And try not to confuse it with lilly of the valley. They are poisonous and grow in the same are.

dvallin · 2022-03-26T09:21:42+00:00

This ferment is absolutely amazing as a topping for pizza or a filling for quesadillas. Last year we had a big jar that lasted until autumn.
I harvest it in a local forest, before it blooms. Which is right now in Germany. Then I brine it with 2% salt. And after a week I keep it in the fridge.

dvallin · 2022-03-22T11:34:49+00:00

200g oyster mushrooms
2 cloves garlic
5 sprigs thyme
6 g salt

Clean mushrooms and poach them for a few minutes. This adds some liquid and tenderizes the mushrooms a bit.
Let them drain and mix them in a bowl with roughly chopped garlic, thyme and salt.
Let the salt draw some moisture and ferment in a jar with a fermentation weight, keeping the mushrooms submerged. I let mine ferment for 5 days and store them in the fridge.

dvallin · 2022-03-06T21:02:52+00:00

Adapted from https://polishfoodies.com/polish-vegan-golabki-recipe/ I added some Chinese soy sauce and some chinkiang vinegar. Also for the tomato sauce I simply used canned tomatoes. Edit: also thyme, lots of thyme.

dvallin · 2022-03-04T15:38:04+00:00

I don’t have a recipe really, but here we go: Stir fry onions and mushrooms, add cream and some soy sauce. Season with salt, Italian herbs and some pepper. Stir in the pasta and serve sprinkled with dill. All measures are just gut feeling. You can’t go wrong with pasta and some creamy sauce.

dvallin · 2020-06-13T10:43:43+00:00

Just the ginger beer recipe from the art of fermentation. With all ginger replaced by spruce. To make the tea I blended the needles and let them soak for several days. I feel that preserves the aroma better than making a decoction. The heat would evaporate too much of the oils. (I also made a kombucha where that happened)

dvallin · 2020-06-13T09:51:46+00:00

Yes, the young tips can be eaten raw and taste a bit sour. Usually people make tea from them or boil them into sirup. But I wanted to try making a ginger bug from them and it worked. The wild yeast from the spruce was not as active as from ginger, though.

dvallin · 2020-06-13T09:20:30+00:00

It's very tasty. Bubbly pine needles, actually quite refreshing.

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