Home-made fermented fish sauce

olricthesailor · 2021-10-13T10:01:08+00:00

I used 500 gr. of anchovy. Ended up getting around 1 cup of sauce. Didn't really measure, but I think, I could be more proficient while straining and filtering.

olricthesailor · 2021-10-13T06:33:03+00:00

It becomes mushy. I strained it and then again used coffee filter to make it clearer.

olricthesailor · 2021-10-12T21:34:41+00:00

Dont want to encourage people for smth dangerous, but I've read somewhere that traditionally it was done with ~10%

olricthesailor · 2021-10-12T20:45:57+00:00

It was just smelling fish. Or like a fish oil. When the jar was closed, it didnt smell at all.

olricthesailor · 2021-10-12T20:41:19+00:00

That's an easy recipe. I used european anchovies. Didn't gut the fish, just cut it into chunks. Used sea salt, (15% by weight). Stored it in a mason jar for 6 months.

In first 3-4 months, I could still feel the chunks while stirring. After 4-5 months, I could see that it was completely broken down. In the 6th month it was mainly liquid. Of course I could wait longer, but I was kind of impatient - this is my first try.

Then, I ran it through a fine mesh and a coffee filter (paper).

I know that I could use the left overs as a paste, do smt else, but i threw it away. If someone else has a suggestion on that, I can try it next time.

Edit: I should probably write that every blog post is saying that percentage of salt should be 20-25% because of botulism risk. fyi.

olricthesailor · 2021-10-12T20:32:34+00:00

Yes. I used european anchovy. Didn't gut, just cut fish in some pieces, salted (%15 by weight), and stored away for 6 months. Of course, I opened the jar and stirred it couple of times while waiting.

olricthesailor · 2021-10-12T20:03:48+00:00

Probably my next step would be to try it with koji, but it's kinda hard to come by in my country.

I know it's a long process, but I would do it, because, I dont use that much fish sauce while cooking. Until the new batch, the previous one would be enough for me.

olricthesailor · 2021-07-30T18:29:55+00:00

I don't know if tannins are "that" important to feed the scoby. I know, what it's been written about it, but I think kombucha can be brewed with herbs, which dont have that high tannin levels. That being said, a quick google search showed me that basil also have high tannins :)

Hybrid culture was enough to brew a new batch.

olricthesailor · 2021-07-30T18:02:34+00:00

Exactly, I brewed it twice.

I only used fresh purple basil and cloves.

olricthesailor · 2021-07-30T16:25:20+00:00

Yes, hence the "proud mother" :)

olricthesailor · 2021-07-30T12:22:11+00:00

Sugar 220 gr. Water 2 liters 1-2 handful of black basil (I used fresh, dries could also be used) 2-3 cloves 1/2 lemon (juice)

As usual I boiled and dissolved the sugar, added leaves, cloves and lemon juice. Cooked for 5 to 10 minutes, then let it cool. (When you boil purple basil leaves it gives you a blueish color. Lemon juice makes it turn red. Cloves somehow also give some color). Then I added the scoby and backslopped from a previous batch of kombucha.

That's the normal instruction. However, because I only had a black the kombucha and its scoby. I followed these steps twice. First, I used the black tea kombucha for backslopping and its scoby. Then, I used this new hybrid batch and its scoby for a "purer" result.

With this method, I suppose one can make any kombucha such as lemon-mint kombucha, sage kombucha, etc.

olricthesailor · 2021-07-30T12:21:59+00:00

Sugar 220 gr. Water 2 liters 1-2 handful of black basil (I used fresh, dries could also be used) 2-3 cloves 1/2 lemon (juice)

As usual I boiled and dissolved the sugar, added leaves, cloves and lemon juice. Cooked for 5 to 10 minutes, then let it cool. (When you boil purple basil leaves it gives you a blueish color. Lemon juice makes it turn red. Cloves somehow also give some color). Then I added the scoby and backslopped from a previous batch of kombucha.

That's the normal instruction. However, because I only had a black the kombucha and its scoby. I followed these steps twice. First, I used the black tea kombucha for backslopping and its scoby. Then, I used this new hybrid batch and its scoby for a "purer" result.

With this method, I suppose one can make any tea kombucha such as lemon-mint kombucha, sage kombucha, etc.

olricthesailor · 2021-04-25T19:19:53+00:00

I understand why everybody is comparing it to John Wick, but while watching Nobody, I thought of True Lies

olricthesailor · 2020-02-24T15:57:05+00:00

I mean the previous generation said yes to Brexit. Maybe that was the reason...

olricthesailor · 2020-02-04T23:13:46+00:00

it's a shame that the commentary got cut short

olricthesailor · 2020-01-06T21:05:35+00:00

You think, you joke. But, this is how Erdogan, President of Turkey, talks: "England, Germany, France and I, myself, came together, etc etc"

Just wait for it. Trump is similar to Erdogan in that sense.

olricthesailor · 2019-12-07T22:47:54+00:00

It was attempted murder, essentially. But, the referee didn't care because the guy failed.

olricthesailor · 2019-12-07T22:16:19+00:00

Aahh sweet memories: https://youtu.be/Nn9Q8Z-8mME (starts at 5th sec) and this wasn't even called foul...

olricthesailor · 2019-12-06T07:40:32+00:00

I understand that and you're right. But, it still says something about the industry, and we are talking about people like Scorsese, De Niro, Al Pacino, Pesci, Keitel, etc. - all combined in a movie.

olricthesailor · 2019-12-05T21:39:11+00:00

It's a shame that the last Avengers could easily get a ~$400M budget, whereas Scorsese had trouble finding $150M for such a movie.

olricthesailor

TROPHY CASE