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  • SYN: ferment - zymosis
  • word fermentation is from the root of fervere “to boil, seethe”.

I (Maria) will make three samples:

  • A - salt-based fermentation (2%)
  • B - whey-based fermentation
  • C - salt-based + fish

A/B/C will come in different versions:

  1. 6-days fermentation
  2. 4-days fermentation
  3. 2-days fermentation

This is based on delivery on Wednesday 11 September afternoon. If you need them on Monday 9th, I can deliver in the morning, it just means that sample 3 will have to be opened after 2 days (so on Wednesday).

There will be a total of 9 jars. For each, we said we would look at the vegetable tissue and liquid, so we are talking of about 18 or so slides.

I will add to this:

  • D - sample of 2 weeks old (so inedible) sample of the fish kimchi you tried.
  • E - sample from 2010 (unopened, we may find some mold on the top if we are lucky…).
  • F - sample of kimchi juice that is 9 months old.

note that sea salt shoudl be used, rather than table salt (since table salt often contains E535 an acidity regulator which affects fermentation)

  • making PDA to prepare plates
  • preparing plates, microwave pasteurisation (sub 120ºC sterilisation?)
  • reading list and library subsection
  • preparing cultures from 3×3 ferments (see above)
  • cooking, eating, drinking (with various toasts)
  • maria's introduction to fermentaion

Menu Spinterfields Friday evening 13.09.2013

Starter assorti of the various grasses from the salty fields at Saint Valery sour Somme (aster, salikornia, saltwort, atriplex hortensis, halimione) served with the pulp of the organic Brussels tomatoes

Soup broth from the fermented and then preserved greenery from the garden with potatoes, carrots beetroot, onion and garlic.

Main corse lightly (~4h) fermented chicory cooked in the sauce of fried oil, garlic, onions, apples, honey and La Mahleur beer served with oven baked autumn vegetables ( potatoes, parsnip, turnip, pumpkin, garlic) coated in olive oil, sesame oil, lemon soy sauce.

Dessert two days old fermented verbena kefir drink

Saturday Lunch: Autumn Miso soup with kale, carrots, mushrooms and tofu Bio bread with Chick pea hummus and Red beet hummus

Saturday Dinner: Seitan stew with prunes in a trappist beer sauce Oven baked mashed potatoes with carrots and spinach Lentil salad with fresh herbs Green mixed salad with vinaigrette

Sunday Lunch: Quiche with pumpkin, mushrooms, apples, nuts and smoked tempeh Green mixed salad with vinaigrette

The attempt to make “The pretty” jar

Wild asparagus, chilli from the garden, cucumbers with the pattern incisions on the skin, slices of the beetroot , few cloves of garlic. All covert in salty brine ( 1/2 liter of water +-1tbsp of salt).

After one day in brine i used all these ingredients for making sushi. The best combination was rice rolled in the fermented nasturtium leaves with the wild asparagus and a tiny slice of beetroot and garlic.

Shiitake with dried nuts and raisins.

  • Soak nuts, shiitake and raisins in water over the night.
  • Squeeze out any liquid from the mushrooms but keep the juice a side.
  • Put the nuts , shiitake and raisins in the jar. Mix the juice with salt.
  • Pour it over the mushroom-nut mixture. Add a bit of tamari soya sauce.

Garlic fermented in soy sauce (from the book Japanese pickling recipes by Ikuko Hisamatsu)

  • 10 whole garlic bulbs
  • 2 cups rice vinegar
  • 1 1/4 cups tamari soy sauce
  • 2tbsp sugar

Peel the outer skin with your hands, but leave the whole bulb in tact, trim away the stems. Sterilize a small pickling jar, pack it with the garlic bulbs. Pour rice vinegar to cover let stand in a dark lace for two weeks. Discard 2/3 amount of vinegar ( you can use it for dressings).Mix soy sauce with sugar. Pour it over the garlic and cover it with the lid. You can eat it after one month.Just before serving cut horizontally in half.

I've made a variation of this recipe adding soaked shiitake mushrooms. Lets see in one month what will happen.

Water kefir drinks Put a spoon of dried rose petals with a few slices of ginger ( or the sweet basil seeds, or dried sage, or…) in a glass jar. Pour it over with the liquid of the 3 days old kefir culture, add 3cubes of sugar. Fill up the jar with filtered water. Kan be used in few hours or the next day. If you want to keep it for longer , put it into the fridge. If the drink becomes to strong divide between different jars and add water and sugar.

  • how effective is a microwave for sterilisation? pressure cooker as autoclave?
  • good recipes for stains?
  • GFP and/or Luciferase?
  • can we determine vitamin content of fermentations? what increases/inhibits vitamins?
  • which Lactobacillus are able to produce vitamin C (see: L-ascorbate biosynthesis I, L-ascorbate biosynthesis II)?
  • which microorganisms can be chosen to increase vitamin production or production of specific amino acids
  • what sort of things can be done in a 'kitchen lab' and what needs more specialised analytic equipment?
  • good reference for korean techniques?
  • “How can we reboot the ascorbate synthesis pathway in humans?”
  • biochymickal_arts_2013.1379488278.txt.gz
  • Last modified: 2013-09-18 07:11
  • by nik