2/2 #GrapeSaga #GrapesOfPlenty #GrapesOfWrath

There is 1 kg grapes in the freezer, and the rest (from the first grape picking) is busy making vinegar. I can't recall how many I used without looking it up. Perhaps 1 kg.

We are into Week 2 of fermenting the vinegar. It has been strongly smelling of alcohol, but that is diminishing now. Also the strong bubbling is calming (as expected). The next milestone will be the formation of the mother, I suspect.

The view from the top looks like olives, but they are def grapes. You can see from the side that mostly the grapes are collapsing.

Not sure if the #GrapeSaga has been #GrapesOfPlenty or #GrapesOfWrath

First, here is the 1.6Kg of dried grapes over 2 sessions of picking, slicing and dehydrating grapes, about a week apart. 600g resulting from the first one, and 1kg from the 6.5Kg of bunches. (They are super dehydrated, more than the first lot, so would have a heavier yield if I'd not miscalculated.)

There is no condensation, so I can label and store.

And taadaaa!

2L of beet kvass. I could have squeezed the leftover bit into the other jars duh, but it'll do for tomorrow's tonic. In the fridge now so the bubbling is settling.

It took about 750g beets, but could do with a little bit less or more either way.

.... and that is the end of Grape Day #1.

3L jar of vinegar in the making. 4 large trays of grapes dehydrating in the Excalibur.

The grapes are large and juicy and will take some time

Each one had to be picked from the stem and pierced with a knife. About 1,000 grapes, give or take a couple of hundred.

The fifth tray holds all the , aaaaaalmost done.

More grapes to pick, but not until these are dried.

There are more things to dehydrate but they are all on hold until these grapes are done.

Tired. Just the cleaning up to do before I shut down for the day.

I had a chance to have a "shot" of the beet kvass with breakfast this morning, and a proper, considered taste of the shiitake.

I am so please with the kvass. It is slightly effervescent, which I didn't notice last night, salty, beet-sweet and beet-earthy. Yum. I have put the beets on to ferment again.

And OH the shiitake. I sliced one and ate it, and it is so good but I can't wait to have some with rice or noodles or dumplings.....

I think some might ferment the shiitake for longer, but this is perfect for me.

Also, I put a pan on the stove with some oil and forgot it, so now I have a very smoky kitchen, windows and doors open and the cooler on high to try to blow it out. Sigh.

Jarring the fermented rhubarb relish (with cranberries, goji berries and spices) - the flavour is amazing and I can't help doing repeated taste tests.

The dark spots in the jar are cranberries, not air pockets

The recipe is from #KirstenShockey in her book #FermentedVegetables.

From the ferments I have done so far, this is my favourite, followed by While Basil Leaves, Ginger Slices, and a Random Herb Mix. I left the Stinky Tofu too long and disposed of it, and didn't like the rocket (arugala) kimchi. That might have been due to my rocket, as it is stronger in taste than shop-bought.

Anyway, some successes, and failures were expected as I learn the process. I will do the Stinky Tofu again, but perhaps in Winter.

@Pollinators @teadrinker

Ok, the #rhubarb has been chopped, salted, massaged (twice), mixed with other things and jarred for fermenting. There doesn't seem to be enough brine emerging yet, so will top up tomorrow morning if it is still the case. It already tastes a little bit nice with rosemary, ginger, cardamom, cranberries and goji berries with the rhubarb.

I did a parchment cartouche, but honestly, I prefer fresh grapevine leaves when I have them. I might replace it. Also I hear nasturtium leaves slows fermentation a little - might be good if/when fermenting on hotter days.

All done. The ginger is in small jars and the kimchi in a large one, in the fridge, all labelled and looking good.

I tasted the basil leaves and they are SO good. It is a bit before their scheduled time, but I reckon they might be close. I'll do them today or tomorrow I think.

That's the remainder of the current ferments. I have to get organised for the next experiments. It is a bit hot to go shopping today or tomorrow, so the okra will have to wait. I also have to check the chickpea flour levels for the Myanmar Tofu. So, it may be "sometime soon" to get these going.

After doing some more reading, and using the ginger slices in some fried rice I was making, I think they *are* ready and I'll rejar them and refrigerate tomorrow.

That will just leave the basil leaves from the first deep dive into ferments.

So I am considering the weekend's fermentation activities. Planned (but may not be executed for any number of reasons) are:

Rhubarb Chutney - rhubarb ready in the garden. My pickled raw rhubarb is so awesome that I expect the chutney to be good too. It is made with dried cranberries.

Myanmar Tofu - only 15 hours fermentation time, easy.

And maaaaaybe okra - about a 3 day ferment, apparently. I have to buy the okra, but I love okra so am keen to try this ferment some time.

Recipes from the #KirstenShockey books and #TheArtofFermentation

The fermenting #kimchi is very close. Tomorrow will be the day, I reckon. It is nicely sour but still a little bitter (rocket/arugula). The leaves and stems have softened nicely. I would be Ok today but I want to see the differences tomorrow.

The #basil leaves have a week to go but they are fizzing away nicely. I might do a taste test tomorrow to check the flavours.

The #ginger is Oh So Spicy, my goodness, intense. That is supposed to be ready between tomorrow and next Friday. It is not fizzing as much, very slow. I'll be interested to see how it changes over the next week.

#Rhubarb is pickled, or at least in it's jar and beginning to pickle. I discovered I had some left-over brine in the fridge, so it made the job easy. I layered it with just-picked chillies and tarragon, and some fresh bay leaves.

Meanwhile I got curious about eating raw rhubarb. Can you?

**How to Eat Rhubarb Raw**

In its raw state, the “pie plant” is pretty sour. Think Granny Smith apple sour! This is one of the reasons it’s often paired with sweeter fruits, like strawberry. To eat rhubarb solo, dip the stalk into sugar or honey to help mellow out that tart taste. You can also whip up a raw rhubarb compote and add it to your morning bowl of homemade yogurt. Its biting acidity goes beautifully with sweet ripe strawberries (of course), mangoes and even coconut.

Rhubarb is a wicked good way to kick up the crunch factor in salads, too. Its sharp flavor makes a mouthwatering foil in sweet fruit salads, but it’s a delight in green salads, especially when paired with fennel. You can even add thin strips of raw rhubarb to a slaw.

From https://www.tasteofhome.com/article/can-you-eat-rhubarb-raw/

The miso soup was really really good. I mean..... really really good.

I used about 1/2 stated miso, used a kombu-shiitake dashi, let the tofu sit in the broth for a tiny bit to heat through, added the miso after taking off the heat.

Yum yum yum. And filling.

Soup was delicious! Cooked the frozen pumpkin in #InstantPot until disintegrating, with some carrots and celery which retained a bit of texture.

Added the cooked dal and cooked spicy tomato base, added salt and lemon ju.

Special! (Easy)

Have enough for 2-3 more bowls, plus another meal's serving back in the freezer.