mad_asshatter@lemmy.world to Dull Men's Club@lemmy.world · 2 months agoI'm fermenting ginger in honey, so I turned it upside-down for a few moments...lemmy.worldimagemessage-square17fedilinkarrow-up173arrow-down12file-text
arrow-up171arrow-down1imageI'm fermenting ginger in honey, so I turned it upside-down for a few moments...lemmy.worldmad_asshatter@lemmy.world to Dull Men's Club@lemmy.world · 2 months agomessage-square17fedilinkfile-text
minus-squarekindenough@kbin.earthlinkfedilinkarrow-up3·2 months agoBoy I’ll make awesome peanut sauce with that, bumbu’s for bami or nasi goreng…curry’s. Gonna try this myself dognest. Do you just use ginger and honey? I lactoferment for my hot sauces, mostly ginger, onion, garlic and Madame Jeanette peppers.
minus-squaremad_asshatter@lemmy.worldOPlinkfedilinkarrow-up2·2 months agoSlice ginger, peeling not necessary, raw honey (unpasteurized, it won’t ferment otherwise). Cool dark place, leave lid loose, 30 days+, every so often invert it to coat ginger.
minus-squarekindenough@kbin.earthlinkfedilinkarrow-up2·2 months agoThank you dogsnest, I’ll get honey from the local eko store to make sure it is unpasteurized.
Boy I’ll make awesome peanut sauce with that, bumbu’s for bami or nasi goreng…curry’s.
Gonna try this myself dognest. Do you just use ginger and honey?
I lactoferment for my hot sauces, mostly ginger, onion, garlic and Madame Jeanette peppers.
Slice ginger, peeling not necessary, raw honey (unpasteurized, it won’t ferment otherwise). Cool dark place, leave lid loose, 30 days+, every so often invert it to coat ginger.
Thank you dogsnest, I’ll get honey from the local eko store to make sure it is unpasteurized.