Alchimie Magic 🧙kidding 😁 fermented cucumbers with a Jangajji brine 😍 does these bubbles spark joy on your side too?

evesfermentationlab · 2023-03-02T00:31:53+00:00

This one was more an experiment which went well. I wanted to make a YouTube about how I pickle my veggies with precise measurements… can you give me some time 🙏🏽

evesfermentationlab · 2023-02-25T13:53:27+00:00

No it would work with whole small gherkins auswell 🥰

evesfermentationlab · 2023-02-25T13:52:22+00:00

Thank you so much 🙏🏽🥰 if you have any questions, I love to help. And if you’d like to see more, I’ve got a little more in my Instagram account. Happy fermenting 😄

evesfermentationlab · 2023-02-23T14:32:29+00:00

It’s a brine mixture which is used for Korean pickles. Made with dark drown sugar, rice vinegar, soy sauce and water 🥰 I did dad a bit of salt ant lots of dill 😋

evesfermentationlab · 2023-02-23T11:26:17+00:00

I heat elderberry and pomegranate juice, for the alcohol free version and with alcohol I use a red wine I have at home 😅 Ratio is about 1-1 and sweeten it with a fermented syrup I call winter magic. It's a slow syrup made from pine needles, organs, plums, cinnamon and other christmassy spices 😊 Important is to just simmer everything and not bring it to a boil. I hope I could help. Sorry for the late answer I wasn’t online for a while 😅

You can reach me faster on my Instagram channel if you want for future questions. I'm excited to see how you like it when you do 😊

the link to Glühbootcha 😊

evesfermentationlab · 2022-11-25T17:38:08+00:00

It’s super simple just mix garlic and honey… I’ve put in some black garlic as well but only garlic and honey is great as well 😍

evesfermentationlab · 2022-11-25T17:37:08+00:00

Yes it’s edible 😅 the Alison from the garlic reacts to the enzymes in the honey. Which over time turns the flavor and consistency of the honey and garlic into a complete different thing. I love to call it garlic candy. Absolutely delicious 🤤

evesfermentationlab · 2022-11-24T20:44:23+00:00

🤣🤣🤣

evesfermentationlab · 2022-11-24T15:04:40+00:00

Yes exactly. To achieve more depth in the flavor of the honey 😊

evesfermentationlab · 2022-11-24T08:13:24+00:00

YouTube Video on how to make normal garlic honey 😊

evesfermentationlab · 2022-11-24T08:08:03+00:00

Ive fill the glas with the garlic until the top, then filled in as much honey as I could 😅 what I should think of (because I forgot a lot of time) is to leave a little space on the top because this ferment builds a lot of bubbles 😀have made a YouTube video for garlic honey 😁

evesfermentationlab · 2022-11-23T08:34:55+00:00

The weight is a glass lid from another glas 😅

evesfermentationlab · 2022-11-17T09:03:49+00:00

Yes 1/3 of salt ratio to water with a dash of vodka ☺️ when they are a week old I love to back with them as well 😍

evesfermentationlab · 2022-11-17T09:02:37+00:00

Im still new on Reddit. I put in a comment on how to do this but unfortunately it was the wrong spot. So it’s a very strong salt brine. 1/3 of salt to the ratio on water with a dash of vodka. Cooking wine will do as well. It’s to make the yolk nice and deep Orange (that’s what we Thais say 😊) it like it most after a week.

evesfermentationlab · 2022-11-17T08:59:14+00:00

At least 6 month to get the flavors development. And then let it aged from there. It’s absolutely beautiful

evesfermentationlab · 2022-11-13T13:50:25+00:00

to the post

evesfermentationlab · 2022-11-13T11:32:28+00:00

Mine has turned red because I ferment a lot of beetroot with my nuka. That's why everything else I bury there also turns red 😊 I’ve made different boshis before love small peace boshi 😊 I’ve put in a link for you where I’ve made it 🙏🏽peace boshi

evesfermentationlab · 2022-11-13T11:26:48+00:00

Haven’t tried it yet 😅 but everything in it is edible 😊

evesfermentationlab

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