How to make rose scented umeboshi This article follows on from the science behind lactic acid fermentation that explains all … More
Tag: Fermentation
How to make 5-years aged umeboshi with red shiso leaves and kombu
This article follows on from the science behind lactic acid fermentation that explains all information and method behind this recipe. … More
Lactic-acid Fermented Matsutake Mushrooms (Lacto Matsutake Mushrooms/乳酸発酵松茸)
Following on from my introduction of the science behind lactic acid fermentation here. This first recipe of this series provides … More
How to Grow Koji 麹
The word koji (Kouji/麹) in Japanese is a general term of a grain that has been inoculated with a species … More
Tongbaechu-kimchi 통배추김치
Tongbaechu-kimchi 통배추김치 Ah the sweet smell of fermentation, the technique used to preserve food for centuries before the invention of refrigerators … More
La Petit Noisette 