theincognitofermenter

[theincognitofermenter]

Fresh cheese hanging now 😋

[theincognitofermenter]

Another human soul has never seen this post... Until maybe you.

A list of fav kombucha flavors...

A history of fermentation...

Making your first ferment...

Kimchi dinner menu...

What the heck is kefir water...

Bacteria and it's place in the kitchen...

Have you ever doubted yourself? Wondered where to begin and start? You'd hardly be human if you haven't.

The year 2014 I had the idea to start a food blog but lack of organization towards this idea and perfectionism in my cooking halted any attempts.

Rather than start with a grammatically correct intro about who I am, how I came to fermenting fucking everything and why I am writing this blog, my FIRST post shall be comprised with one of the most unappealing pictures of salsa you'll ever see. What you have to know though is that within this picture lays a substance that in a mere 4 days, my life partner and I demolished over two quarts. With chips, tortillas, salads, with a spoon, on eggs... You get the point. It's fucking good. Fizzy pineapple with cilantro and killer good tomatoes picked as fresh as they come.

The picture? Oh, yes. Here it is. Cause if I wait till I have a picture perfect studio kitchen with a big camera, ring lighting, diffusers and custom made dishes, then it just ain't gonna happen. There will be more pictures. Pleasing ones. But if we get a good start off with each other over this one, then I'll know we were meant to be blog buddies.

Now, this isn't a recipe. The last thing I want to do is give you a list of foods to buy and rules to blindly follow.

I want you to be confident. Courageous. Your own chef. One that blends flavors, textures and takes note of what your senses tell you till your satisfied with the ingredients and means you have right now.

I'm trusting you on this. It isn't a fretted over combination with dozens of revisions. It's a list of ingredients and the process I used to utilize as many tomatoes from our summer garden as I could.

Fermented Yellow Salsa

Time frame ~ 2 days

Active time:

10 minutes if you're an undistracted cook.

40 minutes if you have a little one crawling around your feet.

Makes 2 quarts

Ingredients

1 large heirloom tomato

1 cup white currant tomatoes

2 banana peppers de-stemmed

1 can of pineapple drained (save juice for kefir water)

2 bunches of cilantro

Salt to taste (at least 1T. for the ferment)

Process

Blend all ingredients but cilantro in blender till somewhat blended but stop short of pureed so you don't just have tomato liquid.

Add rough cut cilantro and blend again briefly till mixed.

I fermented in a half gallon jar for 2 days at 78-84°F till bubbly.

I hiked up the hill and held my hand high in the air with the summer sun beating down until I saw the promising bar of LTE. So, if you're reading this send me a message, post a comment, hug a tree, SOMETHING so I know you're out there.

Till next time, ferment like life depends on it.

-The Incognito Fermenter