Beetroot day in this #YearOfFermenting went well but not as well as expected. Work (the paid stuff) consumed a lot of my day.

There is a large jar of kvass made and ready to ferment. I am hoping for at least 1.5l from it, once strained of beetroot.

I used all the beetroot for kvass so didn't make the beet and cabbage salad that ferments.

But I picked a couple of cute small beetroot for cooking tomorrow. They are sitting in the sink waiting to be washed.

#OnTheFermentTable - the purslane is done! I'll be having some with dinner tonight.

The rhubarb is slowly fermenting.

The vinegar is not really #fermenting yet but is looking good so far (Only made it yesterday).

And #FromTheDehydrator - the grapes are still dehydrating - it takes a while. Perhaps another day.

But the chillies are done and are sitting conditioning before I lock them away.

#BeetrootOnMyMind

@Pollinators OOOPS - this recipe. I added ginger and garlic, plus a couple of slices of onion - I have found that onion slices can act as a good cartouche.

I forgot the chilli , and did not boil the water.

https://www.outdoorapothecary.com/purslane-recipe/

And just another funny #fermenting thing. I am supposed to taste the fermenting chilli paste every day. That means putting a HOT chilli paste on my tongue every day.

The chillies have noticeably begun to ferment (bubble) now, whereas before it was "is it bubbling, is it just trapped air, is it, is it not?"

So they will be blended tonight to make a paste/sauce before fermenting again for 4 days or so.

Also the kanji is nicely ready, and I will decant that tonight. I'll have 2 fermented drinks then - beetroot kvass for morning, carrot kanji for afteroons. That's exciting. I can't wait to taste the kanji after a night in the fridge. The taste tends to change a little.

UPDATE: the vegetables left after the kanji is decanted are very snackable, also can be sliced or diced to include in salads.

#Fermenting #FromTheKitchen #WhatIAmCooking #Vegetarian #food @Pollinators @SRDas

I tasted the new batch of kvass this morning. It'd been chilling in the fridge for maybe 18 hrs. This gives it a slightly different flavour than straight out of the fermentation jar - a little effervescent from being capped, and the sweetness comes out. Very pleased with it although I used fewer beets than the first batch. Good to know I can use less.

I have succumbed and purchased a large fermentation jar with proper airlock for larger ferments. The kvass doesn't need the airlock but the 3L jar will come in very handy for large batches to last a couple of weeks.

Jarring the fermented rhubarb relish (with cranberries, goji berries and spices) - the flavour is amazing and I can't help doing repeated taste tests.

The dark spots in the jar are cranberries, not air pockets

The recipe is from #KirstenShockey in her book #FermentedVegetables.

From the ferments I have done so far, this is my favourite, followed by While Basil Leaves, Ginger Slices, and a Random Herb Mix. I left the Stinky Tofu too long and disposed of it, and didn't like the rocket (arugala) kimchi. That might have been due to my rocket, as it is stronger in taste than shop-bought.

Anyway, some successes, and failures were expected as I learn the process. I will do the Stinky Tofu again, but perhaps in Winter.

@Pollinators @teadrinker

Ok, the #rhubarb has been chopped, salted, massaged (twice), mixed with other things and jarred for fermenting. There doesn't seem to be enough brine emerging yet, so will top up tomorrow morning if it is still the case. It already tastes a little bit nice with rosemary, ginger, cardamom, cranberries and goji berries with the rhubarb.

I did a parchment cartouche, but honestly, I prefer fresh grapevine leaves when I have them. I might replace it. Also I hear nasturtium leaves slows fermentation a little - might be good if/when fermenting on hotter days.

All done. The ginger is in small jars and the kimchi in a large one, in the fridge, all labelled and looking good.

I tasted the basil leaves and they are SO good. It is a bit before their scheduled time, but I reckon they might be close. I'll do them today or tomorrow I think.

That's the remainder of the current ferments. I have to get organised for the next experiments. It is a bit hot to go shopping today or tomorrow, so the okra will have to wait. I also have to check the chickpea flour levels for the Myanmar Tofu. So, it may be "sometime soon" to get these going.

After doing some more reading, and using the ginger slices in some fried rice I was making, I think they *are* ready and I'll rejar them and refrigerate tomorrow.

That will just leave the basil leaves from the first deep dive into ferments.

So I am considering the weekend's fermentation activities. Planned (but may not be executed for any number of reasons) are:

Rhubarb Chutney - rhubarb ready in the garden. My pickled raw rhubarb is so awesome that I expect the chutney to be good too. It is made with dried cranberries.

Myanmar Tofu - only 15 hours fermentation time, easy.

And maaaaaybe okra - about a 3 day ferment, apparently. I have to buy the okra, but I love okra so am keen to try this ferment some time.

Recipes from the #KirstenShockey books and #TheArtofFermentation