Fermentation

cabbage • canning salt • water I used about 1-1/2 cups • fermentation jar • long rolling pin

fresh peppers: 60–70% jalapeños and serranos (bulk body and approachable heat), 20–30% tabasco peppers (fruity Louisiana character), 5–10% piquin peppers (intense heat — use sparingly) • garlic cloves, peeled and smashed (optional but recommended for depth) • small onion, quartered (optional, for sweetness and layers) • Brine: 3–5% salt solution (e.g., 3–5 tbsp kosher or sea salt per quart unchlorinated water). Use 3% for milder saltiness • White vinegar (or apple cider vinegar) — roughly equal parts to mash volume, adjusted to taste/consistency • Additional salt to taste • Sugar (balances heat) • Xanthan gum (pinch for smoother texture) • Spices like mustard seed/black pepper • Wide-mouth glass jars (quart or half-gallon • Fermentation weights or clean Ziploc bag with brine • Airlock lids (or loose regular lids for burping) •

To make Guntur Chili Pepper Oil: • Dried guntur chili peppers, 100 grams, stems removed • peanut oil • seasalt • hardneck garlic cloves • Black mustard seeds • fenugreek seeds • To pickle the green mangos: • large fresh green mangoes, cubed, pits removed

whole pickles no longer then 8 inches • canning salt see note below in step 5 • oak leaves • large bay leaves • saffron threads • purple garlic whole • horseradish root • yellow mustard seeds • dill • fermentation jar • water

large ripe quinces, 8 lbs. after being destemmed, depitted and cored, skin polished with kitchen towel to remove fuzz • cups, 612 grams, cane sugar or less to ferment quince juice into quince wine • yeast, 7 grams wine yeast or use 7 grams Dr. Oetker instant yeast to start fermentation • water • simple syrup (612 grams sugar dissolved in 2 liters boiling water)

Gai Choi • water • rice-washed water • rice wine • salt • soybeans • soaking water • water for soy milk • solid Nigari (bittern) • warm water • tofu molds • If you choose deep fry then prepare oil •

green tomatoes (diced) • jalapeños peppers (diced / optional) • green cabbage (grated) • red cabbage (for color & grated) • red bell sweet peppers (diced) • garlic (diced) (Optional) • sea salt • Warm 6 to 7 quart jars in hot water. After jars have warmed approximately 10 minutes, place fermented chow chow (with juice) in quart jars. A 20.8L pot should make 6 to 7 quarts for canning • Fill jars to a half inch from the top. Wipe top edges of jars and place lids on finger tight. Place jars in a pot at a medium boil for ten minutes. Jars will seal after removing them from pot • The water level must be just above your jar lids when boiling

Enoki Mushrooms • Wakame Seaweed • Japanese soup stocks (KATSUOBUSHI) • Green onions • Organic miso paste

fresh Okra • sweet long pepper or hot pepper • sea salt • sugar (optional) • Korean hot pepper flakes • fish sauce (optional)

sweet onion • celery • carrot • garlic cloves • hot pepper flake • salt • fish sauce, (or soy sauce) • sugar

To make cashew milk: • raw cashews • water • himalayan sea salt • To make the blue cheese curd: • cashew milk • cashew or dairy blue cheese • molten coconut oil to feed the fermentation • fresh Meyer lemon juice • To make the regular cheese curd: • cashew milk • coconut oil to feed the fermentation •

For salt brining • Organic Collard green • filtered water • Fine Sea salt • For paste making • Julianned carrots • garlic, minced • green onion, optional • Korean hot pepper flakes • fish sauce • non-refined sugar or honey

roasted lovage root or stalks, chopped, (or Tbs dried root on Amazon $6), for beef flavor • celery stalks, chopped, for veggie flavor • italian parsley, chopped, for veggie flavor • wintercarrots, chopped, for sweet veggie flavor • over ripe tomatoes, chunked, for veggie flavor • dried woods ear mushrooms sliced (amazon) for beef flavor • fresh watercress, chopped, for peppery flavor • fermented celeriac root, sliced thin (see lacto-fermentation recipe in here), for beef flavor booster • roasted red onion, sliced, for sweet flavor • fermented red beets, sliced thin (see lacto-fermentation recipe in here) for general flavor booster • fermented radishes (see lacro- fermentation recipe in here) for peppery flavor booster • vinegar for fermentation •

water • seasalt • whole soybeans, latest crop • whole wheat berries, latest crop • koji fermentation starter or make your own (see below)

spring water • white distilled vinegar • picking canning salt • white sugar • crushed red pepper • Fresh dill (3 to 4 sprigs) • Mustard seed • calcium chloride (this is what keeps them super crunchy during fermentation) • ripe habanero quartered with seeds • Serrano sliced • large garlic clove halved

Koji yeast • Shanghai rice wine yeastballs • Nishiki sushi rice • water • cane sugar • bleach

sushi rice • Koji fungus (amazon), or fermented rice from last batch • yeast balls to start fermentation (amazon), or fermented rice from last batch • food grade plastic tub with lid and gasket • Airlock • Small mason jar to save fermented rice for next batch • Nylon cheesecloth, funnel that fits bottle, or, • Table top fruit press • 3 reclosable pint bottles • Vivosun heating pad (Amazon) • Infrared Thermometer (amazon) • Wine hydrometer to measure alcohol, if preferred (amazon) •

> 50.3 % Sponge (2-hr fermentation): • water, 100F/37C • instant yeast • keto flour (see link) • vital wheat gluten • > 15.1% Water Roux • water • keto flour (see link) • > Final Dough • water, 100F/37C • instant yeast • (1 large, lightly beaten) egg, room temp; reserve for wash •

Tea (or flavored tea) • Water (tap or filtered • Whole wheat flour (or bread flour) • Honey

An airtight jar (sterilized by boiling) • Raisins (not coated with oil) • Water (filtered water) • Sugar (If fermentation is slow...)

An airtight jar (sterilized by boiling) • apple's worth Apple peel and core • Water (filtered water preferred) • Fermentation liquid (this will speed up fermentation) • Sugar (if fermentation is slow)

of Thai Birdseye chili Peppers • garlic cloves • salt • toothpicks • bamboo skewer • salt • water • cloth • rubber bands • distilled white vinegar

A container that can be hermetically sealed (sterilize in boiling water) • Tea leaves (Earl Grey etc.) • Water (filtered water preferred) • Sugar • Starter liquid (it will hasten the fermentation) • Added sugar (if the fermentation is slow...)

whole wheat flour (or rye flour for extra flavor) • all-purpose flour • filtered water (room temperature) • Optional / Substitutes: • Gluten-free: rice, oat, or sorghum flour • Organic, unbleached flour for better fermentation

Semolina (Rava / Suji) • Curd (thick) • Water As needed for batter • Moringa powder • Grated carrot • Chopped capsicum • Sweet corn • Ginger-green chilli paste • Salt • Baking soda • Oil (for batter + greasing moulds) • hing (Asafoetida)

Sago seeds(Sabudana) • Cereals Grains Pearled Seeds (Samo,Bhagar) • curd or yogurt or Buttermilk • Green Chillies • Ground nuts • White Sesame Seeds • Cumin Seeds • Few Curry leaves if available • Finely chopped coriander • oil • Eno • lemon juice

Rice • Bengal Gram Dal • Urad Dal • Moong Dal • ENO, • Ginger • Salt, • Green Chilli • Grated Carrot • Curry Leaves • Cumin seeds, • Mustard seeds •

Cassava • Water