#home ferments

[jazzeria]

I recently learned how to make pyrizhky stuffed with sauerkraut, and the filling was so good, I decided to make just that!

Sauerkraut sauteed with onion, garlic, and lots of butter. Served with farmer's sausage and homemade sour cream (smetana).

[scrawnytreedemon]

Decided to nail down my design for this dingus, lol. I think he's face turned out a bit more robust in that 3/4ths view than I intended, but hey! It gets the idea across.

I'm really proud of this :}

A humble doodlesheet beneath the cut [minor alcohol cw]:

Life is hard as an 18-yro ex-hero apocalypse refugee trying to rent his wares. No friends but your bird(?) and this child you pay rent to.

These games are something else.

Now, onto the rambling proper:

I wanted to further the contrast between Link and Ravio even further. I gave Ravio a stockier frame(what else do I do with robed characters?) and made him a few years older. He looks stronger, sturdier.

And yet, he's actually quite sickly. His dark skin is pale and blotchy, with circles under his eyes. He suffers from malnutrition in the wake of Lorule's ongoing famine, and as such, despite his formidible strength, is saddled with frequent fatigue. That man sees shrimp colours when he stands up. He is a worn, weary, wary thing.

Regarding his garb, I took a page out of Yuga's book when it came to the undergarments you can see peeking from beneath the robe, as well as the shape of the boots. Lorulian fashion, baby! The world may be ending, but at least we have our colourful stripes and pointy shoes.

Also pulled minor inspiration from the Happy Mask Salesman, what with the gold ornamentation(especially near the wrists and throat) on his own purple garb. While not nearly as cumbersome, I gave Ravio some sacks, pouches and pockets. He's a travelling merchant! Where else is he gonna keep his stuff?

May or may not give Ravio a cooler skintone, but I don't want to lose the contrast against the purple.

I could probably go on and on, but I'll leave it here <3 Hope he brings you Joy.

[boissonsaumiel]

Forbidden Rice Wine & Maple Wine Update

I strained the forbidden rice wine (made from Dongbei black glutinous rice aka "forbidden" rice) today with a nut milk bag. Way more labor intensive than I anticipated squeezing all the liquid out, and clean-up was a pain. My fingers were all wrinkled by the time I was done. The jar ended up a little over ¾ full after straining, and then I added a couple glasses of water. It still tastes a bit sweet so I don’t think it’s quite done fermenting.

I tasted the maple wine too. Turns out maple syrup really just tastes like wood once you ferment away all the sugar. All that sugar kinda makes you forget that maple syrup is just concentrated sap, but once the sweetness is gone you're like, "Damn. This tree juice sure does taste like the juice of a tree." Not sure if I like it, but I don't dislike it. It's not unpleasant or bitter or anything. Smoother than I expected.

[myskyperevenge]

razputin's standup

[chrishangry]

My kimchi at 22 days in fermentation from 5/20 to 6/11. right at this point it is amazing: all the flavors are melded together but the cabbage still retains its crunch!

[deva-arts]

NEGATIVE TWO THOUSAND I'M

They all go to work and make ok wages in the sim world, but Vincent is an impulse buyer and Eric makes poor investments. Amon is the only frugal person out of all of them.

Amon gathers them for a discussion on how they'll get out of debt and keep having functional utilities. As well as selling some unneeded items (and freeing up space in the apartment they're sharing.)

Eric suggests doing sexy car washes for money instead of selling his 15 piece pro drum set.

Vincent suggests joining a fight club and selling candy pills in dark alleys.

...After a thorough three-way beatdown, the three bruised bachelors decide on pooling money each month for expenses from now on. Vincent sells his nunchucks (which he never learned how to use) and two of his toaster ovens, Eric sells an old guitar and some band tees, and Amon sells their punching bag. The punching bag was a mutually suffered loss.

Eventually they're done paying the debt owed, their rent for the month, and some utilities, and they learn to be a bit more responsible.

...They still beat each other up though.

[mayangnr]

Tempe.... 😍

Tempe goreng tepung hari ini dibantu si anak lanang

Memasak adalah life skill kan? Bukan kegiatan wilayah perempuan saja

[sutijany]

Uj dologba fogtam par hete: kombucha otthon! A kombucha egy fermentalt tea, itt nagyon sok fele izesitessel lehet kapni, de igazabol 3-4 dollar egy uveg, es hat gondoltam a fermentalas jopofa dolog, csapjunk bele!

Eloszor is fozni kell egy cukros teat, vagy feketet, vagy zoldet, egyelore azt olvastam, hogy izesites nelkulit. Szoval vettem Gunpowder zold teat, lefoztem, aztan fogtam a scoby-t, ami bakterium es eleszto szimbiotikus kevereke (amugy elegge vizualisan nem megnyero hatast kelt), meg egy kis kombucha alapot kellett hozzakeverni es varni kell egy par hetet. En most csak kicsit tobb mint ketto vartam, leven jo meleg volt a levego.

Kostolgatni kell, ha mar eleg savanyu az ember izlesenek, akkor johet a madodlagos fermentalas. Ilyenkor lehet hozzatenni izesito dolgokat. Jelen esetben ez most citromfu, kaffir lime level es gyomber volt. Innen mar csak 2-4 napot kell erlelni, ilyenkor jonnek a buborekok.

Es ime a a vegeredmeny:

Illatra nagyon kellemes Thai benyomast kelt, izeben a gyomber dominal, de egyelore rohadt boldog vagyok, hogy sikerult megcsinalni, nem volt penesz, es meg ihato is!

Felkeszul a szilvas-korianderes fekete teas kombucha!

[jazzeria]

We've been eating a lot of leafy greens here lately: collard greens, chard, and kale. So I've had a bunch of stems. I decided to try lacto-fermenting them, with the goal of turning them into condiments later.

The collard greens, I'll talk about more in a separate post. (I'm trying to make a substitute for Sichuanese ya cai.)

The chard stems turned the brine a pink/magenta colour, which permeated the green stems as well. I envison these stems getting coarsely minced into a chutney or relish, so added yellow mustard seed, black peppercorns, and bay leaf to the brine. (I considered using "classic" pickle spice, including allspice and cinnamon; but wasn't entirely sure what flavour profile I wanted the condiment to have, so opted for less.)

In retrospect, I should have added more bay leaf for tannins, as the stems didn't keep as crunchy as I'd hoped.

I tasted the stems after about a week. They tasted pleasantly beet-y! And I say this as someone who doesn't really like red beets!

Unfortunately, after about 2 weeks (and a few jar openings for taste-tests), the ferment developed kahm yeast. I poured off the surface growth, topped up the brine, and put the jar in the fridge.

I'll have to come up with a condiment recipe for a chutney or relish. I think the subtle beet flavour will go well in a sweetened condiment!

[hella1975]

normal again :)

[boissonsaumiel]

Reddit, why are you like this?

I suppose I should have specified that my homebrewing budget does not cover the cost of an 8400km round-trip excursion.

[youcanthandelthetruth]

[buckandduke]

it’s all in the condiments

gimme all the pickles

[todayisafridaynight]

arasawa 'but are they You Know' can be so funny check this out. literally any scenario involving ichiban being nosy

[unproduciblesmackdown]

tbt the deh days baking motif interviews like it's time for will roland cooking v'logs while someone is there to pepper in q&a moments & conversation (&/or extended tangents) starters

[persianflaw]

GUESS WHAT DAY IT IS MOTHERFUCKERS

THAT'S RIGHT IT'S

✨ HOMEBREW BOTTLING DAY 🎉

my autosiphon arrived in the mail this afternoon so we were off to the races

there were some, um, growing pains vis-a-vis getting it working (spilled about a cup's worth on the floor when a bottle overflowed 💀) but once i got over that it worked really well! didn't cold crash it bc truthfully i forgot to, but i still didn't pull any of the sediment which was great, so i'll call this racking a success.

now, for the important part:

how does it taste?

answer: pretty darn good! i am drinking mine with ice and some homemade lemon syrup i've had sitting around because i've got a sweet tooth, but to my uneducated tongue it definitely tastes wine-ish. not a drastic difference between the apple versus grape that i can tell, but i've mostly been drinking the apple bc i have twice as much of it lol. some carbonation, definitely alcoholic-- i'm already feeling the effects which is so fucking cool, goddamn. i ended up letting this ferment for just under one month, and i think that was the right move, as impatient as i am.

verdict:

smashing success, god bless us everyone

(cc-ing @localorangecat because i couldn't have done it without him, and @heterophobic-antipope bc he was interested in this before)