crockoftime
Crock of Time ⏳
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https://crockoftime.com A personal fermented foods journey with @cr0ybot
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Happy #MisoDay ! This shiso #miso turned out better than I could have expected, partially due to forgetting about it for an extra year. 😳
As always, all the details are in the logbook: https://crockoftime.com/logbook/shiso-miso/
While you're here, if you're interested in making miso at home, you should join the Crock of Time Discord! crockoftime.com/discord
#fermentation #koji #KojiBuildsCommunity #shiso #perilla #preservation #soy #ModernMiso
As always, all the details are in the logbook: https://crockoftime.com/logbook/shiso-miso/
While you're here, if you're interested in making miso at home, you should join the Crock of Time Discord! crockoftime.com/discord
#fermentation #koji #KojiBuildsCommunity #shiso #perilla #preservation #soy #ModernMiso
#Wagyu corned beef at home! I had the best #CornedBeef of my life last week, and it wasn't even that difficult. I followed my standard recipe for making corned beef at home, and added #amazake to the cure—the #enzymes produced by #koji tenderize the meat and make searing at the end quick and easy. More info at: https://crockoftime.com/logbook/wagyu-corned-beef #DIY #fermentation #fermenttok #curing #recipe #RecipeVideo #AmericanWagyu #StPatricksDay #KojiBuildsCommunity #CrockOfTime
🧀 Cheese water... will it amazake?I have made really great shio koji with whey in place of water, so I figured why not try something similar for amazake? I'm always trying to find ways to use things we might normally throw away, such as this liquid that my burrata was packed in.Watch till the end for a taste test! 😝📣 REMINDER: I'm giving away a copy of Cosy Koji by Marika Groen on Instagram, Twitter, and the Crock of Time Discord until Friday, 8/5. As of today, there are only 4 entries on Twitter and 5 on the Discord, so if you've already entered on Instagram and want to increase your chances, find me as @crockoftime on twitter and join the Discord: crockoftime.com/discordThis is a rare, high-quality book that is no longer being printed, and it is one of the most approachable guides to traditional Japanese koji-making I've had the pleasure to read.#amazake #KojiBuil dsCommunity #CheeseWa ter #fermenta tion #SousVide #ShioKoji #video #D IY #Hom emade Food #Japanese Fermentation
I'm running a Cosy Koji book giveaway on Instagram, Twitter, and on the Crock of Time Discord until August 5.Enter on Instagram at https://www.instagram.com/p/CgmijWLOGB8/?igshid=YmMyMTA2M2Y=Enter on Twitter at https://twitter.com/crockoftime/status/1553048261916651520?t=zoJLUp_ZztHz5gQsosHyTA&s=19Join the Discord: https://crockoftime.com/discord#KojiBuildsCommunity #giveaw ay #BookGi veaway #BookPo sting #fermen tation #Japane seFermentation #miso # sake # shoyu
If you've got too many ripe tomatoes and you've made all of the fresh sauce and salsa you possibly can already, preserve your tomatoes as a simple puree that can be used as a base for just about any sauce, soup, or salsa later when ripe tomatoes are scarce. #preserves #tomato #canning #TomatoSauce #Passata #DIY
