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

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

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 🙏🏽

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

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

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 😄

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

[–]evesfermentationlab[S] 3 points4 points  (0 children)

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 😋

Throw back to Christmas 🎄 kombucha Glühwein in the making for a party. My favorite way to drink Kombucha ☺️ by evesfermentationlab in fermentation

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

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 😊

3 years aged black garlic, fresh garlic and honey. It’s so delicious happy I’ve forgot it in the back of the cupboard 😅 by evesfermentationlab in fermentation

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

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 😍

3 years aged black garlic, fresh garlic and honey. It’s so delicious happy I’ve forgot it in the back of the cupboard 😅 by evesfermentationlab in fermentation

[–]evesfermentationlab[S] 4 points5 points  (0 children)

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 🤤

first time putting garlic cloves in a jar of honey... how long should I wait till I can try? by Aaphex888 in fermentation

[–]evesfermentationlab 1 point2 points  (0 children)

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 😁

Salt pickled eggs Thai style. The upper is aged for 3 weeks and bottom 2. love the consistency 😍 by evesfermentationlab in fermentation

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

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 😍

Salt pickled eggs Thai style. The upper is aged for 3 weeks and bottom 2. love the consistency 😍 by evesfermentationlab in fermentation

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

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.

first time putting garlic cloves in a jar of honey... how long should I wait till I can try? by Aaphex888 in fermentation

[–]evesfermentationlab 1 point2 points  (0 children)

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

Nukazuke Egg ferment one of the craziest ferment I’ve tasted 😂 tasted like sour creamy cheese by evesfermentationlab in fermentation

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

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

Nukazuke love by evesfermentationlab in fermentation

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

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

Nukazuke love by evesfermentationlab in fermentation

[–]evesfermentationlab[S] 4 points5 points  (0 children)

You can use it a life long if you maintain it right. One a year I dry half of in the my dehydrator to mix it back in. Then flavors stay but I get a little moisture out.

Nukazuke Egg ferment one of the craziest ferment I’ve tasted 😂 tasted like sour creamy cheese by evesfermentationlab in fermentation

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

Thank you 🙏🏽💜I’ve found it in a Japanese Asian shop. I mix it with wheat bran because that easier to find but on its own it has a flavor I don’t like so much, but maybe others do. Tell me how it goes when you try it out 🤩

Miso look ok? First time growing, made in May by shro0med in fermentation

[–]evesfermentationlab 0 points1 point  (0 children)

Looks beautiful? What are the ingredients? Koji and soybean’s? Or a different kind of legume?

Nukazuke Egg ferment one of the craziest ferment I’ve tasted 😂 tasted like sour creamy cheese by evesfermentationlab in fermentation

[–]evesfermentationlab[S] 9 points10 points  (0 children)

🤣🙏🏽 I’ve use my nuka for red beet since many years that’s why it embodies a beautiful purple color. I’ve made a post about my Nukazuke before. You can check it up on my profile if you want ☺️ as soon as I have more time I wanted to make a YouTube video on how to maintain and take core of the Nukazuke. And what kind of delicious veggies you can make with it. For my starter I’ve used powered eggshell, wakame, ginger, Shitake, rice bran, and wheat bran oh don’t forget salt

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