You inspired me this morning to start a jar of fermented salsa - I had all the ingredients just needing to be used up. I’ve always been a bit leery about the idea - something to do with salsa and tomatoes in the past that started to ferment on their own in an less-than-delicious way. But you’ve given me the confidence to try it, so thank you. I added whole coriander seed and minced preserved lemon, which as well as adding a lemony note I think should kick-start the fermentation. Do you agree?
I'm glad to help give you the confidence to give it a go! The key difference between spoiled food and fermented food sometimes comes to the production of harmful chemicals. Fermentation produces beneficial, spoilage produces damaging. So, from an outside perspective, it can be unnerving. I'd say your idea of coriander seed and preserved lemon sounds great! But the preserved lemon won't kick-start the process as it is usually heavily salted and aged for a long time, so any microbial activity will have likely ended a while ago. The fresh tomatoes and other fresh ingredients will be what bring LAB and other microbes along for the ferment.
You’re always so generous with your posts! I’m trying my hand at fermenting whole rosehips today but I have a feeling it isn’t going to work… Will read this through carefully after dinner and see if I can find a better way than just whacking the whole hips in some salt.
Rosehips were tricky for me too! They worked in a vacuum but I'm not sure how well they'll work in a jar as they didn't produce much liquid. The cheong recipe I shared worked very well though if you're interested in rosehips. If you wanted something with less sugar, infusing them in vinegar or gin is also delicious! And you're very welcome.
Just you wait for it... There's lacto, whey fermented, koji, all sorts. Even getting into moisture levels based on how you prepare the grain and the effects on enzyme production depending on which part of the grain you're targeting. It's good nerdy stuff, and remarkably simple how to do it at home.
Thank you for this Chef, a very helpful article for me as I have really started getting stuck into lacto fermenting this year, and I have immediately ordered your book in way of thanks (well that's my excuse anyway, I can't wait to get my hands on it)
You inspired me this morning to start a jar of fermented salsa - I had all the ingredients just needing to be used up. I’ve always been a bit leery about the idea - something to do with salsa and tomatoes in the past that started to ferment on their own in an less-than-delicious way. But you’ve given me the confidence to try it, so thank you. I added whole coriander seed and minced preserved lemon, which as well as adding a lemony note I think should kick-start the fermentation. Do you agree?
I'm glad to help give you the confidence to give it a go! The key difference between spoiled food and fermented food sometimes comes to the production of harmful chemicals. Fermentation produces beneficial, spoilage produces damaging. So, from an outside perspective, it can be unnerving. I'd say your idea of coriander seed and preserved lemon sounds great! But the preserved lemon won't kick-start the process as it is usually heavily salted and aged for a long time, so any microbial activity will have likely ended a while ago. The fresh tomatoes and other fresh ingredients will be what bring LAB and other microbes along for the ferment.
Very informative and detailed well done
Thank you. I'm glad you enjoyed it!
You’re always so generous with your posts! I’m trying my hand at fermenting whole rosehips today but I have a feeling it isn’t going to work… Will read this through carefully after dinner and see if I can find a better way than just whacking the whole hips in some salt.
Rosehips were tricky for me too! They worked in a vacuum but I'm not sure how well they'll work in a jar as they didn't produce much liquid. The cheong recipe I shared worked very well though if you're interested in rosehips. If you wanted something with less sugar, infusing them in vinegar or gin is also delicious! And you're very welcome.
Very excited to get my copy. Eager to learn more about fermenting grains
Just you wait for it... There's lacto, whey fermented, koji, all sorts. Even getting into moisture levels based on how you prepare the grain and the effects on enzyme production depending on which part of the grain you're targeting. It's good nerdy stuff, and remarkably simple how to do it at home.
Amazing! Can't wait for the book! 🙏
Thank you! November 7th couldn't come soon enough!
Thank you for this Chef, a very helpful article for me as I have really started getting stuck into lacto fermenting this year, and I have immediately ordered your book in way of thanks (well that's my excuse anyway, I can't wait to get my hands on it)