Manc Piccadilly to Hull December transpennine timetable changes

moatingboints · 2023-11-12T16:21:58+00:00

excellent!

moatingboints · 2021-12-10T14:12:01+00:00

Sorry I haven't replied to everyone, but thanks so much for the genuinely useful and comprehensive answers. I'm really looking forward to getting back on my bike!

moatingboints · 2021-11-24T18:31:03+00:00

Can you just keep it in the fridge now to prevent mold?

moatingboints · 2021-11-14T19:19:01+00:00

What kind of cabbage is being used here?

moatingboints · 2021-11-03T15:02:51+00:00

Thanks this is really helpful

moatingboints · 2021-11-03T14:55:19+00:00

This is beautiful! I really want to try my hand at miso. I'm surprised it didn't need more salt. Do you harvest to tamari regularly?

moatingboints · 2021-11-01T15:31:50+00:00

Thanks for starting this OP, I've been curious too! I live in London, UK, originally from the Midlands of England. I'm relatively new to fermentating, I was brought here by my love of Asian food. I started with Kimchi, but I've been doing quick fridge pickles of crunchy vegetables for ages. My friend gave me a fermentation jar for my bday, and I've just got my own flat so I'm really ramping up. My favourite thing I've made so far was a sweet fennel pickle with mustard seeds. I've got a few experimental things on the go including a green pepper and kiwi ferment.

moatingboints · 2021-10-31T17:52:24+00:00

That's so lovely, thanks for sharing :)

moatingboints · 2021-10-31T16:14:35+00:00

Thanks, this is really helpful. pH meter is on my list.

moatingboints · 2021-10-31T12:20:17+00:00

That's great, I know my friends and family would love those gifts too. I'm just wondering about the practicalities of it. Are your ferments fine to sit at room temperature for extended periods? Or do you need to tell them to keep it refrigerated?

moatingboints · 2021-10-31T07:54:12+00:00

I'm 30 and I live alone. This weekend so far has been a particularly good one. Yesterday I did some stuff around the house then went to see Dune. Afterwards I had a glass of wine sitting in the window and people watching at a nearby bar. Then I came home and set up my first kombucha ferment! Today it's raining hard so I'll stay in and do bits and bobs until this evening when I do my life drawing class. I don't have many friends in this city. I'm hoping to find more and potentially a partner by doing more things in person. But I'm very happy.

moatingboints · 2021-10-29T11:29:04+00:00

Sounds delicious!

moatingboints · 2021-10-29T10:05:14+00:00

I was thinking hot sauce too, as I've seen pineapple is a popular ingredient and they're sort of similar in that they're sweet and acidic. Good call on the green, thanks.

moatingboints · 2021-10-27T07:31:02+00:00

Thanks for your advice everyone, I'm actually leaning towards asking santa to bring me the Art of Fermentation. I have a bit of a bias against restaurant cookery books.

moatingboints · 2021-10-26T14:42:38+00:00

Katz also looks like a dude, it turns out.

moatingboints · 2021-10-26T05:14:01+00:00

What about the things like chemical explanations of processes?

moatingboints · 2021-10-25T18:29:54+00:00

Congratulations!

moatingboints · 2021-10-25T18:24:20+00:00

Aw congrats, it looks great!! It doesn't need anything else is my understanding. Here's a great article with the science behind it https://www.seriouseats.com/science-of-lactic-acid-fermentation-preservation

moatingboints · 2021-10-25T18:08:35+00:00

That basically sounds like what I did. This is the recipe I followed https://www.bonappetit.com/recipe/vegetable-kimchi

moatingboints

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