mad_asshatter@lemmy.world to Dull Men's Club@lemmy.world · 16 hours agoI'm fermenting ginger in honey, so I turned it upside-down for a few moments...lemmy.worldimagemessage-square16fedilinkarrow-up162arrow-down12file-text
arrow-up160arrow-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 · 16 hours agomessage-square16fedilinkfile-text
minus-squarekindenough@kbin.earthlinkfedilinkarrow-up3·12 hours 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-up2·9 hours 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-up1·4 hours 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.