I quite like this book but it is also a bit strange and very American. Requiring rooms kept to 64F (approx 17C) or less, and dedicating different areas throughout the home for different fermentation needs is a bit beyond the average home fermentista. Building rooms especially for fermentation (I kid you not).

Do fermenters in the US forget that there is a whole part of the world that has hot weather? And that some of those cuisines fermented a lot, and quite successfully (eg India, some African nations).

But this unassuming book (pic) I am quite enjoying. Recipes that are a bit different from the run-of-the-mill ones. Not as prescriptive. I haven't seen anything on temps yet, but no doubt will come across it. Also - British, not American. It makes a difference.

#FromTheKitchen #YearOfFermenting

The fennel stems are now in the fridge. Oh they taste good - the fennel flavour has been brightened and intensified. They are still very crunchy and will be a delicious side dish. I think this jar will be gone in no time.

The quince vinegar is still bubbling so I'll follow the fruit vinegar making process until completion in a couple of months'ish.

I have some slight hope for the other quince ferments now, as they were made a day or two after the vinegar. May their fermentation begin!

OH goodness, the quince vinegar has begun properly fermenting Such a surprise and very welcome. It must have heard me complaining this morning.

Oooh those fennel stems are fermenting at quite a rate, in stark contrast to the quinces. I have to burb the jar every few hours. It is tasting great - still crunchy and fennelly but with an recognisable ferment push to the flavour. I'll let it go till tomorrow I think, although I'll taste again tonight.

I had a good look at the brine quince ferment - it had a lot of bubbles locked underneath the small bits of quince. I used a knife around the edges of the jar and it released a lot of bubbles. Maybe it is fermenting a little faster than I thought (tho still not like the fennel).

#FromTheKitchen ... #YearOfPreservesAndFerments

I've checked the ferments this morning, stirring the Quince Vinegar Take 2 and the "sweet" quince ferment. Both are bubbling - so already are much better than Take 1

The "salt" quince ferment and fennel stalks ferment are both looking fine.

Now I have 2 jars of dehydrated quince for tea infusions. To give the quince a long tine to soak, I am making this afternoons "tisane" in the thermos with green tea. It will be sippable all afternoon

I noticed that I dated all the jars as 3/25 instead of 5/25 so I have now updated them

After I finish my 2nd cuppa of the day I'm putting some fennel in the oven to confit (with garlic, lemon, tarragon, thyme and fresh bayleaf) - thanks to @sister_ratched for the inspiration. So what to do with the fennel stalks?

Of course, #KirstenShockey has a solution.

https://www.instagram.com/p/CrJdMBzP9D2

The joy of getting up early is that it is 8am and most things are done.

washing is done
Kala chana cooked for adding to dishes during the week
Kitchari for breakfast
Hot Cinnamon Quince ferment prepared (Recipe from #KirstenShockey)
a "sweet" quince ferment prepared (for comparison - no salt, a big of sugar, similar to mix when making vinegar but stopping before alcohol forms - I am not convinced but trying as I love to be proved wrong)

Dehydrated tulsi stripped from stalks and stored Not yet - that's next.

I have to spend some time working today, so it is nice to have these completed.

This is basically the way that I make the quince and honey ferment, and the pomegranate skin and kernels ferment: https://www.thefermentary.com.au/blogs/recipes/honey-ferments

This year I combined quince and pomegranate kernels, and the result is a lovely pink, sweetly delicious product.

Note the comments about lids popping off. My method is to push lightly on the lid each day - if it gives, the jar is fine, if it is tight it is time to loosen the lid, give it a stir and put the lid back on. It is good practice to stir it every few days anyway.

I should make a garlic one as well. Imagine that drizzled over brussels sprouts or other veg before roasting.

@chillybot Super question!
I get a lot of joy from #fermenting vegetables and thunderstorms.

Final post about the #ChilliJamWithComplexFlavours - here is one of the several jars of the paste, with the chilli oil, and the weekend's preserved/fermenting goodies.

Fermenting quince vinegar, fermenting citrus peel vinegar; Punjabi-style quince pickle, dried quince for quince teas, fermenting honey with quince and pomegranate, chilli oil, chilli jam.

#FromTheKitchen Progress so far...

I've put the quince honey to ferment for up to 14 days - I always do this, but never realised it was fermenting. It doesn't bubble but the honey thins and tastes different as well as flavours from the fruits. I used quince, ginger and pomegranate seeds (that I had frozen a month or so ago).

Offcuts from the quinces (peels, cores etc) are dehydrating to be stored and used to make a Greek style quince tea (seep them in boiling water for a delicious tisane that is said to be perfect for colds and sore throats.)

Some diced quinces are partially dehydrating to be made into my favourite North Indian style quincee pickle. I partially dehydrate them to save having to sun-dry them over 2 or 3 days.

A small batch quince vinegar is prepared, ready to ferment. I added some of the raw grape vinegar I made earlier as a starter.

AND I STILL HAVE 8 QUINCES LEFT. There might be more ferments. I found I had 3 more than I thought I did, so there will be quince products all this week I think.

The house smells deliciously of quinces.

Also prepared, a small batch citrus peel vinegar ready to ferment. Peels from makrut lime, chinotto orange and a sour cumquat-like citrus fruit have been used. This one I used raw apple cider vinegar for the starter.

I am only making small batches as I have more vinegar than I would normally use from the grapes. However, I can always increase the usage if I have to

There may be another jar of the citrus peel vinegar once I make the makrut lime pickle - there will be ends and seeds that I can use to either start a new jar or add to the current one.

The tamatar ka shorba is made

I have bottled the #kvass and I am very happy with the result. As well as the beetroot, one had ginger and one had cumin, fennel and other seeds.

The one with the seeds is definitely my favourite. It began fermentation earlier than the other, was more vigorous, but best of all, has a sweeter taste to it. I can definitely taste the fennel seeds. Very delightful indeed! I will definitely make that combo again.

In this batch I used fewer beetroot and less salt (a la #SandorKatz), but think I will increase the salt again next time. Fewer beets works well, a slightly lighter taste, so I know I can use either less or more, depending on what I have at hand.