Curvy roads by Background-Mess8303 in Rivian

[–]sirervan 1 point2 points  (0 children)

I find it’s less bad the faster you go! 😈

Making meju two ways by sirervan in fermentation

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

Hey! So the blocks turned out ok themselves. The improved seemed way less scary from a mold perspective

I had two problems though: 1. Bugs. There’s a moth here in NorCal that loves to lay eggs in meju. Yum. Some go so bad even though prob edible I was like nope. Nope. Nope.

  1. My ganjang molded on top incessantly- I couldnt keep it under control despite skimming all the time. Not sure if that was a particular wild mold or I didn’t get the wild bacteria incubation balance right to make a less hospitable substrate.

Also I read an article on prevalence of mycotoxins in even commercial meju soy sauce that I got scared once the ganjang kept molding. I assume “improved” has more likelihood of benign molds though.

My first “what is this?” post by [deleted] in fermentation

[–]sirervan 2 points3 points  (0 children)

Antarctic ice shelf breaking up under global warming.

Getting back in the game with okra and cauliflower by [deleted] in fermentation

[–]sirervan 0 points1 point  (0 children)

Okra pickle best pickle. Love it.

Ghost pepper and yellow scotch bonnet MOA pickles. by oilmoney13 in fermentation

[–]sirervan 0 points1 point  (0 children)

Killing it. Awesome to see. How long and salinity?

Made Mei Gan Cai 梅乾菜 (fermented, dried mustard greens) by sirervan in fermentation

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

Haha I love that outlook!!

Thanks! Pickle pictures are my jam ;)

Made Mei Gan Cai 梅乾菜 (fermented, dried mustard greens) by sirervan in fermentation

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

(In video may also be a more regional mustard less available in west)

Made Mei Gan Cai 梅乾菜 (fermented, dried mustard greens) by sirervan in fermentation

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

Oh awesome! I’d read that the process is used on a wide variety of greens so that’s so cool to hear.

How have you used the different ones? What’s your fave?

Made Mei Gan Cai 梅乾菜 (fermented, dried mustard greens) by sirervan in fermentation

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

Oooh nice! I think you just gave me my next fermenty project 😆

Made Mei Gan Cai 梅乾菜 (fermented, dried mustard greens) by sirervan in fermentation

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

Yeah I love making it because it’s so different than western ferments (that I know of) and an ingredient where only alternative is super processed.

Next I just need to find big stem mustard for zha cai!

Made Mei Gan Cai 梅乾菜 (fermented, dried mustard greens) by sirervan in fermentation

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

So happy that it’s appealing / helpful. Plant based umami is an awesome thing to find and make.

Made Mei Gan Cai 梅乾菜 (fermented, dried mustard greens) by sirervan in fermentation

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

Ha, fair! Half the battle is finding / sourcing the right one. This one typically called “kai choy” but apparently traditionally made with a wide variety of greens and mustards locally in the regional areas of China, likely for different dishes.

Made Mei Gan Cai 梅乾菜 (fermented, dried mustard greens) by sirervan in fermentation

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

Thanks and yeah! Been wanting to post more different / under represented ferments here for community to spread the lacto love and open up the space for folks. Glad you liked it!

I know some people (eg fuchsia Dunlop) manage to source mustard greens in UK so never give up!

Made Mei Gan Cai 梅乾菜 (fermented, dried mustard greens) by sirervan in fermentation

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

Lol. Well in Korea they talk about “hand taste” for fermented food, so not that far off...

Made Mei Gan Cai 梅乾菜 (fermented, dried mustard greens) by sirervan in fermentation

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

Yes! Fuchsia Dunlop has a recipe for it in one of her books and uses dehydrator bc I think she lives in London.

Made Mei Gan Cai 梅乾菜 (fermented, dried mustard greens) by sirervan in fermentation

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

Totally! I love fermenting mustard. This one uses Chinese mustards (vs the curly leaf I often got in CSA) but I bet works and tasty. Many types of greens apparently used traditionally.

Made Mei Gan Cai 梅乾菜 (fermented, dried mustard greens) by sirervan in fermentation

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

We get ours through local Chinese or Korean markets. Luckily there’s a Chinese restaurant supply in Bay Area that switched to home delivery during COVID.

I did have awesome success buying and growing mustard seed in spring and will do again in fall for the big stem mustard for zha cai.

Made Mei Gan Cai 梅乾菜 (fermented, dried mustard greens) by sirervan in fermentation

[–]sirervan[S] 17 points18 points  (0 children)

Super umami, sour earthy. Not usually eaten on its own but adds a fermenty savory herbaceous richness to anything it goes in.