Today's challenge in Shockey's 30-Day #Fermentation Challenge is Tempeh. I have never been a fan of tempeh, but am looking forward to it for hints about how to use it well. (the days challenge doesn't drop till 9:20, a bit inconvenient but Ok).

Also, we'll be told what to do next with the soaking/fermenting oats from yesterday.

It is also "taste the kraut" day - time to taste the kraut each day until done.

I forgot to have miso soup yesterday - we were challenged to have it each day for a week. 🤷‍♀️ That means 2 bowls today - not a chore for this household.

I have a few small vegetable ferments I want to get going - parsnip, eggplant, maybe one other. I dreamed about eggplant last night too - that I was picking dozens. What does that mean?

#food #FromTheKitchen #Fermenting #WhatIAmCooking

"I’ve been fermenting various veggies from our CSA (Philly Food Works) for a bit, now, but we’ve also had vegetables in the garden.

Unfortunately, the tomatoes we wanted lots of didn’t have a good year…the yellow cherry tomatoes, though, have been doing well.

…as have volunteer red cherry tomatoes :)

...

So…time to harvest and ferment."

@maeleoin, 2025

https://xooyooz.xyz/posts/fermenting-backyard-veg/

#fermenting #gardening #CSA #Philadelphia

Can anybody here point me in the direction of a recipe for #fermenting #daikon? A search provides 95% "pickled daikon" results, which is not what I want. Specifically, I'm looking for additives (garlic, etc) that might make an authentic-tasting Japanese-style #fermented daikon -- perhaps these will be present in the pickled recipes?

Thanks in advance.

Can anybody here point me in the direction of a recipe for #fermenting #daikon? A search provides 95% "pickled daikon" results, which is not what I want. Specifically, I'm looking for additives (garlic, etc) that might make an authentic-tasting Japanese-style #fermented daikon -- perhaps these will be present in the pickled recipes?

Thanks in advance.