Food
Out of context: Reply #1283
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- Continuity3
Right, so. My first cooking project of 2024 isn't actually a cooking one but, rather, a fermentation one. I figured it was time to ferment some bamboo shoot tips.
Prep is remarkably easy, it just involves slicing them relatively broadly and relatively thinly. I went with a 5% salinity brine — so, for 503 g of bamboo shoot tips, that works out to about 25 g grams of salt. I used non-iodised sea salt with not added fluoride.
Once in the container with the brine, I topped everything with a few leaves of napa cabbage (yay, bonus sauerkraut!) and weighed everything down with a zip-lock bag partially filled with water, to ensure none of my lovely bamboo gets out of its bath.
From here, it's now sat on my counter-top at room temperate, where it shall remain for the next month, and burped twice-daily.
After that, it's dehydration, storage, and I'll have ample portions of menma on-demand.
- mmm... i'd be all over that. personally, i would have gone for a glass container, but i hope this works for you just as wellscruffics
- Yeah, I couldn't find a suitable one in the shops, and I didn't want to order online and wait more than I wanted to. I got impatient.Continuity
- But I think I will absolutely order a fermentation-grade glass jar, and some weights, if only to minimise use of plastic and its contact with food.Continuity
- +1 for funky ferments! I haven't forgotten about the hot sauce receipt I promised, but I've been fermenting it and intend to post that...MrT
- ... interested to see how it goes with the plastic too. That cabbage after a month will be fuuunky https://youtu.be/rwz…MrT
- Oh, after 7 days, that cabbage is already funky. The pong that wafts out of there when I burp the container is something in between Camembert au lait cru ...Continuity
- ... and ass.
Wheeeeee!Continuity