Hello, I’m Mika and welcome to another Fermented Feuilleton. If this is your first time reading one of these, I’m Anna’s son and I write about stuff here that still has something to do with fermented food, but usually ISN’T something that my mom would write about. And this post is most certainly not an exception! Continue reading Pickle Riiiick!
I had been very reluctant to make Fermented Tomatoes because it seems impossible to me to buy proper tomatoes in Ireland. They cannot be nice and juicy in such a cold country, can they?Continue reading Fermented Tomatoes
As you can see, if you ferment something it is more likely than not that it will be edible and maybe even tasty. M, who featured in the video, is known for his strong and merciless opinions about everything and yet he admitted enjoying most of my ferments. Mind, though, he is Polish.
Żurek, also called Żur, is a traditional Slavic soup made of fermented rye flour. There is a similar one called Barszcz Biały and it has never been fully clarified what makes it different from Żurek. Continue reading Żurek – Fermented Rye Flour Soup.