I find that organic/homegrown aubergine/eggplant is sweeter in nature than shop bought. What do you think caused the top few lemons to change into such a murky colour?
You can also get a butt-ton of sweetness out of eggplants if you caramelise them like onions, especially with a little baking soda to break down cell walls (be careful, even a teaspoon will easily turn a pan full to paste, if you don't neutralise with acid at some point!)
I have watermelon rind that lasted 33 months, fermented it with lapsang tea and it almost has the flavor of a vegan jerky. You can tell it is not meat with ease but it is firm and taste like barbeque.
I made a lot of cheong last year and I had to throw two of them out because there was this particulate matter floating in it and the color was turning brown. Can you give examples of cheong syrup going bad after you've removed the fruit?
Yeah i get it lol he might be Korean not sure but i think it depends on which region you're from, where Im from we identify aubergine as brinjal, cilantro/coriander as dhanya even though we speak english as well.... Yeah...
I don't know why, but the mother or the (same) father of the puppies is a mix Corgi, because they look so much like it, except for those nice floppy ears😄😁. Hope they get adopted all😄😄
Give it up for yeast
I have fermented vegetables that are 4 years old! They taste great. Also have citrics which get better with time (very salty brine)
Same! I always have well fermented kimchi on hand, great in kim-fried rice.
I find that organic/homegrown aubergine/eggplant is sweeter in nature than shop bought.
What do you think caused the top few lemons to change into such a murky colour?
You can also get a butt-ton of sweetness out of eggplants if you caramelise them like onions, especially with a little baking soda to break down cell walls (be careful, even a teaspoon will easily turn a pan full to paste, if you don't neutralise with acid at some point!)
My guess is oxidation
Finally an update for the banana wine!
Say, what if you age the wine in an oak barrel? I heard it will taste nice after a while.
I have watermelon rind that lasted 33 months, fermented it with lapsang tea and it almost has the flavor of a vegan jerky. You can tell it is not meat with ease but it is firm and taste like barbeque.
i was hoping for miso or soy sauce
damn
Are you using them as you go or still waiting?
11 ferment is probably 2 years old refrigerated kimchi going Ani almost a yeari have other ones that are older than that so I'm okay😊😊😊😊😊😊
I made a lot of cheong last year and I had to throw two of them out because there was this particulate matter floating in it and the color was turning brown. Can you give examples of cheong syrup going bad after you've removed the fruit?
Did you pasteurize them after making them? And/or did you keep them in a fridge?
@@mastamas1124 I just keep them in the fridge .
Wow. Those eggplant things look just like aubergines.
Are you an idiot or just think you’re funny?
You mean like when coriander looks like cilantro or chinese parsley 😂
Eggplant is aubergine but don't tell everybody 🤫🤣
I know, but he is English so he should use the correct words.
Yeah i get it lol he might be Korean not sure but i think it depends on which region you're from, where Im from we identify aubergine as brinjal, cilantro/coriander as dhanya even though we speak english as well.... Yeah...
I don't know why, but the mother or the (same) father of the puppies is a mix Corgi, because they look so much like it, except for those nice floppy ears😄😁. Hope they get adopted all😄😄
and still you can't make your sound proper level. COME ON
Dude. Chill. Turn up the volume or go have your ears checked, no content creator owes you anything.