I recently tried to get some chilli and garlic paste fermenting as I had an excess amount of Thai chillis to use up. Turns out that adding a bit of my sourdough culture to the paste did the trick and I now have a jar of bubbling chilli and garlic that smells like kimchi and has a definite sour twang to it.
I think I might've accidentally given myself a new culinary interest as I'm now thinking about making kimchi and sauerkraut and I just jarred up a couple of sliced onions in a sugar and salt brine along with a blob of sourdough starter to see what happens.
Does anyone else dabble in this? I often have excess veggies lying around and fermentation seems like a great way to store them long term, with added health and flavour benefits
I think I might've accidentally given myself a new culinary interest as I'm now thinking about making kimchi and sauerkraut and I just jarred up a couple of sliced onions in a sugar and salt brine along with a blob of sourdough starter to see what happens.
Does anyone else dabble in this? I often have excess veggies lying around and fermentation seems like a great way to store them long term, with added health and flavour benefits