Fantastic! Very useful. I so wish that everyone in the food and fermentation communities would focus on access and cost, instead of selling $100 bottles of pepper infused soy sauce.
I think those have their place, just like I think fine dining has its place in our larger restaurant ecosystem (though a limited one), but I agree, access is a big concern. I'd like to see more folks have classes, etc. at a range of prices.
I love my food dehydrator, it had a broken knob when I bought it at a steep discount but functions perfectly as a tempeh incubator and whatever other purpose I choose. Using that pickle brine to extend the lifespan of say, radish or alfalfa sprouts helps quite a bit (I prefer kimchi brine but any brine will do). Maybe there's a chance to make a double batch of brine than what you need for your fix of pickled red onion, just toss that in an empty jar to make things easier next time.
Yes absolutely, the extra pickle brine is a gift I give myself often! And HOORAY for food dehydrators. They are such a blessing (mine is drying SCOBY for an art project right now, so versatile). I've heard tell of people also using bread proofing boxes for tempeh incubating.
Fantastic! Very useful. I so wish that everyone in the food and fermentation communities would focus on access and cost, instead of selling $100 bottles of pepper infused soy sauce.
I think those have their place, just like I think fine dining has its place in our larger restaurant ecosystem (though a limited one), but I agree, access is a big concern. I'd like to see more folks have classes, etc. at a range of prices.
I love my food dehydrator, it had a broken knob when I bought it at a steep discount but functions perfectly as a tempeh incubator and whatever other purpose I choose. Using that pickle brine to extend the lifespan of say, radish or alfalfa sprouts helps quite a bit (I prefer kimchi brine but any brine will do). Maybe there's a chance to make a double batch of brine than what you need for your fix of pickled red onion, just toss that in an empty jar to make things easier next time.
Yes absolutely, the extra pickle brine is a gift I give myself often! And HOORAY for food dehydrators. They are such a blessing (mine is drying SCOBY for an art project right now, so versatile). I've heard tell of people also using bread proofing boxes for tempeh incubating.