Mastouille

GangaThe soy beans are almost done, just waiting for the pressure to release.Everything is meticulously sterilised. The koji is rehydrated and I am adding the salt.If the beans are cooked ok (able to be squashed with finger and thumb), they are mashed and cooled to the right temp before adding the koji.<a href="https://mastodon.au/tags/MisoMakingJourney" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#MisoMakingJourney</a> <a href="https://mastodon.au/tags/food" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#food</a> <a href="https://mastodon.au/tags/Miso" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#Miso</a> <a href="https://mastodon.au/tags/fermentation" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#fermentation</a> <a href="https://mastodon.au/tags/Vegetarian" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#Vegetarian</a> <a href="https://mastodon.au/tags/WhatIAmCooking" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#WhatIAmCooking</a> <a href="https://mastodon.au/tags/FromTheKitchen" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#FromTheKitchen</a>

GangaThis is a pic from their website of soy beans.<a href="https://mastodon.au/tags/Miso" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#Miso</a> <a href="https://mastodon.au/tags/FromTheKitchen" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#FromTheKitchen</a> <a href="https://mastodon.au/tags/WhatIAmCooking" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#WhatIAmCooking</a> <a href="https://mastodon.au/tags/Vegetarian" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#Vegetarian</a> <a href="https://mastodon.au/tags/MisoMakingJourney" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#MisoMakingJourney</a>

GangaThe first hurdle in the <a href="https://mastodon.au/tags/MisoMakingJourney" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#MisoMakingJourney</a> is that the soy beans are different to the ones that I bought from the shop for the Miso Trials.The ones from the shop are pea-shaped, and increased in size enormously after soaking. Both attributes seem inline with online sites. It was easy to see, when cut in half, that the beans were soaked to the core.The ones with the Miso Kit are bean shaped which is different to what they show on their website. They increased somewhat in size when soaked. When I cut them in half, it was difficult to tell whether they are soaked to the core.So what has been supplied in the kit, I muse.... Perhaps a different variety of soy bean? 🤷‍♀️ Confused.Pic shows an unsoaked soy bean I purchased recently, 2 soaked beans provided with the kit, and a bean cut in half.I'll let it soak another hour then proceed and see how it turns out. There is a chance the pressure cooking results will be different to the ones I trialled the other day.How to select soy beans: <a href="https://www.vietworldkitchen.com/blog/2012/10/soybean-buying-guide.html" rel="nofollow noopener noreferrer" translate="no" target="_blank">https://www.vietworldkitchen.com/blog/2012/10/soybean-buying-guide.html</a><a href="https://mastodon.au/tags/Miso" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#Miso</a> <a href="https://mastodon.au/tags/FromTheKitchen" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#FromTheKitchen</a> <a href="https://mastodon.au/tags/WhatIAmCooking" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#WhatIAmCooking</a> <a href="https://mastodon.au/tags/Vegetarian" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#Vegetarian</a>

GangaIn other kitchen news, I have been using Sela Basmati rice lately and love it. It is a gorgeous golden in colour. Sela rice is a par-boiled rice - it is steamed or boiled prior to milling, which retains a lot of its goodness - far more then white rice.It is often called "easy rice", despite it being a little harder than white rice and taking longer to cook. It is because it is a forgiving rice, staying perfect under quite a number of cooking conditions.It is also beautifully aromatic.Look for some Sela Basmati in your Indian shop. <a href="https://mastodon.au/tags/IndianFood" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#IndianFood</a> <a href="https://mastodon.au/tags/Rice" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#Rice</a> <a href="https://mastodon.au/tags/SelaRice" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#SelaRice</a> <a href="https://mastodon.au/tags/FromTheKitchen" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#FromTheKitchen</a> <a href="https://mastodon.au/tags/WhatIAmCooking" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#WhatIAmCooking</a> <a href="https://mastodon.au/tags/Vegetarian" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#Vegetarian</a>

GangaRight, the big <a href="https://mastodon.au/tags/MisoMakingJourney" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#MisoMakingJourney</a> has begun.✅ 🫘 The soy beans have begun their long soak.<a href="https://mastodon.au/tags/FromTheKitchen" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#FromTheKitchen</a> <a href="https://mastodon.au/tags/WhatIAmCooking" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#WhatIAmCooking</a> <a href="https://mastodon.au/tags/Food" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#Food</a> <a href="https://mastodon.au/tags/Vegetaria" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#Vegetaria</a> <a href="https://mastodon.au/tags/Miso" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#Miso</a>

GangaSummer and Autumn are the seasons of zucchini abundance, but even in winter we can get pretty good zukes. Zukes are one of the "glut" veggies, and it is handy to have a range of recipes if you are growing them at home.This is a sort of zucchini gratin and the recipe comes from the now-defunct Lucullian Delights blog. Ilva’s recipes were so good – Italian, simple, delicious. Just my style. She was always very generous in sharing her food and recipes. You will love this one. As the recipe is no longer online, I have shared it here (see thread).If you've followed me for some time, you will know that I adore gratin dishes* and also stuffed vegetables, and this dish fits both criteria. A cheesy stuffing is made and the zucchini are baked. I also made a Roasted Tomato Sauce to go with it. * No gratin dishes this winter, due to some dietary restrictions.<a href="https://mastodon.au/tags/food" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#food</a> <a href="https://mastodon.au/tags/FromTheArchives" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#FromTheArchives</a> <a href="https://mastodon.au/tags/FromTheKitchen" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#FromTheKitchen</a> <a href="https://mastodon.au/tags/Zucchini" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#Zucchini</a> <a href="https://mastodon.au/tags/Vegetarian" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#Vegetarian</a>

GangaI trotted down to the closest Korean shop and it turns out to be a home-based shop in the garage, back room and various lean-to's on the back of the house. The couple that run the shop are delightful and showed me around all the things they sell. Fascinating! A lot of their produce like pastes etc are made by a home-based producer in Sydney who grows a lot of her base product. The gochugaru was expensive. They only had 2 sizes - large and extremely huge. The large one was more expensive than the huge one, and it was explained to me that it is a "quality" Korean product rather than Chinese. Similar for other products - their top quality sesame oil is v expensive, sesame seeds too. But if you want your home food I guess you'll pay it. (I don't think they are price gouging, it is the cost of the product, shipping, handling etc).I bought the more expensive large packet as I wouldn't use the huge on in 20 years.The pastes made by the person in Sydney looked lovely. From the right in the first pic - soyabean paste for soup, chilli and Korean plum paste, syrupy quince pieces used for tea, soyabean paste for more stew-type dishes, and a short fermented soybean paste (from what I can remember).The other pic is some different kimchi made by the same person in Sydney.Ping <a href="https://mstdn.ca/@EllenInEdmonton" class="u-url mention" rel="nofollow noopener noreferrer" target="_blank">@EllenInEdmonton</a> <a href="https://mastodon.au/tags/KoreanFood" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#KoreanFood</a> <a href="https://mastodon.au/tags/food" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#food</a> <a href="https://mastodon.au/tags/gochugaru" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#gochugaru</a> <a href="https://mastodon.au/tags/FromTheKitchen" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#FromTheKitchen</a> <a href="https://mastodon.au/tags/Kimchi" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#Kimchi</a>

GangaGood morning all you beautiful people and excellent foodies 👋 😍 Gotta love a washing machine that can be set up to 24hrs in advance. Waking to the sounds of the machine doing its thing.The cultured cabbage is dehydrated and ready on the bench for grinding to a powder. It'll go into my "misc mixed veg" jar to add to any dishes that are cooking and that can use it - rice, soups, broths, sauces, in fact any wet dish. Added flavour and healthy goodness.The leftover beetroot and carrot from the kaanji ferment - these were in large shreds - I pan-cooked them in some left-over butter-oil mix that had mushrooms roasted in it, and added some of my Chilli Jam with Deep and Complex Flavours (the one that cooks for 12 hours).It was a bit spicy on its own, but with beautiful white basmati, unseasoned except for a few herbs and preserved lemon, it was perfectly spiced. Such a beautiful colour contrast too.Eat well, eat healthily, look after the planet, yourself, and others. Be kind to yourself and to others. Smile your beaming smile, find moments of joy in everyday things. Listen to the birds. <a href="https://mastodon.au/tags/FromTheKitchen" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#FromTheKitchen</a> <a href="https://mastodon.au/tags/food" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#food</a>

GangaThe hatcho <a href="https://mastodon.au/tags/miso" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#miso</a> soup (with lots of fried tofu, wakame and rehydrated shiitake mushrooms) was very interesting, with layered flavours. Lots of depth and umami but also some lighter and somewhat nutty layers. Very nice. I didn't find it too strong, at all, but I tend to love deep flavours. <a href="https://mastodon.au/tags/Food" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#Food</a> <a href="https://mastodon.au/tags/FromTheKitchen" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#FromTheKitchen</a> <a href="https://mastodon.au/tags/WhatIAmCooking" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#WhatIAmCooking</a> <a href="https://mastodon.au/tags/WhatIAmEating" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#WhatIAmEating</a>

GangaAlso, today's miso soup will be made with Hatcho miso. Compared to other miso, Hatcho is less sweet with an intense, bold flavour and lots of umami. It is typically fermented for 2 years. Due to its rich flavour, only a small amount is needed. It is often mixed with sweeter, milder miso to balance flavours.The one I have is very dark, much darker than the Mugi miso I had yesterday. Today, it will be used on its own, to get the full taste experience. It may be mixed with white miso in future.<a href="https://mastodon.au/tags/Miso" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#Miso</a> <a href="https://mastodon.au/tags/Food" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#Food</a> <a href="https://mastodon.au/tags/FromTheKitchen" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#FromTheKitchen</a> <a href="https://mastodon.au/tags/WhatIAmCooking" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#WhatIAmCooking</a> <a href="https://mastodon.au/tags/WhatIAmEating" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#WhatIAmEating</a> <a href="https://mastodon.au/tags/JapaneseFood" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#JapaneseFood</a>

GangaI mentioned that I go further afield to get better and cheaper tofu than in the local supermarket. Here is today's haul. Some will be frozen as-is, some will be marinated and frozen, some for the fridge to be usedtop row: deep fried tofu; extra firm tofu; firm silken tofu bottom row: dried tofu bows; another form of deep fried tofu; 2 pacs of 5-spice tofu.😋 <a href="https://mastodon.au/tags/food" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#food</a> <a href="https://mastodon.au/tags/Tofu" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#Tofu</a> <a href="https://mastodon.au/tags/FromTheKitchen" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#FromTheKitchen</a> <a href="https://mastodon.au/tags/AsianFood" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#AsianFood</a>

GangaI STILL have not started work, such is the lure of the kitchen. But now I will.I capped off the onion relish ferment - wowee it tastes good. It is from <a href="https://mastodon.au/tags/KirstenShocky" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#KirstenShocky</a> but I made it with brine to cover, not as a minimal-brine relish. It has had 10 days fermenting.I couldn't find the lid of the jar - looked everywhere for one to fit. In the end I have covered it with clingwrap - the jar size is perfect for it and I didn't want to put it in another one. it is so delicious and a smallish jar, so I'll use it quickly.Shockey also says that this ferment can be dehydrated and powdered for a great "onion soup" powder. I'd like to try that, but this one will be used as-is. I'll put another, larger jar (with a lid) on to ferment to make the powder.<a href="https://mastodon.au/tags/StartingWorkNow" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#StartingWorkNow</a><a href="https://mastodon.au/tags/FromTheKitchen" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#FromTheKitchen</a> <a href="https://mastodon.au/tags/WhatIAmCooking" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#WhatIAmCooking</a> <a href="https://mastodon.au/tags/fermenting" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#fermenting</a> <a href="https://mastodon.au/tags/fermentation" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#fermentation</a> <a href="https://mastodon.au/tags/Food" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#Food</a> <a href="https://mastodon.au/tags/Vegetarian" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#Vegetarian</a>

GangaToday is a reading and writing day for <a href="https://mastodon.au/tags/work" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#work</a>. I hope to get this piece finished today, altho it is unlikely. Still, a good aim to have.Meanwhile, in my breaks, I am cleaning the kitchen shelf that holds all the bottles - sauces, oils, vinegars, syrups etc - and the baking things - yeast, stock powders, cornflour, custard powder, baking powder, vanilla, ad infinitum...... Plus the salts and peppers I use for cooking.There is a joy in seeing nice, tidy kitchen/pantry shelves. And they haven't been done for quite some time.<a href="https://mastodon.au/tags/FromTheKitchen" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#FromTheKitchen</a>

GangaThe scraps from slicing the oranges are hopefully being converted to citrus vinegar.This is <a href="https://mastodon.au/tags/CitrusVinegarTake2" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#CitrusVinegarTake2</a>, as the last one was not babysat as it should be and failed. Fingers crossed for this one - the 2 jars need daily stirring for 4+ weeks.<a href="https://mastodon.au/tags/Fermenting" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#Fermenting</a> <a href="https://mastodon.au/tags/Food" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#Food</a> <a href="https://mastodon.au/tags/FromTheKitchen" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#FromTheKitchen</a> <a href="https://mastodon.au/tags/WhatIAmCooking" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#WhatIAmCooking</a> <a href="https://mastodon.au/tags/Vegetarian" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#Vegetarian</a> <a href="https://mastodon.au/tags/VinegarSaga" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#VinegarSaga</a> <a href="https://mastodon.au/tags/Vinegar" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#Vinegar</a>

GangaThe big decision for today is....Which pickle or ferment will we use on, in or with our meals today?Life of a pickler/fermentista.<a href="https://mastodon.au/tags/FromTheKitchen" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#FromTheKitchen</a> <a href="https://mastodon.au/tags/Food" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#Food</a> <a href="https://mastodon.au/tags/Fermentation" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#Fermentation</a> <a href="https://mastodon.au/tags/Pickling" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#Pickling</a>

Ganga<a href="https://mastodon.au/tags/FromTheKitchen" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#FromTheKitchen</a> <a href="https://mastodon.au/tags/YearOfFermenting" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#YearOfFermenting</a> 💚 The fennel stems are now in the fridge. Oh they taste good - the fennel flavour has been brightened and intensified. They are still very crunchy and will be a delicious side dish. I think this jar will be gone in no time.💛 The quince vinegar is still bubbling 🫧🫧🫧 💃💃💃 so I'll follow the fruit vinegar making process until completion in a couple of months'ish. 💛 I have some slight hope for the other quince ferments now, as they were made a day or two after the vinegar. May their fermentation begin! 🫧🫧🫧<a href="https://mastodon.au/tags/Food" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#Food</a> <a href="https://mastodon.au/tags/Vegetarian" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#Vegetarian</a> <a href="https://mastodon.au/tags/YearOfPreservesAndFerments" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#YearOfPreservesAndFerments</a> <a href="https://mastodon.au/tags/Fermenting" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#Fermenting</a>

GangaOH goodness, the quince vinegar has begun properly fermenting 👏👏👏 Such a surprise and very welcome. It must have heard me complaining this morning.<a href="https://mastodon.au/tags/fermenting" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#fermenting</a> <a href="https://mastodon.au/tags/YearOfFermenting" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#YearOfFermenting</a> <a href="https://mastodon.au/tags/YearOfPreservesAndFerments" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#YearOfPreservesAndFerments</a> <a href="https://mastodon.au/tags/FromTheKitchen" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#FromTheKitchen</a> <a href="https://mastodon.au/tags/food" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#food</a>

GangaOooh those fennel stems are fermenting at quite a rate, in stark contrast to the quinces. I have to burb the jar every few hours. It is tasting great - still crunchy and fennelly but with an recognisable ferment push to the flavour. I'll let it go till tomorrow I think, although I'll taste again tonight.I had a good look at the brine quince ferment - it had a lot of bubbles locked underneath the small bits of quince. I used a knife around the edges of the jar and it released a lot of bubbles. Maybe it is fermenting a little faster than I thought (tho still not like the fennel).<a href="https://mastodon.au/tags/Fermenting" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#Fermenting</a> <a href="https://mastodon.au/tags/YearOfFermenting" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#YearOfFermenting</a> <a href="https://mastodon.au/tags/YearOfPreservesAndFerments" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#YearOfPreservesAndFerments</a> <a href="https://mastodon.au/tags/Food" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#Food</a> <a href="https://mastodon.au/tags/Vegetarian" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#Vegetarian</a> <a href="https://mastodon.au/tags/FromTheKitchen" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#FromTheKitchen</a>

Ganga<a href="https://mastodon.au/tags/YearOfFermenting" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#YearOfFermenting</a> 💛 I checked the quince ferments this morning - all are quite slow. It may be the cooler weather but honestly, maybe, it seems that quince doesn't ferment well on its own (remember the failed vinegar already....)💛 This time the quince vinegar is fermenting, but slowly. The "sweet" one (no salt, but sugar to feed the ferment) is not doing as well, and the brine one is very slow.💚 Luckily the fennel stalk ferment is going VERY well, and will be ready for tasting later today or tomorrow. I am very pleased with this one.📚 I grabbed this book from the library yesterday - it is quite a different and more complex approach than <a href="https://mastodon.au/tags/KirstenShockey" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#KirstenShockey</a>'s and <a href="https://mastodon.au/tags/SandorKatz" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#SandorKatz</a>'s but has some good ideas in it. I'll make notes. The Farmhouse Culture Guide to Fermenting, by Kathryn Lukas🍇 TIL that grape leaves can be fermented. Can't wait till spring now 💃 <a href="https://mastodon.au/tags/FromTheKitchen" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#FromTheKitchen</a> <a href="https://mastodon.au/tags/YearOfPreservesAndFerments" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#YearOfPreservesAndFerments</a> <a href="https://mastodon.au/tags/WhatIAmCooking" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#WhatIAmCooking</a> <a href="https://mastodon.au/tags/Cookbooks" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#Cookbooks</a> <a href="https://mastodon.au/tags/CookbookBrowsing" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#CookbookBrowsing</a> <a href="https://mastodon.au/tags/Vegetarian" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#Vegetarian</a> <a href="https://mastodon.au/tags/Food" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#Food</a> <a href="https://mastodon.au/tags/TheFarmhouseCultureGuideToFermenting" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#TheFarmhouseCultureGuideToFermenting</a> <a href="https://mastodon.au/tags/KathrynLukas" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#KathrynLukas</a>

GangaFinal post about the <a href="https://mastodon.au/tags/ChilliJamWithComplexFlavours" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#ChilliJamWithComplexFlavours</a> - here is one of the several jars of the paste, with the chilli oil, and the weekend's preserved/fermenting goodies.Fermenting quince vinegar, fermenting citrus peel vinegar; Punjabi-style quince pickle, dried quince for quince teas, fermenting honey with quince and pomegranate, chilli oil, chilli jam. <a href="https://mastodon.au/tags/FromTheKitchen" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#FromTheKitchen</a> <a href="https://mastodon.au/tags/WhatIAmCooking" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#WhatIAmCooking</a> <a href="https://mastodon.au/tags/Food" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#Food</a> <a href="https://mastodon.au/tags/fermenting" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#fermenting</a> <a href="https://mastodon.au/tags/Preserving" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#Preserving</a> <a href="https://mastodon.au/tags/Vegetarian" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#Vegetarian</a>

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