Change Over Time

Hoshigaki, Day 39

Persimmons coming along nicely, developing a lovely burnished shade of ochre. These two don't have too much sugar on them yet, but that will come with time.

Berkeley Bowl @ Oakland, California

Pickled Mixed Vegetables, Day 1

Carrots, Cabbage, Fennel, Celery, Garlic, Black Pepper, salt

Vegetables will ferment by themselves if you just add salt or saltwater, and I think these are the most interesting type of pickles. The lactic acid bacteria living on the veggies need a salty environment to thrive, but then they do all the work on their own!

These bacteria are "halophilic," meaning salt-loving, i.e. able to survive in salty environments. Many dangerous bacteria are not halophilic and die in these environments, which is why salt fermentation is one of the safest ways to prepare food.

Vinegar pickles are most common these days, but they are a relatively new standard. Until the past 200 years or so, salt pickles were the norm. Vinegar pickles can be fantastic, but they don't necessarily ferment, they just take on the vinegar's character.

If you want the probiotic benefits of fermented foods, find some salt-pickled veggies (kimchi is a great example of a pickle that is always salt-fermented).

Or ask me to make you some!

Shio Koji Day 1

When you want to harvest the raw, unadulterated power of koji, you make shio koji. Shio means salt, and shio koji is simply koji, salt, water, and time. As it ferments away, the enzymes, yeasts, and bacteria on the koji become more accessible, saturated in the liquid. After 2-4 weeks, this magical concoction can transform vegetables, fruits, meats, and almost anything you can imagine into something new, exciting, and delicious. I'll post updates on what I ferment with this!
-------------------------------------------- What is Koji? Koji (Aspergillus oryzae) is a soft, fragrant mold propagated in east Asia. In English, "mold" has a bad connotation, but this mold is beautiful. It smells like honeysuckle, fresh baked bread, and citrus.

It one of the necessary ingredients for miso, soy sauce, sake, and more. Rather than true fermentation, koji provides enzymes that break down proteins into amino acids, producing a bevy of rich, savory flavors.