After the big succes at SWAFFF with our three recipes, we received a lot of demands for other food stands at events in Belgium and the Netherlands. Because Fermentation is a time based preparation i started to work on big batches and smaller experimentation for the next couple of events:
So i experimented with some new techniques and recipes and prepared other classics for the buns. When a recipe is mastered you will find it under the tag RECIPES. Here are our findings of the test batches.
From left to right you can find:
I didn’t know about this product until the video by Brad “It’s Alive”, it looked like something so simple and delicious to spread over buns, that i had to try it.
When researching a bit more about the recipe, i found this interesting page that explains the history of the Giardiniera, being one of the main condiments of New Orleans also.
I made 5 itterations of the same base: 2 pre salted, 3 brine salted with everytime other spices. Will have to wait for 2 more weeks to get a taste of these salsas.
Tepache (mildly alcoholised)
This is my 6th batch of tepache, and it’s a rebottling of my most alcohised version). Because It’s Alive is such a great channel, here you can find a 10 min video about what the heck Tepache is (SPOILERS: it’s a drink based on pineapples)
This Tepache was put in the sun for more then 4 days to change into alcohol. At the moment of filtering it had a nice texture and great taste. I rebottled it and put some sugars in. (need to by a hydrometer)
NOTE: we opened the bottle 1 day after and it just exploded and gushed everywhere. Tepache is still a really wild fermentation. We’ll continue trying out different timings
Lacto Fermented Butternut
We base our tests on what we get from recup or what’s in season. This butternut was definitly recup so we had to try something. What we found on the internet was a simple lacto-fermentation by peeling of but putting one peel as a starter with a 2,5% brine ans some ginger. One day later bubbles are appearing, so fermentation has started. Will have to wait 3-4 days at least to have a first taste.
I’m getting the hang on Kimchi, you start making the paste: a mix of kimchi spices (mostly dried peppers), sugar, salt, daikon, leek and i put a shot of pickle juice instead of fish juice in it. You mix everything well with your hands till it becomes a paste and start rubbing your vegetables with love.
I got most of my knowledge from this helpful book. And made 4 itterations with the vegetables i found or received.
– Chinese and red cabbage: mixing the classic with a some red cabbage. Two different kind of textures, really curious how the texture of the cabbage is going to change over time. At least 2 weeks of waiting
– Red cabbage: i had half a cabbage over so i decided to make 2 small pots of pure red cabbage kimchi. Collor is really dark. We will see
– Cucumbers: i love this recipe i found in the mentioned book, where you get smaller cucumbers and open them slightly up to massage some kimchi in it, put them in the jar and let drip out the water. This is wonderfull to put on a Bibimbap.
– Egg Plants and Carrots: Finally i had some egg plants over and grated some carrots and made little kimchi balls out of it, it’s mostly a paste and have no idea how the texture of the egg plant will react. In the worst case you can mix it up and have probably a great tasting tapenade.
Lacto Fermented Fennel
This is a classic already. You use the slicer on 1,5mm, mix it up with some Dille and ginger and fill the tank as much as possible. A wonderful fermentation to put on fish and with some creme cheese.
Hot pepper sauce
Got my hands on some spanish hot peppers so i decided to make a first timer hot pepper sauce with a recipe i found in Sandor Katz Art Of Fermentation. I used the herbs of our garden, some left over paprika and mixed everything up. In one month i will be mixing everything to have a hopefully fine Hot Sauce.
Sour Pickled cucumber
And finally we continued with our sour pickles made by Manu’s Pickles that uses our Cider vinegar. We made them quite spicy and i put some extra leaves in it to hold up the crunchyness as explained by the Polish guy from Brasserie de La Senne. This is a technicly not a fermentation, but it is so damn good.
What are you preparing this week?