❤pdf Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods, 2nd Edition

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Wild Fermentation The Flavor, Nutrition, and
Craft of Live-Culture Foods, 2nd Edition
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Wild Fermentation The Flavor, Nutrition, and
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Description
Fruit Kimchi (See page 74 for complete process) A
Tennessee neighbor of mine, Nancy Ramsay, spent
many years living in Korea and told me about
fruit kimchi. My method is improvisational, based
on her description. The sweet fruit contrasts
beautifully with the spicy and sour kimchi
flavors, and makes for a surprising and bold
taste sensation. If you ferment it for too long,
the sweetness of the fruit all turns into acidity
and you lose the dramatic contrast. Timeframe 3-5
Days. Vessel 1-quart/1-liter jar. Ingredients 1
pound/500 grams napa cabbage, daikon radish,
and/or other vegetables Sea salt 1 Tablespoon
rice flour (optional) 24 Tablespoons (or more!)
gochugaru, Korean chili powder, and/or fresh or
dried chilies 1 Bunch scallions or 1 onion or
leek or a few shallots (or more!) 34 Cloves
garlic (or more!) 2 Tablespoons (or more!)
fresh-grated gingerroot 1 Pound/500 grams fruit
such as berries and/ or plums, pears, grapes,
pineapple Juice of 1 lemon THE ART
OF FERMENTATION FERMENTATION AS METAPHOR
WILDCRAFTED FERMENTATION KOJI ALCHEMY THE
WILDCRAFTING BREWER Add to Cart Add to Cart Add
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