Goes well with dandelion.
I tasted the carrot one at 5 days (yesterday), and it’s coming along nicely.
I started the other one yesterday, and I think the onions will really make it.
I need to do another ferment. How did those multi colored carrots turn out? That looked interesting but I don’t think you posted on the final result.
I also noticed you posted about fermenting daikon. Are you completely vegetarian or do you do fish? (I seem to remember mention of fish before but I could be wrong.) The reason I bring it up is the korean cubed radish kimchi I made was quite good, but if you’re unable to use fish sauce in it I’m going to have to say you’re on your own with the substitutions if I post a recipe.
I am so jealous. FERMENT ALL THE THINGS!!
Apparently it’s a thing. I was thinking of the drink, though.
EDIT: Wow, that is really quite cool! What does it taste like? Is it akin to root beer, or…
well the pic you posted almost looks like a tea ah I see, that is the pickled dandelion .
Courtesy of @japhroaig’s buddy:
Did I post a pic from that book? I wanna knock him on the head and steal his stuff–that was supposed to be my life!!!
The multi-colored carrots turned out pretty well! I let them go for about 13 days before the flavor hit the right notes for me. The colors evened out during the ferment (the red carrots turned the brine a pretty color, didn’t they?), so they’re all on the orange-ish side.
And yes, I eat fish. I probably should pick up some fish sauce at some point, huh? So I can get my kimchi on.
The color always bleeds. If you want purple pickled carrots, only purple carrots. And so on. Bit with anything other than orange the color seems to fade, so a small slice of beet helps purple.
Hell yeah! I feel odd now if I don’t have something bubbling away on the counter.
Or you could ferment your own fish sauce!
Ah. So tasty, but lost the tri-color look. I wonder if you separated by color, fermented, and then mixed back together in the end …
I liked the tri color idea, and there’s a lot to be said about visual presentation with food.
I think I’ll stick to fermenting veg for now!
Earthy flavor. In traditional Asian medicine it is said to be good for tonifying female internal organs. I love yama gobo maki and often order it as a test of any unfamiliar sushi bar, just to see what they have behind the counter.
Pro tip at a Japanese restaurant serving sushi or maki:
Flip over that slip of paper and write one/some/all of these maki as your order, ignoring whatever offerings are printed on the front:
- yama gobo maki (pickled burdock root)
- umeshiso maki (pickled plum and perilla “shiso” leaf)
- kampyo maki (preserved gourd)
- oshinko maki (pickled daikon) (if the restaurant you’re in doesn’t have at least this in its fridge it may be a good time to find a better establishment!)
Please for the love of Jah, try to skip things offered with mayonnaise. It cloaks subtle flavors far too much!
So, uh hey, not to be too forward, but wanna go get some sushi some time?