#Fermentation news #FromTheKitchen

i've been underwhelmed by both the "sweet" and the "salty" quince ferments. The one using sugar to ferment is way over the recommended ferment time, but has not yet developed a tart note. It is still sweet.

The brined one is Ok, just disappointing after all the fabulous results I have had with other ferments. The flavours of the quince are not pronounced and the promised spice flavours are not prominent at all.

Still, they are edible, and will sit on the kitchen bench rather than the fridge, so that they will be used and won't get lost at the back of the fridge.

The vinegar is still fermenting, but also very very slowly compared to the grapes (in Summer).

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.

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.

Finally, the #ChilliJamWithComplexFlavours is done. I have just turned it off - I had to turn it off when I had to go out for meetings, so finished its low-heat cooking tonight. Once it cools, I'll put it into jars. There'll also be some beautiful chilli oil as a side product.

It is interesting how it is made. It has a fair amount of oil in the pureed mix of chillies, onions and garlic. Over the hours of cooking over low heat, the puree is "roasted" in the oil, developing the layered flavours. After 12'ish hours, dark sugar and tamarind are added, and it is further cooked for 2 hours.

I never realised about the roasting before as I have always used all red chillies. This time I used a mix of red and green, so in the beginning, with the onions, it was a pale mixture.

After cooking overnight in the slow cooker, it was a dark red colour. Beautiful. Altho the mix of chillies gives a slightly different flavour.

The original recipe was from #ChristineManfield and is in her books #Stir and #Spice. #AustralianAuthor It is a very SE Asian style chilli sauce/jam.

The house will smell of chillies for several days no doubt.

Also, yesterday I also got to the Makrut Lime Pickle with the final 6 makrut limes (I used the other 3 for the citrus peel vinegar). It now cures for a week before it can be opened, but I have the other jar still being used.

A reminder of the recipe: https://gayathriscookspot.com/2016/01/naarthangai-oorugai-kafir-lime-pickle/ I used RamDev Aachar spices and mustard oil.

I added the offcuts of the limes (tops and bottoms, plus some flesh bits) to the citrus peel vinegar jar.

#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 forgot to mention Quince and Ginger Honey - quince (raw) and ginger root, chopped, into a jar with raw honey, allow to sit out for some days then refrigerate if you want. Have a tsp a day to ward off colds and flu (so they say).

Also pomegranate kernels and peel in honey works the same way, and is delicious.

Winter staples here. Who knows if it works... they are just a daily treat.

Just an update on these beans/lentils from the pantry. Not beluga (beluga are typical lentil shape, not bean shaped).

Possibly black horse gram. I checked pics I have of not-black horse gram from years ago on the blog, and interestingly they look to be a mix of several types of horse gram including a few black beans like these.

So the puzzle remains. I am going to cook them like horse gram in the Instant Pot*, adding a little more time as black beans seem to cook longer than non-black. And we shall see.... I might have a mushy black soup.

But I have to say, the beans are very beautiful.

And BTW, horse gram is such an ancient food, and FULL of goodnesses.

*Pressure Cooker

OMG!!

Remember the makrut lime pickle I made 1 week ago?

Today was the scheduled opening day, so I have just tried it.

Hot, sour, with a slight and delicious bitter after-note. Not bitter and not as sour as fresh makrut limes, and the flavours have definitely mellowed *a lot* from when I first made the pickle.

The recipe simmers the lime first before mixing with Indian pickling spices. I think this makes all the difference.

I simmered them on the stove for about 30 mins (till I judged them soft enough), and used Ramdev Aachar spices (instead of the individual ones mentioned) as their mix is always terrific.

So happy to have a use for the makrut limes! I have made other pickles with them in the past, but they have been rather bitter.

https://gayathriscookspot.com/2016/01/naarthangai-oorugai-kafir-lime-pickle/

Oh mymymy it is such a gorgeous day outside. Why am I sitting here paying work bills when I could be elsewhere? Like a whole day in the garden?

Beetroot kvass is made - 2 * 1litre jars.

Tulsi leaves are drying in the sun, but htere are days and days of more pruning and drying.

I am talking to the bees to tell them what is happening. I love how I brush against the bushes which are covered in bees, and which are covering the paths, but I have to get through. But the bees don't care. I think they know me.

s are picked. I need to roast them today I think, for the freezer. I have had excellent results with frozen eggplant pulp

I found 3 more ripe tomatoes! I thought they were all done for this year.

Sweet basil is having a second flush. I'll puree the leaves for the freezer.

I am sure there will be more #FromTheGarden later on....