#nycferments

#dill and #garlic #lactofermentation for #Monday #nycferments meeting at #jimmysno43 with @culturesgroup @zacharyquackary @contrabandferments @riseandrootfarm @angelzimmerman70 most people just throw these out! We ferment them and use them many ways in #russianferments #chefkenfornataro #culturesgroup

#yuzu peel in #mizushochu. The last time I saw my friend Amy we made this which I used to make some interesting #yuzu flavored #amasake with some #daiginjo rice #koji and barley cooked daiginjo rice. After 14 hours it was very smooth, soupy and fragrant. I tasted the yuzu but some didn't. It disappeared at #nycferments last #monday - first Monday of the month people - but I think illl add a little more #yuzu next time and let it ferment out at room temperature to temper. Then I'll very gently heat it with a dash of yuzu flavored salt. Done: wow. Excellent. @culturesgroup #culturesgroup #chefkenfornataro oh did we tell you that we like #mizushochu so much we did a gallon of #ume #apricots after we first made ume syrup with them? So where is Amy today? Running the world I hope.