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Monthly Archives: January 2016
27 January 2016 Natto
http://www.durgan.org/2016/January%202016/27%20January%202016%20Natto/HTML/index.htm 27 January 2016 Natto A batch of Natto was made an fermented for 24 hours. These pictures indicate the result at the end of the 24 hour incubation period.Plastic containers were used with lids closed and incubated in an … Continue reading
19 January 2016 Fermented Soy Milk
http://www.durgan.org/2016/January%202016/19%20January%202016%20Fermented%20Soy%20Milk/HTML/ 19 January 2016 Fermented Soy Milk A home produced package of Natto, fermented soy beans, was made into fermented soy milk. The beans were placed in a blender and bottled water was added and blended until smooth.The product was … Continue reading
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Tagged 19 January 2016 Fermented Soy Milk, Fermented Soy Milk
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Natto
http://www.durgan.org/2016/January%202016/18%20January%202016%20Natto/HTML/ 18 January 2016 Natto Natto- Home Made. Six cups of dried soy beans. Wash, soak covered with water for 12 hours on very low heat, rinse, place in colander,3 liters of water in pressure cooker. Cook at 15 PSI … Continue reading
17 January 2016 Lacto fermenting cooked Beans
http://www.durgan.org/2016/January%202016/17%20January%202016%20Lacto%20fermenting%20cooked%20Beans/HTML/ 17 January 2016 Lacto fermenting cooked Beans http://www.durgan.org/2015/October%202015/24%20October%202015%20Beans/HTML/ Beans These beans were lacto fermented mixed with one garlic bulb and one onion. The starter was half a cup of juice from sauerkraut fermentation mixed with some strained juice from … Continue reading
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Tagged Bean lacto fermentation, Cooked bean lacto fermentation
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16 January 2016 Garlic Lacto Fermenting
http://www.durgan.org/2016/January%202016/16%20January%202016%20Garlic%20Lacto%20Fermenting/HTML/ 16 January 2016 Garlic Lacto Fermenting Garlic from my garden was processed for lacto fermenting. The bulbs were split and the cloves placed in a tortilla press to remove the skins and to crush slightly.They were placed in a … Continue reading
14 January 2016 Sauerkraut Processing
http://www.durgan.org/2016/January%202016/14%20January%202016%20Sauerkraut%20Processing./HTML/ 14 January 2016 Sauerkraut Processing This is my method of lacto-fermenting using a liter jar container.The objective is to prevent air to mix with the jar contents, while the bacteria works its magic.The psuedo anerobic situation is obtained by … Continue reading
13 January 2016 Sauerkraut
http://www.durgan.org/2016/January%202016/13%20January%202016%20Sauerkraut/HTML/index.htm 13 January 2016 Sauerkraut Sauerkraut was started using one napa or Chinese cabbage. The cabbage was slice into small pieces crosswise, mixed with brine in a bowl, stuffed into a liter jar with the core shaped to keep the … Continue reading
11 January 2016 Kimchi
http://www.durgan.org/2016/January%202016/11%20January%202016%20Kimchi/HTML/ 11 January 2016 Kimchi This is y first attempt at making Kimchi. I did not record each ingredient only the finished product in fermenting mode. The ingredients are napa cabbage,carrots, red radish,garlic, green onions, cooking onion,whole wheat flour,sugar, balsannic … Continue reading
7 January 2016 Salted Cod Fish Stew.
http://www.durgan.org/2016/January%202016/7%20January%202016%20Salted%20Cod%20Fish%20Stew./HTML/ 7 January 2016 Salted Cod Fish Stew. Alaska cod salted fish 0.826 kg, cost $16.37,was made into a stew. Ingredients were garlic bulb, medium onion, six medium potatoes, cup of vinegar for flavor, liter of home juice tomato and … Continue reading